These Chipotle Chicken Enchiladas are the kind of weeknight comfort food that feels special without a lot of fuss. Creamy, smoky, and tangy, the sauce is built from fire-roasted tomatoes and chipotle peppers blended with chicken broth and a touch of cumin. Shredded rotisserie chicken (make sure it’s prepared to your specifications), a splash of sour cream, and a generous sprinkle of Mexican cheese come together inside warm corn tortillas. Baked until bubbly and golden, then finished with more sour cream, sliced green onions, cilantro and avocado, this dish is cozy, flavorful, and easy to scale for a crowd.

Why you’ll love this recipe

Bold, smoky flavor from chipotle peppers balances the tang of tomatoes and the creaminess of sour cream.
Quick prep: using shredded rotisserie chicken keeps hands-on time low.
Corn tortillas hold up well and provide authentic texture.
Customizable toppings—more cilantro, extra avocado, or an added squeeze of lime make it your own.

Ingredients

9 corn tortillas
1 (15-ounce) can crushed fire-roasted tomatoes
1 cup chicken broth
2 chipotle peppers in adobo sauce
2 tablespoons cilantro
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil, divided
2 1/2 cups shredded rotisserie chicken
2/3 cup sour cream
1/4 cup sliced green onion
2 cups shredded Mexican cheese blend, divided
Sour cream, green onions, cilantro, and avocado for serving

Equipment

Blender or immersion blender
Skillet
9×13-inch baking pan (or similar size)
Mixing bowl
Spoon or spatula

Prep notes

Preheat your oven while you assemble to ensure even baking.
Warm the corn tortillas briefly in a dry skillet or wrapped in a clean kitchen towel in the microwave for 20–30 seconds to make them pliable and less likely to tear.
Drain excess liquid from the shredded rotisserie chicken if it seems wet.

Step-by-step directions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or set it aside for assembly.
Prepare the chipotle tomato sauce: Combine the 1 (15-ounce) can crushed fire-roasted tomatoes, 1 cup chicken broth, and 2 chipotle peppers in adobo sauce in a blender. Add 2 tablespoons cilantro, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until the mixture is smooth and well combined, scraping down the sides if needed. Taste and adjust seasoning if you prefer it saltier or spicier.
Heat 1 tablespoon of the 2 tablespoons vegetable oil, divided in a medium skillet over medium heat. Pour in about half of the blended sauce to warm it gently (reserve the rest for the casserole). Simmer the sauce in the skillet for 3–4 minutes to deepen the flavors and slightly reduce the liquid, stirring occasionally. Remove from heat and set aside.
Warm the 9 corn tortillas so they are flexible. Heat the remaining 1 tablespoon of vegetable oil in a clean skillet over medium-high heat. One at a time, quickly warm each tortilla for about 10–15 seconds per side, or wrap them in a damp kitchen towel and microwave for 20–30 seconds until pliable. Keep the warmed tortillas covered to prevent them from drying out.
Mix the filling: In a medium bowl, combine the 2 1/2 cups shredded rotisserie chicken with 2/3 cup sour cream, 1/4 cup sliced green onion, and 1 cup of the 2 cups shredded Mexican cheese blend, divided. Stir until the ingredients are evenly distributed. The mixture should be creamy but not soupy; if the chicken is very dry, a spoonful more sour cream can be added for moisture.
Assemble the enchiladas: Pour a thin layer (about 1/2 cup) of the warmed chipotle tomato sauce into the bottom of the prepared baking dish and spread it to coat the surface. Place a warmed tortilla on a flat surface. Spoon about 1/4 to 1/3 cup of the chicken mixture down the center of the tortilla, then carefully roll it up tightly. Repeat with the remaining tortillas and filling, placing each seam-side down in the baking dish in a single layer. If your dish is slightly too small, allow the enchiladas to be snug but not overlapping heavily.
Top and bake: Pour the remaining blended chipotle tomato sauce evenly over the rolled enchiladas, making sure they are well coated. Sprinkle the remaining 1 cup of the shredded Mexican cheese blend over the top to cover the sauce. Cover the baking dish with foil and bake in the preheated oven for 15 minutes. After 15 minutes, remove the foil and continue baking for another 5–7 minutes, or until the cheese is melted and bubbly and the sauce is hot around the edges.
Finish and serve: Remove the enchiladas from the oven and let them rest for 3–5 minutes. Spoon dollops of additional sour cream over each serving, then sprinkle with extra sliced green onion and 2 tablespoons cilantro (reserve some for garnish if desired). Slice or fan slices of avocado and arrange on top or on the side. Serve hot, with lime wedges if you like a bright counterpoint to the smoky sauce.

Troubleshooting & tips

If your tortillas tear when rolling, warm them a bit longer; pliable tortillas roll much more easily.
Adjust the number of chipotle peppers if you want milder or hotter enchiladas. The two peppers listed give a smoky, medium heat.
For extra creaminess, stir a couple tablespoons of the reserved sauce back into the chicken-sour cream mixture before rolling.
Leftovers keep well in the refrigerator for 3–4 days. Reheat covered in the oven at 350°F (175°C) until warmed through.

Variations

Vegetable-forward: Swap the shredded rotisserie chicken for roasted mushrooms, shredded zucchini, and black beans for a hearty vegetarian twist.
Extra green: Stir chopped spinach or kale into the chicken filling for added color and nutrition.
Cheese swap: Use Oaxaca or a mild cheddar in place of the Mexican cheese blend if desired—just keep the same amount.

Nutritional notes

This recipe balances protein from the shredded chicken with calcium-rich cheese and fresh herbs. Corn tortillas keep the dish traditionally textured and slightly lighter than flour tortillas. Adjust salt and cheese to your dietary preferences, and add extra vegetables for fiber.

Make-ahead & freezing

To make ahead, assemble the enchiladas in the baking dish, cover tightly, and refrigerate for up to 24 hours. Bake straight from the fridge, adding an extra 8–10 minutes covered, then removing the foil to finish.
To freeze, assemble the enchiladas in a freezer-safe dish, cover with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, or bake from frozen adding about 20–30 minutes covered, then finish uncovered until bubbly.

Serving suggestions

These enchiladas pair beautifully with a crisp green salad, cilantro-lime rice, or simple black beans. For a bright contrast, add pickled red onion or a fresh tomato-and-corn salad. A squeeze of lime over the top just before serving brightens the smoky flavors.

Final thoughts

This version of Chipotle Chicken Enchiladas delivers a smoky, creamy, and satisfying meal that’s easy enough for a family weeknight but bold enough to serve to guests. The chipotle-tomato sauce is the star—blend it smooth, simmer to concentrate the flavors, and don’t skimp on the cheese. With simple steps and readily available ingredients, you’ll have a tray of comforting, flavorful enchiladas ready in under an hour.

Enjoy these enchiladas hot from the oven, topped with extra sour cream, sliced green onions, cilantro, and avocado for a complete, crowd-pleasing meal.

Chipotle Chicken Enchiladas

Smoky chipotle enchiladas filled with creamy chicken and melted Mexican cheese for a quick weeknight dinner.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

9 count corn tortillas
1 15-ounce can crushed fire-roasted tomatoes
1 cup chicken broth
2 count chipotle peppers in adobo sauce
2 tablespoons cilantro chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil divided
2 1/2 cups shredded rotisserie chicken
2/3 cup sour cream
1/4 cup sliced green onion
2 cups shredded Mexican cheese blend divided
sour cream, green onions, cilantro, and avocado for serving

Equipment

Blender
Saucepan
Microwave-safe plate
9x13 inch Baking Dish
broiler or oven with broil setting
Mixing Bowl
Spoon

Method

Rip one tortilla into pieces and add to a blender with the crushed tomatoes, chicken broth, chipotle peppers, chopped cilantro, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; blend until smooth.
Heat 1 tablespoon vegetable oil in a saucepan over medium heat, add the blended sauce, and simmer 8 minutes until slightly thickened; remove from heat and set aside.
Preheat the broiler. In a medium mixing bowl, combine the shredded chicken, 2/3 cup sour cream, sliced green onions, and 1 cup of the shredded cheese; taste and adjust seasoning with salt and pepper if needed.
Place the remaining 8 tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave about 30 seconds to soften them.
Grease a 9×13-inch baking dish. Spoon about 1/3 cup of the chicken mixture down the center of each tortilla and roll up; place seam-side down in the prepared dish.
Brush the tops of the rolled enchiladas with the remaining 1 tablespoon vegetable oil and broil 3–5 minutes until the tortillas begin to toast.
Pour the warmed chipotle-tomato sauce evenly over the enchiladas, sprinkle with the remaining 1 cup shredded cheese, and return to the broiler until the cheese is completely melted.
Sprinkle with chopped cilantro and additional sliced green onion, drizzle with extra sour cream if desired, and serve with avocado slices.