Baked Chipotle Chicken Enchiladas

Those delicious chipotle chicken enchiladas are juicy, plump, and creamy. The kind of baked enchilada I know many of you love! The smoky chipotle sauce is truly delicious and very easy to make, and the enchiladas are generously stuffed with chicken and vegetables.

Two chipotle chicken enchiladas in a plate.

Let me start by telling you that this chipotle chicken enchiladas is by no means a traditional Mexican recipe, so, if you are here looking for Mexican enchiladas, I recommend my enchiladas Aguascalientes style that are made with the traditional and authentic recipe, otherwise, if you want a Mexican-American version of enchiladas, give it a try to this recipe, I promise you won’t be disappointed.

Chipotle chicken enchiladas in a baking dish.

The enchilada seasoning

You’ll need some chipotle chili powder for this recipe, but also canned chipotle peppers can be used instead. The rest of the seasonings are just easily found in the supermarket: garlic powder, onion powder, cumin powder, oregano, salt and pepper. Once mixed, the seasonings are used to make the sauce AND the filling for chipotle chicken enchiladas.

chipotle enchiladas seasoning.

How to make the chipotle enchilada sauce

The base of this recipe is an easy chipotle enchilada sauce that will take you only about 5 minutes to prepare. This creamy and delicious salsa is made with tomato sauce, chipotle chili powder, seasonings and then simmering in a roux made with chicken stock to get the job done.

The ingredients for chipotle enchilada sauce.
  1. In a sauce pan heat the oil over medium heat. Add flour and stir for about 15 seconds.
  2. Stir in 2/3 of the chipotle seasoning and mix to combine.
  3. Pour in the tomato sauce and chicken broth, mix and bring to a simmer. Cook until sauce thickens, adjust salt to taste and remove from heat.
  4. Add cream and whisk to combine, set aside.
Mixing enchilada sauce in a pot.

Make the filling

Feel free to use any chicken leftovers you have on hand, rotisserie chicken works wonderful in this recipe. I always have frozen cooked and shredded chicken stored because it comes so handy for making not only enchiladas but also chicken sopes or BBQ chicken tostadas.

chipotle enchiladas filling ingredients displayed and labeled.
  1. Heat oil in a pan, add bell peppers and cook for 3 minutes, then add onions and cook for another 2 minutes. Last add zucchini, sauté for 5 minutes of until they are slightly tender.
  2. Add chicken, corn and the remaining enchilada seasoning, mix to combine.
  3. Pour in tomato sauce and chicken stock, mix to combine and simmer until vegetables are cooked through and the liquids are almost gone.
  4. If you don’t have chipotle chili powder, use canned chipotles in adobo sauce. Blend them with the tomato sauce and use it in the recipe as called.
Chicken enchiladas filling in a pan.

Assemble & Bake

  • Preheat your oven to 360°F (180°C).
  • Spread two or three tablespoons of enchilada chipotle sauce on the bottom of a large baking dish.
  • Place a flat tortilla in a surface, scoop up some chicken filling and shredded cheese, then roll up and place the filled tortilla steam side down on the baking dish. Repeat with the remaining ingredients. I made 8 enchiladas myself.
  • Pour the enchilada chipotle sauce making sure it covers well all tortillas. Add about 1/3 cup of shredded cheese on top.
  • Bake your chipotle chicken enchiladas for about 20 minutes or until cheese is bubbly and melted nicely.
Freshly baked enchiladas chipotle in a casserole.

How To Serve Chipotle Chicken Enchiladas

Those chipotle chicken enchiladas are amazing delicious on their own, but if you want to serve them with a side dish I suggest going for some classics: Arroz blanco (Mexican white rice) and refried beans.

For salsas I’ll go always with the favorite pico de gallo, molcajete salsa or tomatillo salsa verde. And for drinks, my choices will always be aguas frescas, try this strawberry fresca (can be made with frozen strawberries) or a Tamarindo drink for a tangy kick.

A collage serving chipotle chicken enchiladas.

Useful recipe notes

  • For the shredded chicken you can always boil some chicken tights or breasts with onion, garlic and bay leaves; then shred it to make this recipe.
  • The vegetables are optional, but I love how tasty and plump they become after cooking them with the chicken, feel free to swap them with your favorite veggies or use canned vegetables for a shortcut in this chipotle chicken enchiladas recipe.
Chipotle chicken enchiladas recipe.

Baked Chipotle Chicken Enchiladas

A smoky and creamy sauce is used to make those delicious chipotle chicken enchiladas. Filled with shredded chicken and vegetables, they are juicy, plump, and perfect to serve any day of the week!
PREP 15 minutes
COOK 35 minutes
TOTAL 50 minutes
Print Pin Rate
Servings: 8 enchiladas
Author: Maricruz

Ingredients 

  • 8 flour tortillas
  • 2 ½ cups shredded melty cheese (Mexican blend, Oaxaca, Monterey Jack, Mozzarella, etc.)

For enchilada seasoning

  • 1 tsp garlic powder, cumin powder, onion powder, black pepper, salt, and oregano (each)
  • 3 Tbsp chipotle powder (read note 1)

For the creamy chipotle sauce

  • 1 ½ cups plain tomato sauce
  • ½ cup heavy cream
  • 2 Tbsp olive oil
  • 2 Tbsp all purpose flour
  • 1 ½ cups chicken stock

For chicken filling

  • 2 cups cooked & shredded chicken (read note 2)
  • 1 medium zucchini (diced)
  • 1 small onion (chopped)
  • 1 small bell pepper (diced)
  • 1 cup sweet corn
  • ½ cup tomato sauce
  • cup chicken stock
  • 1 ½ Tbsp olive oil
  • salt (to taste)

Instructions

  • Mix all spices for the chipotle seasoning. Remove ⅔ of the mixture and set aside.

Make the chipotle sauce

  • Heat the oil over medium heat in a medium sauce pan.
  • Add flour and stir for about 15 seconds.
  • Stir in ⅔ of the chipotle seasoning and mix to combine.
  • Pour in the tomato sauce and chicken broth, mix and bring to a simmer.
  • Cook until sauce thickens, adjust salt to taste and remove from heat.
  • Add cream and whisk to combine, set aside.

Make the filling

  • Heat oil in a pan, add bell peppers and cook for 3 minutes.
  • Add onions and cook for another 2 minutes.
  • Add zucchini, sauté for 5 minutes or until slightly tender.
  • Add chicken, corn and the remaining enchilada seasoning, mix to combine.
  • Pour in tomato sauce and chicken stock, mix and simmer until vegetables are cooked through and the liquids are gone.
  • Adjust with salt and set aside.

Assemble & bake

  • Preheat oven to 360°F (180°C).
  • Spread three tablespoons of enchilada sauce on the bottom of a large baking dish.
  • Place a flat tortilla in a surface, scoop up some chicken filling then top with a bit of cheese.
  • Roll up and place the filled tortilla steam side down on the baking dish. Repeat with the remaining ingredients.
  • Pour over the enchilada sauce making sure it covers well all tortillas.
  • Add the remaining cheese on top.
  • Bake for about 20 minutes or until cheese has melted nicely.

NOTES

  1. Replace chipotle powder with 4 canned chipotle peppers in adobo sauce. Blend them with the tomato sauce and use as the recipe calls.
  2. Rotisserie chicken works perfectly for this recipe, but also you can boil some chicken tights or breasts with onion, garlic and bay leaves; then shred it to make this recipe.
Nutrition
Calories: 373kcal | Carbohydrates: 28g | Protein: 23g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 74mg | Sodium: 904mg | Potassium: 620mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2027IU | Vitamin C: 22mg | Calcium: 252mg | Iron: 3mg
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