Name: Smoky Chipotle Enchiladas Verdes with Charred Tomato Sauce
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 12 count corn tortillas; 1.5 pound chicken breast; 1 count white onion; 4 cloves garlic; 2 pound Roma tomatoes; 2 count chipotle peppers in adobo; 0.5 cup sour cream; 0.5 cup chicken broth; 3 tablespoon vegetable oil; 1 count lime; 1 teaspoon salt; 0.5 teaspoon cumin; 2 cup Oaxaca cheese or mozzarella; 0.25 cup cilantro

Smoky Chipotle Enchiladas Verdes with Charred Tomato Sauce

Italian-InspiredMexican-InspiredSoupmexicansmokyweeknight

30 minPrep55 minCook4Serves

Ingredients

12 countcorn tortillas
1½ poundchicken breast
1 countwhite onion
4 clovesgarlic
2 poundRoma tomatoes
2 countchipotle peppers in adobo
½ cupsour cream
½ cupchicken broth
3 tablespoonvegetable oil
1 countlime
1 teaspoonsalt
½ teaspooncumin
2 cupOaxaca cheese or mozzarella (shredded)
¼ cupcilantro

Prep

01
Mince 2 cloves garlic.
02
Dice 1 white onion.
03
Juice 1 lime.

Method

01
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook 12–15 minutes, turning once, until internal temperature reaches 165°F. Transfer to a cutting board to cool, then shred.
02
In the same skillet, char 2 pounds Roma tomatoes over medium-high heat for 8–10 minutes, turning occasionally, until blistered and soft.
03
Blend charred tomatoes, 2 chipotle peppers with 2 tablespoons adobo sauce, 2 cloves garlic, 0.5 teaspoon cumin, and 0.5 teaspoon salt until smooth. Pass through a sieve into a bowl for a silky sauce. Stir in 0.5 cup chicken broth.
04
Warm 2 tablespoons oil in the skillet over medium. Lightly fry each tortilla 10–15 seconds per side to soften. Transfer to a plate.
05
Preheat oven to 375°F. In a bowl, combine shredded chicken, 0.5 cup sour cream, juice of 1 lime, and 1 teaspoon salt.
06
Spread 0.5 cup sauce on the bottom of a 9×13-inch baking dish. Fill each tortilla with 3 tablespoons chicken mixture and 2 tablespoons cheese, roll tightly, and place seam-side down in the dish.
07
Pour remaining sauce over enchiladas and sprinkle with 2 cups cheese. Bake 25–30 minutes until bubbling and the top is light golden.
08
Remove from oven and let rest 5 minutes. Garnish with cilantro and serve hot.

Spice Tips

For deeper smokiness, add 0.5 teaspoon smoked paprika to the sauce. For heat, increase chipotles to 3 or add 0.25 teaspoon cayenne. For brightness, finish with fresh lime wedges and extra cilantro.

Make the sauce up to 1 day ahead; store in the refrigerator. Enchiladas can be assembled 4 hours early, covered, and refrigerated — add 5–10 minutes to baking time if cooking from cold.