Chicken Chipotle Enchiladas Recipe

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

5 from 8 votes

Chicken Chipotle Enchiladas 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.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Tex-Mex

Servings: servings

Calories: 504kcal

Author: MaryAnne

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.

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