Smoky • Creamy • Oven-Baked

Creamy Chipotle Chicken Enchiladas offer the perfect balance of smoky heat, soft tortillas, tender shredded chicken, and a rich chipotle cream sauce that bakes into a bubbly, cheesy finish. Unlike one-pan or skillet versions, this recipe keeps the traditional rolled style—each tortilla is filled individually before being arranged in a baking dish and smothered with sauce. The result is a neatly portioned, evenly baked pan of enchiladas that holds its shape beautifully and delivers bold flavor in every bite.

#Jumptorecipecard

The chipotle cream sauce is what makes this recipe stand out. Chipotle peppers in adobo add warmth and smokiness, while cream softens the edges and creates a velvety texture. The sauce clings to the tortillas as they bake, keeping everything moist and flavorful without becoming soggy. This method is ideal for weeknight dinners, freezer meal prep, or feeding guests when you want something impressive without complicated steps. With customizable spice levels, easy substitutions, and approachable ingredients, it’s a reliable dish you can make anytime you crave comfort with a little kick.

Why You’ll Love This Version

• Classic rolled enchiladas—not skillet-style
• Creamy but not heavy—balanced with smoky chipotle
• Make-ahead friendly—assemble and refrigerate or freeze
• Customizable heat level—control the spice easily
• Perfect texture—saucy but not soggy
• Freezer-friendly—great for meal prep

Ingredients You’ll Need

Chicken Filling

• 2 cups cooked shredded chicken (rotisserie works great)
• 1 small onion, finely diced
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• Salt and pepper to taste

Chipotle Cream Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• 1 cup heavy cream
• 2–3 teaspoons finely chopped chipotle peppers in adobo
• ½ cup red enchilada sauce
• ½ cup shredded cheese (Monterey Jack or Mexican blend)

Assembly

• 10 corn or flour tortillas
• 1½ cups shredded Mexican-blend cheese
• Fresh cilantro
• Lime wedges

Step-by-Step Instructions

Before You Begin
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

1. Prepare the Chicken Filling

Heat a skillet over medium. Add shredded chicken, diced onion, paprika, garlic powder, cumin, salt, and pepper.
Cook, stirring gently, until the chicken is heated through and has reached a safe internal temperature.
Remove from heat and set aside.

2. Make the Chipotle Cream Sauce

In a saucepan, melt the butter over medium heat.
Whisk in flour and cook 1 minute to form a smooth paste.
Slowly add chicken broth and cream, whisking until combined.
Add chipotle peppers and enchilada sauce.
Simmer gently until slightly thickened. Avoid boiling to prevent the dairy from separating.

Stir in ½ cup cheese and mix until melted and smooth.

3. Assemble the Enchiladas

Warm the tortillas slightly so they bend easily.
Spoon a small amount of sauce into the bottom of a baking dish.

Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.

4. Bake

Pour remaining chipotle sauce over the rolled enchiladas.
Top with cheese.
Bake at 375°F (190°C) for 20–25 minutes, or until cheese is melted and bubbly.

5. Serve

Let rest 5 minutes before serving so the sauce sets slightly.
Garnish with cilantro and lime wedges.

Common Mistakes to Avoid

• Adding too much filling per tortilla
• Skipping tortilla warming (causes cracking)
• Boiling the cream sauce (causes separation)
• Overbaking and drying the edges
• Using too much chipotle at once—add gradually
• Adding cream over high heat can cause the sauce to separate. Always reduce heat before stirring in dairy.

FAQ

1. Can I make these ahead of time?

Yes—assemble, cover, and refrigerate up to 24 hours. Bake when ready.

2. Are these spicy?

They have a mild-to-medium smoky heat. Reduce chipotle for a gentle flavor.

3. Which tortillas are best?

Corn for authentic texture; flour for softer enchiladas.

4. Can I freeze them?

Yes—freeze before baking. Thaw overnight, then bake as directed.

5. What protein alternatives work?

Use turkey, shredded beef, cooked pork, beans, or a vegetable mix.

6. How do I avoid soggy tortillas?

Don’t oversaturate with sauce during assembly. Add most sauce on top.

Recipe Card

Creamy Chipotle Chicken Enchiladas
Author: Isaac Blogger
Servings: 4
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Method: Oven
Cuisine: Mexican-Inspired

Ingredients

• 2 cups shredded chicken
• 1 diced onion
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp garlic powder
• Salt & pepper
• 10 tortillas
• 1½ cups shredded Mexican-blend cheese

Chipotle Cream Sauce

• 2 tbsp butter
• 2 tbsp flour
• 1 cup chicken broth
• 1 cup heavy cream
• 2–3 tsp chipotle in adobo
• ½ cup enchilada sauce
• ½ cup cheese

Instructions
Before You Begin
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

1. Cook chicken with onion and spices 3–4 minutes; set aside.
2. Make sauce by melting butter, whisking flour, adding broth + cream, chipotle, enchilada sauce, and cheese.
3. Fill tortillas with chicken. Roll tightly and place in baking dish.
4. Pour sauce over top. Add cheese.
5. Bake 375°F for 20–25 minutes.
6. Rest 5 minutes before serving. Garnish with cilantro and lime.

Nutrition (Approx per serving)
Calories: 540
Protein: 32g
Carbs: 36g
Fat: 28g
Fiber: 3g
Sodium: 940mg

Nutrition Disclaimer:
Nutrition information is provided as an estimate only and may vary depending on ingredient brands, portion sizes, and preparation methods.