Description
These chipotle chicken and cheese enchiladas are stuffed with shredded chicken, cottage cheese, and cheddar, then baked in a smoky chipotle enchilada sauce. A cozy, easy dinner perfect for the holidays and cold winter nights.
Ingredients
Units
Scale
- 18–20 flour tortillas
- 1 rotisserie chicken
- 2 cups cottage cheese
- 1 tbsp olive oil
- 1 onion
- 1 tsp cumin
- 1/2 tsp chipotle powder
- 1 cup cheddar cheese
- Salt and pepper to taste
Chipotle Enchilada Sauce
- 4 tbsp butter
- 1/4 cup all purpose flour
- 3 cups chicken broth
- 6 oz can of tomato paste
- 2 tsp chipotle chili powder
- 1 tsp garlic powder
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp dried oregano
- 2 tsp apple cider vinegar
Instructions
- Make enchilada sauce. In a pan over medium high heat, melt butter and whisk in flour until roux forms. Pour in chicken broth, tomato paste, seasonings. Whisk until simmering and sauce thickens. Let it simmer on low for 10-15 minutes before stirring in apple cider vinegar.
- In a pan over medium heat, add olive oil and chopped onion, cumin, chipotle powder and salt and pepper to a pan and cook until soft. Add shredded rotisserie chicken, cottage cheese, cooked onion mixture and cheese to a bowl. Stir until combined.
- Preheat oven to 350ºF. Pour 1/3 of the sauce on the bottom of the pan and spread with a spatula.
- Assemble your enchiladas. Fill a corn tortilla with cheesy chicken mixture, gently roll up in tortilla and place them seam-side-down in the pan. Continue filling the rest and lining them closely in the pan.
- Pour the rest of the enchilada sauce evenly on top and spread. Sprinkle extra cheese on top and bake in preheated oven for 25-30 minutes.
- Top with cilantro, sour cream, yogurt, green onions and serve with rice. Enjoy!