Creamy Chicken Chipotle Enchiladas

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.

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

• 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.

🔪 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.

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 chipotle enchiladas with cilantro and scallions. Serve warm.

⏲ 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.

💬 Frequently Asked Questions

🌮 Related Recipes

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