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Chipotle Enchiladas

  • 2 Tbsp. PLUS 1/2 cup vegetable oil
  • 1 can (26 oz.) crushed tomatoes
  • 2 Knorr® Onion MiniCube(s)
  • 2 Knorr® Garlic MiniCube(s), crumbled
  • 1/2 cup Mexican crema or sour cream
  • 2 Knorr® Chipotle MiniCube(s), crumbled
  • 12 corn tortillas
  • 2 cups shredded cooked chicken
  • 2 cups shredded queso blanco or Monterey Jack cheese



Amount per serving


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Preheat oven to 400°F.
  • 2 Heat 2 tablespoons oil in a large skillet over medium-high heat. Add tomatoes, Knorr® Onion MiniCube(s) and Knorr® Garlic MiniCube(s) and bring to a boil. Reduce heat and simmer covered 15 minutes. Remove from heat and stir in sour cream and Knorr® Chipotle MiniCubes.
  • 3 Heat remaining 8 tablespoons (1/2 cup) oil in medium skillet over medium-high heat. Fry tortillas, one at a time, about 10 seconds to soften; drain on paper towels.
  • 4 Combine chicken and 1 cup cheese in bowl; set aside.
  • 5 Spread 3/4 cup tomato sauce in bottom of a 13 X 9-inch glass baking dish. Dip tortilla in sauce then fill with about 1/4 cup chicken mixture. Roll and place seam-side down in baking dish. Repeat with remaining tortillas and chicken mixture. Pour remaining tomato sauce over enchiladas and sprinkle with remaining 1 cup cheese.
  • 6 Bake for 20 minutes or until enchiladas are heated through and cheese is melted.

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