Description
Make bold, smoky, restaurant-style chicken enchiladas at home using a flavorful chipotle sauce and sweet corn kernels for texture balance. This recipe is easy enough for weeknights but delivers deep, satisfying flavor.
Ingredients
Scale
- 2 ½ cups cooked shredded chicken
- 1 cup corn kernels (fresh, frozen, or canned & drained)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1–2 chipotle peppers in adobo, minced
- 1 tbsp adobo sauce (from the can)
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt & pepper to taste
- 1 can red enchilada sauce (10 oz / 300 g)
- ½ cup tomato sauce
- 1–2 tbsp adobo sauce (for sauce)
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp lime juice
- Pinch of sugar
- 8–10 corn or flour tortillas
- 1 ½ cups shredded cheese (Monterey Jack or Mexican blend)
- Fresh cilantro for garnish
- Lime wedges for serving
- Optional: sliced green onions for garnish
Instructions
- Heat a skillet over medium heat with a drizzle of oil. Add diced onion and sauté for 3 minutes until soft. Add garlic and cook for 30 seconds.
- Stir in the shredded chicken, corn, minced chipotle peppers, 1 tbsp adobo sauce, smoked paprika, cumin, salt, and pepper. Cook for 3–4 minutes, allowing the chicken to absorb the flavors. Taste and adjust seasoning.
- In a bowl, whisk together the red enchilada sauce, tomato sauce, 1–2 tbsp adobo sauce, lime juice, garlic powder, onion powder, and a pinch of sugar until smooth.
- Warm corn tortillas for 20 seconds to prevent cracking before filling.
- Spread a thin layer of the chipotle sauce on the bottom of a baking dish.
- Take one tortilla, add a spoonful of the chicken-corn filling, roll it tightly, and place it seam-side down in the dish. Repeat until the dish is full.
- Pour the remaining chipotle sauce evenly over the rolled enchiladas, making sure all tortillas are coated.
- Sprinkle the shredded cheese generously over the top layer of sauce.
- Bake at 350°F (175°C) for 20–25 minutes, or until the cheese is melted and the sauce is bubbling.
- Garnish with fresh cilantro and lime wedges before serving.
Notes
- If you prefer a creamier sauce, whisk 2 tablespoons of sour cream into the sauce mixture in Step 2.
- Warm corn tortillas briefly before rolling to keep them pliable and prevent tearing.
- For a toasted finish on the cheese, broil the enchiladas for 1–2 minutes after baking, watching closely to prevent burning.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 750
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
- Cholesterol: 90
Keywords: Chipotle Chicken Enchiladas, Corn Enchiladas, Smoky Chipotle Sauce, Easy Weeknight Dinner, Mexican Dinner Ideas, Shredded Chicken Recipe, Family Dinner