Chipotle Chicken Enchiladas

Chipotle Chicken Enchiladas are tasty, filling and come together in a snap thanks to rotisserie chicken and Pop & Cook.  Perfect for an easy weeknight meal that is sure to please the whole family!

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Everyone is over here posting things about Fall, Autumn and Halloween.  Here I am prepping for back to school and savoring all that my garden is having to offer.

I’m not ready for Fall yet people.  I know in the blogging World you should be prepping 3 months ahead but I am not there mentally yet!  Anyone else with me?!

I’ve still got a few summer recipes in the queue and I’m hoping all of you don’t think it’s too late for that, I mean we’re still firing up the grill here and summer entertaining, right?!  It’s not even Labor day yet!  So I give to you these Chipotle Chicken Enchiladas which are totally suitable all year round because, well Mexican food is always appropriate.

My garden is absolutely bursting with a variety of tomatoes and peppers. I’m so excited for the weeks (months) to come and the recipes that will come out of it.

I love to cook therefore, I love to have fresh produce on hand. I don’t grow too many herbs in my garden besides basil and rosemary.  You see, I have a black thumb when it comes to anything else.  One year I planted cilantro and I think it lasted all of 2 days before it was completely burned.  I’ve been scarred ever since and vowed to purchase my herbs in the grocery store from now on.  And I recently discovered Pop & Cook in the freezer section, exclusively at Wal-Mart.

I was so excited that I could keep these herbs in the freezer and have them at my ready.  No more worrying what to do with all the leftover cilantro because I didn’t end up using the entire bunch a week later.  Now I can just pop out a portion of cilantro (or garlic, basil, onion or ginger) and I’m good to go.

I must admit, I was as little hesitant at first.  Can herbs that have been frozen taste any good?  But then I thought, I make pesto every year with my abundance of basil and store it in the freezer until I need it and it’s just as good as fresh.  Into the cart they went and I was on my way home to cook up some Chipotle Chicken Enchiladas.

You guys, I cannot tell you how impressed I am with JUST how fresh these herbs are.  Dare I say, they even tasted better than a fresh bunch of cilantro.  I’m serious.  So serious in fact I am not sure when I’m going to buy a bunch of herbs again to just rot in my fridge.

I also loved the garlic for this recipe.  We LOVE fresh garlic in this house but I don’t particularly like having it on my fingers for days after (and yes I wash my hands repeatedly)  As for onions, I cry like a baby so these pre-portions are awesome AND peeling ginger might be on the top of my “would rather poke me eyes out” list.  Needless to say, I’m a HUGE fan of Pop & Cook and you will be too!

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Chipotle Chicken Enchiladas

Prep 5 mins

Cook 10 mins

Total 15 mins

Author Megan | Strawberry Blondie Kitchen

Yield 4 servings

Chipotle Chicken Enchiladas are tasty, filling and come together in a snap thanks to rotisserie chicken and Pop & Cook.  Perfect for an easy weeknight meal that is sure to please the whole family!

Ingredients

• 10 corn tortillas
• 2 cubes Pop & Cook’s Frozen Crushed Garlic
• 6 cubes Pop & Cook’s Frozen Chopped Cilantro
• 1- 15 ounces can diced tomatoes with green chiles
• 1 cup low sodium chicken broth
• 1 small pepper from can of chipotle in adobo
• 3/4 teaspoon cumin
• 3/4 teaspoon chili powder
• kosher salt and freshly cracked pepper
• 1/2 teaspoon chili powder
• 1/2 cup sour cream
• 6 ounces Sharp cheddar cheese, divided (I used reduced fat)
• Desired toppings; diced avocado, tomatoes, green onions

Instructions

1. Preheat broiler.  
2. Tear 2 tortillas into pieces and place them into a food processor.  Add in garlic through chile pepper, 1/2 teaspoon chili powder and 1/2 teaspoon cumin. Puree until smooth.
3. Place sauce into a medium sauce pan, over medium heat and simmer until thickened.  Season with salt and pepper and set aside.
4. Place 1/4 cup sauce into the bottom of a 9 x 13" pan.
5. In a medium bowl, mix together chicken, sour cream, 1/2 cup cheese, 1/4 teaspoon chili powder and 1/4 teaspoon cumin.
6. Onto each tortilla, place approximately 1/4 cup mixture into the middle and roll up.  Place seam side down into prepared pan.
7. Spray the tops of the enchiladas with cooking spray and place into broiler for 3-5 minutes or until slightly charred
8. Remove from oven, pour sauce over enchiladas and top with 1 cup of cheese.  Place back into the broiler until the cheese is melted, about 1-2 minutes.
9. top with desired toppings and serve.

Notes

Adapted from Chipotle Chicken Enchiladas

Courses Dinner

Cuisine Mexican

Nutrition Facts

Serving Size 2 enchiladas

Amount Per Serving
Calories 448
% Daily Value
Total Fat 20 g		31%
	Saturated Fat 10 g	50%
Cholesterol 81 mg		27%
Sodium 1318 mg		55%
Total Carbohydrates 40 g		13%
	Dietary Fiber 3 g	12%
	Sugars 7 g
Protein 27 g		54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

These Chipotle Chicken Enchiladas are absolutely delicious.  I use a rotisserie chicken for these so from start to finish, they are ready in about 15 minutes.  Also, thanks mostly in part to not having to chop herbs and mince garlic because Pop & Cook is that convenient.

The cilantro flavor in these Chipotle Chicken Enchiladas is amazing!  We topped ours with chopped cherry tomatoes, from the garden, avocado and thinly sliced green onions.

They have a slight hint of spice, that my children did not detect, and they’ve quickly become my family’s favorite enchilada recipe and they’ll be your family’s too, trust!  ?

Pop & Cook is easy to use and convenient for anyone who needs to get dinner on the table quick!

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