Best 4 Chipotle Chicken Enchiladas Recipes
**Indulge in the tantalizing flavors of Mexican cuisine with our Chipotle Chicken Enchiladas, a symphony of authentic flavors and textures that will delight your taste buds.**
Enchiladas, a traditional Mexican dish, are corn tortillas filled with various ingredients, such as meat, beans, or vegetables, and topped with a savory sauce. Our Chipotle Chicken Enchiladas elevate this classic dish with a unique blend of spices and the smoky heat of chipotle peppers. The tender and flavorful chicken filling, marinated in a zesty blend of chipotle peppers, garlic, cumin, and chili powder, pairs perfectly with the soft and chewy tortillas. Topped with a rich and creamy tomatillo sauce, these enchiladas are a perfect balance of smoky, spicy, and tangy flavors. Accompanied by a simple yet refreshing cilantro-lime crema and a sprinkle of cotija cheese, these enchiladas offer a fiesta of flavors in every bite. Whether you're a seasoned Mexican food enthusiast or a culinary adventurer seeking new taste sensations, our Chipotle Chicken Enchiladas promise an unforgettable dining experience.
CHIPOTLE CHICKEN ENCHILADAS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.
- Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.
- Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.
CRANBERRY CHIPOTLE CHICKEN ENCHILADAS
Whether canned or homemade, cranberry sauce delivers a healthy dose of vitamins to this dish. A little bit sweet and a little bit smoky, these enchiladas are a delightful way to use leftover chicken or turkey. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Combine chicken, beans, 3/4 cup shredded cheese, 2/3 cup cranberry sauce, sour cream, 1/2 cup salsa, green onions, cilantro, chipotle peppers, cumin, chili powder and pepper. Place 3/4 cup turkey mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. , Combine the remaining salsa and cranberry sauce; pour over enchiladas. Cover and bake 25 minutes. Uncover and sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer., To make ahead Cover and refrigerate unbaked enchiladas overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover dish with foil; bake as directed, increasing covered time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.
Nutrition Facts : Calories 368 calories, Fat 6g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 623mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 6g fiber), Protein 24g protein.
CHIPOTLE AND GREEN CHILE CHICKEN ENCHILADAS
Make and share this Chipotle and Green Chile Chicken Enchiladas recipe from Food.com.
Provided by Stiles McCauley
Categories Chicken Breast
Time 45m
Yield 16 Enchiladas, 8 serving(s)
Number Of Ingredients 20
Steps:
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Nutrition Facts : Calories 359.6, Fat 9.4, SaturatedFat 1.5, Cholesterol 54.5, Sodium 1180.6, Carbohydrate 47.4, Fiber 7.1, Sugar 10.5, Protein 25.1
CHIPOTLE CHICKEN ENCHILADAS
I believe this came out of a Womans Day mag. My husband loves it, and you can always spice it up if you want it hotter. If you have leftover chicken this is a great and easy way to make a new dish.
Provided by Sara_guymarch14
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375. F. Grease 13 X 19 baking dish.
- In skillet heat oil over med/high heat. Add peppers, onion, cumin and chile pepper; cook till softened. About 6 minute.
- Stir in chicken, 3/4 cup sauce and 1 cup cheese. Remove from heat cool slightly.
- Heat tortilas according to package.
- Spoon 1/2 cup chicken mix down center of each tortilla. Roll up tortillas around filling and place in baking dish.
- Top with remaining sauce and cheese.
- Bake till bubbly. About 20 minute
- Sprinkle with cilantro and enjoy.
Nutrition Facts : Calories 293.6, Fat 14.7, SaturatedFat 6.6, Cholesterol 24.1, Sodium 627.8, Carbohydrate 30.6, Fiber 4.4, Sugar 2.6, Protein 11.6
Tips:
- Choose the right tortillas: Corn tortillas are traditional for enchiladas, but you can also use flour tortillas. If you're using corn tortillas, be sure to soften them in warm water before filling and rolling.
- Shred your own chicken: Shredded chicken is a classic enchilada filling, and it's easy to make at home. Simply boil or poach boneless, skinless chicken breasts until cooked through, then shred the chicken with two forks.
- Make your own enchilada sauce: Store-bought enchilada sauce is fine, but homemade sauce is always better. There are many different recipes for enchilada sauce, so you can find one that suits your taste.
- Don't overfill the enchiladas: Overfilled enchiladas are more likely to break apart when you roll them. Aim to fill each tortilla with about 1/2 cup of filling.
- Bake the enchiladas until the cheese is melted and bubbly: This usually takes about 20 minutes.
- Garnish the enchiladas with your favorite toppings: Popular toppings include sour cream, guacamole, salsa, and chopped cilantro.
Conclusion:
Chipotle chicken enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple tips, you can make sure your enchiladas are perfect every time. So next time you're looking for a tasty and satisfying meal, give chipotle chicken enchiladas a try.
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