Remember when I shared with you our favorite recipe for chipotle bean burritos? Well, I have another chipotle flavored meal for you. {Once again, I’m not referring to the restaurant Chipotle, but rather the pepper. Sorry guys.} First off, I have to tell you that I think this recipe is one of the factors that made me decide to marry Zachary. Seriously! We were hanging out at his apartment one night and we wanted to make dinner. He told me he was craving enchiladas, but thought he could come up with something better than the traditional kind. These chipotle chicken enchiladas are what he whipped up and let me tell you – one bite and I’ve been hooked since!
I came home from work this week, just as these little pretties were popping out of the oven. Talk about the best day ever! I’ve had them as leftovers for the last three days and they’re still just as delightful as day one!
Chipotle Chicken Enchiladas
Ingredients
- 1 Tbsp. butter
- 2 boneless chicken breasts
- 1 clove garlic minced
- 6 flour tortillas 12 inch
- 1 can cream of chicken soup
- 4 oz cream cheese
- 1 cup cooked white rice
- 3 chipotle peppers in adobo sauce
- 1/4 teaspoon cumin
- 1/4 teaspoon onion powder
- 1 28 oz can red enchilada sauce
- 1 cup shredded Mexican blend cheese
- sour cream
Instructions
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First things first, preheat the oven to 375°F. While that's heating up, start up your rice-cooker-engines and get the rice going.
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Sauté your garlic and chicken breasts in the butter on medium heat until the chicken is just barely cooked through. Cover and let sit.
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Now assemble the filling by shredding your cooked chicken and adding the cream of chicken soup, the cream cheese, the cooked white rice, cumin, and onion powder.
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Now, add 3-4 chipotle peppers {depending on how hot you want it} to the mix; pulverizing before sticking them in. I've found it helpful to remove the seeds prior to adding the peppers to the mix; stir until fully mixed.
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I like to pour my enchilada sauce into a large plate or casserole dish and bathe each tortilla in the sauce for a few minutes before assembling the enchiladas. This makes the tortillas much easier to work with. Slightly grease your casserole dish {the one you will put the finished enchiladas in}. Transfer your dripping tortilla to the dish and place about 1/2 cup of the chicken mixture into the tortilla. Roll up, and repeat. If you have a 9 x 13 casserole dish, you should get at least 6 enchiladas to fit. Once all the enchiladas are assembled, pour the remaining enchilada sauce on top and sprinkle the shredded cheese on top of that.
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Cook for 20-25 minutes depending on if you like crispy or goopy enchiladas. Serve with sour cream.
I’m not one that can handle spice very well and these enchiladas aren’t too spicy for me. But we all know that everyone’s spiceometer is different, so if you know you’re not one that can handle the heat, hold back on the chipotle peppers. Other than that, be sure to enjoy this heavenly creation!
-Sarah
Linking up here.
Looks so delish! I want some!
=)
Brooke
I’m quite sure the men in my house would love me if I made this for dinner tonight. 🙂
These sound amazing,no wonder you were hooked!
These look delicious! Pinned and can’t wait to try. I found you on the craft-o-maniac link up.
Jen @ CraftyMisAdventures.com
Oh yum that looks gorgeous!
Thanks for linking to a Round Tuit!
Hope you have a fabulous week!
Jill @ Creating my way to Success
http://www.jembellish.blogspot.com/
I’ve got some chipotle peppers in my fridge right now! This sounds like the perfect recipe to use them on! Pinning!
Thanks so much for linking up at Mom’s Test Meal Mondays!
I’m always on the lookout for a really good red enchilada recipe 🙂
Another great recipe! Thanks again for sharing at Foodie Friends Friday!
These look amazing, can’t wait to try this recipe!
http://www.whoneedsacape.com
Im sure my husband will want me to make this every week! Looks wonderful!
Pinned it!