Smoky Chipotle Chicken Enchiladas

Name: Smoky Chipotle Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 lbs boneless skinless chicken breasts; 1 tbsp olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp chipotle powder; 2 cups shredded Monterey Jack cheese; 10 corn tortillas; 3 cups enchilada sauce; 1/4 cup chopped fresh cilantro; 1 lime, cut into wedges

🕒 Prep: 20 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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If you love bold flavors and a hint of heat, these Smoky Chipotle Chicken Enchiladas are your next go-to dish. Infused with the smoky warmth of chipotle and the richness of melted cheese, this meal truly hits the spot.

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Ingredients for Smoky Chipotle Chicken Enchiladas

The star of this dish is the chicken breasts, providing a hearty and protein-rich base. Cooking them until golden ensures a deliciously savory flavor. The olive oil helps sauté the onion and garlic, which add layers of aromatic depth. Our spice trio of cumin, smoked paprika, and chipotle powder brings that signature smoky heat. The Monterey Jack cheese melts beautifully, creating a gooey, satisfying bite. Corn tortillas lend an authentic texture and flavor, while the enchilada sauce ties everything together with its rich, saucy goodness. For a fresh finish, cilantro and a squeeze of lime brighten the dish with a pop of color and zest.

Tips & Tricks

Warm your tortillas slightly before filling to prevent them from cracking.
Use a rotisserie chicken if you’re short on time; it shreds easily and adds extra flavor.
If you like it spicier, add extra chipotle powder to taste.

Serving Suggestions

These enchiladas pair wonderfully with a side of Mexican rice or a fresh avocado salad. They’re also great with a dollop of sour cream or guacamole for added creaminess.

Frequently Asked Questions

Can I make this recipe ahead of time?: Yes, you can assemble the enchiladas a day in advance and bake them just before serving.
Can I freeze the leftovers?: Absolutely! They freeze well for up to 3 months. Just reheat them in the oven until hot.
What if I can't find chipotle powder?: You can substitute with a mix of smoked paprika and cayenne pepper for a similar flavor profile.

Smoky Chipotle Chicken Enchiladas Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). This ensures your enchiladas will bake to bubbly perfection. In a large skillet, heat the olive oil over medium heat; then add the diced onion and minced garlic. Sauté them until they’re translucent and fragrant, which should take about 3-4 minutes.

Next, add the chicken breasts to the skillet. Cook them until they’re golden brown on each side, about 5 minutes per side. Once cooked, remove them and shred with two forks. This shredding is key for getting that perfect texture in your enchiladas.

Return the shredded chicken to the skillet and stir in the cumin, smoked paprika, and chipotle powder. Cook this mixture for another 2 minutes to let the spices bloom and meld with the chicken. Pour in 1 cup of enchilada sauce, mix well, and let it simmer for 5 minutes to marry the flavors.

While that’s simmering, prepare your baking dish by spreading 1/2 cup of enchilada sauce evenly at the bottom. This step prevents the enchiladas from sticking and adds extra flavor.

Fill each tortilla with a generous portion of the chicken mixture and a sprinkle of cheese. Roll them up tightly and place them seam-side down in the baking dish. This helps them stay closed as they bake.

Pour the remaining enchilada sauce over the filled tortillas, making sure they’re well covered. Sprinkle the rest of the cheese on top. Bake for 25 minutes, or until the cheese is bubbly and golden.

Once out of the oven, garnish with chopped cilantro for a fresh burst of flavor. Serve hot with lime wedges on the side for an extra zing.

Why You'll Love This Recipe

Quick and satisfying weeknight meal.
Perfect balance of smoky and spicy flavors.
Uses simple, pantry-friendly ingredients.
A crowd-pleaser that's great for gatherings.
Easy to customize with your favorite toppings.

Ingredients

2 lbs boneless skinless chicken breasts

1 tbsp olive oil

1 onion, diced

2 cloves garlic, minced

2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chipotle powder

2 cups shredded Monterey Jack cheese

10 corn tortillas

3 cups enchilada sauce

1/4 cup chopped fresh cilantro

1 lime, cut into wedges

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent.

3. Add chicken breasts and cook until golden brown on both sides. Remove chicken and shred with two forks.

4. Return shredded chicken to the skillet and stir in cumin, smoked paprika, and chipotle powder. Cook for another 2 minutes.

5. Pour in 1 cup of enchilada sauce, mix well, and let simmer for 5 minutes.

6. In a baking dish, spread 1/2 cup of enchilada sauce evenly at the bottom.

7. Fill each tortilla with the chicken mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.

8. Pour remaining enchilada sauce over the filled tortillas and sprinkle with remaining cheese.