I’ve always been a fajita girl when it comes to ordering out at a Mexican restaurant, while my hubby for a long time was more of an enchilada kind of guy. (I converted him to love fajitas so we could share…wink wink.) I love enchiladas too don’t get me wrong, but I tend not to order them out because I feel like they are one of the less healthy options for me to get, and you already know I am not sacrificing the chips and salsa or the margarita! You get what I’m saying here? To compromise, one of the things I like to do with dishes that I love is to recreate some of my favorite restaurant style dishes, that may not be as healthy, at home so that I can have control of the ingredients while still satisfying that craving! My Chipotle Chicken Skillet Enchiladas are just the kind of dish that you would order out at a restaurant, but can be made right in your own kitchen!
I make a fresh sauce with tomatoes, chipotle peppers, green chiles, and spices that gets pureed after cooking and tossed with rotisserie chicken. I stuff the chicken mixture into tortillas before getting covered with even more of the delicious and healthy sauce and then topped with just the right amount of shredded Monterey Jack cheese! I love that I can control the oil content and that this sauce is made with veggies and chicken stock to create a creamy and flavorful base for these enchiladas that is good for me and my family too!
The chipotle peppers really add a smoky depth to these enchiladas and take them to a whole other level. You can add less or more depending on the heat level you prefer, but I like mine a little bit spicy! I make the sauce right in the same pan that I bake the enchiladas in too for easy clean up and to speed up the prep time! These enchiladas couldn’t be any easier and your whole family is going to love them!
Top them with all of your favorite toppings and serve with beans and rice to make a complete meal if desired! I can’t wait for you to give these enchiladas a try for yourself so you can see just how tasty and easy they really are!
YUM! Just look at that cheese pull y’all!
1 Shredded Rotisserie Chicken (skinned and bones removed)
2 Tbsp. Avocado Oil
10 Oz. Fresh Tomatoes
2 Chopped Chipotle in Adobo Sauce Peppers
10 Oz. Can of Green Chiles, chopped
2 Finely Minced Garlic Cloves
1 Cup Diced Onion
2 Tbsp. Chili Powder
1 Tsp. Oregano
1 Tsp. Cumin Powder
1 Tsp. Kosher Salt
1/2 Tsp. Black Pepper
1 Cup Chicken Stock
2 Cups Grated Monterey Jack Cheese
Optional Toppings: Cilantro, Green Onions, Jalapeno Pepper, Avocado
10 Corn Tortillas
Heat a large oven safe skillet over medium heat and add oil.
Make enchilada sauce by adding tomatoes, onion, garlic, green chiles, and chipotle peppers to the oiled pan and season with salt and pepper.
Sauté the veggies for 2-3 minutes and then add in chili powder, oregano, and cumin and cook for another 2-3 minutes until onions are tender
Pour in chicken stock to deglaze the pan and cook sauce for another 5 minutes.
Turn off heat, pour into a blender (or use an immersion blender) and blend the sauce until smooth.
Toss the shredded chicken with 1 cup of the enchilada sauce.
Place about 1/4 Cup of coated chicken into each tortilla and fold and then place seam side down in the same skillet the sauce was made in.
Evenly distribute another cup (more if you like lots of sauce) over the top of the stuffed tortillas.
Sprinkle with cheese over top and place into the oven for 15-20 minutes until cheese is bubbly.
Top with desired toppings and serve immediately.
Pin my Chipotle Chicken Skillet Enchiladas to make for the next time you are craving a restaurant style Mexican meal! They freeze beautifully too!