Chipotle Chicken Enchiladas

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I’ve always loved Mexican dishes like tacos and burritos, but enchiladas are a bit newer to me. I tried my first enchilada a few years ago at a Mexican restaurant back home called Sam Diego’s and was in heaven. Smothered in cheese and enchilada sauce, what’s not to love?

Recently I made enchiladas from scratch for the first time and realized how easy they are to make. The recipe I used called for a green enchilada sauce, but this time I decided I wanted a more traditional red sauce. I adore chipotle peppers in adobo sauce so I based my recipe around that. They are smoky, spicy, and sweet. I quickly learned to remove the seeds from the peppers after failing to do so once and practically crying by the time my meal was finished – way too spicy for me!

These Chipotle Chicken Enchiladas are filled with shredded chicken, black beans, and avocado, then covered in a spicy chipotle enchilada sauce and finished off with cheddar cheese. This meal is filling and surprisingly good for you. I recommend removing the seeds from the chipotle peppers, unless you like things extra spicy. The sauce is moderately spicy even without the seeds.

First we’ll make the chipotle enchilada sauce:

Chipotle Enchilada Sauce:
makes about 1.5 cups

  • 1 small red bell pepper, diced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, seeds removed and diced + 2 tsp adobo sauce*
  • 3 Tbsp tomato paste
  • 3 Tbsp brown sugar
  • 1/4 cup water
  • 1/2 tsp cumin
  • 2 Tbsp flour

*If you’re sensitive to spicy things, use only 1 pepper and taste the sauce as you go along.

Directions:

  1. In a large frying pan, heat 1 Tbsp olive oil over low-medium heat. Add diced onion and cook for about 10 minutes, until softened. Add red pepper and garlic and continue cooking for 10-15 minutes until soft and golden brown.
  2. After peppers and onions have cooled slightly, add to food processor along with all remaining enchilada sauce ingredients. Blend until smooth.
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To remove the seeds from the chipotle peppers, cut the top of the pepper off and then slice down the side. Use your knife to carefully scrape out the seeds.

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Combine all ingredients in a food processor and pulse until smooth.

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This is what it will look like when it’s done (though slightly less orange, darn those fluorescent lights..)

Chipotle Chicken Enchiladas
makes 4 enchiladas

Ingredients:

  • 2 – 2 1/2 cups cooked shredded chicken
  • 1 cup prepared chipotle enchilada sauce (see below for recipe)
  • 4 8-inchwhole wheat tortillas
  • 1/2 cup black beans, rinsed and drained
  • 1 avocado, diced
  • 1 cup reduced-fat shredded cheddar cheese, divided in half

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Directions:

  1. Preheat oven to 375ΒΊF. In a medium mixing bowl, toss shredded chicken with 1/3 cup of prepared chipotle enchilada sauce to coat. Arrange chicken on tortillas, about 1/2 cup of chicken per tortilla.
  2. To each tortilla, add 1/4 cup diced avocado, 2 Tbsp black beans and about 2 Tbsp of cheese. Wrap up each tortilla tightly and place in a lightly greased 8 x 8″ baking dish.
  3. Pour remaining 2/3 cup enchilada sauce over tortillas, along with the rest of the cheese. Bake for 20-25 minutes or until cheese is completely melted. Serve with chopped cilantro and a dollop of sour cream or Greek yogurt.
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Mix chipotle enchilada sauce with shredded chicken

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Layer 1/2 cup spicy chicken onto a tortilla along with diced avocado

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Add some black beans and shredded cheese, and roll up tightly

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Place rolled up tortillas into a greased baking sheet (I lined mine with foil for easier clean up)

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Top off with about 2/3 cup enchilada sauce and shredded cheese

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Bake at 375 for about 20-25 minutes, or until cheese is nice and melty.

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Sprinkle with a little chopped cilantro (I used parsley.. shh!)

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πŸ™‚

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12 responses »

      • Bread works well too. A friend of mine told me once that liquid just spreads the fire around, but bread acts like a sponge in your mouth, cleaning up the heat!

    • The sauce itself is rather spicy, though when it’s all mixed together with the enchilada filling it’s not too hot. To make it less spicy you could just use 1 chipotle pepper (seeds removed), or use 1/2 tsp chipotle pepper powder or chili powder instead! I would recommend starting out with less and tasting it as you go along to make sure it’s to your liking.

  1. Mmh, just made enchiladas using your sauce recipe… I altered it a bit, adding some canned diced tomatoes, and I used broth instead of water… but still, great recipe! I love the addition of the sautΓ©ed onions and red peppers…it gives the sauce such great flavour.
    πŸ˜„ I gotta wonder if the brand of adobo peppers I used has a different kick than yours… I wound up using like 4 or so whole peppers in my sauce. I had a nice spicy kick to it, but was definitely bearable.

    • Yeah I do wonder if the spiciness varies from brand to brand. I consider myself to be pretty tolerant of heat (my friends/family often think my food is too spicy!) but I just remember using adobo peppers last year in a dish and I could barely finish it because my mouth was on fire. I noticed they sell just the adobo sauce without the peppers, so I picked some up recently and I think that’s what I’ll use next time a recipe calls for it!
      Anyway, glad you enjoyed the recipe! πŸ™‚

  2. Delicious! I made them tonight. Bonus tip: cook the chicken in a slow cooker with the onions, garlic, and red pepper (and your spices of choice). When finished, use a slotted spoon to gather the veggies for the sauce.

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