These chipotle enchiladas are made with a smoky and creamy sauce and filled with shredded chicken and vegetables, then baked to perfection. They are juicy, plump, and perfect to serve any day of the week!
1 tspgarlic powder, cumin powder, onion powder, black pepper, salt, and oregano(each)
3Tbspchipotle powder(read note 1)
For the creamy chipotle sauce
1 ½cupsplain tomato sauce
½cupheavy cream
2Tbspolive oil
2Tbspall purpose flour
1 ½cupschicken stock
For chicken filling
2cupscooked & shredded chicken(read note 2)
1mediumzucchini(diced)
1smallonion(chopped)
1smallbell pepper(diced)
1cupsweet corn
½cuptomato sauce
⅔cupchicken stock
1 ½Tbspolive 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 saucepan.
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 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.