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Chicken Enchiladas Adobo

  • Prep Time: 3 hours
  • Cook Time: 40 minutes
  • Servings: 8
  • Course: Main Dish

Chipotle chile peppers in adobo sauce add a smoky, spicy element to these tasty enchiladas. Add more adobo for additional heat and flavor. You can prepare this dish up to a day ahead (through Step 4) and refrigerate, then finish cooking when you’re ready to eat. Set the baking dish on the counter while you preheat the oven.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Lining your pan with Reynolds Wrap® Non-Stick Aluminum Foil helps to keep food from sticking and keeps clean up easy!


  • 1 14.5-ounce can diced fire-roasted tomatoes, undrained
  • ¾ cup water
  • ½ cup chopped sweet onion (1 medium)
  • 1 canned chipotle pepper in adobo sauce
  • 1 tablespoon canned adobo sauce (optional)
  • 1 tablespoon snipped fresh cilantro
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 pound skinless, boneless chicken breast halves or thighs, cut into bite-size strips
  • 1 tablespoon vegetable oil
  • ½ cup corn and black bean salsa
  • ½ cup sour cream
  • ½ teaspoon finely shredded lime zest
  • 8 multigrain or whole-wheat flour tortillas
  • ¾ cup shredded Chihuahua cheese or Monterey Jack cheese (3 ounces)
  • ½ cup sliced green onions
  • 1 2.25-ounce can sliced ripe olives, drained
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 1

Preheat oven to 375°F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.

Step 2

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 1/4 teaspoon 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.

Step 3

Meanwhile, prepare the filling. In a large skillet, cook and stir chicken in hot oil over medium-high heat until no longer pink. Drain. Stir in salsa, sour cream, lime zest and the remaining 1/4 teaspoon salt.

Step 4

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 the dish.

Step 5

Spoon the remaining sauce over enchiladas. Cover baking dish with Reynolds Wrap® Non-Stick Aluminum Foil, with the non-stick (dull side) facing the food. 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.

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