Make these easy chicken chipotle enchiladas with shredded chicken, salsa, and lots of cheese; these homemade enchiladas make a quick, cheap, and super tasty weeknight dinner.
These soft and comforting chicken chipotle enchiladas are stuffed with a delicious filling, baked in a delicious green sauce made with sour cream, and topped with lots of cheese. It is a dish that makes anybody happy, especially my kids; they could eat enchiladas at least once a week.
If you like Mexican food, check out these delicious Chicken Cilantro Lime Tacos, the Easy Halloumi Fajitas, or the Easy Chicken Fajita Tacos.
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Recipe ingredients
Tortillas: I use large flour tortillas. They have a 25 cm/ 10 inches diameter, so I can use exactly a pack of 6 tortillas to fill my casserole dish.
You can use smaller tortillas; use as many as fit into your baking dish.
You can use corn tortillas instead of flour tortillas, or you can use whatever you like best or happen to have.
Chipotle peppers: You will need two chipotle peppers in adobo sauce and 2-3 tablespoons of the sauce.
Salsa Verde: Use your favorite salsa verde or green sauce; you will need about 1 ¾ to 2 cups (450-500 g).
Chicken: Poach skinless chicken breasts or use leftover chicken breasts, rotisserie chicken, roast chicken, or thighs. You can use the meat from these Air Fryer Chicken Quarters to make this recipe.
Sour cream: It makes this chipotle chicken enchiladas recipe rich and tangy. The chipotle enchiladas are already slightly tangy due to the salsa verde, and the sour cream makes them even more so. And they add a wonderful creaminess that you would not want to miss.
Cheese: Sharp cheddar is excellent. You can also top the casserole with Monterey Jack cheese or Gouda.
Other ingredients: Green onions, oregano, fine sea salt, or Kosher salt.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make chicken chipotle enchiladas?
Preheat the oven to 400°F/ 200°C.
Prepare the ingredients for the enchilada filling:
- Blend the smoky chipotle chiles with the sauce, transfer them to a bowl, and mix with salsa verde, sour cream, and oregano.
- Shred the chicken and set it aside.
- Slice the green onions into fine rings and set them aside.
- Grate the cheese and set it aside.
Step #1: Pour 2-3 tablespoons of the chipotle enchilada sauce into a casserole dish of about 10x8 inches (25x20 cm); the bottom of the pan should be covered with a thin layer of hot sauce.
Step #2: Warm tortillas to make them more pliable (only if necessary, depending on the brand of tortillas you use). Top each tortilla with 1-2 tablespoons of the salsa mixture.
Step #3: Add some chicken.
Step #4: Add finely chopped green onions.
Step #5: Sprinkle just a little grated cheese on each tortilla.
Step #6: Roll the tortillas and place seam side down in the casserole dish.
Step #7: Pour the remaining chipotle sauce all over the enchiladas, then sprinkle the remaining cheese over the top.
Step #8: Bake the chicken chipotle enchiladas for about 20-25 minutes until the cheese melts and is golden and bubbly. Top with fresh herbs just before serving.
Tips
To make the tortillas more pliable and prevent them from breaking, you can heat them slightly in a pan before filling and rolling them. Do that, if necessary. I've noticed that some tortilla brands need that, some don't, so I got into buying those that don't to save the extra work.
You will need only two chipotle peppers and 2-3 tablespoons of sauce from a can. The remaining peppers and sauce will keep refrigerated for 1-2 months, but only if you transfer them immediately to a jar. Please don’t leave them in the can.
Please don’t use pre-shredded cheese; the additives it contains will prevent the cheese from melting nicely.
Store and reheat
Refrigerate: Cover the baking dish tightly with aluminum foil and refrigerate for about 2 days.
Freeze: Cover the whole baking dish with aluminum foil to prevent freezer burns. Freeze for up to 3 months.
Freeze smaller portions of the homemade chipotle chicken enchiladas in airtight containers.
Reheat in the oven at 350°F/180°C, covered with foil, for 20-30 minutes or until piping hot.
Reheat in the microwave smaller portions, covered, for 1-2 minutes, then check if they are hot.
Side dishes for enchiladas
- Refried beans
- Mexican beans
- Guacamole
- Avocado and sweet corn salsa
- Black beans salsa
- Purple Cabbage Slaw
- Pico de gallo
- Rice and beans
- Lemon Dill Rice
More Cheesy Recipes
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📖 Recipe
Quick Chicken Chipotle Enchiladas
Equipment
- Baking dish of about 10x8 inches (25x20 cm)
Ingredients
- 6 large tortillas (corn or flour), Note 1
- 1 ¾ - 2 cups salsa verde
- 1 cup sour cream
- 2 chipotle peppers in adobo sauce Note 2
- 2-3 tablespoons of adobo sauce from the can
- 1 teaspoon dried oregano Mexican, if available
- 2 cups cooked and shredded chicken Note 3
- 3 green onions
- 1⅓ cup grated cheese
- 2 tablespoons chopped cilantro or parsley
Instructions
- Preheat the oven to 400°F/ 200°C.
Prepare the ingredients:
- Blend the chipotle peppers with their sauce. Mix them with salsa verde, sour cream, and oregano.2 chipotle peppers in adobo sauce + 2-3 tablespoons of adobo sauce from the can + 1 ¾ - 2 cups salsa verde + 1 cup sour cream + 1 teaspoon dried oregano
- Shred the chicken and set it aside. Slice the green onions into fine rings and set them aside. Grate the cheese and set it aside.2 cups cooked and shredded chicken + 3 green onions + 1⅓ cup grated cheese
Assemble the casserole
- Pour 2-3 tablespoons of the chipotle mixture into the baking dish; its bottom should be covered with a thin layer of sauce.
- Warm the tortillas to make them pliable (only if necessary, depending on the type of tortillas you use).6 large tortillas
- Top each tortilla with 1-2 tablespoons of the chipotle mixture and add some chicken and green onion rings. Sprinkle just a little grated cheese on each tortilla.
- Roll the tortillas and fill the baking dish.
- Top enchiladas: Pour the remaining sauce all over the enchiladas, then sprinkle the remaining grated cheese over the top.
Bake enchiladas:
- Place the dish in the oven and bake for about 20-25 minutes until the cheese is golden and bubbly.
- Top with fresh herbs just before serving. 2 tablespoons chopped cilantro
Notes
- My tortillas have a diameter of 25 cm/ 10 inches. If your tortillas are smaller, use as many as needed to fill the baking dish. You can use either flour or corn tortillas.
- The remaining peppers and sauce will keep refrigerated for 1-2 months, but only if you transfer them immediately to a jar. Please don’t leave them in the can.
- Chicken: You can use poached chicken breast or any leftover chicken you have.
- Cheese: Cheddar, Monterey Jack, Gouda, or your favorite cheese for casseroles. Don’t use pre-shredded cheese; the additives it contains will prevent it from melting nicely.
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