Chipotle Chicken Enchiladas
Raise your hand if Mexican food is your all-time favorite! ????????♀️????????♀️ If I had to pick one meal for the rest of my life, it would 100% be Mexican. These Chipotle Chicken Enchiladas are super easy to make and were a huge hit when I made them!
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Ingredients
- 2.5 lbs chicken breast
- 1 jar chipotle salsa cremosa you might not need the whole jar- just depends on your spice preference
- 1 cup plain Greek yogurt
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 poblano pepper chopped
- 1 yellow onion chopped
- 1 bag frozen riced cauliflower
- 2 cups Colby and Monterey Jack cheese
- Splash of milk
- Corn tortillas
- Taco seasoning to taste
Instructions
- Slow-cook the chicken in 1 cup of chipotle salsa cremosa. Once thoroughly cooked, shred the chicken. (I prefer using the crockpot on low for 5-6 hours or high for 3-4 hours.)
- Once shredded, add the taco seasoning, peppers, onions, and cauliflower. Cook on high for 30 minutes.
- Make the sauce by combining equal parts chipotle salsa cremosa and plain Greek yogurt (I used 1 cup of each, plus a splash of milk to thin it out).
- Stir together the shredded chicken mixture with a few spoonfuls of sauce and half the cheese.
- Either layer like a casserole or roll the mixture into enchiladas using the corn tortillas.
- Top with the remaining sauce and sprinkle the rest of the cheese on top.
- Bake at 350°F for 45 minutes or until the top is bubbly. Enjoy!
