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.
GiGi Eats says
Oh and that guac is making meeeeee drool! Just the “icing on the cake”!
GiGi Eats recently posted…Foods Fit Foodies Favor
I could just eat a bowl of guacamole and be pretty darn happy! 🙂
Kennedy Cole| KCole's Creative Corner says
These look so hearty and delicious! I love your food styling in this pic, and the guac looks heavenly! Pinned! 😀
Kennedy Cole| KCole’s Creative Corner recently posted…Buttermilk Biscuits with Sausage Gravy
Anu-My Ginger Garlic Kitchen says
Oh wow, Keri! These look so delish and cozy. Guacamole on top is such an incredible idea! Stunning, delicious and full of awesome flavors!
Anu-My Ginger Garlic Kitchen recently posted…Grilled Cheese Spiced Potato Whole Grain Sandwich with Cheese Dip
Gayle @ Pumpkin 'N Spice says
I would totally eat these enchiladas for breakfast, too! They look SO good, Keri! Love how you used your shredded chicken in here. My husband loves enchiladas, so I think he would go nuts over these!
Gayle @ Pumpkin ‘N Spice recently posted…Cheesy Guacamole Toast
Thanks Gayle! That shredded chicken is my new favorite thing!
Natalie @ Tastes Lovely says
Looking at these pictures has my stomach growling! They look delicious. And I can just tell they taste even better. Love!
Natalie @ Tastes Lovely recently posted…Creamy Mustard Chicken
Thanks Natalie! I’m already thinking about when I can make them again 🙂
Cheyanne @ No Spoon Necessary says
I have OCD, so I get OBSESSED with food things ALL.THE.TIME. I am constantly devouring one particular dish for EVERY meal, daily (salad or heavy Mexican food included)… and then I discover something else and do the same thing with that. BUT, I’m also crazy…soooo…? 😉 Anyways, I LOVE these enchiladas you created with your 5 ingredient shredded chicken!!! Enchiladas are always SO YUM, but you happened to smother these with one of my all time favorite sauces – ranchero sauce. I’d DIE for ranchero sauce if it personified speech and asked me to. Seriously. These ROCK the dang house, Keri. And rock it real good! Pinned! Cheers, pretty lady- to making obsessive food behavior. (<– that's possible right?!) <3
Well, if that makes you crazy then I’m crazy too Cheyanne! 😉 Isn’t ranchero sauce the best?! I already want to make them again – that’s how obsessed I am with these enchiladas!
Mariah @ Mariah's Pleasing Plates says
These enchiladas look delicious Keri! And I so agree with you, simple is best! 😉
Dani @ Dani California Cooks says
Hello! I am SO glad I stumbled upon your blog today, because I eat gluten-free as well! And because your food is so delicious-looking and beautiful! These enchiladas are no exception. I haven’t made enchiladas in forever and I think I need to change that!
Dani @ Dani California Cooks recently posted…Raw Apricot Crumble Cookies (gluten free)
Hi Dani! I’m happy you did too 🙂 It’s always nice to meet another gluten-free eater! You definitely need to try these for an enchilada fix – I can’t get enough of them!
Kelly - Life Made Sweeter says
These look so amazing, Keri! My husband is obsessed with enchiladas and would go nuts over this version! Love the shredded chicken you used in here!
Thanks Kelly! 🙂
Annie @ The Garlic Diaries says
These look so delicious, Keri!! My favorite part is the homemade ranchero sauce. I totally want to try that! I am obviously a big fan of enchiladas too (based on the fact that I have posted dip, soup, and multiple enchilada recipes…whoops), so I welcome any variation!
Annie @ The Garlic Diaries recently posted…Perfect Bruschetta
I’m now obsessed with ranchero sauce Annie! It’s so fresh tasting and super easy to make. I NEED enchilada dip in my life – I’m totally going to your blog right now and checking that out!
Maya @ Treats and Eats says
Oooh, this looks amazing Keri! I loved your shredded chicken recipe and this is even better because of all the toppings- yum! I totally now know what you mean about being so excited to eat something and then being so sad when it’s all gone. Good thing it’s so easy to make!
Maya @ Treats and Eats recently posted…Fresh Mozzarella with Roasted Tomatoes
Rachelle @ Beer Girl Cooks says
I honestly don’t love enchilada sauce either, so I’d love to try your ranchero sauce! Your guacamole is what’s really getting my attention! It looks so fresh and delicious!
Rachelle @ Beer Girl Cooks recently posted…Blueberry Mousse Shooters
Ranchero sauce is way better, in my opinion 😉 Thanks Rachelle!
Savita @ ChefDeHome says
*drooling* that’s all I can say about these yummy chicken enchiladas! Keri, your pictures are making me hungry 🙂 and that ranchero sauce!!! I’m making that soon! pinning!
Savita @ ChefDeHome recently posted…By ChefDeHome- One Pot Curry Chicken and Rice