Chipotle Chicken Enchiladas recipe

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This is a great chicken enchiladas dish, made with a spicy and hot sauce that includes among others, cumin, oregano, chipotle chilies and adobo sauce. The tortillas are stuffed with chicken, cheese and onion, topped with more cheese and the sauce and baked until the sauce and cheese bubble. This typical Mexican dish is a great main dish when served with Mexican style rice and various condiments like sour cream, tomato salsa and guacamole.
Preparation time: 30 minutes, Cooking time: 10 minutes, Serves: 4 


3 chicken breasts
Water to cook the chicken
Salt and pepper to taste

For the sauce
2 Tbsp butter
2 Tbsp flour
1 cup chicken or beef broth
1 cup water
1 tsp cumin
1 tsp dried oregano
3 cloves garlic, minced
3-4 canned chipotle chiles, seeded and minced
2 Tbsp adobo sauce (use canned or make your own using the recipe included below)
2 Tbsp sour cream

For the tortilla assembly
3/4 cup finely chopped onion
9 oz mild cheddar or Monterrey Jack cheese, grated
12 flour or corn tortillas


Prepare the chicken
Cook the chicken in water seasoned with salt and pepper. Let it cool, shred and set aside.

Make the chipotle sauce
Melt the butter in a sauce pan. Stir in flour. Cook until it is light brown in color. Remove the pan from the heat and slowly stir in the chicken or beef broth. Place the pan over medium heat and whisk in the water. Add the cumin, oregano, garlic, chipotle chiles and adobo sauce. Simmer uncovered for 20 minutes. Whisk in the sour cream.

Prepare the tortillas
Heat some vegetable oil in a skillet. Lightly fry each tortilla for 8 to 10 seconds on each side, then place it on paper towel to absorb extra oil. Repeat the process for all the tortillas.

Assemble the tortillas
Preheat the oven at 375° F.
Place a tortilla on a plate. Spread 1 tablespoon of cheese, 1 tablespoon of onion and 1/12th of the shredded chicken. Roll the tortilla and place it in a 9x13" dish. Repeat for the remaining tortillas. Cover the enchiladas with the chipotle sauce. Top with the remaining onions and cheese. Bake in the oven for 8-10 minutes, until the cheese and sauce bubbles.

Serve with Mexican fried rice and sour cream.

Notes and tips

Recipe for adobo sauce


A dozen chipotle peppers
4 cups water
1/2-cup finely chopped onion
1/3 cup cider vinegar
1/4 cup tomato ketchup
3 cloves garlic, crushed
A pinch of cumin, oregano and salt, to taste


Add all the ingredients in a heavy sauce pan over very low heat. Cook for 1 to 2 hours, stirring occationally, until the chiles are soft and the liquid has been reduced to about 1 cup.

Poor the contents of the sauce pan in a blender and process until you get a thick sauce. Use immediately or store in an airtight , sterilized container and refrigerate for a few weeks.

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