Chipotle Chicken Enchiladas Recipe

I’m absolutely obsessed with this Chipotle Chicken Enchilada recipe because it’s the perfect blend of smoky, spicy, and cheesy goodness that never fails to hit the spot. Plus, it’s super easy to make and always impresses my friends at dinner parties, making me feel like a kitchen rockstar!

My Chipotle Chicken Enchiladas deliver smoky, spicy goodness with a blend of tender, shreddy chicken, sautéed onion, and minced garlic fused with robust chipotle peppers in adobo sauce. They pack some punch.

And I love how the cumin and paprika in the sauce amplify that punch while the enchiladas are all cozily wrapped in corn tortillas. Seriously, though—do not skimp on the cheese.

Cheesy enchiladas are the best enchiladas.

Ingredients

The following is provided in the source text:
Olive Oil: Provides healthy fats and a rich flavor.

Onion: Contributes a rich sweetness and excellent depth to the dish.

Garlic: Boosts taste with its highly aromatic potency and imparts numerous health benefits.

Cooked Chicken: A high-quality source of protein that, when combined with other ingredients, creates a dish that is satisfying and filling.

Chipotle peppers: Contribute heat and smoky flavor.

Cumin and Paprika, Ground: Provide warmth and a smooth, earthy taste.

Enchilada Sauce: Delivers a base that is spicy and tangy for the enchiladas.

Tortillas de maíz: Base tradicional, con un toque levemente dulce de maíz.

Shredded Cheese: Provides creamy richness and a gooey texture.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded
• 1 can (4.5 oz) chipotle peppers in adobo sauce, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups enchilada sauce
• 8-10 corn tortillas
• 2 cups shredded cheese (such as cheddar or Monterey Jack)
• 1/4 cup fresh cilantro, chopped (optional)
• Sour cream, for serving (optional)
• Lime wedges, for serving (optional)

Instructions

1. Set your oven to 375°F (190°C) to warm up.

2. In a big frying pan, warm up the olive oil at medium heat. Toss in the onion and let it do its thing for about 5 minutes, until it’s turned see-through. Meanwhile, chop up some garlic and toss it in with the onion for another 1-2 minutes. You want it fragrant and cooking with the onion. Now you’re all set to move on with whatever dish you’re making.

3. Add the shredded chicken, chipotle peppers, cumin, paprika, salt, and black pepper to the pan. Stir well to combine and then remove from heat.

4. Apply a delicate coating of enchilada sauce, like a fresh snowfall, on the bottom of a 9×13-inch baking dish.

5. Make the tortillas warm and flexible; you can do this either in the microwave or on the stovetop in a skillet.

6. In the center of each tortilla, place a portion of the chicken mixture; sprinkle with a little cheese, and roll it up tightly. The rolled tortillas should be placed seam-side down in the prepared baking dish.

7. Once the dish contains all of the tortillas, the remaining enchilada sauce can be poured over the top of the dish, making sure to coat all of the ingredients inside.

8. Evenly distribute the leftover cheese over the enchiladas.

9.
1. Cover with foil and bake in the oven for 20 minutes.

2. Remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and golden.

10. Take the Chipotle Chicken Enchiladas out of the oven, if you are cooking them; if you have not already, garnish with cilantro. Servir, as they say in the Southwest, with sour cream and lime wedges. That is the way to enjoy your Chipotle Chicken Enchiladas.

Equipment Needed

1. Oven
2. Large frying pan or skillet
3. Knife
4. Cutting board
5. Measuring spoons
6. Mixing spoon or spatula
7. 9×13-inch baking dish
8. Microwave or additional skillet (optional, for warming tortillas)
9. Foil (to cover the baking dish)

FAQ

• Q: Can I use flour tortillas instead of corn tortillas?Q: Are there substitutes for the tortillas?

  A: Yes, you can substitute flour tortillas if you prefer. Keep in mind that corn tortillas are traditional for enchiladas and may provide a more authentic flavor.

• Q: What kind of cheese works best for this recipe?A: Excellent choices are cheddar or Monterey Jack cheese, as they melt well and complement the flavors of the chipotle chicken.
• Q: How can I make this dish less spicy?To lessenthe heat, you can reduce the quantity of chipotle peppers in adobo sauce or use a less spicy enchilada sauce.
• Q: Can I prepare the enchiladas ahead of time?You can put the enchiladas together ahead of time and keep them in the fridge for as long as 24 hours before they go into the oven and come out ready to eat.
• Q: Is there a way to make this dish vegetarian?A: A protein-rich alternative like black beans or roasted vegetables can take the place of chicken in a vegetarian version of this dish.
• Q: How do I store leftovers?A: Keep any uneaten enchiladas in an airtight container in the refrigerator for up to 3 days. Serve reheated enchiladas warm, straight from the microwave or oven.
• Q: Can I freeze these enchiladas?A: Correct, they can be frozen, either before baking or after. To keep them fresh and tasty, wrap them snugly in aluminum foil and pop them in the freezer. They’ll last 3 months in there. Whenever you’re ready to enjoy one, transfer it to the fridge the night before your way-too-early morning for a nice, cozy 8 hours thaw.

Substitutions and Variations

1 tablespoon olive oil: Use vegetable oil or canola oil as a substitute.
Minced garlic, 2 cloves; use 1/2 teaspoon garlic powder if substituting.
Substituting with cooked turkey or rotisserie chicken can make preparing this recipe for shredded chicken even more convenient. Shredding cooked chicken/turkey/duck is dandy for this recipe.
1 can (4.5 oz) chipotle peppers in adobo sauce, chopped: Substitute with 1 tablespoon chipotle chili powder or 1 tablespoon smoked paprika for a less heated version.
Corn tortillas (8-10): Flour tortillas may be substituted for corn if you prefer.

Pro Tips

1. Roast the Onion and Garlic for Extra Flavor Before adding them to the skillet, try roasting the onion and garlic in the oven with a little olive oil for added depth of flavor. This can enhance their sweetness and give the mixture a more complex taste.

2. Marinate the Chicken Ahead of Time If possible, marinate your cooked chicken with a little lime juice, additional cumin, and paprika a few hours before making the dish. This allows the flavors to penetrate the chicken, making the enchiladas even more flavorful.

3. Double Layer Your Tortillas Sometimes corn tortillas can break apart when rolling. An easy fix is to soften them by slightly frying them in a small amount of oil before filling, or using two tortillas per enchilada for added strength.

4. Use Homemade Enchilada Sauce If you have the time, making your own enchilada sauce can greatly enhance the taste of the dish. This lets you control the spice level and ingredients for a personalized flavor profile.

5. Broil for a Crispy Top For an extra crispy and golden cheese topping, switch your oven to broil for the last few minutes of baking. Keep a close eye on it to prevent burning, but this can add a delightful crispiness to the dish.