Description
These Skillet Creamy Chipotle Chicken Enchiladas combine tender shredded chicken simmered in a smoky chipotle and enchilada sauce base with creamy accents and melted Mexican cheese. Baked in a single skillet, this cozy Mexican-inspired dish delivers layers of bold flavors and comforting textures perfect for a satisfying weeknight dinner or casual gathering.
Ingredients
Chicken Mixture
- 1 yellow onion, chopped
- 1 pound boneless skinless chicken breasts
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 2-3 tablespoons chopped chipotle in adobo
- 1 can (12 ounce) red enchilada sauce
- 1 can (4 ounce) diced green chilies
- 1/2 cup water
- 1 cup cream
- 1/2 cup cilantro, chopped
Tortillas and Cheese
- 6 corn or flour tortillas
- 1 1/2 cups shredded Mexican cheese
For Serving
- Limes, for fresh juice
- Avocado, sliced
- Yogurt or Greek yogurt, for topping
Instructions
- Preheat Oven: Preheat your oven to 400° F to prepare for baking the assembled enchiladas.
- Cook Chicken Mixture: In a large oven-safe skillet, combine the chicken breasts, chopped onion, smoked paprika, garlic powder, and kosher salt. Add the chopped chipotle peppers and diced green chilies into the skillet. Pour in the red enchilada sauce along with 1/2 cup of water. Bring the mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 10-15 minutes until the chicken is thoroughly cooked and easy to shred.
- Shred and Thicken Sauce: Using two forks, shred the chicken directly in the sauce within the skillet. Stir in the cream and optionally add yogurt if desired. Continue cooking uncovered over medium heat for about 5 minutes until the sauce thickens slightly. Stir in the chopped cilantro to finish the sauce.
- Assemble Enchiladas: Arrange the six tortillas evenly on top of the chicken mixture in the skillet. Sprinkle the shredded Mexican cheese evenly over the tortillas.
- Bake: Place the skillet in the preheated oven and bake for 10-15 minutes until the cheese has melted and turned bubbly.
- Serve: Remove from the oven and serve the enchiladas warm. Top with a squeeze of fresh lime juice, slices of avocado, a dollop of yogurt or Greek yogurt, and additional cilantro if desired for garnish.
Notes
- You can substitute chicken thighs if preferred for juicier meat.
- Adjust the amount of chipotle in adobo to control the spice level.
- The tortillas can be either corn or flour depending on your preference.
- For a lighter dish, use half-and-half or milk instead of cream.
- Ensure your skillet is oven-safe to avoid transferring the mixture before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
