»
Like
Chipotle Chicken Enchiladas
Like
Chipotle Chicken Enchiladas
A flavorful and spicy Mexican dish, these Chipotle Chicken Enchiladas are perfect for a weeknight dinner or a special occasion. Made with shredded chicken cooked in a smoky chipotle tomato sauce, wrapped in tortillas, and topped with a blend of melted cheeses, sour cream, and fresh cilantro. This recipe is a delicious and satisfying twist on traditional enchiladas, with a spicy kick from the chipotle peppers in adobo sauce.
Time Cook
30
Level
Intermediate
Calories
520
Allergens
Gluten, Dairy, Spicy
Ingredients
1 1/2 pounds
Boneless, skinless chicken breasts
360 Calories
2 tablespoons
Chipotle peppers in adobo sauce
10 Calories
1 tablespoon
Olive oil
120 Calories
1 medium
Onion
45 Calories
2 cloves
Garlic
10 Calories
1 teaspoon
Cumin
6 Calories
1/2 teaspoon
Paprika
3 Calories
1/2 teaspoon
Salt
0 Calories
1/4 teaspoon
Black pepper
1 Calories
1 can (14.5 oz)
Tomato sauce
120 Calories
1 cup
Shredded cheese blend
200 Calories
1/2 cup
Sour cream
100 Calories
1/4 cup
Fresh cilantro
20 Calories
6 tortillas
Flour tortillas
120 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute.
2
Add the chipotle peppers in adobo sauce, cumin, paprika, salt, and black pepper to the skillet. Cook for 1 minute, stirring constantly.
3
Add the chicken to the skillet and cook until browned on all sides, about 5-6 minutes. Remove the chicken from the skillet and set aside.
4
Add the tomato sauce to the skillet and stir to combine with the spice mixture. Bring the sauce to a simmer and cook for 2-3 minutes.
5
Shred the cooked chicken and add it to the skillet with the tomato sauce. Stir to combine and cook for an additional 2 minutes.
6
In a large bowl, combine the shredded cheese blend, sour cream, and chopped cilantro. Stir to combine.
7
To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken mixture onto the center of the tortilla. Roll the tortilla up and place seam-side down in a baking dish. Repeat with the remaining tortillas and chicken mixture.
8
Pour the cheese mixture over the top of the enchiladas and cover with aluminum foil. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Tried this recipe?
Invite your friends to cook along by sharing the link now!
Cooklaif is where cooking meets life and technology, where every meal is an opportunity to create, connect, and celebrate.
© 2025 Cooklaif
Where cooking meets life and technology.
© 2025 Cooklaif