CREAMY CHIPOTLE CHICKEN ENCHILADAS
There is something about these, that I keep making them and making them and making them. They are such a tasty, easy, make-ahead if desired, family-pleasing meal. There are many variants of enchilada recipes from various countries. You can make them your way — vegan cheese and protein, shrimp instead of chicken, corn or whole wheat tortillas, heavier or lighter on the spices and toppings. Just have fun with this recipe and enjoy!
Ingredients
- 1 16-ounce jar of salsa mild, medium, hot, fresh or jarred
- 14-16 ounces shredded chicken 3–4 chicken breasts or thighs, skinless**great way to use leftovers
- 1/4 cup Greek yogurt plain
- 1/3 cup plus 1 Tablespoon fresh cilantro chopped
- 2 teaspoons chipotle seasoning
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 8 8-inch tortillas corn, whole wheat, spinach, etc.
- 12 ounces enchilada sauce authentic brands suggested, ie. Rosarita©️, Las Palmas©️
- 1 cup shredded reduced fat Monterey Jack and/or Cheddar cheese
- Nonstick cooking spray
- Optional garnishes and toppings: fresh avocado, reduced fat Greek yogurt or sour cream, fresh lime slices
Instructions
- Preheat oven to 400 degrees F. Spray a 9×13 baking dish with nonstick cooking spray and set aside.
- In a medium bowl, mix the salsa, chicken, yogurt, chipotle seasoning, cumin and oregano.
- Place approximately 2 heaping tablespoons of the mixture into each tortilla, roll up, and place seam side down into prepared baking dish. Pour enchilada sauce evenly on top. Sprinkle with cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and broil on high for one minute, or until cheese is lightly browned.
- Sprinkle with fresh cilantro and any other suggested optional garnishes and toppings. Makes 4–6 servings.
0 Comments