Chipotle Chicken Enchiladas

Creamy, spicy, and oh-so satisfying! These chipotle chicken enchiladas are a perfect easy weeknight meal, and almost better as leftovers!

Now that our lives are becoming busier again, I find myself wanting to make food that is quick and easy, and with enough left over to freeze. This recipe for chipotle chicken enchiladas checks all of the above boxes. Hearty, creamy, smoky, and spicy – it’s everything you want in a fast and flavorful meal. Make it for a busy weeknight or when you are entertaining guests; it’s a crowd-pleaser either way.

Smoky chipotle chiles in adobo are the star ingredient here. In addition to providing heat, they lend smokiness to this dish that takes it to the next level. These are not your average chicken enchiladas – every bite is packed full of creamy, smoky cheesiness!

I like knowing that I have a variety of meals in the freezer in case I don’t have time to buy groceries/don’t feel like cooking/get tired of whatever I made two nights ago. And these enchiladas are a great dish to freeze for when those days happen.

chipotle chicken enchiladas in a white baking dish with cilantro scattered on top and around dish

Helpful Tips and Recipe Notes

  • This recipe calls for shredded chicken. If you don’t want to cook chicken ahead of time, use rotisserie chicken as a friendly time-saver.
  • You can use flour OR corn tortillas in this recipe, but corn tortillas will be sturdier and chewier. It just depends on what kind of texture you prefer.
  • These chipotle chicken enchiladas have a nice level of spice. If you are wary of spiciness, only use one chipotle chile instead of two. Or substitute the pepper jack for a milder cheese.
  • Chipotle chiles in adobo are canned jalapeño chiles that have been smoked, and they add a beautiful smokiness to this dish.
chicken combined with enchilada sauce in a mixing bowl
chicken enchilada filling scooped onto a tortilla and ready to be rolled up
three enchiladas rolled up and placed in baking dish

Step-By-Step Instructions

  • Preheat oven to 350 degrees F. Grease a 9″x13″ baking dish.
  • In large bowl, add the shredded chicken, 1 cup of enchilada sauce, chipotle chiles, cumin, garlic, and salt. Stir until well combined. Add 1/2 cup of each cheese to bowl (1 cup total) and stir to combine.
  • Place stack of tortillas on a large plate or baking sheet. Add 1/4 cup of chicken-cheese mixture to one tortilla and roll up tightly. Place rolled tortilla into baking dish. Repeat with remaining chicken filling and tortillas.
  • Use a pastry brush or the back of a large spoon to add remaining enchilada sauce to tops of rolled tortillas. Sprinkled with remaining 1 cup of cheese.
  • Bake enchiladas for 20 to 25 minutes, until the cheese becomes bubbly and golden.
  • Garnish enchiladas with cilantro and scallions. Serve warm.
chipotle chicken enchiladas arranged in baking dish and covered with cheddar cheese
close up of chicken enchiladas in baking dish with scallions and cilantro on top

Variations & Substitutions

Add 1 cup of chopped, sautéed onion to chicken mixture for added spice and texture.

For more heat, add 1 chopped jalapeño to chicken filling.

Substitute green enchilada sauce for a tangier flavor.

Add 1 cup of canned veggie of your choice to the filling.

two chicken enchiladas on a white plate with fork and cilantro garnished on top

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

More Easy Recipe Ideas!

Chipotle Chicken Enchiladas

Creamy, spicy, and oh-so satisfying! This chipotle chicken enchilada recipe is a perfect easy weeknight meal, and is almost better as leftovers!
5 from 6 votes
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine Tex-Mex
Servings 4 servings

Ingredients
  

  • 3 cups shredded chicken
  • 1 (10 oz.) can enchilada sauce, divided
  • 2 chipotle chiles in adobo, chopped
  • 2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 cup cheddar cheese, divided
  • 1 cup pepper jack cheese, divided
  • 8-10 flour or corn tortillas
  • 1/2 cup cilantro, chopped
  • 1/2 cup scallions, chopped

Instructions
 

  • Preheat oven to 350 degrees F. Grease a 9"x13" baking dish.
  • In large bowl, add the shredded chicken, 1 cup of enchilada sauce, chipotle chiles, cumin, garlic, and salt. Stir until well combined. Add 1/2 cup of each cheese to bowl (1 cup total) and stir to combine.
  • Place stack of tortillas on a large plate or baking sheet. Add 1/4 cup of chicken-cheese mixture to one tortilla and roll up tightly. Place rolled tortilla into baking dish. Repeat with remaining chicken filling and tortillas.
  • Use a pastry brush or the back of a large spoon to add remaining enchilada sauce to tops of rolled tortillas. Sprinkled with remaining 1 cup of cheese.
  • Bake enchiladas for 20 to 25 minutes, until the cheese becomes bubbly and golden.
  • Garnish enchiladas with cilantro and scallions. Serve warm.
Keyword cheddar cheese, chicken, chipotle chiles, cilantro, enchiladas, pepper jack cheese

12 Comments

  1. Barb Haner

    5 stars
    I think this recipe will turn into a favorite for us! Thanks for all of your ideas and creativity!

  2. 5 stars
    Looks delicious and flavorful. Sounds like a recipe to get going this weekend. Thanks

  3. Emily Liao

    5 stars
    Everyone loved this for dinner! Pretty easy to make and the chipotle sauce is on point.

  4. 5 stars
    Enchiladas are an absolute favorite in my house! These look absolutely perfect. Love all of the spices you use. YUM!

  5. Bintu | Recipes From A Pantry

    5 stars
    Enchiladas always go down a treat in my house and these sound absolutely incredible! These are definitely perfect for weeknight meals!

  6. Heather Johnson

    5 stars
    spicy but so yummy!!!! ilove chipotle!

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