Chipotle Lime Chicken Enchiladas

Chipotle Lime Chicken Enchiladas

Made with Smoked Chipotle and Lime Marinade

Chipotle Lime Chicken Enchiladas

A family-friendly twist on a restaurant enchilada platter, these Chipotle Lime Chicken Enchiladas are rich, beautiful, and easy to assemble. We’ve tempered a spicy BRIANNAS marinade with cool sour cream to create a dish the whole family will enjoy. Leftovers should keep up to four days in the fridge, but we’ve never had them last that long.




    • SAUCE
    • 2 tablespoons butter
    • 2 tablespoons flour
    • 1 (10 ounce) can red enchilada sauce
    • 1 cup chicken broth
    • Salt and freshly ground black pepper
    • 1 tablespoon vegetable oil
    • 1 medium diced onion
    • 1 (4 ounce) can drained green chilies
    • 1 cup sour cream
    • 1 1/2 cups shredded cooked chicken
    • 1/4 cup BRIANNAS Smoked Chipotle and Lime Marinade
    • 8 (6-inch) corn or flour tortillas
    • 2 cups (8 ounces) shredded Monterey jack cheese
    • Scallions sliced, for garnish
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  1. Preheat your oven to 350 degrees. Mix shredded, cooked chicken with BRIANNAS Smoked Chipotle and Lime Marinade and set aside.
  2. Melt the butter in a small saucepan over medium-high heat. Add the flour and cook for just a minute while stirring. Add enchilada sauce, chicken broth, and salt and pepper to taste. Bring to boil, reduce heat and simmer uncovered for ten minutes or so until thickened. Turn heat to low to keep warm.
  3. In medium skillet, heat the oil, then add onions and green chiles. Cook for five minutes until soft. Stir in the chicken with marinade, then add sour cream and cook until everything’s heated through.
  4. Wrap tortillas in damp paper towels, place on a microwave-safe plate, and microwave 30 to 40 seconds. This step keeps your tortillas from breaking as you fold them.
  5. Spread ½ cup enchilada sauce in bottom of 8 1/2-inch by 11-inch baking dish. Add ¼ cup of filling to a warmed tortilla, roll it up, and place seam-side down in baking dish. Repeat with remaining tortillas. Pour the remaining enchilada sauce over everything, and top with Monterey jack.
  6. Bake for 30 minutes or until cheese is hot and bubbly. Remove from oven and let stand 5 minutes. Garnish with scallions and serve.