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4.8 from 18 votes

Chipotle Chicken Enchilada Casserole Recipe

This chicken enchilada casserole recipe is cheesy, saucy, and easy to make with just the right amount of chipotle and spices.

Prep Time
5 mins
Cook Time
5 mins
Total Time
1 hr
Servings: 6
Calories: 423 kcal
Course: Main Course
Cuisine: American , Mexican

Ingredients

FOR THE CHIPOTLE CHICKEN
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 Jalapeno pepper chopped
  • 1.5 pounds boneless chicken thighs chicken breast is good, too
  • 2 cloves garlic chopped
  • 16 ounce can tomato sauce
  • 1 7 ounce can chipotles in adobo sauce
  • 1 tablespoon chili powder
  • 1 teaspoon Mexican oregano
  • ½ teaspoon cumin
  • salt and pepper to taste
FOR THE CASSEROLE
  • 10 street corn tortillas or use 6 corn tortillas
  • 2 cups shredded monterrey jack cheese
  • FOR GARNISH: Fresh chopped cilantro chopped green onion, queso fresco, spicy chili flakes, hot sauce

Instructions

FOR THE CHIPOTLE CHICKEN (CHICKEN TINGA)
    Cup of Yum
  1. Heat the oil in a large pan to medium heat and add the onions and jalapeno peppers. Cook them down about 5 minutes.
  2. Stir in the garlic and cook for 30 seconds to 1 minute, until the garlic becomes fragrant.
  3. Season the chicken thighs with salt and pepper, then add them to the pan. Give them a nice sear on each side, a couple minute each.
  4. Process the tomato cause and chipotles in adobo sauce in a food processor, then pour the mixture into the pan, covering the chicken.
  5. Stir in the seasonings.
  6. Bring to a quick boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and easily pulls apart.
  7. Remove the chicken and shred it with a couple of forks.
  8. Return the chicken to the pan and simmer in the sauce another 5 minutes.
FOR THE ENCHILADA CASSEROLE
  1. Preheat oven to 350 degrees.
  2. Spoon some of the sauce from the chipotle chicken into a 10-inch baking dish or pan.
  3. Lay half of the tortillas into to the dish, then spread half of the chipotle chicken over them.
  4. Top with half of the shredded cheese.
  5. Repeat with the remaining tortillas, chipotle chicken and cheese.
  6. Bake for 20 minutes.
  7. Remove, garnish and serve!

Notes

  • Serves: 6-8
  • Heat Factor: Mild-Medium. But it's big on flavor and zing.

Nutrition Information

Calories 423kcal (21%) Carbohydrates 26g (9%) Protein 35g (70%) Fat 20g (31%) Saturated Fat 8g (40%) Cholesterol 141mg (47%) Sodium 741mg (31%) Potassium 699mg (20%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 1060IU (21%) Vitamin C 10.3mg (11%) Calcium 352mg (35%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 423

% Daily Value*

Calories 423kcal 21%
Carbohydrates 26g 9%
Protein 35g 70%
Fat 20g 31%
Saturated Fat 8g 40%
Cholesterol 141mg 47%
Sodium 741mg 31%
Potassium 699mg 15%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 1060IU 21%
Vitamin C 10.3mg 11%
Calcium 352mg 35%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.