Description
Creamy chipotle chicken enchiladas bring together tender shredded chicken, smoky chipotle peppers, and a rich sour cream sauce that coats every bite perfectly. Your family gets a restaurant-quality dinner that tastes like it took hours, when you know it really just needed a little preparation and some time in the oven.
Ingredients
Scale
Protein and Chicken Seasoning:
- 8 ounces shredded chicken
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped onion
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 2 tablespoons chicken broth
- 1/4 cup salsa verde
- 1 chipotle pepper in adobo, finely chopped
- 2 tablespoons whipped cream cheese
- Salt to taste
Creamy Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 3/4 cup chicken broth
- 1 cup shredded Monterey or Pepper Jack cheese
- 1 tablespoon salsa verde
- 1/3 cup sour cream
Assembly and Garnish:
- 4 flour tortillas
- Chopped cilantro or green onions
Instructions
- Melt 1 tbsp. unsalted butter in a non-stick pan over medium heat, then add your 1/2 cup finely chopped onion with a pinch of salt and let it soften for 4-5 minutes while stirring in 1 tsp. chili powder, 1/2 tsp. garlic powder, and 1/2 tsp. cumin.
- Pour 2 tbsp. chicken broth into the pan to lift up all those flavorful bits from the bottom, then stir in 1/4 cup salsa verde, 2 tbsp. whipped cream cheese, and your 1 finely chopped chipotle pepper in adobo.
- Add your 8 oz. shredded chicken and cook everything together for 2-3 minutes at medium heat until warmed through, then set this filling aside.
- In a separate medium saucepan over medium heat, melt 1 tbsp. unsalted butter and whisk in 1 tbsp. all-purpose flour, cooking for 1-2 minutes while stirring constantly.
- Slowly pour in your 3/4 cup chicken broth about 1/4 cup at a time while whisking to prevent lumps, letting the sauce simmer and thicken for about 2-3 minutes until it reduces slightly.
- Whisk in 1 cup shredded Monterey or Pepper Jack cheese until it melts completely, then stir in 1 tbsp. salsa verde and remove from heat.
- Let your sauce cool for about 1 minute before whisking in 1/3 cup sour cream until smooth, adding a pinch of salt to your taste.
- Heat your oven to 375°F and lightly coat an 8×8 or 9×9 inch baking dish with non-stick spray.
- Place 1/2 cup of the chicken filling down the center of each of your 4 flour tortillas, roll them up snugly, and lay them seam side down in your prepared baking dish.
- Pour the entire cheese sauce over your enchiladas at 375°F, making sure they’re fully covered, and bake uncovered for 15 minutes.
- Let your enchiladas rest for 1-2 minutes out of the oven, then sprinkle chopped cilantro or green onions on top before serving.
Notes
- Cook your onions low and slow so they soften properly and absorb all those spice flavors before adding the chicken mixture.
- When making the cheese sauce, whisk constantly as you add broth to prevent lumps and get that silky texture that coats the enchiladas beautifully.
- Let the sour cream cool slightly before stirring it in so the heat doesn’t cause it to break or separate in your sauce.
- If you’re cooking for a dairy-free diet, swap the cream cheese for a plant-based version, use olive oil instead of butter, and replace sour cream with cashew cream or coconut cream for that same richness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg