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Chipotle Enchiladas

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  • 1 Rotisserie Chicken
  • 2 tbsp. olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 to 2 tbsp. chipotle in adobo sauce
  • 2 (15 oz.) cans chopped tomatoes with chilies
  • kosher salt
  • 1/4 cup cilantro, chopped
  • juice of 1 lime
  • 2-1/2 cups shredded cheese (jack, cheddar)
  • **for a unique twist use 1/2 cup cotija cheese in place of 1/2 cheese above
  • 10-12 white corn tortillas


Preheat oven to 375°

Pull chicken from bones, shred the chicken as you go using your fingers or two forks. Reserve in medium bowl. Preheat medium saucepan with olive oil and sauté onions until soft. Add garlic and spices and cook until fragrant. Add tomatoes and salt to the mixture. Cook for 10 minutes. Stir in cilantro and lime juice and remove from heat. Add a ladleful of sauce to the chicken and toss. Reserve remaining sauce. Divide chicken mixture equally among tortillas and roll up. Add some of the reserved sauce to the bottom of a baking dish and place the enchiladas on top. Pour remaining sauce over the enchiladas and top with both cheeses. Bake for 15 minutes or until cheese is melted and bubbly.