The Pioneer Woman Tasty Kitchen
Profile Photo

Chipotle Chicken Enchiladas

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

These enchiladas are delicious with the smoky bite of the chipotle peppers. Your pan of enchiladas will be cleaned out in no time, but if it isn’t, the leftovers are fantastic!

Ingredients

  • 3 whole Boneless, Skinless Chicken Breasts
  • 1 whole Onion, Sliced Into Half Moons
  • 1 cup Chicken Stock
  • 3 cloves Garlic, Smashed
  • 4 whole Chipotle Peppers In Adobo Sauce
  • ½ cups Tomatillo Salsa
  • 1 can Green Chilies (4 Oz), Drained
  • 4 ounces, fluid Cream Cheese
  • 1 can Red Enchilada Sauce (the Large Can)
  • 2 cups Shredded Cheddar Or Jack (or A Combination)
  • 1 teaspoon Salt
  • 14 whole 6" Corn Tortillas

Preparation

To Cook Chicken:

Place chicken breasts along with the sliced onion, garlic and chicken stock into a 4-qt slow cooker. Cook on LOW for ~2-3 hours, until chicken is tender and easily shredded.

Once chicken is done (cooked through and tender), transfer chicken and onions from the slow cooker to a large mixing bowl. Shred chicken with two forks.

Using a food processor, blend together the cream cheese, green chilies, tomatillo salsa, 2 chipotle peppers and salt. Stir this mixture along with 1/2 cup shredded cheddar cheese in with the shredded chicken and onions. Taste for seasoning and add more salt if desired.

Enchilada Sauce:

Combine the can of enchilada sauce and the 2 remaining chipotle peppers in a food processor (or blender) and process until the peppers are blended into the sauce. Set aside in a large, shallow bowl or pie plate.

To Assemble:

Dip a corn tortilla into the enchilada sauce, coating both sides. Move the tortilla into a 9×13” baking dish. Spoon the chicken mixture (~2 Tbsp) onto the tortilla, line up in the middle of the tortilla, then roll the tortilla and place seam-down in the baking dish. Continue making enchiladas until the baking dish is full (I got 2 rows of 6 with two extras on the end). Spoon any extra enchilada sauce over the enchiladas. Spread the remaining 1 1/2 cups shredded cheddar or jack cheese over the enchiladas.

Bake at 350F for about 25 minutes until the cheese is melted and bubbly. Allow to cool 5 minutes before serving.

* The number of chicken breasts can vary, use 2 if they are very large and 4 if they’re running small. 3 is for an average size breast.

** The number of chipotle peppers can be adjusted according to desired heat level, and also according to the size and brand of chipotle peppers. Some are hotter than others!

3 Comments

You must be logged in to post a comment.

Profile photo of isabellaj

isabellaj on 9.28.2009

Though I’m not usually a fan of red-sauced enchiladas, I made these anyway since I had extra chipotle after another recipe. They were really tasty! I didn’t find them to be spicy at all, really, chipotle offers more of a smoky flavor more than intense heat. Next time, I’d probably cut back on the chipotle though, because they tasted TOO smoky. I’d also dice the onion as well, we weren’t fans of pulling big strips of onion out. I used flour tortillas, since it was what I had. Served with refried beans, this was a great dish, and I’ve got leftovers for EVER!

Profile photo of raechel

raechel on 8.20.2009

this recipe is to die for!! i may add some rice and beans to the mix next time.

Profile photo of kungfookatie

kungfookatie on 8.10.2009

This is going to be a family favorite. I knew as soon as I read the title it was perfect for us. My husband loves the spice. He wants me to cook this every week! It’s a little too hot for me. But I cut it with a little sour cream and despite the heat, I powered through it and loved every bite!

No Reviews

You must be logged in to post a review.

Related Recipes

Garlic Shrimp Scampi with Angel Hair Pasta
Profile Photo by Blondelish.com in Main Courses
This shrimp scampi with angel hair pasta is a delicious dinner...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Mango Tilapia
Profile Photo by Shavanna in Main Courses
This is an easy, tasty and healthy recipe for a pan-seared...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Sage Garlic Lamb with Feta Yogurt Sauce
Profile Photo by Molly Mulligan in Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cabbage Rolls
Profile Photo by Beth Pierce in Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Dorito Casserole
Profile Photo by Krystle in Main Courses
Flavorful ground beef, and melty cheese in a crunchy doritos crust....
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy