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Full of juicy, smoky, creamy flavor, these enchiladas are mouth watering and so satisfying. A slight twist on classic enchiladas with smoky chipotle in adobo and a few dabs of cream cheese. Wrap them in homemade tortillas and you will indeed experience one of the best enchiladas, maybe ever!!
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Enchiladas…A Family Favorite for Good Reason
I really don’t know how to describe my love for Mexican food and all of its delicious comforts. Enchiladas, from scratch, are truly one of my favorite meals to eat and make. The juicy, seasoned meat, the insanely delicious sauce, the homemade tortillas, the cheese, the toppings. It all just comes together like a dream. Everyone is our household seems to gobble up enchiladas. It’s almost a race to see who gets to the leftovers the next day if there happens to be any left. Comforting, filling, absolutely delicious. I think you’re going to love this version of creamy chipotle enchiladas. Homemade enchilada sauce is obviously an incredible option but in this recipe we used canned sauce. I encourage you to try the homemade tortilla recipe with these enchiladas, it will be worth it, I promise!
Ingredients you need for Enchiladas:
- yellow onion
- poblano pepper or sub for green pepper
- cumin
- garlic powder
- boneless skinless chicken thighs
- kosher salt
- black pepper
- chipotle in adobo
- black beans
- green chili enchilada sauce or sub for red sauce
- cream cheese
- large flour tortillas
- shredded Mexican cheese
- toppings: limes, avocado, cilantro and yogurt
Elevate Your Enchiladas With Homemade Tortillas
But really, homemade tortillas elevate enchiladas to another level. The texture of homemade tortillas soak up the creamy, delicious enchilada sauce that makes the final dish unbeatable. If I could convince of anything new to try in the food/kitchen realm, it would be making homemade tortillas. It’s fun to do and the flavor and texture you get from the final product is so rewarding. If you have sourdough starter on hand, use this recipe for homemade sourdough tortillas. If you don’t have any sourdough no worries, this recipe for homemade tortillas is also amazing. I make both versions all the time!
What’s the Best Pan to Use for Enchiladas?
I like to use my large Lodge Cast Iron Skillet or my Nordic Ware 8 x 10 Pan that comes with a lid for easy storage. Both of these are incredibly useful and versatile pans. Hopefully you have something similar lying around and if not, consider investing in these two types of pans!
Elevate Your Enchiladas with Homemade Tortillas
But really, homemade tortillas will elevate your enchiladas to another level you didn’t know was possible. The texture of homemade tortillas soak up the creamy, delicious enchilada sauce much better than store-bought. The added depth of flavor from the homemade tortillas makes the final dish unbeatable. If I could convince you of anything to try in the food realm, it would be making homemade tortillas. It’s actually a pretty fun process and the flavor and texture you get from the final product is so rewarding. These have been a game changer in my cooking and give the meal that extra special touch.
If I’ve convinced you to try making homemade tortillas, I have recipes for both sourdough tortillas and regular flour tortillas. I use them both all the time at home. I hope these recipes and detailed posts are helpful. Also, I’m proud of you for trying something new!! Get ready to be wowed by the power of homemade tortillas. Dramatic but seriously, they are so good.
Recipe Tips
Homemade Tortillas: these are a game changer for enchiladas. My favorite sourdough tortilla recipe is here and my favorite non-sourdough tortilla recipe is here.
Broil for final minutes in oven: I like to turn the broiler on for the last few minutes of cook time, it helps get the top extra melty, bubbly and delicious.
Go all out on the toppings: avocado, cilantro, yogurt, fresh lime. These additions add freshness, coolness and some acidity to perfectly balance the savory, creamy enchiladas.
Lastly, if you make these Creamy Chipotle Chicken Enchiladas, please let me know down below by leaving a comment and review! I love to hear from you guys. It’s so fun to share food stories & cook these recipes together. Also, snap a photo of your finished dish and share it with me on Instagram – tagging me @saltedseasons. It makes my day to see what y’all are whipping up. Cheers to handmade meals!
Love y’al
– Țaylo
Creamy Chipotle Chicken Enchiladas
Ingredients
- 1 yellow onion thinly chopped
- 1 poblano pepper or sub green pepper thinly chopped
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1-1.5 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons chopped chipotle in adobo just use sauce in can if you do not like spice
- 2 12 ounce cans enchilada sauce I prefer green chile enchilada sauce but red works just as well here!
- 1/2 can black beans
- 4 oz cream cheese room temperature
- 8-10 medium to large flour tortillas
- 2 cups shredded Mexican cheese
- limes, avocado, cilantro and yogurt for serving
Instructions
- Preheat the oven to 425° F. Thinly slice or dice onion & pepper.
- Heat a large oven-safe skillet like a cast iron over medium heat. Once hot, add a drizzle of oil along with chopped onion and pepper. Season with 1/2 tsp cumin and 1/2 tsp garlic powder. Once cooked and tender (5-7 min) remove peppers and onions to a bowl. Season the chicken with remaining 1/2 tsp cumin and 1/2 tsp garlic powder along with salt and black pepper. Add another drizzle of oil to the pan and add seasoned chicken. Cook over medium heat 4-5 minutes per side to get some browning on the chicken. Pour 1 can of enchilada sauce over the chicken, plus 1/2 cup broth or water. Add the chopped chipotle in adobo. Bring to a boil over high heat, then reduce the heat down to medium-low. Cover, and cook for 10-15 minutes, until the chicken is cooked through and shreds easily.
- Shred the chicken in the sauce using two forks. Add the cream cheese in dollops or cut into smaller chunks before adding to the skillet. Stir well. Stir in cooked onion and pepper as well as 1/2 can black beans. Continue cooking over medium heat until the sauce thickens, about 5 minutes. Stir in 1 cup of the cheese. Remove from heat. Remove the saucy chicken mixture to a bowl. I like a using a slotted spoon to remove the ecnhilada mixture leaving excess sauce in skillet. This is where you will place the rolled enchiladas so it's ok for there to be sauce left in there!
- Grab your tortillas, add a large scoop of the saucy filling to each tortilla and wrap. Arrange in the cast iron skillet or oven safe pan. Once all tortillas have been filled, rolled and arranged, top with second can of enchilada sauce followed by remaining 1 cup of cheese. Bake for 15 minutes at 425°F until the cheese is melted. (Optional) Turn oven to broil for last few minutes if you want the top extra bubbly and exposed tortillas to crisp up a bit.
- Serve the enchiladas warm, topped with avocado, yogurt, fresh lime slices and cilantro.
I hope you enjoy this recipe that has become a well-loved favorite here at Salted Seasons— where we celebrate seasonal eating and down to earth living. Thank you for being here and thanks so much for cooking with me! Until next time—
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