I love a good chicken enchilada recipe and this one is one of the best I have ever made. If you like the flavor of chipotle and you love a creamy enchilada sauce, this combination of flavors is wonderful! You can play around with the ingredients as much as you would like. I sauted some onions and bell peppers to add to the filling, or you can keep it simple with just shredded chicken and black beans. This dish is very versatile which makes it a great family dish. As long as you have the creamy chipotle sauce and lots of melted cheese, you can’t go wrong with this recipe! Hope you enjoy it 😉

Creamy Chicken Chipotle Enchiladas, Recipe: Chicken, Recipe: Mexican, Recipe: Main Dish, enchilada, chipotle, Easy Meal Ideas,


Chipotle Chicken Enchiladas
  1. 3 chipotle peppers in adobo sauce, chopped very fine or pureed
  2. 2 cans cream of chicken soup
  3. 1 Tbls. chili powder
  4. 3 garlic cloves, minced
  5. 1 tsp. cumin powder
  6. 1 cup sour cream
  7. 1/4 cup milk
  8. 1 can black beans, drained
  9. 1/2 onion, diced
  10. 1 red or green bell pepper, diced
  11. 3 boneless skinless chicken breasts, cooked and cubed (season with salt & pepper)
  12. 10-12 flour tortillas
  13. 2-3 cups cheddar cheese, shredded
  14. Garnish with lime wedges and avocado slices
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  1. Chop the chipotle peppers and mince the garlic cloves. Place the chipotle peppers, adobo sauce, cans of cream of chicken soup, chili powder, garlic cloves, sour cream, milk and cumin powder in a bowl. Mix it all together in a bowl and combine until smooth. (If you're sauce is too thick, you can add a little more milk) Spread 1/2 cup of the cream mixture on to the bottom of a 9x13 pan. Reserve another 1/2 cup of the mixture into a bowl and save for the topping of the enchilada. To the rest of the sauce, add the following; black beans, diced onion, diced peppers and cooked chicken breasts. If your chicken is not cooked already, saute the chicken pieces in a pan with a little olive oil and cook until no longer pink in the center. Season with salt and pepper.
  2. Combine together until the chicken, beans and peppers are incorporated into the cream sauce.
  3. In one tortilla at a time, place a couple spoonfuls of the chicken/bean mixture. Top with a little shredded cheese, roll up the tortilla tight and place in the 9x13 pan. Continue to do this to each tortilla until all of the chicken mixture is gone. For the top of the enchilada, pour the remaining 1/2 cup of reserved cream sauce and top with shredded cheese. Bake enchilada at 350 for 20-25 minutes, or until the cheese is nicely browned. Garnish with lime wedges and avocados.
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