Before You Begin
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients. Use fully cooked chicken that has previously reached a safe internal temperature of 165°F (74°C) before assembling.
Prepare the Filling
Heat a skillet over medium heat. Add shredded chicken, diced onion, smoked paprika, cumin, garlic powder, salt, and pepper. Cook, stirring occasionally, until heated through and steaming. Remove from heat and set aside.
Make the Chipotle Cream Sauce
In a saucepan over medium heat, melt butter. Whisk in flour and cook for about 1 minute until smooth and lightly golden.
Gradually add chicken broth and heavy cream while whisking continuously.
Stir in chopped chipotle peppers and enchilada sauce. Simmer gently, stirring frequently, until slightly thickened and the sauce coats the back of a spoon. Do not allow the mixture to boil after adding dairy.
Stir in ½ cup shredded cheese until fully melted and smooth. Remove from heat.
Assemble the Enchiladas
Warm tortillas slightly until flexible to prevent cracking.
Spread a thin layer of sauce in the bottom of a greased baking dish.
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
Bake
Pour remaining sauce evenly over the rolled tortillas and sprinkle with shredded cheese.
Bake at 375°F (190°C) for 20–25 minutes, until the cheese is fully melted, bubbly, and the enchiladas are heated through in the center.
Rest and Serve
Let rest for 5 minutes before serving to allow the sauce to set slightly. Garnish with fresh cilantro and serve with lime wedges if desired.
