Chipotle Chicken Enchiladas

These chipotle enchiladas are made with a smoky and creamy sauce and filled with shredded chicken and vegetables, then baked to perfection. They are juicy, plump, and perfect to serve any day of the week!

📝 Ingredients

• 8 flour tortillas
• 2 1/2 cups shredded melty cheese (Mexican blend, Oaxaca, Monterey Jack, Mozzarella, etc.)
• 1 tsp garlic powder, cumin powder, onion powder, black pepper, salt, and oregano (each)
• 3 Tbsp chipotle powder (read note 1)
• 1 1/2 cups plain tomato sauce
• 1/2 cup heavy cream
• 2 Tbsp olive oil
• 2 Tbsp all purpose flour
• 1 1/2 cups chicken stock
• 2 cups cooked & shredded chicken (read note 2)
• 1 medium zucchini (diced)
• 1 small onion (chopped)
• 1 small bell pepper (diced)
• 1 cup sweet corn
• 1/2 cup tomato sauce
• 2/3 cup chicken stock
• 1 1/2 Tbsp olive oil
• salt (to taste)

👨‍🍳 Instructions

1. 1Mix all spices for the chipotle seasoning. Remove ⅔ of the mixture and set aside.
2. 2--- Make the chipotle sauce ---
3. 3Heat the oil over medium heat in a medium saucepan.
4. 4Add flour and stir for about 15 seconds.
5. 5Stir in ⅔ of the chipotle seasoning and mix to combine.
6. 6Pour in the tomato sauce and chicken broth, mix and bring to a simmer.
7. 7Cook until sauce thickens, adjust salt to taste, and remove from heat.
8. 8Add cream and whisk to combine, set aside.
9. 9--- Make the filling ---
10. 10Heat oil in a pan, add bell peppers, and cook for 3 minutes.
11. 11Add onions and cook for another 2 minutes.
12. 12Add zucchini and sauté for 5 minutes or until slightly tender.
13. 13Add chicken, corn, and the remaining enchilada seasoning. Mix to combine.
14. 14Pour in tomato sauce and chicken stock, mix and simmer until vegetables are cooked through and the liquids are gone.
15. 15Adjust with salt and set aside.
16. 16--- Assemble & bake ---
17. 17Preheat oven to 360°F (180°C).
18. 18Spread three tablespoons of enchilada sauce on the bottom of a large baking dish.
19. 19Place a flat tortilla on a surface, scoop up some chicken filling then top with a bit of cheese.
20. 20Roll up and place the filled tortilla seam-side down on the baking dish. Repeat with the remaining ingredients.
21. 21Pour over the enchilada sauce making sure it covers well all tortillas.
22. 22Add the remaining cheese on top.
23. 23Bake for about 20 minutes or until the cheese has melted nicely.