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Spicy Chicken Enchiladas with Chipotle and Cilantro Recipe

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4 from 7 reviews

This Chicken Enchilada recipe delivers a flavorful and satisfying Mexican-inspired meal featuring tender shredded chicken wrapped in whole wheat tortillas, smothered in a smoky chipotle tomato sauce, and baked to perfection with melted cheese. Ideal for a comforting weeknight dinner, it balances a spicy kick with fresh cilantro and optional toppings like sour cream and avocado.

Ingredients

Sauce Ingredients

  • 2 garlic cloves, minced
  • 1-2 tablespoons chipotle chilis in adobo sauce (adjust for spice preference)
  • 1 1/2 cups tomato sauce
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon ground cumin
  • 3/4 cup reduced sodium chicken broth
  • Kosher salt and fresh pepper to taste
  • 1 teaspoon extra virgin olive oil

Filling Ingredients

  • 10 ounces cooked shredded chicken breast (from 2 rotisserie chicken breasts or slow cooker chicken)
  • 1 cup diced onion
  • 2 large cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • Kosher salt to taste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon chipotle chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce

Assembly Ingredients

  • 8 whole wheat flour tortillas, 7-inch size (low-carb la tortilla factory recommended)
  • 1 cup part-skim shredded Mexican cheese blend or cheddar cheese
  • Olive oil spray
  • 2 tablespoons chopped scallions or cilantro, for garnish
  • Optional toppings: sour cream, avocado, Greek yogurt, jalapenos

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the enchiladas.
  2. Prepare the Sauce: Spray a medium pot with olive oil spray and add the minced garlic, sautéing for about 30 seconds until fragrant. Stir in chipotle chilis in adobo sauce, chipotle chili powder, ground cumin, chicken broth, tomato sauce, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 5 to 10 minutes to meld the flavors. Set aside until ready to use.
  3. Cook the Filling: Heat 1 teaspoon olive oil in a medium skillet over medium-high heat. Add diced onions and minced garlic and sauté on low heat until soft, about 2 minutes. Add the shredded chicken, salt, cilantro, cumin, dried oregano, chipotle chili powder, tomato sauce, and chicken broth. Cook everything together for 4 to 5 minutes to blend the flavors. Remove from heat.
  4. Assemble Enchiladas: Spray a 13×9-inch glass or ceramic baking dish with olive oil spray. Spoon approximately 1/3 cup of the chicken mixture onto each 7-inch tortilla and roll tightly. Place each rolled tortilla seam side down in the prepared baking dish.
  5. Add Sauce and Cheese: Pour the prepared chipotle tomato sauce evenly over the rolled tortillas in the baking dish. Generously sprinkle the shredded Mexican cheese blend over the top.
  6. Bake: Cover the baking dish with foil and bake on the middle rack of the oven for 20 to 25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
  7. Garnish and Serve: Remove from oven, garnish with chopped scallions or cilantro. Serve hot with optional toppings such as sour cream, avocado, Greek yogurt, or jalapenos, according to your preference.

Notes

  • Adjust chipotle chilis and chili powder to control the spiciness of the dish.
  • Using rotisserie chicken speeds up preparation, but you can cook chicken breasts fresh or use slow cooker chicken.
  • Whole wheat tortillas add fiber and make the dish more nutritious; low-carb tortillas are a good alternative.
  • Covering the baking dish with foil prevents the cheese from burning and helps keep enchiladas moist.
  • Optional toppings add fresh texture and flavor contrast – try avocado or a dollop of Greek yogurt for creaminess.

Find it online: https://cookedbysarah.com/spicy-chicken-enchiladas-with-chipotle-and-cilantro-recipe/