Chipotle Chicken Enchiladas

There’s something truly special about Chipotle Chicken Enchiladas. I remember the first time I made these for a small gathering at my place. The aroma of the spices wafting through the kitchen was enough to draw everyone in, and the excitement in the air was palpable as we gathered around the table. You know those moments when everyone is eagerly waiting for the first bite? That’s exactly what happened! Each enchilada was stuffed with tender, shredded chicken, perfectly balanced spices, and sweet diced mangoes that added a refreshing flair. It’s a dish that is not just about feeding people; it’s about creating unforgettable memories together and savoring every moment.

As I served these delightful enchiladas, I couldn’t help but feel a sense of pride. The vibrant colors of the dish, topped with melted cheese and fresh mango, made it look as good as it tasted. My friends were not just enjoying a meal; they were partaking in an experience full of flavor and warmth. The combination of spicy chipotle and the sweetness of the mango was something they all praised, and many asked for seconds. These Chipotle Chicken Enchiladas became a staple at my gatherings, a dish everyone looked forward to. Whether it’s a summer evening or a cozy night in, these enchiladas always find a way to warm hearts and satisfy appetites.

Essential Ingredients for Chipotle Chicken Enchiladas

When it comes to making Chipotle Chicken Enchiladas, the ingredients play a crucial role in achieving that perfect balance of flavor and texture. Each component is carefully selected to complement one another, making every bite a true delight. The star players here are the chicken, mangoes, and a variety of spices, each bringing its unique taste profile to the dish.

• 1 1/2 pounds chicken, pounded thin: The main protein in this dish, ensuring each enchilada is hearty and satisfying.
• 8-10 flour tortillas: Soft and pliable, perfect for wrapping around the delicious filling.
• 2 tablespoons chili powder: Adds a kick and depth of flavor to the chicken.
• 1 tablespoon garlic powder: Elevates the flavor profile with its aromatic qualities.
• 2 teaspoons ground cumin: Brings warmth and a hint of earthiness.
• 1 1/2 teaspoons smoked paprika: Infuses a smoky flavor that complements the chipotle.
• 1 teaspoon oregano: Adds a hint of herbaceousness to balance the spices.
• 1 tablespoon olive oil: Necessary for cooking the chicken and adding richness.
• 1 15 oz. can tomato sauce: Forms the base of the enchilada sauce, providing moisture and flavor.
• 1 1/2 cups shredded Monterrey Jack cheese: Melts beautifully on top, adding creaminess and richness to the dish.
• 1 1/2 mangoes, diced: Offers a sweet, refreshing contrast to the spiciness of the chipotle.

Making This Chipotle Chicken Enchiladas

Now let’s get down to the fun part: making these Chipotle Chicken Enchiladas. Trust me, the process is as enjoyable as the final result! With a few simple steps, you’ll have a delicious and satisfying meal that everyone will love.

1. Start by mixing all the spices together in a bowl. This includes the chili powder, garlic powder, ground cumin, smoked paprika, oregano, and a pinch of salt. This spice mix will elevate the flavor of the chicken significantly.
2. In a separate small bowl, combine 1 tablespoon of the spice mix with 2 tablespoons of olive oil. Rub this mixture all over the chicken, ensuring it’s well-coated.
3. Heat a large nonstick skillet over medium-high heat. Once hot, add the spiced chicken and cook for about 3 to 5 minutes on one side. Look for a golden brown color before flipping.
4. After flipping the chicken, pour in ¾ cup of Coke and ¼ cup of reduced sodium soy sauce. Cover the skillet, lower the heat to medium, and let it simmer for 10 minutes.
5. Flip the chicken again, and continue cooking for an additional 5 to 10 minutes until it’s cooked through and tender enough to shred. Once done, transfer it to a plate and let it rest for about 5 minutes before shredding it.
6. While the chicken is resting, prepare the Chipotle Coke Enchilada Sauce. In a medium saucepan, combine the remaining Coke, the rest of your spice mix, 1 teaspoon of cornstarch, and the tomato sauce. Stir well and bring to a boil over medium heat while constantly stirring.
7. Once boiling, reduce the heat to low and let it simmer for 20 minutes, stirring occasionally until it thickens slightly.
8. Return to the skillet where the chicken was cooked. Add the black beans and the diced mangoes, sautéing for about 5 minutes over medium heat until heated through.
9. Turn off the heat and mix in the shredded chicken along with ⅓ cup of the enchilada sauce and 1 ½ cups of shredded Monterrey Jack cheese.
10. Preheat your oven to 350 degrees Fahrenheit. Spread ⅓ cup of the Chipotle Coke Enchilada Sauce on the bottom of a 9×13 baking dish.
11. Take a flour tortilla and fill it with the chicken and mango mixture, rolling it tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
12. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining shredded Monterrey Jack cheese on top.
13. Bake uncovered in the preheated oven for 30 minutes, or until the cheese is bubbling and golden brown. You can turn on the broiler for a few minutes at the end to get that perfect bubbly cheese topping.
14. Once out of the oven, top the enchiladas with remaining diced mangoes for an extra burst of freshness.

Substitutions and Tips

When making Chipotle Chicken Enchiladas, there are some great tips and substitutions that can elevate your cooking experience.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: These enchiladas can be frozen before baking. Just wrap them tightly in foil and freeze for up to 3 months.
• Pairing: Serve with a refreshing side salad or some guacamole for a complete meal.
• Spice Variations: Add in jalapeños or diced green chilies for extra heat if desired.
• Vegetarian Option: Substitute the chicken with black beans and additional vegetables for a vegetarian twist.
• Make it Gluten-Free: Use corn tortillas instead of flour to make this dish gluten-free without sacrificing flavor.

What to Serve With Chipotle Chicken Enchiladas

Wondering what to accompany your Chipotle Chicken Enchiladas? Here are a few delightful options!

• Mexican Rice: A side of seasoned Mexican rice adds a hearty component to your meal.
• Refried Beans: Creamy refried beans make for a classic, satisfying pairing.
• Fresh Salad: A crisp garden salad with a tangy dressing complements the richness of the enchiladas.
• Guacamole: Creamy, homemade guacamole will add that extra layer of flavor and freshness.
• Chips and Salsa: Serve with crunchy tortilla chips and zesty salsa for an appetizer or snack.
• Perfect for Parties: These enchiladas are great for gatherings, making them a perfect choice for potlucks or family dinners.
• Seasonal Touch: Consider pairing with seasonal fruits or vegetables to brighten the plate.

FAQ

Conclusion

In summary, Chipotle Chicken Enchiladas are a flavorful and satisfying dish that brings warmth and joy to any table. The combination of spicy and sweet flavors, along with the ease of preparation, makes it a go-to recipe for gatherings or cozy dinners at home. I encourage you to try making these enchiladas for your next meal – they’re bound to impress anyone who takes a bite!

Chipotle Chicken Enchiladas

The ultimate comfort food, Chipotle Chicken Enchiladas are a flavorful blend of smoky and sweet that will leave you craving more. Each enchilada is filled with tender chicken, fresh mango, and topped with melted cheese, making it the perfect easy weeknight dinner. Try this recipe tonight!

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 pounds chicken pounded thin
• 8-10 pieces flour tortillas
• 2 tablespoons chili powder EACH
• 1 tablespoon garlic powder
• 2 teaspoons ground cumin EACH
• 1 1/2 teaspoons smoked paprika
• 1-2 teaspoons chipotle chili powder (2 for more spicy)
• 1/2 teaspoon oregano
• 1 teaspoon salt EACH
• 1 teaspoon pepper EACH
• 1 tablespoon above Spice Mix (in directions)
• 2 tablespoons olive oil
• 3/4 cup Coke from 12 oz. Coke can
• 1/4 cup reduced sodium soy sauce
• 1 teaspoon cornstarch
• 1 15 oz. tomato sauce
• 1/4 cup brown sugar packed
• 1 15 oz. black beans , drained and rinsed
• 1 1/2 mangoes diced
• 1 1/2 cups shredded Monterrey Jack cheese

Equipment

• Large Pot
• Saucepan
• Oven
• Baking Sheet
• Skillet
• Frying Pan
• Wooden Spoon
• Cutting Board
• Mixing Bowl

Method

 

1. Mix spices all together. In a small bowl, add 1 tablespoon of Spice Mix and 2 tablespoons olive oil. Rub olive oil and the 1 tablespoon spices all over chicken.
2. Heat a large nonstick skillet over medium-high heat. Add spiced chicken and cook for 3-5 minutes, or until golden brown on one side. Flip the chicken over, then add ¾ cup Coke and ¼ cup soy sauce to the skillet. Cover and reduce heat to medium and simmer 10 minutes, then flip chicken and continue to cook 5-10 minutes or until chicken is cooked though and tender enough to shred. Remove chicken from skillet and let rest 5 minutes before shredding.
3. Meanwhile, prepare Chipotle Coke Enchilada Sauce by adding the remaining Coke, remaining spices, 1 teaspoon cornstarch, 1 15 oz. can tomato sauce and ¼ cup brown sugar to a medium saucepan. Bring to a boil while stirring constantly, then reduce to a gentle simmer for 20 minutes, stirring occasionally.
4. To the same skillet the chicken was cooked in (don’t wash out), add black beans, and 1 ½ diced mangos, and saute for 5 minutes over medium heat. Turn off heat, add shredded chicken, ⅓ cup enchilada sauce and 1 ½ cups cheese.
5. Preheat oven to 350 degrees. Spread ⅓ cup of the Chipotle Coke Enchilada Sauce on the bottom of a 9×13 baking dish (layer will be very thin). Add the enchilada filling to the center of each tortilla and roll them tightly, then line them in the dish. Top enchiladas with remaining enchilada sauce and cheese. Bake uncovered at 350 degrees for 30 minutes then broil until cheese is golden. Top with remaining diced mango.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: These enchiladas can be frozen before baking. Just wrap them tightly in foil and freeze for up to 3 months.
• Pairing: Serve with a refreshing side salad or some guacamole for a complete meal.
• Spice Variations: Add in jalapeños or diced green chilies for extra heat if desired.
• Vegetarian Option: Substitute the chicken with black beans and additional vegetables for a vegetarian twist.
• Make it Gluten-Free: Use corn tortillas instead of flour to make this dish gluten-free without sacrificing flavor.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.