Chipotle Chicken Enchiladas

Craving bold, smoky flavors in a quick weeknight meal? These Chipotle Chicken Enchiladas deliver tender shredded chicken wrapped in corn tortillas, smothered in a fiery tomato-chipotle sauce and melted cheeseready in just 35 minutes to wow your family!

Difficulty: Easy
Servings: 4
Nutritional Info Per Serving: Calories 620, Total Fat 43g, Saturated Fat 15g, Cholesterol 95mg, Sodium 1176mg, Carbohydrates 38g, Dietary Fiber 6g, Protein 28g, Sugar 5g
Total Time: 35 minutes
Active Time: 30 minutes

9 corn tortillas
1 (15-ounce) can crushed fire-roasted tomatoes
1 cup low-sodium chicken broth
2 tablespoons tightly packed fresh cilantro
1/2 small chipotle chile in adobo, plus 1 teaspoon of its sauce
1/2 teaspoon ground cumin
2 tablespoons vegetable oil, plus extra for greasing the dish
Kosher salt and freshly ground black pepper
2 cups shredded rotisserie chicken (skin removed; about 8 ounces)
1/2 cup sour cream
1 cup shredded Monterey Jack cheese (approximately 4 ounces)
1 cup shredded cheddar cheese (about 4 ounces)
Diced avocado and sliced scallions for garnish

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Preheat your broiler. Tear one tortilla into chunks and blend with crushed tomatoes, chicken broth, cilantro, chipotle chile and sauce, and cumin until smooth.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high. Add the sauce, simmer 6-8 minutes until thickened, then season with 1/2 teaspoon salt and pepper.
Oil a 9-by-13-inch baking dish. Mix chicken, sour cream, and half the cheeses (1/2 cup each); season. Warm remaining tortillas, fill with 1/4 cup mixture each, roll, and place seam-side down. Brush tops with remaining oil.
Broil enchiladas 3-5 minutes until lightly toasted. Spoon sauce over, top with remaining cheese, and broil 1-2 minutes until bubbly. Garnish with avocado and scallions.

Photograph by Ryan Dausch