Chipotle Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken enchiladas with a homemade chipotle-tomato sauce made from blended chipotle peppers and chicken broth. Corn tortillas are filled with chicken and sour cream, then baked until bubbly. A warm, smoky Mexican dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 9 corn tortillas
- 1 (15-ounce) can crushed fire-roasted tomatoes
- 1 cup chicken broth
- 2 chipotle peppers in adobo sauce
- 2 tablespoons cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, (divided)
- 2 1/2 cups shredded rotisserie chicken
- 2/3 cup sour cream
- 1/4 cup sliced green onion
- 2 cups shredded Mexican cheese blend, (divided)
- sour cream green onions, cilantro, and avocado for serving
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1403mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 594mg
- Calcium
- 483mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1403MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.