Enchipotladas
- 🌽 12 corn tortillas
- 🍗 2 cups cooked, shredded chicken breast
- 🧀 1 cup crumbled queso fresco or shredded mozzarella cheese
- 🥛 1 cup sour cream or Mexican crema
- 🧅 1 small red onion, thinly sliced
- 🌿 Fresh cilantro leaves, for garnish
- 🫒 Vegetable oil, for frying
- 🌶️ 4 dried chipotle chiles
- 🍅 2 medium tomatoes
- 🧄 2 cloves garlic
- 🧅 1 small white onion, quartered
- 🌿 1 teaspoon dried oregano
- 🌿 1 teaspoon ground cumin
- 🍗 2 cups chicken broth
- 🧂 Salt and freshly ground black pepper
Enchipotladas are a traditional Mexican dish featuring tortillas filled with shredded chicken, bathed in a rich and smoky chipotle sauce. This flavorful meal is often garnished with fresh toppings, making it a delightful option for lunch or dinner.
Ingredients
🌽 12 corn tortillas
🍗 2 cups cooked, shredded chicken breast
🧀 1 cup crumbled queso fresco or shredded mozzarella cheese
🥛 1 cup sour cream or Mexican crema
🧅 1 small red onion, thinly sliced
🌿 Fresh cilantro leaves, for garnish
🫒 Vegetable oil, for frying
For the Chipotle Sauce
🌶️ 4 dried chipotle chiles
🍅 2 medium tomatoes
🧄 2 cloves garlic
🧅 1 small white onion, quartered
🌿 1 teaspoon dried oregano
🌿 1 teaspoon ground cumin
🍗 2 cups chicken broth
🧂 Salt and freshly ground black pepper, to taste
Equipment
• Blender
• Skillet
• Saucepan
• Tongs
• Baking dish
Prep Time
30 minutes
Cook Time
30 minutes
Calories & Macros (per serving)
• Calories: 350
• Protein: 20g
• Carbohydrates: 30g
• Fat: 15g
Instructions
1. Prepare the Chipotle Sauce
o Remove stems and seeds from the dried chipotle chiles.
o In a saucepan, combine the chiles, tomatoes, garlic, and quartered onion.
o Add enough water to cover and bring to a boil.
o Reduce heat and simmer for 10 minutes until the chiles are softened.
o Drain and transfer to a blender.
o Add oregano, cumin, and chicken broth.
o Blend until smooth.
o Season with salt and pepper to taste.
2. Cook the Sauce
o In a skillet, heat a tablespoon of oil over medium heat.
o Pour in the blended sauce and simmer for 10 minutes, stirring occasionally, until slightly thickened.
3. Prepare the Tortillas
o In a separate skillet, heat oil over medium heat.
o Lightly fry each tortilla for about 5 seconds per side to make them pliable.
o Drain on paper towels.
4. Assemble the Enchipotladas
o Preheat oven to 350°F (175°C).
o Dip each tortilla into the chipotle sauce to coat.
o Place shredded chicken in the center of each tortilla, roll up, and place seam-side down in a baking dish.
o Pour remaining sauce over the rolled tortillas.
o Sprinkle with crumbled queso fresco or shredded mozzarella cheese.
5. Bake
o Bake for 15 minutes until the cheese is melted and bubbly.
6. Serve
o Garnish with sour cream or Mexican crema, sliced red onion, and fresh cilantro leaves.
o Serve hot.
Cooking and Serving Tips
• Adjusting Spice Level: For a milder sauce, use fewer chipotle chiles or remove their seeds before blending.
• Tortilla Handling: Lightly frying the tortillas prevents them from breaking when rolled.
• Serving Suggestions: Pair enchipotladas with Mexican rice and refried beans for a complete meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven before serving.
Enjoy these flavorful Enchipotladas as a delicious addition to your Mexican cuisine repertoire!
