Chipotle Chicken Enchiladas are tasty, filling and come together in a snap thanks to rotisserie chicken and Pop & Cook. Perfect for an easy weeknight meal that is sure to please the whole family!
6 ounces Sharp cheddar cheese, divided (I used reduced fat)
Desired toppings; diced avocado, tomatoes, green onions
Instructions
Preheat broiler.
Tear 2 tortillas into pieces and place them into a food processor. Add in garlic through chile pepper, 1/2 teaspoon chili powder and 1/2 teaspoon cumin. Puree until smooth.
Place sauce into a medium sauce pan, over medium heat and simmer until thickened. Season with salt and pepper and set aside.
Place 1/4 cup sauce into the bottom of a 9 x 13" pan.
In a medium bowl, mix together chicken, sour cream, 1/2 cup cheese, 1/4 teaspoon chili powder and 1/4 teaspoon cumin.
Onto each tortilla, place approximately 1/4 cup mixture into the middle and roll up. Place seam side down into prepared pan.
Spray the tops of the enchiladas with cooking spray and place into broiler for 3-5 minutes or until slightly charred
Remove from oven, pour sauce over enchiladas and top with 1 cup of cheese. Place back into the broiler until the cheese is melted, about 1-2 minutes.