Categories: Mexican
Ingredients
- 9 corn tortillas
- 15 oz. can crushed fire-roasted tomatoes
- 1 cup chicken broth
- 2 tbsp. fresh cilantro
- 1/2 small chipotle chile in adobo, plus 1 tsp sauce from the can
- 1/2 tsp ground cumin
- 2 tbsp. vegetable oil, plus more for the dish
- Kosher salt and black pepper
- 2 cups shredded rotisserie chicken
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack
- 1 cup shredded Cheddar
- Diced avocado and sliced scallions, for topping
Directions
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Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.
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Heat 1 tbsp. vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6-8 minutes. Remove from the heat and season with 1/2 tsp salt and some black pepper.
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Meanwhile, coat a 13×9-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as directed. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tbsp. vegetable oil.
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Broil the enchiladas until lightly toasted, 3-5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1-2 minutes. Top with avocado and scallions.