Happy Saturday, everyone!
Cinco de Mayo is just around the corner! I love this holiday because of all the vibrant colors and flavors that come to play. It’s always a fiesta at my house, but I do happen to celebrate this day often. Last year, my neighbor and I had an Asian Fusion version with Korean Fried Chicken Tacos, Mexican Street Corn Dip, and Southwest Eggrolls. Best party ever.
And while I would love to do that again, this Cinco De Mayo I need a dish that comes together easily as I have a hectic work week in my impending future. What better way to stay festive than to make these enchiladas, a top 5 favorite for my husband! There is so much flavor and very little prep. What shocks me the most is that this is made without any aromatics–garlic or onion–but of course, these would be lovely additions if you so choose.
I love making White Chicken Enchiladas with Green Chilis, but every once in a while, I love going for comforting heat from Chipotle Peppers. This recipe is also way easier and is even made…wait for it…in a blender. The sauce is made in minutes, and if you buy your chicken ahead (such as a store-bought rotisserie), you’re riding in the fast lane for sure.
This is a great weeknight rotation recipe in addition to being good for company. Of course, this would be the perfect make-ahead for your Cinco De Mayo party! Ole!
Chipotle Chicken Enchiladas (Serves 4-6)
- 9 corn tortillas or flour tortillas (Alternatively, you can make four largely stuffed tortillas if you use the large burrito size ones)
- 1 15-ounce can of crushed fire-roasted tomatoes with green chiles (like Rotel)
- 1 cup low-sodium chicken broth
- 2 tablespoons of fresh cilantro
- 1-2 small chipotle chiles in adobo, plus 1-2 teaspoon sauce from the can (less or more depending on your spice tolerance)
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 2 cups shredded rotisserie chicken (skin removed)
- 1/2 cup sour cream (plus more for serving)
- 1 cup shredded jack cheese, plus a handful more for topping
- 1 cup shredded cheddar cheese, plus a handful more for topping
- Diced avocado and hot sauce (optional)
- 2 tablespoons of vegetable oil, divided
- Preheat your oven to 350 degrees.
- Tear a tortilla into small pieces and put into a blender. Add the diced tomatoes, chicken broth, cilantro, chipotle, adobo sauce (from the can), and cumin. Puree until smooth.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, for about ten minutes. Remove from the heat and season with salt and pepper to taste.
- Shred your chicken, removing the skin. Place in a separate bowl. You may use two forks to shred the chicken, or you may use your hands (if the chicken is not scorching hot).
- Meanwhile, coat a 9 by 13 baking dish with vegetable oil.
- Going back to the chicken, mix the shredded chicken, sour cream, half a cup of each cheese and a pinch each of salt and pepper in a medium bowl. If desired, take about two to three tablespoons of the sauce and mix into the chicken as well.
- Next, warm the remaining 8 tortillas in the microwave as the label directs.
- When ready to assemble, spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up, seam side down. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.
- Spread sauce lightly on the rolled tortillas. Before putting into the oven, spread a handful of jack and a handful of cheddar on top of each enchilada.
- Cook in the oven for about 20 minutes. If you like a bubbly top, you may broil for two minutes towards the end.
- Garnish with chopped cilantro, hot sauce, and/or diced avocado, if desired.