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One of my favorite store-bought products ever invented is Siete Tortillas and Chips. You guys, I am NOT even sponsored by them I just love them that much. I’m sure most of you have tried them by now but, if you haven’t hop to it…they are fantastic! (I buy mine at Whole Foods). As a Texan, tacos and chips and salsa are real staples to me and, it is so wonderful to be able to indulge in my favorites without the guilt. And these Chipotle Chicken Enchiladas will have you ready to indulge.
If you are hosting, Make a big batch of shredded chicken or beef in your crockpot in the morning, a big batch of my Chipotle Enchilada Sauce, then throw together these Chipotle Chicken Enchiladas for dinner in no time!! Your friends will love them, especially with a nice cold margarita on the rocks! 🙂
- 3 cups shredded chicken
- 2 cups Homemade Chipotle Enchila Sauce
- 8-10 Siete Almond Flour Tortillas
- 1/4 cup shredded cheese (optional)
- Fresh cilantro leaves, for serving
- 2 lbs. boneless, skinless chicken thighs or breasts
- salt and pepper, to taste
- 1/2 tsp. ground cumin
- 1/4 cup chicken broth
- 1/2 red onion, sliced thinly
- Place the chicken thighs in the bottom of a crockpot. Season them generously with salt and pepper and the cumin. Also add in the red onion and the chicken broth. Toss to coat everything evenly. Cover crockpot and cook until chicken easily shreds using two forks (You can cook on high for 3 hours, or low for 4-6 hours).
- When the chicken is done -- Using two forks, shred the chicken and place it back into the crockpot on "Warm" until ready to use, or store it in the fridge for up to a week to use in recipes.
- Preheat oven to 325.
- In a casserole dish, ladle about 1/2 cup of the enchilada sauce in the bottom and spread it out so it evenly coats the bottom of the dish.
- Now, gently roll up the shredded chicken in tortillas with desired amount of meat and place each tortilla seam side down in the casserole dish. (if you're having a hard time rolling your almond flour tortillas, pop them in the microwave for about 15-20 seconds to help warm them up before rolling. Almond flour tortillas tend to break easily, so if you have a few little cracks don't worry, it will all come together when baking in the sauce and still taste great).
- Pour remaining enchilada sauce over the top of the enchiladas, cover with foil and bake for 20 minutes.
- Remove from oven, sprinkle with cheese (optional), and place back in the oven until cheese has melted, about 5 more minutes.
- Remove from oven, garnish with fresh chopped cilantro, serve and enjoy!!
- You can fill these enchiladas with cooked ground beef, ground turkey, or shredded beef if you'd prefer!! Anything goes well with this sauce!
so good! made this several times in a variety of methods. I especially like using the recipe to make an enchilada stack when I’m feeling lazy!
Flavor was great but even the minimum amount of chipotle chili powder (1tbsp) made it super spicy – and we typically like spicy food. Will try again but will further adjust the amount of chipotle chili powder in the sauce.
Could you use corn tortillas with this?
yes would be great!
YUM. These are so great. I used store bought siete enchilada sauce so I can’t comment on the sauce here but I’m sure that’s even better ! These were easy, flavorful and didn’t feel as typically overfilling as other enchiladas do. Also, once I made the shredded chicken I added 3 chopped chipotles in adobo sauce and whoaaa. Highly recommend.
Do these freeze well? If so, do you put them in the oven first or just straight to the freezer without cooking them.
With this recipe, you could do it either way! I suggest just freezing it without cooking it!