Chipotle Chicken Enchiladas

8 Aug

I love Mexican food.  A lot.  Moving to Texas, I knew I’d be in for it because seriously, the Mexican food down here is on a WHOLE. ‘NOTHER. LEVEL.   So while I would like to gorge out on chimichangas and queso every night, I don’t think our scale likes that option.  But I just can’t give up the Mexican food.  So I’m testing out some recipes for lighter versions of my favorite Mexican dishes and first up is chicken enchiladas.  I just knew I wanted them to be SPICY!  It took way too long at the grocery store to find “chipotle chiles in adobo sauce” (they’re hidden away the canned vegetable section) but it was totally worth it!  I didn’t include the steps for cooking and shredding the chicken – you can do this in a crockpot if you plan ahead or just by boiling the chicken in a skillet.  Check out the recipe below and let me know what you think.

Chipotle Chicken Enchiladas


  • 2-3 boneless chicken breasts, cooked and shredded
  • ½ medium onion, diced
  • 2 garlic cloves, minced
  • 2 tsp chipotle chili powder
  • 1 tsp oil
  • 1 tsp salt
  • ¼ cup fat free chicken broth


  • 2 cups canned tomato sauce
  • 4 tbsp chipotle chilis in adobo sauce, diced
  • ½ cup fat free chicken broth
  • ½ tsp garlic salt
  • ½ tsp garlic powder


  • 8-10 whole wheat or low-carb tortillas
  • ½ cup reduced-fat cheddar cheese
  • Light cooking spray


  1. Preheat oven to 400 degrees.
  2. In a medium pot, add chipotle chilis (diced into small pieces) in adobo sauce, tomato sauce, garlic salt, garlic powder, and chicken broth and bring to a boil.  Once boiling, reduce the heat and simmer until ready to use.
  3. In a medium skillet, add oil and sauté onions and garlic for about 2 minutes.  Add cooked chicken, chipotle chili powder, salt, tomato sauce, and chicken broth.  Cook for 5 minutes and remove from heat.
  4. Use non-stick spray to coat a large baking dish.
  5. Lay out tortillas, one by one, and add chicken mixture on top.  Slowly roll them and place into the baking dish seam-side down.
  6. Top all rolled tortillas with sauce and add cheese to the top.
  7. Cover dish with aluminum foil and bake for 20 minutes.  Remove aluminum foil and bake for an additional 5 minutes (you can add some additional cheese here if desired!).
  8. Serve with salsa and light sour cream.


5 Responses to “Chipotle Chicken Enchiladas”

  1. Tom November 25, 2012 at 8:15 pm #

    Yum! Made these tonight. All I changed was using pepper jack instead of cheddar, Delicious!

    Only thing I’ll change next time is to ad some tomato paste to the sauce (I like it thicker), but that’s just an individual preference.


    • Deirdre November 25, 2012 at 11:47 pm #

      Yum! Glad you liked them – pepper jack sounds like a delicious substitution. Thanks for stopping by Lauerland!

  2. Laura August 9, 2012 at 10:57 am #

    Those look awesome!! Good job Dee! And how hot/spicy are they…2 chili peppers, 3!?

    • Deirdre August 9, 2012 at 11:02 am #

      I think I used 3 of the chili peppers from the can but they definitely could have been more spicy! 2 would be good for mild, 4 for spicier… etc.!


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