- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 pound chopped cooked chicken
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 2-3 tablespoons chopped chipotle in adobo
- 1 can (12 ounce) red enchilada sauce
- 1 can (4 ounce) diced green chilies
- ½ cup cilantro, chopped
- 6 corn or flour tortillas - I used white corn tortillas
- 1 ½ cups shredded Mexican cheese
- Avocado, green onions, fresh cilantro - for serving
Preheat the oven to 400° F.
In a large oven-safe skillet (I used a cast iron skillet), combine the onion, pepper, paprika, and garlic powder, then season with salt. Add the chipotle and diced green chiles. Pour over the enchilada sauce, plus 1/2 cup water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover, and cook for 10-15 minutes; adding the chicken after 8 minutes. Continue cooking until the chicken is cooked through and begins to fall apart.
Continue cooking over medium heat until the sauce thickens, about 5 minutes. Stir in the cilantro.
Arrange the tortillas on top of the chicken mixture. Top with the cheese. Bake for 10-15 minutes until the cheese is melted.
Serve the enchiladas warm, topped with sliced avocado, chopped green onion, and chopped fresh cilantro.
- Yields: 4-6 servings
- Preparation Time: 40 minutes