Chipotle Chicken Enchiladas


2 tbsp vegetable oil
2 tbsp flour
2 tbsp chili powder
1 tbsp cumin
2 cups tomato sauce
juice of one lime
2 tbsp vegetable oil
4 boneless, skinless chicken breasts
salt and pepper
1 onion, diced
2 cloves garlic, minced
3 tbsp chili powder
2 tsp cumin
1 114 ml can diced green chiles
4 chipotle peppers, seeded and diced
adobo sauce from the chipotle peppers, about 1/4 cup
One 796 ml can diced tomatoes
12 corn tortillas
2 cups grated Monterey jack cheese
1/4 cup chopped cilantro or parsley


Make enchilada sauce. Heat a saucepan on medium heat, add oil, then whisk in flour to form a roux. Cook for one minute. whisk in chili powder and cumin, cooking for one more minute. Add tomato sauce, stirring constantly until smooth. Stir in lime juice, and remove from heat.
In a large pan, heat vegetable oil. 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 chili 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 9×13 baking pan, spread 1/2 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 3/4 cup of chicken filling on tortilla, and roll up, placing seam side down in 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.


The word Enchilada, simply means “in chile”. These Chipotle Chicken Enchiladas are definitely on point for that. The chipotle and green chiles give this dish a distinctly Mexican flavour that I totally love. These enchiladas do have a little spice, being that this is Mexican food, after all, but they aren’t intolerable for those who are spice phobic, either.

Corn tortillas dipped in enchilada sauce, then rolled around a delicious filling of shredded chicken, tomato and chiles and topped with cheese and sauce before baking are a wonderful and pretty simple comfort dish.

It’s important to use corn, and not flour tortillas in this recipe. The corn tortilla is a little harder to roll up, but it gives just the right texture and flavour for true enchiladas. These chipotle chicken enchiladas are really great to do if you have leftover chicken breasts.

Serve with rice and beans or a salad.




Saturday, November 12, 2016 - 5:04pm


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