Skillet Creamy Chipotle Chicken Enchiladas
Chicken seasoned with smoky chipotle peppers, enchilada sauce, and cream are mixed together to create a creamy, saucy chicken enchilada. Top with tortillas and cheese before oven-baking. The most delicious smells await you as you pull this out of the oven. Serve topped with slices of avocado, lime juice, and fresh cilantro. That touch of cream makes all the difference – a delicious twist on classic enchiladas!
Servings: 6
Ingredients
- 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 (12oz) can red enchilada sauce
- 1 (4oz) can diced green chilies
- 1 cup cream
- ½ cup cilantro chopped
- 6 corn or flour tortillas
- 1½ cups shredded Mexican cheese
- limes, avocado, and yogurt, for serving
Instructions
- Preheat the oven to 400°F.
- In a large oven-safe skillet, combine the chicken, onion, paprika, and garlic powder, then season with salt. Add the chipotle and diced green chiles. Pour over the enchilada sauce, plus ½ cup water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover, and cook for 10-15 minutes, until the chicken is cooked through and shreds easily.
- Shred the chicken in the sauce using two forks. Add the cream and yogurt (if using). Continue cooking over medium heat until the sauce thickens, about 5 minutes. Stir in the cilantro.
- Arrange the tortillas on top of the chicken. Top with cheese. Bake for 10-15 minutes until the cheese is melted.
- Serve the enchiladas warm, topped with fresh lime juice, avocado, Greek yogurt, and cilantro.
