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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.
Ingredients
Instructions
Mix shredded chicken with chipotle paste.
Fill each tortilla with chicken. Roll up, place seam-down in a dish.
Pour enchilada sauce over.
Top with cheddar.
Bake at 190°C for 20 minutes.
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.
