Smoky, smothered Mexican goodness.

I made these for Michaela, wrote down the recipe and then couldn’t find it.  She was devastated when I told her I could not find it, like some of the light just left the world… just kidding, but they are really good!

Smoky Chipotle Chicken Enchiladas

  • Servings: 4
  • Difficulty: easy
  • Print




  • 6-8 Flour tortillas
  • 1/2 small onion, diced
  • 1-2 tsp. olive oil
  • 1 can red enchilada sauce
  • 1/2 c. sour cream
  • 1/2 c. milk
  • 1 chipotle chili from can, diced
  • 2 c. shredded or chopped chicken
  • 1/4 c. finely diced cilantro
  • 1 chipotle chili from can, diced
  • 1/2 c. softened cream cheese
  • 1/2 c. shredded mozzarella
  • 1/2 c. shredded cheddar


  1. Preheat your oven to 350 F.
  2. In a saucepan, sauté the onion in the olive oil until translucent.
  3. Mix in the enchilada sauce, sour cream, milk, and first chipotle pepper, let heat on low.
  4. Except for the cheddar cheese, mix the remaining ingredients in a bowl.
  5. Add 1/3 of the sauce from the pan to the bowl.  Mix well.
  6. In an 8×8 in. baking dish, pour in enough sauce to cover the bottom.
  7. Roll chicken filling from bowl into tortillas.  Place them in the pan as you go, packing them together.
  8. Pour the remainder of the sauce on top.
  9. Sprinkle the cheddar cheese on top.
  10. Cover with foil and bake at 350 F for 20 minutes.
  11. Remove the foil and cook for an additional 5 minutes.


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