Smoky Adobo Chicken Enchiladas with Corn, Jalapeño & Sour Cream

Ingredients 12 total

• 2 cups cooked chicken
• 2 tbsp chipotle peppers in adobo
• 1 cup corn kernels
• 1 small jalapeño
• 2 cloves garlic
• 1 tbsp olive oil
• salt
• 8 pieces flour or corn tortillas
• 2 cups enchilada sauce
• 1 ½ cups cheddar or mexican blend cheese
• ½ cup sour cream
• ½ cup cilantro

How to Make It

1. 1Preheat oven to 375°F (190°C).
2. 2Heat olive oil in a skillet over medium heat.
3. 3Add garlic and jalapeño and cook until fragrant.
4. 4Add shredded chicken, corn, chipotle peppers with adobo sauce, and salt.
5. 5Stir and cook for ⏱ 3–5 minutes until well combined.
6. 6Spread a thin layer of enchilada sauce on the bottom of a baking dish.
7. 7Fill each tortilla with chicken mixture and a sprinkle of cheese, then roll and place seam-side down in the dish.
8. 8Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
9. 9Bake for ⏱ 20–25 minutes until heated through and cheese is melted and bubbly.
10. 10Remove from oven and let cool slightly.
11. 11Serve topped with sour cream and fresh cilantro.