Creamy Chipotle Chicken Enchiladas
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!!
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.