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Creamy Chicken Chipotle Enchiladas

By May 28, 2014September 5th, 2022No Comments

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,


Creamy Chicken Chipotle Enchiladas

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Servings: 8
Author: Deals to Meals


  • 3 chipotle peppers in adobo sauce
  • 2 cans cream of chicken soup
  • 1 tablespoon chili powder
  • 3 garlic cloves minced
  • 1 teaspoon cumin powder
  • 1 cup sour cream
  • 1/4 cup milk
  • 1 can great northern beans drained
  • 1/2 white onion diced
  • 1 green bell pepper diced
  • 3 boneless skinless chicken breasts cooked and shredded
  • 10-12 count flour tortillas
  • 2-3 cups shredded cheddar cheese or Colby Jack cheese
  • 1-2 limes sliced, garnish
  • 1/4 cup cilantro garnish


  • In a bowl, combine the chipotle peppers, cream of chicken soup, chili powder, garlic, cumin, sour cream and milk together. Whisk until smooth. 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 drained beans, onion, peppers and chicken. Combine together until everything is incorporated into the cream sauce. 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 chopped cilantro if you wish.


HEALTHIER OPTION: Substitute flour tortillas for whole wheat tortillas. Use a lowfat cream of chicken soup and low fat sour cream.
VEGETARIAN OPTION: Omit chicken and substitute with extra bell peppers and black beans.

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