Chicken chipotle enchiladas are a perfect easy weeknight meal, and work great as leftovers! They check all of the boxes: hearty, zesty, creamy, smoky, and spicy - it's everything you want in a fast and flavorful Tex-Mex meal.
Step 2. In large bowl, add the shredded chicken, 1 cup of enchilada sauce, chipotle chiles, cumin, garlic, and salt. Stir until well combined. Add ½ cup of each cheese to bowl (1 cup total) and stir to combine.
Step 3. Place stack of tortillas on a large plate or baking sheet. Add ¼ cup of chicken-cheese mixture to one tortilla and roll up tightly. Place rolled tortilla into baking dish. Repeat with remaining chicken filling and tortillas.
* How to reheat: Cover with foil and place in a preheated 350 degree F. oven for 15-20 minutes, until heated through.
* How to freeze: Place single servings in freezer-safe containers and store for up to 3 months. To thaw, place in refrigerator overnight.
MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox!