Chicken and Cheese Enchiladas

DSC_0724RECIPE #499, DAY #684

THREE STARSorFOUR STARS. I can’t decide.

ORIGINAL RECIPE: “Chipotle Chicken Enchiladas” from May 2017 Food Network Magazine*

TIMING: 20-30 minutes

DIFFICULTY: Fairly easy, although sometimes hard to roll the tortillas without breaking

TOOLS: Baking pan


DSC_0722HEALTH: Chicken and cheese enchiladas are a winner, with whole grains and lean protein. Paired with some fresh veggies, you would have a nice, weeknight meal. And to reduce your fat, just reduce the cheese.

EXPERIENCE: I know there are better enchilada recipes out there. This one is acceptable, though, and goes together pretty fast. I would like to find a better recipe, as my daughter and nephew both love enchiladas.

DSC_0723NOTES: Leftover, roasted chicken would be ideal here, but snagging one from the store also works.


  1. Preheat the broiler in your oven. Oil a 9×13 inch baking pan.
  2. In a blender, combine 1 torn corn tortilla, 15 ounce fire-roasted tomatoes, 1 cup chicken broth, 2 tablespoons cilantro, 1 chipotle in adobo, and ½ teaspoon cumin. Puree until smooth and taste for Set aside.
  3. Heat 1 tablespoon olive oil over medium heat in a skillet. Add the tomato sauce and simmer for 6 minutes, until somewhat thickened. Remove from heat and set aside.
  4. In a mixing bowl, mix together 2 cups shredded rotisserie chicken, ½ cup sour cream, 1/2 cup grated cheddar, and 1/2 cup grated Jack cheese. Taste for salt and pepper. Set aside.
  5. Warm 8 corn tortillas, either in the microwave or on a flat top griddle. Quickly place the tortillas, 1 at a time, into the baking dish and spoon 1/8th of the chicken mixture down the middle. Wrap up, turn over, and scoot aside for the next tortilla. Continue until all 8 are stuffed.
  6. Brush the tortillas with olive oil, then pour over the tomato sauce. Broil 5 minutes, sprinkle with ½ cup cheddar and ½ cup Jack and broil another 2 minutes.
  7. Top with chopped avocado and sliced scallions and serve.


Serve with a lime and cilantro slaw and virgin, frozen margaritas.

LEFTOVER IDEAS: These re-heat fine in the convection oven.

*Recipe changed from the original.


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