Chipotle Enchiladas With Chicken And Vegetables
Those delicious chipotle enchiladas are generously stuffed with chicken and vegetables and are so juicy, plump, and creamy. The smoky chipotle sauce is packed with earthy bold flavors and is incredibly easy to make.
Serve this Mexican restaurant-style dish with your favorite classics like red rice and refried beans any day of the week!
About
Chipotle enchiladas is a Mexican-American recipe made with shredded chicken and vegetables stuffed into a tortilla and smothered with a simple and mild spicy enchilada chipotle sauce.
This classic Mexican restaurant-style dish is a favorite and can be enjoyed for an easy weeknight meal or for a Sunday supper because the recipe is very easy to make.
Let me also tell you that these chipotle chicken enchiladas are by no means a traditional Mexican recipe, so, if you are here looking for real Mexican enchiladas, I recommend my enchiladas rojas.
Why you should make it
- Flavorful. The base of this chipotle enchiladas recipe is a creamy and flavorful roux salsa made with tomato sauce, chipotle chili powder, and seasonings. And the filling is a tasy mixture of shredded chicken, vegetables, and spices. If you like bold flavors, chipotle enchiladas are the recipe for you because is just so yummy!
- Make ahead. The filling and sauce can easily be made ahead and kept in the fridge for days or in the freezer for months!
- Versatile. The chipotle enchiladas recipe can be adjusted to tastes, preferences, and even dietary restrictions. Can be adapted to make them gluten-free, dairy-free, and vegetarian.
Ingredients
- Tortillas. You can use store-bought tortillas or try our recipe for flour tortillas.
- Melty cheese. Any melty cheese will work for this recipe, such as Mexican blend, cheddar cheese, Monterey Jack, mozzarella, etc.
- Chicken. Rotisserie chicken works wonderfully in this recipe. Or cook and shred your own.
- Vegetables. zucchini, onion, bell peppers, corn.
- Tomato sauce. to make the juicy filling.
- Chicken stock. I used low-sodium chicken stock.
- Oil. Use any type of oil you prefer.
- Spices: garlic powder, cumin powder, onion powder, black pepper, salt, and oregano.
- Chipotle powder. You can replace this ingredient with chipotle paste or chipotle chiles in adobo which is available online.
- Salt. To taste.
For the creamy chipotle sauce:
- Tomato sauce.
- Heavy cream or sour cream.
- Olive oil or any oil you prefer.
- All-purpose flour.
- Chicken stock.
How To Make Chipotle Chicken Enchiladas
Place 1 teaspoon of garlic powder, cumin powder, onion powder, black pepper, salt, and oregano in a small bowl. Add about 2 tablespoons of chipotle powder and mix to combine.
TIP: Taste and adjust spiciness by adding more chipotle powder, I used 3 tablespoons in total to make mine.
Make the chipotle enchilada sauce
- In a saucepan heat the oil over medium heat. Add flour and stir for about 15 seconds.
- Stir in 2/3 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 chicken filling
- Heat oil in a pan over medium-high heat.
- Add bell peppers and cook for 3 minutes, then add onions and cook for another 2 minutes.
- Last, add zucchini and sauté for 5 minutes or until they are slightly tender.
- Add chicken, corn, and the remaining enchilada seasoning. Mix to combine.
- Pour in tomato sauce and chicken stock, mix to combine, and simmer until vegetables are cooked through and the liquids are almost gone.
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 skillet or baking dish.
- Place a flat tortilla on a surface, scoop up some of the chicken mixture and add shredded cheese.
- Roll up and place the filled tortilla seam-side down on the baking dish.
- Repeat with the remaining ingredients. I made 8 enchiladas.
- Pour the enchilada chipotle sauce making sure it covers well all tortillas.
- Add the remaining shredded cheese on top.
- Bake your chipotle chicken enchiladas for about 20 minutes or until the cheese is bubbly and nicely melted.
- Remove from oven, sprinkle with chopped cilantro on top and serve.
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.
- Store-bought flour tortillas don’t need to be heated up to roll, because they’re usually soft, but if you use homemade tortillas or also corn tortillas you will need to heat them a bit in a pan or skillet to make them pliable.
- 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.
- Make them vegetarian by leaving out the chicken and using only vegetables, you can also substitute the chicken stock with vegetable stock.
- Make them gluten-free by using corn tortillas and rice flour or corn flour to make the sauce.
How To Serve Chipotle Enchiladas
Those chipotle enchiladas are amazingly delicious on their own, but if you want to serve them with a side dish I suggest going for some classics like Arroz blanco and beans, you can try our frijoles puercos recipe.
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 (which can be made with frozen strawberries), or a Tamarindo drink for a tangy kick.
Store & Reheat
Chipotle enchiladas leftovers last up to 3 days in the fridge stored in an airtight container. Or up to 2 months in the freezer.
For reheating, you can do it either in the microwave at 1-minute intervals or in the oven, covered with foil for about 15 minutes at 350°F/175°C. If frozen, make sure to thaw overnight in the fridge before reheating.
Similar Recipes
If you like Mexican food and enjoyed this chipotle enchiladas recipe, you may also like…
Chipotle Chicken Enchiladas
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
- â…” cup chicken stock
- 1 ½ Tbsp olive oil
- salt (to taste)
Instructions
- Mix all spices for the chipotle seasoning. Remove â…” of the mixture and set aside.
Make the chipotle sauce
- Heat the oil over medium heat in a medium saucepan.
- Add flour and stir for about 15 seconds.
- Stir in â…” 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 and 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 on a surface, scoop up some chicken filling then top with a bit of cheese.
- Roll up and place the filled tortilla seam-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 the cheese has melted nicely.
Notes
- Replace chipotle powder with 4 canned chipotle peppers in adobo sauce. Blend them with the tomato sauce and use as the recipe calls.
- 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 Information
LOVED THIS CHIPOTLE CHICKEN ENCHILADAS RECIPE? Please, don’t forget to rate it and leave a comment below, I’d love to hear from you!
Also, remember that you can share it on your social media and follow this blog on:
My favorite combination for my chipotle chicken enchiladas is with pico de gallo and strawberry fresca. It’s so flavorful that it’s always a crowd-favorite whenever I bring it to a party!