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Preheat oven to 375°F. Lightly grease a 3-quart rectangular baking dish; set aside.
To prepare sauce, in a medium saucepan, combine tomatoes, 3/4 cup water, sweet onion, chipotle pepper, adobo sauce (if desired), cilantro, cumin, chili powder and half of the salt. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes; cool slightly. Transfer to a blender or food processor. Cover and blend or process until smooth.
Meanwhile, prepare the filling. In a large skillet, cook and stir chicken in hot oil over medium-high heat until no longer pink. Drain off fat. Stir in salsa, sour cream, lime peel and the remaining salt.
To assemble enchiladas, spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Spoon about 3 tablespoons of the filling onto each tortilla near an edge; roll up tortilla. Place enchiladas, seam-sides down, on top of sauce in dish. Spoon the remaining sauce over enchiladas. Cover baking dish with foil.
Bake for 15 minutes. Sprinkle with cheese. Bake, uncovered, for 10 to 15 minutes more or until heated through. Sprinkle with green onions and olives.