Chipotle Chicken Enchiladas: Your Go-To Recipe for Effortless Flavor

Looking for a meal that’s bursting with flavor, incredibly satisfying, and surprisingly easy to make? These Chipotle Chicken Enchiladas are your answer! Thanks to the convenience of rotisserie chicken and the fresh-frozen goodness of Pop & Cook herbs, this dish comes together in a snap. It’s the perfect solution for a busy weeknight, guaranteed to please every member of your family with its comforting and vibrant taste. Forget takeout – these homemade enchiladas deliver authentic Mexican-inspired deliciousness right to your table, with minimal fuss.

If you enjoy this recipe, you’ll also love our Sheet Pan Chicken Fajitas for another easy and flavorful meal idea!

Embracing the Moment: A Chef’s Seasonal Reflection

While the blogging world is abuzz with pumpkin spice lattes and Halloween decorations, I find myself still clinging to the last remnants of summer. My garden is flourishing, offering a vibrant bounty of produce, and I’m simply not ready to bid farewell to the sun-drenched days just yet. I know the common wisdom suggests prepping seasonal content months in advance, but mentally, I’m just not there! Am I alone in this?

I still have a few treasured summer recipes queued up, and I’m hoping you don’t think it’s too late to enjoy them. After all, we’re still firing up the grill for backyard entertaining, aren’t we? It’s not even Labor Day! So, I present to you these Chipotle Chicken Enchiladas – a dish that transcends seasons because, let’s be honest, Mexican food is always a good idea, any time of year.

My Garden’s Harvest and a Kitchen Revelation

My garden is currently overflowing with a colorful array of ripe tomatoes and peppers. The sheer volume is exciting, and I’m already envisioning countless delicious recipes that will emerge from this abundance in the weeks and months to come. I truly love to cook, and having fresh produce readily available is a cornerstone of my culinary passion.

However, when it comes to herbs, my gardening track record is a bit… less green. Beyond basil and rosemary, I seem to possess what can only be described as a “black thumb.” One year, I attempted to grow cilantro, and I’m fairly certain it withered and died within two days. That traumatic experience left its mark, and I’ve since vowed to purchase my fresh herbs from the grocery store. This vow led to a fantastic recent discovery: Pop & Cook, found exclusively in the freezer section at Wal-Mart.

Pop & Cook: The Secret to Always-Fresh Herbs

I cannot express how thrilled I was to find these frozen herb cubes. The concept of keeping fresh-tasting herbs in the freezer, ready for immediate use, is a game-changer. No longer do I have to worry about a leftover bunch of cilantro languishing in the fridge, destined for the compost bin because I didn’t use the entire package. Now, I can simply “pop” out a portion of cilantro, garlic, basil, onion, or ginger whenever a recipe calls for it, and I’m good to go! This innovation drastically reduces food waste and makes meal prep significantly more efficient.

Initially, I admit, I was a little skeptical. Could frozen herbs truly taste as good as fresh? But then I remembered how I make pesto every year with my abundant basil harvest, freezing it in batches to use throughout the winter. That pesto tastes just as vibrant and fresh as the day it was made. With that thought, the Pop & Cook cubes went straight into my cart, and I headed home, eager to put them to the test in these Chipotle Chicken Enchiladas.

You all, I was absolutely blown away by the incredible freshness of these Pop & Cook herbs. Dare I say, the cilantro even tasted superior to some “fresh” bunches I’ve purchased from the grocery store. I’m completely serious! So much so that I’m not sure when I’ll bother buying a fresh bunch of herbs again, only for them to inevitably spoil in my fridge.

The Pop & Cook garlic was also a revelation for this recipe. Our household absolutely adores fresh garlic, but I’m not fond of having its lingering aroma on my fingers for days afterward (and yes, I wash my hands repeatedly!). As for onions, slicing them always brings me to tears, so these pre-portioned frozen cubes are an absolute blessing. And peeling fresh ginger? That might just top my list of “would rather poke my eyes out” kitchen tasks. Needless to say, I’m an enormous fan of Pop & Cook, and I’m confident you will be too once you try them!

Quick and Easy Chipotle Chicken Enchiladas Recipe

These Chipotle Chicken Enchiladas are not only incredibly delicious but also remarkably quick to prepare. Using a pre-cooked rotisserie chicken means they can go from start to finish in approximately 15 minutes. This incredible speed is largely thanks to not having to chop herbs or mince garlic, all made convenient by Pop & Cook. The vibrant cilantro flavor is truly amazing, perfectly complementing the smoky chipotle notes.

We love to top ours with fresh chopped cherry tomatoes (straight from the garden!), creamy avocado, and thinly sliced green onions. While these enchiladas carry a subtle hint of spice, it’s mild enough that my children didn’t even detect it, making them a true family favorite. This recipe has quickly become our go-to enchilada dish, and I trust it will become yours too!

Ingredients

• 10 corn tortillas
• 2 cubes Pop & Cook’s Frozen Crushed Garlic
• 6 cubes Pop & Cook’s Frozen Chopped Cilantro
• 1- 15 ounces can diced tomatoes with green chiles
• 1 cup low sodium chicken broth
• 1 small pepper from can of chipotle in adobo
• 3/4 teaspoon cumin
• 3/4 teaspoon chili powder
• Kosher salt and freshly cracked pepper, to taste
• 1/2 teaspoon chili powder
• 1/2 cup sour cream
• 6 ounces Sharp cheddar cheese, divided (reduced fat can be used)
• Desired toppings: diced avocado, tomatoes, green onions

Instructions

1. Preheat your broiler.
2. Tear 2 corn tortillas into pieces and place them into a food processor. Add the Pop & Cook Crushed Garlic, Pop & Cook Chopped Cilantro, diced tomatoes with green chiles, chicken broth, chipotle pepper, 3/4 teaspoon cumin, and 3/4 teaspoon chili powder. Puree until the mixture is smooth and well combined.
3. Pour the sauce mixture into a medium saucepan. Place over medium heat and simmer, stirring occasionally, until the sauce has thickened to your desired consistency. Season with salt and pepper to taste, then set aside.
4. Spread 1/4 cup of the prepared sauce evenly into the bottom of a 9 x 13-inch baking pan.
5. In a separate medium bowl, combine the shredded rotisserie chicken, sour cream, 1/2 cup of the shredded cheddar cheese, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin. Mix thoroughly until all ingredients are well incorporated.
6. Take each remaining corn tortilla and spoon approximately 1/4 cup of the chicken mixture into the middle. Carefully roll up each tortilla and place it seam-side down into the prepared baking pan. Repeat until all tortillas are filled and arranged in the pan.
7. Lightly spray the tops of the rolled enchiladas with cooking spray. Place the pan under the preheated broiler for 3-5 minutes, or until the tortillas are slightly charred and beginning to crisp. Keep a close eye on them to prevent burning.
8. Remove the pan from the oven. Pour the remaining sauce generously over the enchiladas, ensuring they are well coated. Top with the remaining 1 cup of shredded cheddar cheese.
9. Return the pan to the broiler for an additional 1-2 minutes, or until the cheese is beautifully melted and bubbly.
10. Garnish with your desired toppings, such as diced avocado, fresh tomatoes, and green onions, and serve immediately.

Notes

This recipe has been adapted from Chipotle Chicken Enchiladas by Food Network Kitchen.

Nutrition Facts

Serving Size: 2 enchiladas

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tips for Enchilada Perfection

• Choose Your Chicken Wisely: A good quality rotisserie chicken is key for speed and flavor. Look for one that’s moist and well-seasoned. You can also use leftover cooked chicken or quickly boil and shred chicken breasts if you prefer.
• Cheese Matters: While sharp cheddar is specified, feel free to experiment with other cheeses like Monterey Jack, a Mexican blend, or even a smoked cheddar for an extra layer of flavor.
• Adjust the Spice: The chipotle pepper in adobo sauce provides a smoky heat. For a milder version, use only half a pepper or omit it entirely. For more heat, add an extra pepper or a pinch of cayenne pepper to the sauce.
• Perfect Toppings: Don’t skip the toppings! Fresh avocado provides a creamy contrast, garden tomatoes add a burst of freshness, and green onions offer a mild oniony crunch. Other great options include a dollop of extra sour cream, fresh salsa, or pickled jalapeños.
• Make-Ahead Magic: You can assemble these enchiladas a day in advance. Prepare them up to the point of baking, cover tightly with foil, and refrigerate. When ready to bake, add a few extra minutes to the broiler time to ensure they’re heated through.

Serving Suggestions & Variations

These Chipotle Chicken Enchiladas are a complete meal on their own, but pairing them with a simple side can elevate the dining experience. Consider serving them alongside a light green salad with a zesty lime vinaigrette, a scoop of fluffy cilantro-lime rice, or a side of black beans. For a more indulgent meal, a spoonful of homemade guacamole or a fresh pico de gallo would be fantastic additions.

Feeling adventurous? Try swapping corn tortillas for flour tortillas if you prefer a softer texture, or experiment with different protein fillings like seasoned ground beef or shredded pork for a twist on the classic. The beauty of enchiladas lies in their versatility!

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