Chipotle Chicken Enchiladas Recipe

Pour in the tomato sauce, stirring constantly until the sauce is smooth and slightly thickened. Stir in the lime juice, then remove the saucepan from the heat.

In a separate large pan, heat the vegetable oil over medium heat.

Stir in the chili powder, cumin, green chiles, and the seeded, diced chipotle peppers. Add about 1/4 cup of the adobo sauce from the can, along with the canned tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently.

While the sauce simmers, shred the cooked chicken breasts by hand (two forks work well here). Return the shredded chicken to the pan, stirring to combine it thoroughly with the tomato chile mixture.

Preheat your oven to 350°F. Spread about 1/2 cup of the prepared enchilada sauce evenly across the bottom of a 9x13 baking pan.

To make the tortillas pliable, stack them between damp paper towels and microwave for about 30 seconds. Dip each warm tortilla into the enchilada sauce, coating both sides lightly.

Place about 3/4 cup of the chicken filling down the center of each tortilla, then roll it up tightly. Arrange the rolled enchiladas seam-side down in the prepared baking pan. Once all are rolled, pour the remaining enchilada sauce over them, then sprinkle generously with the Monterey Jack cheese.