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Green Chili & Chipotle Chicken Enchiladas

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Green Chili and Chipotle Chicken Enchiladas
2008-10-24 Main Dish
4.9 74

Whole wheat tortillas are filled with a seasoned mixture of cooked chicken, cream cheese and chipotle peppers, then baked with shredded cheese and salsa.

  • Servings: 4-6


1 Onion, chopped
2 cloves Garlic, minced
1 Tbsp Olive Oil
2 lb Chicken Breasts With Ribs
1 cup Low-sodium Chicken Broth
2 cups Salsa
5 oz Cream Cheese
2 Tbsp Fresh Cilantro, chopped
2 tsp Cumin
1½ cups Cheddar & Monterey Jack Cheese Blend, shredded
2 Chipotle Peppers In Adobe Sauce, seeded and chopped fine
1× 4-oz can Fire-roasted Green Chilies, drained and chopped
8 Whole Wheat Tortillas


Place chicken in a large pot, add chicken broth, and enough water to cover. Boil chicken 40 minutes, drain and shred. Heat oil in large skillet; add onion and saute on medium heat until transleucent. Add garlic; saute until fragrant, 1-2 minutes. Add chilies, chipotles, 3/4 cup salsa, cream cheese, cumin, 1 tbsp cilantro, and chicken. Cook until heated through, stirring occasionally. Remove from heat, add 3/4 cup shredded cheese and mix well. Place about 1/2 cup chicken mixture onto lower edge of tortilla, roll up, and place seam side down in a 13x9" baking dish that has been lightly sprayed with cooking spray. Once tortillas are all in, top with remaining salsa and cheese. Bake at 350 degrees for 18-20 minutes. Top with remaining cilantro.

Helpful Tips:

My fiance loves this recipe for all the flavors. I love the fact he thinks it takes all day to make. I hope you enjoy this recipe and make the special people in your life wonder--just how did you do that?