Chipotle Chicken Enchiladas Recipe

This smoky, cheesy Chipotle Chicken Enchiladas Recipe is made with tender shredded chicken, spicy adobo sauce, and plenty of melted Monterey Jack, ready in just 60 minutes. Bubbling red sauce hugs the edges of the pan while the golden cheese crust stretches with every serving spooned out. I love making this for weeknight dinners because it tastes complex but comes together quickly.

Better Than Takeaway

I used to think getting that deep, smoky flavor required hours of simmering, but the secret is actually chipotle peppers in adobo. Using just a few spoonfuls of the sauce from the can transforms store-bought rotisserie chicken or quickly poached breasts into something restaurant-worthy.

My first attempt failed because I overstuffed the tortillas, causing them to split open in the oven. I learned that a modest amount of filling and warming the corn tortillas beforehand ensures they roll perfectly without cracking.

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Chipotle Chicken Enchiladas Recipe Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 tablespoon adobo sauce (from the can)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 12 corn tortillas
• 2 cups red enchilada sauce
• 2 cups Monterey Jack cheese, shredded
• Fresh cilantro, for garnish

How To Make Chipotle Chicken Enchiladas Recipe

1. Cook the Chicken: Heat olive oil in a skillet over medium heat and sauté onion and garlic until soft, then add chicken, chipotles, adobo sauce, cumin, oregano, and salt; cook until chicken is cooked through, about 10-12 minutes.
2. Shred the Meat: Remove the chicken from the pan and shred it using two forks, then toss it back into the pan juices to absorb the smoky flavor.
3. Prep the Oven: Preheat your oven to 375°F (190°C) and spread about 1/2 cup of enchilada sauce across the bottom of a 9×13 inch baking dish.
4. Roll the Enchiladas: Warm the tortillas in a damp paper towel in the microwave for 30 seconds, then spoon chicken mixture into each, roll tightly, and place seam-side down in the dish.
5. Bake: Pour the remaining enchilada sauce over the rolled tortillas, top generously with shredded cheese, and bake for 20-25 minutes until the cheese is bubbly and golden.

Recipe Tips

• Warm tortillas first: Cold corn tortillas crack easily, so heating them makes them pliable and easy to roll.
• Control the spice: Use fewer chipotle peppers if you prefer a mild smoky flavor, or add extra adobo sauce for more heat.
• Use freshly grated cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting into that perfect gooey layer.
• Rest before serving: Let the dish sit for 5 minutes after baking so the sauce sets slightly and doesn’t run everywhere.

What To Serve With Enchiladas

Serve these enchiladas with a side of cilantro-lime rice and black beans to soak up the extra sauce. A dollop of sour cream and sliced avocado balances the heat from the chipotle peppers perfectly.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven covered with foil to prevent the cheese from becoming rubbery, or microwave individual portions for 2 minutes.

FAQs

• Can I use flour tortillas instead? Yes, flour tortillas work well and are softer, but they can get soggier than corn tortillas if left in the sauce too long.
• Is this dish very spicy? It has a medium kick due to the chipotles, but you can reduce the heat by removing the seeds from the peppers before mincing.
• Can I make this ahead of time? You can assemble the enchiladas up to 24 hours in advance, cover them tightly, and refrigerate until you are ready to bake.
• What if I don’t have adobo sauce? You can mix smoked paprika with a little tomato paste and vinegar, though the flavor won’t be exactly the same.

Nutrition

• Calories: 450
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 980mg
• Total Carbohydrate: 35g
• Protein: 30g