In case you’re a stickler, I’m going to preface with the fact that these are super Unauthentic enchiladas(perhaps I should have called them unchiladas – harharhar😝). But they are delicious. And that’s what counts! I made these with floor tortillas, but you can definitely use corn and this would be way more authentic. And normally, I think enchiladas are drowned in sauce. I left some ends uncovered, since I was kind of going for a burrito/enchilada hybrid.
Now that I’ve spoken my piece, and made my apologies, I will say that these were sooooo good. The chicken is bomb.com and I love the contrast of the sweet corn with the smokey spiciness of the chipotle flavors. Of course you can totally switch this up to match your own preferences. You could do some fajita style bell peppers and onions or switch out the corn for some sweet potatoes. Yum😍
You could totally use plain old shredded chicken, but this chipotle chicken recipe is seriously so good and easy. It brings this dish to the next level.
For the Ranchero Sauce:
1 Tablespoon Olive Oil
1 Onion, finely chopped
2 Garlic Cloves, finely minced
1 Tablespoon chipotle peppers in adobo sauce
1 (28 oz.) Can of Tomato Puree
Kosher Salt & Freshly Ground Black Pepper
In a medium-large sauce pot, heat up the olive oil over medium-high heat. Add in the onion, garlic, and chipotles and sauté for 2-3 minutes, or until soft. Pour in the tomato puree and season the mixture with salt and pepper. Blend with immersion blender or blend in blender. Simmer the ranchero sauce for 30 minutes.
- 8 large flour Tortillas
- 2 Cups Shredded Chipotle Chicken (recipe linked above)
- 1 cup corn, I used a frozen roasted corn
- 1 can black beans drained
- 1 small can black olives drained
- 2 Cups Grated Cheddar Cheese
- 1 Cup Grated Monterey Jack Cheese
- To Serve
- Avocado, sliced
- Preheat the oven to 375º.
- Cover the bottom of a 13x9 baking dish with a thin layer of the ranchero sauce.
- Lay a tortilla on a work surface and top it with a small spoonful of the chipotle chicken, beans, corn, and black olives. Top with a little cheese (mix the two cheeses together), roll it up tightly, and then place it seam side down in the baking sheet. Repeat with the remaining tortillas, chicken, and cheese. I needed two pans for my recipe, since I only had smallish pans available.
- Cover the top of the enchiladas with the remaining ranchero sauce and top with the rest of the cheese.
- Cover the baking dish with foil and bake the enchiladas for 20 minutes. Uncover and bake about 10 minutes longer or until the cheese is bubbly and lightly golden brown. Let the enchiladas set for 10 minutes before serving.