Chipotle Chicken Enchiladas

Cheesy Chicken Enchiladas

Remember that Slow Cooker Enchilada Sauce I posted about last week? Well, as promised here are the enchiladas I whipped up using it.  They're so easy and yummy, and you can make the chicken filling in the slow cooker too. Just throw everything together in the morning, then by dinner time all you have to do is assemble your enchiladas, pop them in the oven for 25-30 minuets, and BOOM...delicious Cheesy Chipotle Chicken Enchiladas.

This recipe uses my homemade Slow Cooker Enchilada Sauce but you can use your own, or...I hate to say it...STORE BOUGHT sauce. :) The next time you need an easy week night meal, try these out!

Cheesy Chipotle Chicken Enchiladas
Cheesy Chicken Enchiladas Yield: 10    Printable Recipe

4 oz of cream cheese, softened
1/4 cup sour cream
1 1/2 cups Chipotle Enchilada Sauce
2 cups shredded cheddar jack cheese
2 cups shredded cooked chicken (about2-3 large breasts)
1 cup corn, undrained
4 oz rotel
1 onion, diced (omit if cooking chicken stovetop)
1/2 tsp ground cumin
1/4 tsp garlic powder
10 tortillas


In a medium bowl combine the cream cheese, sour cream and 1/2 cup enchilada sauce. Add 1 cup of shredded cheese. Set aside.

In another bowl mix shredded chicken, corn, rotel, cumin and garlic powder. Add the cheese mixture to the chicken mixture.

Spread 1/2 cup enchilada sauce on the bottom of a baking dish. Place 1/3 cup of chicken filling on each tortilla, roll and place seam side down in baking dish.

Pour remaining 1/2 cup enchilada sauce over enchiladas. Sprinkle 1 cup shredded cheddar-jack cheese over the top. Bake uncovered at 3735 F for 30 minutes, or until hot and bubbly.

CROCKPOT DIRECTIONS: Place chicken breasts, corn, rotel, onion, cumin, and garlic powder in your crockpot. Cook on low 6-8 hours or high 3-4 hours. If desired, you can add a little bit of chicken broth to the mixture. When chicken is done, use a fork to shred it and then directions above for assembling and baking the enchiladas.

FREEZER DIRECTIONS: (uncooked enchiladas): Cook your filling, then assemble enchiladas, cover and freeze. Allow to thaw completely then bake at 375 F for 30 minutes or until hot. You can also freeze the chicken filling uncooked. Just place your chicken, corn, rotel, garlic powder and cumin in a freezer bag and freeze. When ready to cook, remove from freezer and allow to thaw completely. Place the thawed meat mixture in your crockpot and cook according to directions above.

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

Now I need a good white enchilada recipe, do you have one you'd like to recommend? If you do let me know in the comments, I'd love to try it out!



a farmer in the dell said...

These look great. I don't have a white sauce for you, but I hope someone else does. I need more enchiladas in my life!

danielle said...

this is one i've been making for five years and recently saw the same recipe i have on a blog: my husband LOVES it. it's usually his birthday meal request. =) i'm going to try yours out this week . . . =)

aimee @ shugarysweets said...

Enchiladas are one of my favorite meals EVER. These look amazing!!!

So Domesticated said...

WOW... can you say mouth-watering!!! These look delish!

Jessica @ A Kitchen Addiction said...

These sound fantastic! I love trying different enchilada recipes!

Unknown said...

My favorite tastes for dinner!

Unknown said...

NO!! Not enchiladas! I cannot resist enchiladas! Gosh, pinning this recipe now too!

Chung-Ah | Damn Delicious said...

You had me at cheesy chipotle!

Love that this can made in the slow cooker too. I don't utilize the slow cooker as much as I should!

Katie said...

Ummm this kind of sounds amazing. I love the idea of adding cream cheese in the filling!

Rachel @ Baked by Rachel said...

This sounds so comforting!

Anonymous said...

I love the simplicity of crockpot meals! This one looks fantastic :)

Cindylu said...

Here is a good recipe for a white enchilada's from Mel's Kitchen Cafe

Unknown said...

I made this last night and it was delicious. My husband particularly enjoyed it as the enchilada sauce was spicy!
Thank you for sharing!

Anonymous said...

Great job on this one! I love chicken enchiladas. One thing I have to say though, is that it is very important to use real New Mexico Chile. Here is a link to my favorite enchilada recipe:

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