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    Gastronotherapy » Recipes » Favorites

    Creamy Chicken Chipotle Enchiladas

    Modified: Aug 7, 2023 · Published: Jul 8, 2021 · by MaryAnne · 12 Comments

    Jump to Recipe Print Recipe

    Chicken chipotle enchiladas are a perfect easy weeknight meal, and work great as leftovers! They check all of the boxes: hearty, zesty, creamy, smoky, and spicy - it's everything you want in a fast and flavorful Tex-Mex meal.

    two chipotle enchiladas on a gray plate with fresh cilantro.

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    These are not your average chicken enchiladas - every bite is packed full of creamy, smoky cheesiness thanks to chipotle chiles in adobo. We use corn tortillas since they are traditional to enchiladas and I find that they hold up better than flour tortillas. But you can use either for this recipe.

    What's not to love about a classic Mexican dish that involves rolling filled tortillas and baking them in the oven? Make chipotle enchiladas for a busy weeknight or when you are entertaining guests; they're a crowd-pleaser either way!

    I recommend using rotisserie chicken for convenience, but you can also make your own shredded chicken very easily. Serve enchiladas with Mexican beans and rice for a hearty meal.

    Jump to:
    • ⭐️ Why These Enchiladas Are The Best
    • 🧀 Ingredient Notes
    • 📋 Enchilada Variations & Substitutions
    • 🔪 How To Make Chipotle Enchiladas
    • ⏲ Expert Tips
    • 💬 Frequently Asked Questions
    • 🌮 Related Recipes
    • Chicken Chipotle Enchiladas Recipe

    ⭐️ Why These Enchiladas Are The Best

    • Creamy, spicy, smoky, and cheesy
    • A great way to use leftover or rotisserie chicken
    • Smoky chipotle chiles in adobo are the star ingredient! They're canned jalapeño chiles that, in addition to providing a spicy kick, lend smokiness that takes this comfort food recipe to the next level.
    • Healthy and satisfying meal for the whole family
    • Chicken chipotle enchiladas make excellent leftovers
    • Make ahead options for busy weeknights

    🧀 Ingredient Notes

    enchilada ingredients arranged on a table.
    • Shredded chicken - If you are short on time, I recommend using rotisserie chicken. However, you can also make shredded chicken by cooking it in a pot on the stove.
    • Enchilada sauce - Traditionally made of chiles, onion, garlic, tomatoes, stock, cumin, oregano, and other seasonings that are all combined together and then cooked until thickened.
    • Chipotle chiles in adobo - Canned jalapeño chiles that add a smoky and spicy flavor to dishes, like my homemade spicy hummus.
    • Corn tortillas - Sturdier, chewier, and firmer than flour tortillas, which makes them great for baking enchiladas.

    📋 Enchilada Variations & Substitutions

    • Onion: Add 1 cup of chopped, sautéed onion to chicken mixture for subtle sweetness and texture.
    • Spicier: These enchiladas with chipotle have a nice level of spice. But if you want even more heat, add 1 chopped jalapeño to the chicken filling.
    • Less spicy: If you are wary of spiciness, only use 1 chipotle chile instead of 2. You could also substitute the pepper jack for a milder cheese.
    • Tangy: Substitute green enchilada sauce for a tangier flavor.
    • Add veggies: Add 1 cup of cooked vegetables of your choice to the filling.
    fork resting on gray plate holding two enchiladas.

    🔪 How To Make Chipotle Enchiladas

    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 ½ cup of each cheese to bowl (1 cup total) and stir to combine.

    chicken chipotle filling in a mixing bowl.

    Place stack of tortillas on a large plate or baking sheet. Add ¼ 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.

    enchiladas being assembled with corn tortillas.

    Use a pastry brush or the back of a large spoon to add remaining enchilada sauce to tops of rolled tortillas. Sprinkle with remaining 1 cup of cheese.

    10 enchiladas rolled up and placed in a baking dish.
    enchilada sauce being brushed on top of prepped enchiladas.

    Bake enchiladas for 20 to 25 minutes, until the cheese becomes bubbly and golden.

    cheese sprinkled on top of assembled enchiladas.

    Garnish chipotle enchiladas with cilantro and scallions. Serve warm.

    Spatula resting in a pan of enchiladas garnished with scallions and cilantro.

    ⏲ Expert Tips

    • Storage: Store covered in the refrigerator for up to 4 days.
    • How to reheat: Cover enchiladas with foil and place in a preheated 350 degree F. oven for 15-20 minutes, until heated through.
    • How to freeze: Place single servings in freezer-safe containers and store for up to 3 months. To thaw, place in the refrigerator overnight.
    • Make in advance: Prep enchiladas and store covered in the refrigerator for up to 24 hours.
    • Use rotisserie chicken. If you don't want to cook chicken ahead of time, use rotisserie chicken as a friendly time-saver, like in this chicken focaccia sandwich.
    • Use corn tortillas. Traditional enchiladas use corn tortillas since they are sturdier and chewier than flour tortillas. You can use flour tortillas in this recipe as well, but the texture will be softer and not as firm.
    • How to serve enchiladas: Serve accompanied with beans and rice, black bean salsa, or cucumber gazpacho. For extra creaminess, top your enchiladas with a dollop of 4 ingredient guacamole!
    • Freeze the remaining can of chipotle chiles. Add them to your favorite Tex-Mex recipes for a spicy and smoky flavor.
    • Soften corn tortillas. Depending on the brand, some corn tortillas are more pliable than others. If you find that your tortillas are breaking when you roll them, here's a tip: Wrap a stack of tortillas in damp paper towels and place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave for about 45 seconds, until warm and flexible.
    two enchiladas on a plate with one cut into with fork.

    💬 Frequently Asked Questions

    What is adobo sauce made of?

    Adobo sauce is an authentic, earthy, and robust Mexican sauce traditionally made from dried ancho chile peppers, vinegar, garlic, salt, and other seasonings.

    What can I use instead of chipotle in adobo?

    To replicate the smokiness and spiciness, I recommend using a combination of smoked paprika, red chili powder, and cayenne pepper.

    What goes into enchiladas?

    Traditionally, enchiladas are made with cheese, enchilada sauce, spices, and corn tortillas. However, chicken is often added for extra flavor and protein. In this recipe, smoky chipotle chiles in adobo are the star ingredient. In addition to providing a spicy kick, they lend smokiness that takes these enchiladas to the next level.

    Are enchiladas made with corn or flour tortillas?

    Corn tortillas are traditionally used for enchiladas, as they provide a chewier texture and have a slightly sweet flavor that pairs with the flavor of enchiladas.

    🌮 Related Recipes

    • black bean corn avocado salsa in a bowl garnished with cilantro.
      Black Bean Corn Avocado Salsa
    • creamy avocado gazpacho in a white bowl.
      Avocado Cucumber Gazpacho
    • Veggie fajitas arranged on a wooden cutting board.
      Hearty Vegetarian Fajitas
    • refried bean and cheese tacos arranged on a table with avocaco and cabbage.
      Cheesy Refried Bean Tacos (15 minutes)

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    two chipotle enchiladas on a gray plate with fresh cilantro and scallions.

    Chicken Chipotle Enchiladas Recipe

    Author: MaryAnne
    Chicken chipotle enchiladas are a perfect easy weeknight meal, and work great as leftovers! They check all of the boxes: hearty, zesty, creamy, smoky, and spicy - it's everything you want in a fast and flavorful Tex-Mex meal.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine Tex-Mex
    Servings 4 servings
    Calories 504 kcal

    Ingredients
      

    • 3 cups shredded chicken
    • 1 (10- ounce) can enchilada sauce, divided
    • 2 chipotle chiles in adobo, chopped
    • 2 teaspoons ground cumin
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • 1 cup cheddar cheese, divided
    • 1 cup pepper jack cheese, divided
    • 8-10 corn tortillas
    • ½ cup cilantro, chopped
    • ½ cup scallions, chopped
    • quick pickled red onions (optional garnish)

    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 ½ 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 ¼ 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. Sprinkle with remaining 1 cup of cheese.
    • Bake enchiladas for 20 to 25 minutes, until the cheese becomes bubbly and golden.
    • Garnish enchiladas with cilantro, scallions, and/or pickled onions. Serve warm.

    Notes

    • Storage: Store covered in the refrigerator for up to 4 days.
    • How to reheat: Cover enchiladas with foil and place in a preheated 350 degree F. oven for 15-20 minutes, until heated through.
    • How to freeze: Place single servings in freezer-safe containers and store for up to 3 months. To thaw, place in refrigerator overnight.
    • Make ahead: Prep enchiladas and store covered in the refrigerator for up to 24 hours.
    • Use rotisserie chicken. If you don't want to cook chicken ahead of time, use rotisserie chicken as a friendly time-saver.
    • Use corn tortillas. Traditional enchiladas use corn tortillas since they are sturdier and chewier than flour tortillas. You can use flour tortillas in this recipe as well, but the texture will be softer and not as firm.
    • How to serve: Serve enchiladas accompanied with salsa, gazpacho, or guacamole.
    • Freeze the remaining can of chipotle chiles. Add them to your favorite Tex-Mex recipes for a spicy and smoky flavor!
    • Soften corn tortillas. Depending on the brand, some corn tortillas are more pliable than others. If you find that your tortillas are breaking when you roll them, here's a tip: Wrap a stack of tortillas in damp paper towels and place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave for about 45 seconds, until warm and flexible.

    Nutrition

    Calories: 504kcalCarbohydrates: 27gProtein: 43gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 132mgSodium: 849mgPotassium: 449mgFiber: 5gSugar: 2gVitamin A: 1193IUVitamin C: 3mgCalcium: 485mgIron: 3mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Barb Haner

      July 08, 2021 at 9:41 am

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

      Reply
      • Gastronotherapy

        July 09, 2021 at 9:58 am

        So happy to hear that! And thank you! 🙂

        Reply
    2. veenaazmanov

      July 10, 2021 at 10:59 am

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

      Reply
      • Gastronotherapy

        July 11, 2021 at 12:04 pm

        Thanks, Veena! Let me know if you end up making it!

        Reply
    3. Emily Liao

      July 10, 2021 at 11:33 am

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

      Reply
      • Gastronotherapy

        July 11, 2021 at 12:03 pm

        So happy to hear that, Emily!

        Reply
    4. Angela

      July 10, 2021 at 11:45 am

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

      Reply
      • Gastronotherapy

        July 11, 2021 at 12:03 pm

        Thanks, Angela! If you like smoky chipotle chiles, you will love these enchiladas!

        Reply
    5. Bintu | Recipes From A Pantry

      July 10, 2021 at 1:24 pm

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

      Reply
      • Gastronotherapy

        July 11, 2021 at 12:03 pm

        Thanks, Bintu!

        Reply
    6. Heather Johnson

      July 10, 2021 at 1:34 pm

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

      Reply
      • Gastronotherapy

        July 11, 2021 at 12:04 pm

        Thanks, Heather! And - same! 🙂

        Reply
    5 from 8 votes (2 ratings without comment)

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    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

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