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Quick Chicken Chipotle Enchiladas

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Easy chicken chipotle enchiladas with shredded chicken, salsa, and lots of cheese; these homemade enchiladas make a quick, cheap, and super tasty weeknight dinner.

close up two chipotle chicken enchiladas on a plate.

Soft and comforting chicken chipotle enchiladas stuffed with a delicious filling, baked in a delicious green sauce made with sour cream, and topped with lots of cheese. A dish to make anybody happy, especially my kids, they could eat enchiladas at least once a week.

And if you like Mexican food, check out these delicious Chicken Cilantro Lime Tacos, the Easy Halloumi Fajitas, or the Easy Chicken Fajita Tacos.

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, 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.
  • 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.
casserole dish with cheesy chicken enchiladas with chipotle sauce.

Step-by-step instructions

  • 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.
  • Assemble the enchilada casserole:
    • Pour 2-3 tablespoons of the chipotle enchilada sauce into a casserole dish of about 10×8 inches (25×20 cm); the bottom of the pan should be covered with a thin layer of hot sauce (1).
chipotle enchiladas sauce in a pink baking dish.

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  • 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 (2) and add some chicken (3) and green onion rings (4). Sprinkle just a little grated cheese on each tortilla (5).
collage of two pictures of filling enchiladas with sauce.
collage of two pictures of filling tortillas with chicken, sauce and cheese.
  • Roll the tortillas and place seam side down in the casserole dish (6).
    • Pour the remaining chipotle sauce all over the enchiladas, then sprinkle the remaining cheese over the top (7).
collage of two pictures of uncooked filled tortillas covered with cheese.
  • 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.

Expert 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 in contains will prevent the cheese from melting nicely.

Recipe FAQ

How to increase the heat level?

The salsa verde I use is medium hot. If you like spicy food, you can add extra peppers, chilies, or cayenne pepper.

How to store?

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.

How to reheat?

Oven: at 350°F/180°C, covered with foil, for 20-30 minutes or until piping hot.
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
  • Pico de gallo
  • Rice and beans
two enchiladas on a small plate, the casserole dish with the rest behind.

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sliced chipotle chicken enchiladas on a small plate and in a baking dish.

Quick Chicken Chipotle Enchiladas

Easy chicken chipotle enchiladas made with shredded chicken, salsa, and lots of cheese; these chicken enchiladas make a quick, cheap, and super tasty weeknight dinner.
5 from 2 votes
Print Pin Share Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 40 minutes
Servings: 4 -6
Calories: 780kcal
Author: Adina

Equipment

  • Baking dish of about 10×8 inches (25×20 cm)

Ingredients  

  • 6 tortillas large (corn or flour), Note 1
  • 1 ¾ – 2 cups salsa verde 450 – 500 g 450 – 500 g
  • 1 cup sour cream 250 g/ 9 oz
  • 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 250 g/ 9 oz, Note 3
  • 3 green onions
  • 1 1/3 cup grated cheese 150 g/ 5.5 oz
  • 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.
  • 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.

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).
  • 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.

Notes

  1. 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.
  2. 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.
  3. You can use poached chicken breast or any leftover chicken you have.
  4. 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.

Nutrition

Calories: 780kcal | Carbohydrates: 64g | Protein: 29g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 2612mg | Potassium: 791mg | Fiber: 4g | Sugar: 20g | Vitamin A: 2643IU | Vitamin C: 11mg | Calcium: 481mg | Iron: 4mg
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