Y’all ready to break some delicious rules today? Chef Max here, and I’m about to blow your mind with the most epic, flavor-packed Smoky Chipotle Chicken Enchiladas you’ve ever tasted. This dish is an absolute FEAST for your senses – the kind that’ll have you smashing every bite and dreaming about it long after the last crumb is devoured. So get ready to transform your kitchen into a flavor paradise, because this recipe is about to make your taste buds explode with joy.
Why You’ll Love This Smoky Chipotle Chicken Enchiladas
These enchiladas are the ultimate in comfort food bliss – they’re like a big, warm hug for your soul. The smoky, chipotle-infused chicken is out of this world, and when you smother it in a rich, creamy sauce and top it with gooey, melted cheese, it’s just an insane flavor explosion. Plus, the homemade enchilada sauce is a game-changer – it’s so much better than anything you can buy at the store. Trust me, one bite of these enchiladas and you’ll be hooked for life. They’re absolutely legendary.
Ingredients
To make these sensational Smoky Chipotle Chicken Enchiladas, you’ll need a few key ingredients that pack a serious punch of flavor. First, you’ve got your chicken – I recommend using boneless, skinless chicken thighs for maximum juiciness and tenderness. Then, we’ve got the smoky, spicy chipotle peppers in adobo sauce, which are the star of the show. You’ll also need some aromatics like onions and garlic, as well as a few other pantry staples like cumin, oregano, and of course, plenty of cheese.
- 2 lbs – Boneless, skinless chicken thighs
- 3-4 – Chipotle peppers in adobo sauce, finely chopped
- 1 – Onion, diced
- 3 cloves – Garlic, minced
- 2 tsp – Cumin
- 1 tsp – Dried oregano
- 2 cups – Shredded cheddar cheese
- 12 – Corn tortillas
- Salt and pepper, to taste
Ingredient Substitutions
- Chicken: Shredded beef or pork (for a different protein)
- Chipotle Peppers: Regular chili powder (for less heat)
How to Make Smoky Chipotle Chicken Enchiladas
Let’s get into the nitty-gritty of how to create these flavor-packed enchiladas. It’s actually pretty easy, I promise!
Step 1: Prep Work
First, let’s get everything ready to go. Shred or chop up that juicy chicken. Then, dice up the onion and mince the garlic. And don’t forget to grab those chipotle peppers in adobo sauce – you’re gonna want to finely chop them for maximum flavor.
Step 2: Main Cooking Process
Now, let’s get cooking! In a large skillet, sauté the onions and garlic until they’re nice and fragrant. Then, add in the chicken, chipotle peppers, cumin, oregano, and a splash of the adobo sauce. Let that all simmer together until the chicken is cooked through and the flavors have melded together into enchilada perfection.
Step 3: Final Steps/Assembly
Alright, now it’s time to assemble these epic enchiladas. Grab a baking dish and start by spreading a layer of the homemade enchilada sauce on the bottom. Then, fill each tortilla with the smoky chipotle chicken, roll them up, and place them seam-side down in the dish. Smother the whole thing in more enchilada sauce and top it off with shredded cheese.
Step 4: Finishing Touches
The final step is to pop this bad boy in the oven until the cheese is melted and bubbly and the edges are crispy. Trust me, the aroma alone will have your mouth watering and your guests begging for more. When it comes out, you’ll want to let it cool for a few minutes before digging in – this dish is absolutely explosively hot and tempting!
Recipe Variations & Tips
- Cheese Swap: Try using monterey jack or pepper jack cheese for a different flavor profile.
- Spice It Up: Add some diced jalapeños or a sprinkle of crushed red pepper flakes for an extra kick of heat.
- Topping Ideas: A dollop of cool, creamy sour cream or a sprinkle of fresh cilantro would be the perfect finishing touch.
- Double the Batch: These enchiladas are the ultimate crowd-pleaser, so you might want to double the recipe if you’re feeding a hungry crew.
Serving & Storage
Serve with: These Smoky Chipotle Chicken Enchiladas are best served hot and fresh out of the oven, alongside a crisp salad or some refried beans for a complete Mexican-inspired feast.
Storage: Any leftovers will keep in the fridge for up to 4 days, or you can freeze them for up to 3 months.
Reheat: When you’re ready to enjoy those leftovers, simply pop them in the oven or microwave until heated through.
Make-Ahead: You can also assemble the enchiladas in advance, cover them, and refrigerate for up to 2 days before baking. Just be sure to let them come to room temperature before putting them in the oven.
Nutrition Information
These Smoky Chipotle Chicken Enchiladas are a flavor explosion, but they’re also packed with nutrition. Each serving contains a good amount of protein from the chicken, as well as fiber from the tortillas and veggies. And the chipotle peppers are loaded with antioxidants and vitamins that’ll have your body feeling amazing. So go ahead and indulge – these enchiladas are not only insanely delicious, but they’re also pretty darn good for you too.
- Serving Size: 1 enchilada
- Calories: 360 kcal
- Protein: 25 g
- Carbs: 28 g
- Fat: 17 g
- Sodium: 720 mg
Frequently Asked Questions
Can I use store-bought enchilada sauce?
While you certainly can use a store-bought enchilada sauce, I highly recommend making your own. It’s super easy, and the homemade version is just on another level in terms of flavor.
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas, cover them, and refrigerate them for up to 2 days before baking. Just be sure to let them come to room temperature before popping them in the oven.
Can I freeze these enchiladas?
Yes, these enchiladas freeze incredibly well! Just wrap them tightly and freeze for up to 3 months. When you’re ready to enjoy them, simply thaw them in the fridge overnight and then bake as usual.
Can I make these vegetarian?
Definitely! Instead of chicken, you can use a plant-based protein like sautéed mushrooms, black beans, or roasted sweet potatoes. Just adjust the seasonings to suit your veggie filling.
How spicy are these enchiladas?
The chipotle peppers in adobo sauce pack a pretty serious punch of heat. If you’re not a fan of too much spice, I’d recommend starting with just 1-2 peppers and tasting as you go. You can always add more if you want to turn up the heat.
Try These Next
- Spicy Chipotle Bacon Wrapped Chicken Skewers
- Spicy Honey Chipotle Chicken Wings With A Fiery Kick
- Smoky Chipotle Pulled Pork Mac And Cheese Bake
Smoky Chipotle Chicken Enchiladas
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Mains
- Method: Baking
- Cuisine: Mexican
Description
These Smoky Chipotle Chicken Enchiladas are packed with flavor and are perfect for a cozy dinner. The smoky chipotle sauce adds a delightful kick to tender chicken wrapped in soft tortillas.
Ingredients
2 cups shredded cooked chicken
1 cup chipotle sauce
8 corn tortillas
1 cup shredded cheese
1/2 cup sour cream
1/4 cup chopped cilantro
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
1. 1. Preheat the oven to 375°F (190°C).
2. 2. In a bowl, mix the shredded chicken with chipotle sauce, cumin, garlic powder, salt, and pepper.
3. 3. Warm the tortillas in a skillet until pliable.
4. 4. Spoon the chicken mixture onto each tortilla and roll them up.
5. 5. Place the rolled tortillas seam-side down in a baking dish.
6. 6. Top with shredded cheese and bake for 20 minutes until the cheese is bubbly.
7. 7. Serve with sour cream and garnish with chopped cilantro.
8. 8. Enjoy your delicious enchiladas!
Notes
For extra flavor, marinate the chicken in chipotle sauce for a few hours before cooking.
Feel free to add black beans or corn for added texture and nutrition.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: enchiladas, chicken, chipotle, spicy