Chicken Enchiladas with Chipotle Sauce

Smoky Chipotle Sauce Takes These Classic Enchiladas to the Next Level

Welcome to The Small Town Chef, where today our focus is on the chicken enchilada. Millions of chicken enchiladas are consumed each year in the United States, making them one of our favorite Mexican dishes. That leads us to our delicious recipe: homemade Chicken Enchiladas with Chipotle Sauce!

The smoky, spicy flavor of chipotle combined with roasted chicken and onion, is simply yummy. Forget the canned sauce collecting dust in your pantry, and let’s start making these mouthwatering enchiladas.

 

RECIPE: Chicken Enchiladas with Smokey Chipotle Sauce

Ingredients:

• 2 boneless, skinless chicken breasts
• Fajita seasoning (store-bought or homemade)
• ½ large onion, diced
• 2 cloves garlic, minced
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 12 corn or flour tortillas
• Kosher or sea salt and pepper to taste
• Avocado oil
• Sour cream for garnish
• ¼ cup chopped cilantro for garnish

For the Chipotle Sauce:

• 4 chipotle peppers in adobo sauce, chopped
• 2 cans (14 oz) fire-roasted tomatoes
• 2 tablespoons tomato paste
• 1 cup unsalted chicken stock (homemade if possible)
• ½ large onion, outer peel removed
• 8 cloves garlic, unpeeled
• 1 tablespoon Mexican oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste

 

Instructions:

1. Roast the Chicken, Garlic and Onion:

• Preheat your oven to 400°F (205°C).
• Coat the chicken breasts with avocado oil, then season generously with fajita seasoning on both sides.
• Drizzle avocado oil on the peeled onion half and garlic cloves.
• Place the seasoned chicken breasts, onion, and garlic on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until cooked through and juices run clear (165ºF/74ºF). Remove from oven and let them rest, covered with foil for 15 minutes, then shred the chicken using two forks. Set aside.

2. Prepare the Chipotle Sauce:

• Remove the root end from the roasted onion and roughly chop. Peel the outer skins from the roasted garlic.
• To a blender jar, add the roasted onion and garlic, chipotle peppers, 2 tablespoons of the adobo sauce, tomato paste, chicken stock, Mexican oregano, and cumin.
• Blend until smooth. Alternately, using a stick blender and suitable container, blend until smooth.
• Heat some oil over medium heat and add the puréed chipotle sauce to a sauce pan.
• Let the sauce simmer, stirring to occasionally, for about 10-15 minutes until it thickens slightly. Season with salt and pepper to taste. Set aside.

3. Prepare the Filling:

• In a skillet, heat some oil over medium heat and sauté the diced onion until translucent.
• Add the minced garlic and cook for another minute.
• Add the shredded chicken and ¼ cup of the chipotle sauce, stir to combine. Cook until heated through. Remove the chicken filling from heat, and cover to keep warm.

4. Assemble the Enchiladas:

• Preheat your oven to 350°F (175°C).
• Warm the corn or flour tortillas in the microwave for about 30 seconds to make them pliable.
• Grease a baking dish and cover the bottom generously with chipotle sauce.
• Spoon a generous amount of the chicken filling onto each tortilla, then sprinkle with shredded cheese.
• Roll up the tortillas tightly and place them seam-side down in the baking dish.

5. Top with Chipotle Sauce and Cheese:

• Pour more of the prepared chipotle sauce over the enchiladas, making sure to coat them evenly.
• Sprinkle any remaining shredded cheese on top for an extra gooey finish.

6. Bake and Serve:

• Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and gooey.
• Once done, remove the baking dish from the oven and let the enchiladas rest for a few minutes before serving.
• Garnish with chopped cilantro and a dollop of sour cream if desired.

 

Pro Tip:

Instead of using a baking dish to bake the enchiladas, use your dinner plates (if oven-proof) for less clean-up.

1. Using a small ladle, spoon about 1/4 cup of the chipotle sauce onto your plates, spreading it out evenly.

2. Lay your rolled enchiladas on top of the sauce.

3. Spoon more chipotle sauce over the top of the enchiladas, coating generously.

4. Sprinkle shredded cheese over the enchiladas, covering them entirely.

5. Place the plates in the pre-heated oven and bake for 12-15 minutes until the cheese is melted and bubbly and the enchiladas are heated through.

    

If you’re craving some seriously delicious Tex-Mex comfort food, you must try these homemade Chicken Enchiladas with Chipotle Sauce. Ditching canned enchilada sauce for the rich smokey flavor of our sauce, never tasted so good! Serve them with some Mexican rice, beans, or a side of guacamole for a truly satisfying meal. Be sure to share with family and friends - enjoy!!

 

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

 

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