Description
Delicious and flavorful Chipotle Chicken Enchiladas, filled with tender shredded chicken and smothered in a smoky chipotle sauce and melted cheese. A family favorite!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 chipotle peppers in adobo sauce, chopped (plus 1–2 tbsp adobo sauce, to taste)
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/2 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp brown sugar (optional, to balance acidity)
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese (or your favorite cheese blend)
- Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions
Instructions
- Preparing the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Rub the spice mixture all over the chicken breasts. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for about 5-7 minutes per side, or until it’s cooked through and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it cool slightly. Once cool enough to handle, shred the chicken using two forks. Set aside.
- Making the Chipotle Sauce: In the same skillet you used to cook the chicken (or a clean skillet), heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Pour in the crushed tomatoes, chopped chipotle peppers (and adobo sauce!), tomato paste, dried oregano, cumin, and smoked paprika. Stir well to combine. Add the chicken broth, apple cider vinegar, and brown sugar (if using). Bring the sauce to a simmer. Reduce the heat to low and let the sauce simmer for at least 15-20 minutes, or longer for a richer flavor. Taste the sauce and adjust the seasoning as needed. If you prefer a smoother sauce, you can use an immersion blender to blend the sauce until smooth.
- Assembling the Enchiladas: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Warm the corn tortillas. Pour about 1 cup of the chipotle sauce into the prepared baking dish and spread it evenly over the bottom. Take one warmed tortilla and dip it into the remaining chipotle sauce, coating both sides. Place the sauced tortilla on a plate. Fill it with about 1/4 cup of the shredded chicken and a sprinkle of shredded cheese. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, chicken, and cheese, arranging the enchiladas snugly in the baking dish. Pour the remaining chipotle sauce over the enchiladas, making sure they’re evenly coated. Sprinkle the remaining shredded cheese over the top of the enchiladas.
- Baking the Enchiladas: Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Let the enchiladas cool for a few minutes before serving. Garnish with your favorite toppings, such as sour cream, guacamole, chopped cilantro, and sliced green onions. Serve immediately and enjoy!
Notes
- Spice Level: Adjust the amount of chipotle peppers and adobo sauce to control the spice level.
- Cheese: Feel free to use your favorite cheese blend. Monterey Jack, cheddar, pepper jack, or a Mexican cheese blend all work well.
- Vegetarian Option: Substitute the chicken with black beans, pinto beans, or roasted vegetables.
- Creamy Sauce: For a creamier sauce, stir in 1/2 cup of sour cream or Mexican crema at the end of the simmering process.
- Make Ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
- Freezing: These enchiladas freeze well. Assemble the enchiladas, but don’t bake them. Wrap the baking dish tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. When ready to bake, thaw the enchiladas in the refrigerator overnight. Bake as directed, adding about 15-20 minutes to the baking time.
- Serving Suggestions: Serve these enchiladas with a side of Mexican rice, refried beans, or a simple salad.
- Prep Time: 30 minutes
- Cook Time: 60 minutes