Chipotle Chicken Enchiladas – Easy Chicken Enchiladas
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
6 servings
-
Calories
441 kcal
-
Course
Main Course
-
Cuisine
Mexican
Chipotle Chicken Enchiladas – Easy Chicken Enchiladas
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Chipotle Chicken Enchiladas are an easy to make, cheesy, chicken enchilada dish from scratch.
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Ingredients
Enchilada Sauce
- 2 tablespoon vegetable oil
- 2 tablespoon flour
- 2 tablespoon chilli powder
- 1 tablespoon cumin
- 2 cups tomato sauce
- Juice of one lime
Enchiladas
- 2 tablespoon vegetable oil
- 2 chicken breasts boneless, skinless
- salt and pepper
- 1 onion diced
- 2 cloves garlic minced
- 3 tablespoon chilli powder
- 2 teaspoon cumin
- 1 114 ml can diced green chiles
- 4 chipotle peppers seeded and diced
- adobo sauce from the chipotle peppers about ¼ cup
- 1 28 oz can diced tomatoes drained
- 12 corn tortillas
- 2 cups grated Monterey Jack cheese
- ¼ cup chopped cilantro or parsley
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Instructions
Enchilada Sauce
- 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.
Enchiladas
- 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 ½ 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 ¾ 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.
Notes
- Serve these enchiladas with rice and beans or a salad.
Nutrition Information
Show Details
Serving
2enchiladas
Calories
441kcal
(22%)
Carbohydrates
36g
(12%)
Protein
23g
(46%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Cholesterol
57mg
(19%)
Sodium
897mg
(37%)
Potassium
745mg
(21%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
2690IU
(54%)
Vitamin C
14.4mg
(16%)
Calcium
386mg
(39%)
Iron
4.6mg
(26%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 2enchiladas | |
| Calories | 441kcal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 23g | 46% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 57mg | 19% |
| Sodium | 897mg | 37% |
| Potassium | 745mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 2690IU | 54% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 386mg | 39% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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