Ingredients
Scale
- 2 pounds of chicken tenders
- one yellow onion, chopped
- 2 T olive oil
- 1 T smoked paprika
- 1 T garlic powder
- 1 tsp kosher salt
- 1 T chipotle chilis in adobo sauce
- 1, 15 ounce can red enchilada sauce, mild
- 1/2 cup water
- 2 ounces of diced green chiles
- 1 cup of sour cream
- 1/2 cup of chopped fresh cilantro
- 6 corn tortillas
- 1 1/2 cup of shredded Mexican-style cheese
For garnishes
- fresh lime wedges, juice squeezed on top,
- avocado slices or chunks
Instructions
- Preheat the oven to 400°.
- Chop onions and also rinse and chop cilantro and set aside. Scoop 1 tablespoon of chipotle chiles out of the jar and chop them as well.
- In a large iron skillet heat 2 tablespoons of olive oil over medium heat.
- Then combine chicken tenders, chopped onion, paprika, and garlic powder in the pan. Season with kosher salt. Next, add the chipotle and green chiles.
- Once these ingredients are combined, add the 10 ounces of enchilada sauce and ½ C water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and cook for 10-15 minutes until chicken is cooked through and shreds easily.
- Shred the chicken in the sauce using two forks. Add the sour cream and stir. Continue cooking over medium heat until the sauce thickens, about 5 minutes. Stir in the chopped cilantro.
- Arrange the tortillas on top of the chicken. Then, sprinkle shredded cheese over the top.
- Bake in the oven for 10-15 minutes until the cheese is melted.
- Serve enchiladas warm, topped with fresh lime juice and avocados.
- Prep Time: 5
- Cook Time: 40