Shredded chipotle chicken is topped with cheese, rolled up in corn tortillas, and covered in a homemade ranchero sauce. This fun twist on classic enchiladas is full of flavor and really easy to make!
Have you ever been so obsessed with a food that you can’t stop thinking about it? You know, you make something and love it so much that you can’t wait to eat the leftovers for lunch the next day and then you’re upset when it’s all gone. That’s my life.
For instance, these chipotle chicken enchiladas are so good that I ate one for breakfast. Mostly because I woke up thinking about them and couldn’t wait until lunch to eat one. It made a very satisfying breakfast, by the way.
I knew when I made my 5 Ingredient Shredded Chipotle Chicken that enchiladas would be the first thing I made with it. No brainer there. I just love enchiladas! This recipe is surprisingly really easy to make. I say surprisingly because I remember the first time I made enchiladas (probably over 10 years ago) was a nightmare. The recipe I chose had a million ingredients and it took me 4 hours to make them. And after all of that they ended up being mediocre. Bummer.
I’ve come a long way with my enchilada making – simple is sometimes best! I like to use ingredients with complex flavors (like my chipotle chicken) and top it simply with cheese, roll it up in a corn tortilla, and cover everything with a homemade ranchero sauce.
I discovered ranchero sauce at my local Tex-Mex restaurant when I inquired about their enchiladas containing gluten or not. Their enchilada sauce does, but their vegetarian sauce (the ranchero sauce) did not, so I was able to substitute that. I loved it so much that I decided to make my own and use it for these enchiladas. I’ve never been a big fan of traditional enchilada sauce anyway. This just tastes so much fresher to me and has a nice a kick to it! Plus, it’s super easy to make!
All you need are some onions, garlic, jalapeños, and tomato puree. A quick simmer is all it needs and you’ll be ready to assemble!
I served these with fresh made guacamole, a dollop of sour cream, and shredded lettuce. I have had an abundance of lettuce to use, so it’s making an appearance in a lot of unexpected places. It really adds a nice fresh bite to these enchiladas.
I am really wishing I had some in the fridge right now – the leftovers definitely didn’t last long in this house!
- 1 Tablespoon Olive Oil
- 1 Onion, finely chopped
- 2 Garlic Cloves, finely minced
- 1 Jalapeno Pepper, finely chopped (remove the seeds to make it less spicy)
- 1 (28 oz.) Can of Tomato Puree
- Kosher Salt & Freshly Ground Black Pepper
- 12 Corn Tortillas*
- 2 Cups 5 Ingredient Shredded Chipotle Chicken
- 2 Cups Grated Cheddar Cheese
- 1 Cup Grated Monterey Jack Cheese
- Sour Cream
- Shredded Lettuce
- In a medium-large sauce pot, heat up the olive oil over medium-high heat. Add in the onion, garlic, and jalapeno and sauté for 2-3 minutes, or until soft. Pour in the tomato puree and season the mixture with salt and pepper. Simmer the ranchero sauce for 30 minutes.
- Preheat the oven to 375º.
- Cover the bottom of a 13x9 baking dish with a thin layer of the ranchero sauce.
- Lay a corn tortilla on a work surface and top it with a small spoonful of the chipotle chicken. Top with a little cheese (mix the two cheeses together), roll it up tightly, and then place it seam side down in the baking sheet. Repeat with the remaining tortillas, chicken, and cheese.
- Cover the top of the enchiladas with the remaining ranchero sauce and top with the rest of the cheese.
- Cover the baking dish with foil and bake the enchiladas for 20 minutes. Uncover and bake about 10 minutes longer or until the cheese is bubbly and lightly golden brown. Let the enchiladas set for 10 minutes before serving.
- *If your tortillas are dry, dampen a paper towel and wrap them in it. Place them on a plate and microwave them for about 30 seconds to soften them up.