Chipotle Chicken Skillet Enchiladas
Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.
Ingredients
chipotle enchilada sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups low-sodium chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 1 chipotle pepper, diced (as many seeds removed as you can get)
- 2 tablespoons adobo sauce from a can of chipotle chilis
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
chipotle chicken filling
- 1 ½ cup shredded chicken
- ½ teaspoon chipotle chili powder
- ¼ cup sliced green onions
- ½ cup enchilada sauce
- 1 cup monterey jack cheese, freshly grated
- 10 to 12 tortillas, 4-inch size (flour or corn!)
for serving: cilantro, scallions, sliced radish, queso fresco, lime wedges, sour cream
Instructions
- Preheat the oven to 350 degrees F.
- Heat a large skillet (either 10-12 inches) over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes.
- Add in all the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes. Turn off the heat.
- Once the sauce has cooked a bit, scoop out ½ cup to reserve for the chicken mixture. If you want, you can also scoop some out here to top the enchiladas, but I find it’s equally as easy to scoop it up from the sides of the skillet for topping.
- In a large bowl, toss together the chicken, chipotle chili powder, green onions and enchilada sauce. Mix it well to make sure all the chicken is covered. Toss the chicken with ½ cup of the cheese.
- Take each tortilla (you can use flour or corn, it’s your call!) and place 2 to 3 tablespoons of the chicken mixture in the center. Roll it up tightly and place it directly in the skillet on top of the enchilada sauce. Repeat with remaining tortillas and chicken mixture.
- Use a spoon to scoop up enchilada sauce from the sides, covering all the tops of the tortillas. Sprinkle with the remaining cheese.
- Bake the enchiladas for 20 to 25 minutes, until the cheese is golden and bubbly. Top the enchiladas with cilantro, green onions, anything else you love! Serve!
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