Chipotle chicken enchiladas
When it comes to comfort food, few dishes can compete with the heartwarming delight of enchiladas. These Chipotle chicken enchiladas are a perfect blend of smoky, spicy, and cheesy goodness, making them a showstopper for any dinner table. The combination of tender chicken, a rich chipotle sauce, and melted cheese wrapped in soft tortillas is simply irresistible. Plus, frying the ingredients in olive oil adds a unique flavor profile that enhances the overall dish. Let’s dive into how to create this delicious meal from scratch!
Why It Deserves a Spot
Enchiladas are not just a meal; they tell a story. They are a celebration of flavors, culture, and tradition. The Chipotle chicken enchiladas are a modern twist on a classic recipe, bringing in the rich, smoky flavors of chipotle peppers that dance on your palate. Whether you’re hosting a gathering or enjoying a cozy night in, these enchiladas promise to impress with their vibrant colors and bold flavors. Plus, they are versatile enough to cater to various dietary preferences, making them a go-to dish for any occasion.
What We’re Using
To make these Chipotle chicken enchiladas, here’s what you’ll need:
- 1 red onion, sliced to a medium thickness
- 1 red pepper, deseeded and stem removed, sliced into strips
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp cumin
- 1 tsp dried oregano
- 4 tbsp finely chopped chipotle in adobo sauce or 3 tbsp chili powder
- 250 ml (1 cup) chicken stock
- 2 cups tomato puree or Italian passata
- 1 tbsp brown sugar
- Salt and pepper to taste
- 500 g (about 1 pound) free-range chicken breast meat
- 8 soft corn or flour tortillas (approximately 20 cm or 8 inches in diameter)
- 1 cup grated cheddar
- 1 cup grated mozzarella
Hardware & Gadgets
Make sure you have the following tools ready to whip up these enchiladas:
- Large skillet: For frying the vegetables and chicken.
- Wooden spoon: Perfect for stirring and mixing ingredients.
- Oven-safe baking dish: To hold the assembled enchiladas while they bake.
- Measuring cups and spoons: For accurate ingredient measurements.
- Knife and cutting board: Essential for chopping your vegetables and chicken.
Chipotle chicken enchiladas in Steps
Step 1: Prepare the Chicken
Start by cooking the chicken. In a large skillet over medium heat, add a generous drizzle of olive oil. Once hot, add the chicken breasts and season with salt and pepper. Cook for about 6-7 minutes on each side, or until fully cooked through. Remove from the skillet and allow to cool before shredding the chicken.
Step 2: Sauté the Vegetables
In the same skillet, add a bit more olive oil if needed, then toss in the sliced red onion and red pepper. Sauté for about 5 minutes until softened. Add the finely chopped onion and crushed garlic, cooking for another 2 minutes until fragrant.
Step 3: Spice It Up
Sprinkle in the cumin and dried oregano, stirring well to combine. Then, add the chopped chipotle in adobo sauce (or chili powder) and mix thoroughly, allowing the spices to toast for about a minute.
Step 4: Create the Sauce
Pour in the chicken stock and tomato puree (or Italian passata), followed by the brown sugar. Stir to combine and let simmer for about 10 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper as necessary.
Step 5: Assemble the Enchiladas
Preheat your oven to 180°C (350°F). In a large baking dish, spread a thin layer of the sauce on the bottom. Take a tortilla, fill it with shredded chicken and a spoonful of the veggie mixture, then roll it up and place seam-side down in the baking dish. Repeat with the remaining tortillas.
Step 6: Top with Cheese and Bake
Once all the enchiladas are assembled, pour the remaining sauce over the top and sprinkle with both cheddar and mozzarella cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Step 7: Serve and Enjoy!
Remove from the oven and let cool for a few minutes before serving. Garnish with fresh herbs or avocado slices if desired, and enjoy your homemade Chipotle chicken enchiladas!
Spring–Summer–Fall–Winter Ideas
The beauty of Chipotle chicken enchiladas is their adaptability throughout the seasons. Here are some ideas to keep things fresh year-round:
- Spring: Add fresh asparagus or spinach to the filling for a burst of color and nutrients.
- Summer: Incorporate grilled corn or zucchini for a sweet, smoky flavor that celebrates summer produce.
- Fall: Mix in roasted butternut squash or sweet potatoes for a cozy, autumnal twist.
- Winter: Use leftover holiday turkey or add black beans for additional protein and heartiness.
Pro Tips & Notes
- For a spicier kick, add more chipotle peppers or include jalapeños in the filling.
- If you prefer a creamier texture, consider adding a dollop of sour cream or Greek yogurt inside each tortilla before rolling.
- Feel free to swap in your favorite cheeses or use a blend of cheeses for more depth of flavor.
- Make sure to keep an eye on the enchiladas while baking to prevent over-browning.
Store, Freeze & Reheat
Leftover Chipotle chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, wrap individual enchiladas tightly in plastic wrap and then in foil. They can be frozen for up to 3 months.
To reheat, simply thaw in the refrigerator overnight, then bake at 180°C (350°F) until heated through, about 20 minutes. You can also microwave them for a quicker option, but the oven method keeps the tortillas from getting too soggy.
Questions People Ask
Can I use other types of meat for these enchiladas?
Absolutely! Ground turkey, beef, or even beans can be used as alternatives. Just adjust the cooking times accordingly for different meats.
What can I serve with Chipotle chicken enchiladas?
These enchiladas pair beautifully with a side of Mexican rice, refried beans, or a fresh salad. You can also serve them with guacamole or salsa for added flavor.
Can I make these enchiladas vegetarian?
Yes! Simply substitute the chicken with black beans, lentils, or roasted vegetables for a delicious vegetarian option. Adjust the spices to maintain flavor.
How can I make these enchiladas spicier?
To amp up the heat, increase the amount of chipotle in adobo sauce or add fresh chopped jalapeños to the filling. You can also serve them with hot sauce on the side.
Final Bite
With their smoky flavor and cheesy goodness, Chipotle chicken enchiladas are sure to become a staple in your home cooking repertoire. Easy to make and even easier to customize, these enchiladas are perfect for any night of the week or for impressing your friends at gatherings. Dive into this culinary adventure and savor every bite!
Chipotle chicken enchiladas
Ingredients
Equipment
Method
- Start by cooking the chicken. In a large skillet over medium heat, add a generous drizzle of olive oil. Once hot, add the chicken breasts and season with salt and pepper. Cook for about 6-7 minutes on each side, or until fully cooked through. Remove from the skillet and allow to cool before shredding the chicken.
- In the same skillet, add a bit more olive oil if needed, then toss in the sliced red onion and red pepper. Sauté for about 5 minutes until softened. Add the finely chopped onion and crushed garlic, cooking for another 2 minutes until fragrant.
- Sprinkle in the cumin and dried oregano, stirring well to combine. Then, add the chopped chipotle in adobo sauce (or chili powder) and mix thoroughly, allowing the spices to toast for about a minute.
- Pour in the chicken stock and tomato puree (or Italian passata), followed by the brown sugar. Stir to combine and let simmer for about 10 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper as necessary.
- Preheat your oven to 180°C (350°F). In a large baking dish, spread a thin layer of the sauce on the bottom. Take a tortilla, fill it with shredded chicken and a spoonful of the veggie mixture, then roll it up and place seam-side down in the baking dish. Repeat with the remaining tortillas.
- Once all the enchiladas are assembled, pour the remaining sauce over the top and sprinkle with both cheddar and mozzarella cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let cool for a few minutes before serving. Garnish with fresh herbs or avocado slices if desired, and enjoy your homemade Chipotle chicken enchiladas!
Notes
- For a spicier kick, add more chipotle peppers or include jalapeños in the filling.
- If you prefer a creamier texture, consider adding a dollop of sour cream or Greek yogurt inside each tortilla before rolling.
- Feel free to swap in your favorite cheeses or use a blend of cheeses for more depth of flavor.
- Make sure to keep an eye on the enchiladas while baking to prevent over-browning.
