Chipotle Sauce Chicken Enchiladas made with shredded chicken, flour tortillas and a droolworthy, homemade chipotle enchilada sauce takes this classic Mexican dish to a whole new level!
Homemade zesty sauce, tortillas, chicken, sour cream cheese! More sauce, more cheese and Lime Cream!
Do we dare say leftovers?
Around these parts (central Ohio) we love our Tex-Mex food. In the heartland, where even Taco Bell is exciting, this Chipotle Sauce Chicken Enchiladas is definitely 🏅🏅🏅 an over the top winner!
Yes, you can make this recipe using canned enchilada sauce, but where’s your sense of adventure? The zesty, smoky sauce gives these enchiladas so much flavor, they are crave-worthy. Trust me, I’ve been craving these since my son ate the last one.
How To Make Chipotle Sauce Chicken Enchiladas
Ingredients Needed for This Recipe
- Flour Tortillas – we wanted large enchiladas so we used burrito-size flour tortillas. You can make smaller enchiladas using soft taco tortillas and less filling for each.
- Chicken Breasts – for quick cooking, use thin chicken cutlets or use a very sharp knife to slice large boneless, skinless chicken breads in half lengthwise.
- Monterey Jack Cheese – we love Jack cheese for our Mexican inspired dishes, but cheddar or Mexican blend are great substitutions.
- Sour Cream – binds the chicken and cheese in the filling. Whole fat sour cream or the light variety are fine. Fat-free is not recommended.
- Tomatoes – we used Roma tomatoes for this recipe.
- Olive Oil – light extra virgin olive oil is our choice.
- Onion – yellow onion adds lots of flavor, but white onion can be substituted.
- Garlic – we love pre-minced onion for easy cooking, but peeled whole cloves can be used too.
- Chipotle Peppers in Adobo – this is essential for the recipe.
- Vegetable Stock – we love to use stock for our recipes for flavor, but vegetable or chicken broth can be substituted.
- Spices – cumin, oregano, salt, black pepper
Get started by cooking the chicken breasts in oil in a large skillet over medium-high heat. When they’ve cooled slightly, shred the meat with two forks. Set the chicken aside. Then make the sauce…it’s so simple.
Roast the tomatoes in the oven until they’re soft. Then saute onions and garlic in a skillet and add the rest of the enchilada sauce ingredients. Blend smooth, then back to the skillet to heat and thicken. That’s it!
Grab your large baking pan, a 9 x 13 is perfect. Pour about a cup of suace in the bottom and spread out the sauce to cover the entire bottom.
Now my favorite part. rolling the enchiladas! Put a dollop (a generous 2 tablespoons) on a plate and swipe a tortilla thru it. Flip the tortilla over. This makes sure the inside has some of that delicious sauce and then add the filling. Roll up the tortilla tightly and transfer to the baking pan. Keep going with the sauce on the plate, swiping, flipping, filling and rolling until all of the filling is used.
We were able to make 9 enchiladas with our filling. Who doesn’t love extra, right?
Spoon the remaining sauce over the enchiladas, sprinkle with the remaining cup of cheese and add jalapeno slices if you like them and the extra heat!
Throw it back into your 400 F oven for 18 – 20 minutes to melt the cheese and heat up the tortillas.
After baking, I drizzle on a hefty amount of Lime Cream Sauce. And serve with more shredded cheese! You just can’t go wrong with more cheese!
Honestly, I love Lime Cream. It’s so cool and creamy…an amazing compliment to spicy flavors and for midnight chip dipping. I load mine up with lime, but the original recipe is a toned down version.
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Chipotle Chicken Enchiladas
- 8 – 10 large flour tortillas burrito-size
For Enchilada Sauce
- 1 pound chicken breasts thin, boneless and skinless
- 2 tbsp olive oil
- 2 cups shredded Monterey Jack cheese divided
- 3/4 cup sour cream
- 1 medium jalapeno pepper (optional) sliced, stem and seeds removed
- 1 recipe Lime Cream
- Preheat oven to 400°F. Cut stems off tomatoes. Roast on a rimmed sheet pan until soft, 35 – 40 minutes. Leave oven on.
- While tomatoes roast, heat 2 tablespoon oil in skillet over medium-high heat. Once pan is hot, add chicken breasts and cook 4 – 5 minutes per side until golden brown. Total 8 – 10 minutes or until chicken reaches internal temperature of 165°F. Remove from pan, cool slightly and use two forks to shred chicken. Set aside.
- Heat 1 tablespoon oil in same large skillet over medium-high heat. Saute onions until soft. Add garlic and cook for 1 more minute. Add tomatoes with any pan juices, chipotle peppers, cumin, oregano, salt, pepper and stock to the pan, Bring to a simmer and cook for 2 – 3 minutes.
- Carefully pour the hot sauce mixture into a blender or food processor. Pulse until smooth. Pour back into the skillet, bring to a simmer and cook for 10 minutes until thickened. Add salt, pepper to taste.
- Spread 1 cup of sauce in bottom of 9 x 13 baking dish.
- In large bowl, mix shredded chicken, 1 cup of shredded cheese and sour cream.
- Spoon about 2 tablespoon of sauce on a plate. Dredge tortilla in sauce, then flip over. Fill with 1/3 cup chicken filling mixture. roll tortilla tight and place seam side down in baking dish. Repeat with remaining tortillas and filling until all filling is used.
- Spread remaining sauce over enchiladas and sprinkle with remaining 1 cup shredded cheese. Top with sliced jalapenos. Bake in 400°F oven for 10 – 12 minutes until cheese is melted and sauce bubbly.
- Serve hot with lime cream, more shredded cheese and jalapeno slices.
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