Chipotle Chicken Enchiladas: Flour tortillas that have been filled with moist, shredded chicken are submerged in rich Enchilada sauce and then smothered in cheese for an easy, family meal worthy of any Mexican Restaurant.
As you know, we are big fans of Mexican in this household. If you are not, please bear with the many Mexican recipes I share. But seriously, are you really enjoying life if you don’t love some form of a taco, burrito, enchilada, bean dip, or guacamole? There is seriously something for everyone and every diet in the Mexican cuisine.
I have had probably over 100 variations of enchiladas. No joke. These Chipotle Chicken Enchiladas rank as one of my all time favorites. I think because they are easy, cheesy, and please the whole family with a little bit of smokey kick from the chipotle peppers.
If you like Mexican and you like easy (seriously, if you don’t like easy–who are you?!!) these enchiladas are for you.
It is a simple as simmering some chicken breasts with spices, chicken stock and chipotle in adobo sauce. Once the chicken is cooked, it falls apart in the broth and you just layer the meat in your favorite tortilla. Mine happen to be fresh tortillas that I cook from the refrigerator section of my grocery store–they are made with just wheat flour, salt, water, and oil. But you can use corn, wheat, stuff the mixture in hollowed out zucchini–whatever is your jam. Then you just mix up some tomato sauce, a few spices, and chicken stock and you have instant Enchilada sauce (that is made with REAL food.) I smother in cheese–a mixture of Colby Jack and Queso Fresco, because that is how I roll–but again, do what YOU want. These are after all, YOUR dinner, not mine 🙂 Bake and serve. Whimps that can’t take the heat (AKA my husband) may require sour cream on the side. I prefer mine without.
Enjoy. These will not disappoint.
- For the Chicken:
- 1 pound chicken breasts (boneless, skinless)
- 1 cup chicken stock
- 1 chipotle in adobo sauce
- 1 tablespoon cumin
- 1 teaspoon salt
- For the Enchilada Sacue:
- 2 cups tomato sauce
- 1 cup chicken stock
- 2 tablespoons chili powder
- 2 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon cumin
- For the Enchiladas
- 12 small tortillas (corn, flour, or gluten-free)
- 1 cup shredded ColbyJack
- 1 cup queso fresco, crumbled
- For the chicken: Place the chicken along with broth and seasonings into a heavy bottomed covered pan. Bring to a boil, reduce heat to low, cover and simmer for 20-25 minutes. Shred chicken with 2 forks after cooling slightly and mix into remaining liquid.
- Prepare the enchilada sauce by mixing all ingredients. (Since these enchiladas cook in the oven, no need to heat the sauce prior to using, but if using in other preparation it is best to let simmer 20 minutes before eating to let flavors blend together.)
- To make the enchiladas:
- Preheat oven to 400 degrees.
- Pour ½ cup enchilada sauce on bottom of 2 quart oven safe dish. Fill each tortilla with about ¼ cup mixture of the chicken and juices. As you roll the tortillas, place seam side down in baking dish. Pour the remaining sauce over the enchiladas. Sprinkle cheese over the enchiladas.
- Bake for 20 minutes until bubbly and cheese has browned.
Note: Don’t waste your Chipolte Peppers in Adobo Sauce: Check out my tips on how to freeze them here!