Ingredients
Scale
- 2 cups cooked shredded chicken
- 4 small tortillas
- 1 cup chipotle sauce
- 1 cup pepper jack cheese, shredded
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- Salt to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix the shredded chicken with chipotle sauce, sour cream, and salt.
- Place a portion of the chicken mixture into each tortilla and roll them up.
- Lay the enchiladas seam-side down in a greased baking dish.
- Pour the remaining chipotle sauce over the top and sprinkle with pepper jack cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
Use warm tortillas to prevent cracking. Taste the chicken mix before rolling to adjust salt and heat. For extra creaminess, add more sour cream to the filling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg