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Skillet Creamy Chipotle Chicken Enchiladas

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These creamy chipotle chicken enchiladas are made in one skillet for a quick and flavorful meal! Packed with smoky chipotle, tender chicken, and melty cheese, this easy dinner is perfect for any night of the week. You’ll love the smoky flavors combined with the creamy richness of the sauce and the melt-in-your-mouth chicken

Ingredients

Scale

  1. 1 yellow onion, chopped

  2. 1 lb boneless skinless chicken breasts

  3. 1 tbsp smoked paprika

  4. 1 tbsp garlic powder

  5. 1 tsp kosher salt

  6. 2–3 tbsp chopped chipotle in adobo

  7. 1 can (12 oz) red enchilada sauce

  8. 1 can (4 oz) diced green chilies

  9. 1 cup cream

  10. ½ cup cilantro, chopped

  11. 6 corn or flour tortillas

  12. 1½ cups shredded Mexican cheese

  13. Limes, avocado, and yogurt, for serving

Instructions

  • Preheat oven to 400°F.

  • In a large oven-safe skillet, combine chicken, onion, paprika, garlic powder, and salt.

  • Add chipotle and diced green chilies. Pour in enchilada sauce + ½ cup water.

  • Bring to a boil, then reduce heat to medium-low. Cover and cook for 10-15 minutes, until the chicken is cooked through.

  • Shred the chicken in the sauce using two forks. Stir in cream and yogurt (if using). Cook for 5 minutes until thickened. Add cilantro.

  • Arrange tortillas over the chicken, then top with cheese.

  • Bake for 10-15 minutes, until the cheese is melted and bubbly.

 

  • Serve warm with fresh lime juice, avocado, Greek yogurt, and cilantro.

Notes

  • This recipe works well with both corn and flour tortillas—whichever you prefer!

  • If you don’t have chipotle in adobo, you can use a chipotle chili powder or smoked paprika for a milder version.

 

  • Garnish with your favorite toppings like sour cream, extra cilantro, or even a drizzle of hot sauce for extra heat!

Nutrition

Find it online: https://grandmarecipesflash.com/skillet-creamy-chipotle-chicken-enchiladas-2/