Quick Chicken Chipotle Enchiladas

Why You’ll Love This Recipe

These chicken chipotle enchiladas come together quickly, making them the ideal choice for busy weeknights. The combination of smoky chipotle in adobo sauce, tender chicken, and melted cheese creates a perfect filling that’s both flavorful and comforting. Plus, they’re topped with an easy-to-make enchilada sauce that brings everything together for a dish that’s bursting with flavor. Whether you serve them with a side of rice, beans, or a simple salad, these enchiladas will quickly become a family favorite.

Ingredients

• 2 cups cooked, shredded chicken (rotisserie chicken works great)

• 1 can (7 oz) chipotle peppers in adobo sauce, minced

• 1 cup shredded cheddar cheese (or Mexican blend)

• 1 cup enchilada sauce (store-bought or homemade)

• 8 small corn or flour tortillas

• 1 small onion, finely chopped

• 1 tablespoon olive oil

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• Salt and pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Sour cream (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 375°F (190°C).

2. Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Stir in the minced chipotle peppers, ground cumin, garlic powder, salt, and pepper. Cook for another 2 minutes to allow the flavors to meld together.

3. Add the chicken: Add the shredded chicken to the skillet and stir to combine with the chipotle mixture. Add about 1/2 cup of the enchilada sauce to the chicken mixture and stir. Cook for 2-3 more minutes to heat the chicken through. Remove from heat and set aside.

4. Assemble the enchiladas: Lightly grease a baking dish with cooking spray or olive oil. Place one tortilla in the dish, then spoon about 2-3 tablespoons of the chicken mixture onto the center of the tortilla. Sprinkle with a little shredded cheese, then roll the tortilla tightly around the filling. Repeat for all tortillas and arrange the rolled enchiladas seam-side down in the baking dish.

5. Add the sauce: Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas, making sure they are well coated. Sprinkle the remaining cheese over the top.

6. Bake the enchiladas: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.

7. Serve: Garnish with freshly chopped cilantro and serve with a side of sour cream, rice, or beans, if desired. Enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Vegetarian version: Replace the chicken with black beans or roasted vegetables like zucchini, bell peppers, and sweet potatoes for a hearty vegetarian option.

• Spicy kick: Add extra chipotle peppers or a few dashes of hot sauce to increase the heat.

• Cheese variations: Swap out the cheddar cheese for Monterey Jack, pepper jack, or a combination of your favorite cheeses.

• Make it gluten-free: Use gluten-free corn tortillas for a gluten-free version of this recipe.

Storage/Reheating

• Storage: Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days.

• Reheating: To reheat, cover with foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or microwave for 2-3 minutes until heated through.

FAQs

Can I use store-bought rotisserie chicken?

Yes! Rotisserie chicken is a great time-saver and adds wonderful flavor to the enchiladas.

Can I make the enchiladas ahead of time?

Yes, you can assemble the enchiladas a day ahead and store them in the fridge. When you’re ready to bake, just cover with foil and bake at 375°F (190°C) for 25-30 minutes.

Can I use flour tortillas instead of corn?

Yes, you can use flour tortillas if you prefer. Just note that corn tortillas are more traditional for enchiladas, and they hold up well to the sauce.

Can I freeze leftover enchiladas?

Yes, you can freeze the enchiladas before baking. Wrap them tightly in plastic wrap or foil and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as instructed.

How do I make my enchiladas spicier?

Add extra chipotle peppers in adobo sauce, sprinkle some cayenne pepper on top, or drizzle hot sauce over the enchiladas before serving.

What’s the best cheese for enchiladas?

Cheddar and Mexican cheese blends work well, but Monterey Jack and Pepper Jack are also great options for a slightly milder or spicier flavor.

Can I make the chipotle enchilada sauce from scratch?

Absolutely! To make your own enchilada sauce, blend together tomato paste, garlic, onion powder, cumin, chili powder, and chipotle peppers in adobo sauce. Simmer it in a saucepan for about 10-15 minutes until thickened.

Can I add beans to the filling?

Yes, black beans or pinto beans are a great addition to the filling for extra protein and texture.

How do I know when my enchiladas are done?

Your enchiladas are done when the cheese is melted and bubbly, and the sauce is simmering around the edges. You can check the internal temperature with a thermometer; they should reach 165°F (74°C) in the center.

Can I top these enchiladas with guacamole or salsa?

Yes! Guacamole, salsa, or even a dollop of sour cream are great toppings for these enchiladas to add some freshness and extra flavor.

Conclusion

These Quick Chicken Chipotle Enchiladas are a perfect combination of smoky, spicy, and cheesy flavors wrapped in soft tortillas. They’re easy to make, incredibly flavorful, and versatile enough to adapt to your tastes. Whether you’re preparing them for a quick weeknight dinner or a fun family meal, these enchiladas will surely become a go-to recipe. Serve them up with a side of rice, beans, or a fresh salad for a complete and satisfying meal.