Pulled Chicken Enchiladas
Shredded chipotle chicken enchiladas baked in red sauce with melted cheddar — using slow-cooked, well-seasoned chicken thigh rather than plain shredded breast is what keeps the filling juicy under all that sauce.
Total time
45 min
Prep
20 min
Cook
25 min
Difficulty
easy
Cuisine
Mexican
Ingredients
600gchicken thighs, slow-cooked and shredded
2 tspchipotle paste
12corn or flour tortillas
400genchilada sauce (or passata with cumin, chilli and garlic)
200gcheddar, grated
200gsour cream
coriander, red onion and limeto serve
Instructions
1
Mix shredded chicken with chipotle paste.
2
Fill each tortilla with chicken. Roll up, place seam-down in a dish.
3
Pour enchilada sauce over.
4
Top with cheddar.
5
Bake at 190°C for 20 minutes.
6
Serve with sour cream, coriander and lime.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
548
Protein
60.2g
Fat
31.8g
Carbs
3g
Fiber
0g
Sodium
437mg
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