These Chicken Enchiladas, are a pan of delicious. The word Enchilada, simply means “in chile”. These Chipotle Chicken Enchiladas are definitely on point for that. The chipotle and green chiles give this dish a distinctly Mexican flavour. These enchiladas do have a little spice, being that this is a Mexican dish, after all, right? But they aren’t intolerable for those who are spice phobic, either.
Enchiladas: Mexican Comfort Food
We love cuisines from all over the world and love to create them in our kitchen, but I gotta say, our go to for comfort food is always Mexican. We adore tortillas, burritos, enchiladas, chile rellenos (my very fave thing to eat of all time) Something about the flavours of Mexico always calls. We have been on many visits to many parts of Mexico and love the country, it’s culture, and food. Enchiladas, though, are the best comfort dish. They’re like the Mexican version of Mac & Cheese.
At our house, we do love spice, and Mexican food has plenty of that. But the beautiful thing about Mexican food, is that you can dial up or down your spice as much as you like. However you like your spice, you can make a delicious Mexican dish, like these Chipotle Chicken Enchiladas.
Corn Tortillas Vs Flour Tortillas
It’s important to use corn and not flour tortillas in this recipe. The corn tortilla is a little harder to roll up, but it gives just the right texture and flavour for true enchiladas. These chicken enchiladas are really great to do if you have leftover chicken breasts.
Flour tortillas do have their place, but corn tortillas stand up better to baking without getting soggy and falling apart. Here’s a good summary of when to use which type of tortilla: Corn Vs Flour Tortillas. Corn tortillas are also gluten-free, for those that don’t, or can’t, eat gluten. Just be careful to check the package if that is a concern because there are a lot of “corn” tortillas that contain flour.
Corn tortillas dipped in enchilada sauce, then rolled around a delicious filling of shredded chicken, tomato and chiles and topped with cheese and sauce before baking are a wonderful and pretty simple dinner fix. To me, an enchilada day is a day where all I can think of is dinner because it’s drool-worthy. If you too, love enchiladas, you may want to try these delicious Seafood Enchiladas, too.
Chipotle Chicken Enchiladas – Easy Chicken Enchiladas
- 2 tbsp vegetable oil
- 2 tbsp flour
- 2 tbsp chilli powder
- 1 tbsp cumin
- 2 cups tomato sauce
- juice of one lime
- 2 tbsp vegetable oil
- 2 chicken breasts boneless, skinless
- salt and pepper
- 1 onion diced
- 2 cloves garlic minced
- 3 tbsp chilli powder
- 2 tsp cumin
- 1 114 ml can diced green chiles
- 4 chipotle peppers seeded and diced
- adobo sauce from the chipotle peppers about 1/4 cup
- 1 28 oz can diced tomatoes drained
- 12 corn tortillas
- 2 cups grated Monterey jack cheese
- 1/4 cup chopped cilantro or parsley
- Heat oil in a saucepan on medium heat
- Whisk in flour to form a roux. Cook for one minute. whisk in chilli powder and cumin, cooking for one more minute.
- Add tomato sauce, stirring constantly until smooth. Stir in lime juice, and remove from heat.
- In a large skillet, heat vegetable oil over medium-high.
- Sprinkle chicken breasts with salt and pepper, and cook chicken, about 6 minutes on each side, or until no longer pink inside. Remove chicken to a plate.
- Add onion and garlic to pan and cook until onion is transparent. Add chilli powder, cumin, green chiles, chipotle peppers, adobo sauce, and tomatoes.
- Bring to a boil, then reduce heat to low.
- Shred cooked chicken breasts by hand, and return to pan, combining with the tomato chile mixture.
- In a 9x13 baking pan, spread 1/2 cup of the enchilada sauce.
- Preheat oven to 350°
- Heat tortillas between damp paper towels in microwave for 30 seconds to make them easier to roll. Dip each tortilla in enchilada sauce to lightly coat on both sides.
- Put 3/4 cup of chicken filling on each tortilla, and roll up, placing seam side down in the pan.
- Cover enchiladas with the remainder to the sauce, then the cheese.
- Bake for 30 minutes or until cheese is melted and bubbling.
- Garnish with cilantro or parsley.