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Main Dishes » Chipotle Braised Chicken Enchiladas

Chipotle Braised Chicken Enchiladas

Published: May 5, 2019 · Modified: Jul 14, 2019 by Niki. About 4 minutes to read this article.

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Overhead view of chipotle braised chicken enchiladas covered in salsa roja, cotija cheese, crema, and pickled onions in a casserole dish.

I absolutely love Mexican cuisine! I don’t do a good job of showcasing just how much I love it on my blog, so I’ve made it a goal of mine to share more Mexican recipes.

When Zac and I lived in Seattle, one of our favorite restaurants was a place called Barrio. It was a modern Mexican kitchen serving upscale Mexican food. My favorite dish is their chipotle braised chicken enchiladas! We’ve both been missing Seattle a lot lately, so I wanted to recreate these enchiladas. They are hands down the best enchiladas I’ve ever made!

Overhead view of chipotle braised chicken enchiladas covered in salsa roja, cotija cheese, crema, and pickled onions in a casserole dish.

The key to great Mexican food is building layers of flavor. Each component of the enchiladas are prepared so that their flavors can not only stand alone, but also combine without overpowering each other. Let’s take a look at each of the components.

Chipotle Braised Chicken

Enchiladas are typically stuffed with some form of shredded meat, in this case chicken. Most of the time, the meat is prepared in a simple manner either roasted, poached, or grilled. This works just fine, but for my recipe, I wanted more flavor out of the chicken. I braised my chicken in a dutch oven in a combination of chipotle, smoked paprika, and beer. This braise infuses the chicken with smoky flavor, then honey and lime juice are added to mellow out the smoke and add a bright note to the rich sauce.

Rajas & Onions

The shredded chicken is combined with rajas and onions. Rajas are roasted poblanos. I roast mine under the broiler, but you could roast them on a grill or gas stove as well. Roasting chars the poblano and enhances its flavor. The roasted poblanos are then sliced and combined with thinly sliced sauteed onions.

Corn Tortillas

The rajas & onions and shredded chicken are combined with monterey jack cheese then rolled in a warm corn tortilla. You can substitute flour tortillas in a pinch, but corn tortillas really work the best for a few reasons.

  • Corn tortillas have more flavor than flour tortillas. They taste of toasted corn and can stand up to the bold flavors of chipotle and dried chiles in the salsa roja.
  • They can stand up to being drenched in salsa roja without falling apart or becoming soggy.
  • They have a chewy texture that adds another dimension to the enchiladas.
  • Store bought tortillas will work just fine, but if you are feeling adventurous enough to make your own, a tortilla press will make the job easier.
Overhead view of three chipotle braised chicken enchiladas covered in salsa roja, cotija cheese, crema, and pickled onions on a plate.

Salsa Roja

The enchiladas are topped with a fruity salsa roja. The salsa is comprised primarily of dried guajillo, ancho, and chipotle morita chiles. You can read all about the benefits of dried chiles here. Salsa roja has a slight sweetness that acts to balance and mellow the smoky heat of chipotle braised chicken.

Garnishes

Enchiladas would not be complete without a few garnishes. You can choose to leave these off, but each one does its job in unifying the flavor of the enchiladas.

  • Cotija cheese is like Mexican parmesan. It is crumbled over the enchiladas and adds a salty bite.
  • Crema is like Mexican sour cream. It is sour, tangy, and creamy. It offsets the richness of the enchiladas.
  • Pickled red onions add texture and brightness. The acidity adds balance to the complex flavors in the enchiladas.
  • Cilantro has notes of citrus and adds freshness to the dish. I love finishing enchiladas with cilantro.

There are a few different components to this dish, but I promise all of them are worth making and combine to make the most amazing enchiladas ever! Give this recipe a try and let me know how you like it in the comments!

Angled view of chipotle braised chicken enchiladas covered in salsa roja, cotija cheese, crema, and pickled onions in a casserole dish.
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Angled view of chipotle braised chicken enchiladas covered in salsa roja, cotija cheese, crema, and pickled onions in a casserole dish.

Chipotle Braised Chicken Enchiladas


  • Author: Nicole Cutchall
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 enchiladas 1x
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Description

Smoky chipotle braised chicken rolled into warm corn tortillas, topped with a fruity salsa roja and salty cotija cheese.


Scale

Ingredients

For the chipotle braised chicken:

  • 2 large boneless skinless chicken breasts
  • 2 tbsp avocado oil
  • ¼ cup chopped white onion
  • 2 cloves garlic, minced
  • 3 chipotles in adobo, minced
  • ¾ cup dark beer
  • 2 tbsp enchilada sauce
  • ¼ cup chicken stock
  • 1 tbsp honey
  • ¼ tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • Juice of 1 lime

For the rajas & onions:

  • 2 large poblano peppers
  • 1 medium white onion, finely sliced
  • 1 tbsp avocado oil
  • ½ tsp kosher salt

To assemble the enchiladas:

  • 1 batch salsa roja
  • 1 batch rajas and onions
  • 1 batch chipotle braised chicken
  • 10 corn tortillas
  • ¾ cup shredded Monterey Jack cheese
  • ½ cup crumbled cotija cheese
  • 4 tbsp Mexican crema
  • Cilantro for garnish (optional)
  • Pickled Red Onions for garnish (optional)

Instructions

For the chipotle braised chicken:

  1. In a small bowl, combine the cumin, salt, and smoked paprika. Pat each chicken breast dry. Using half of the spice mix, sprinkle evenly over one side of each breast. Flip the chicken breasts, and season the the other side with the remaining spice mix.
  2. In a medium sized dutch oven over medium heat, heat 2 tbsp avocado oil.
  3. Add in the onions and garlic, sauteing 3-4 minutes until onions are soft.
  4. Sear the chicken breasts on each side, about 3 minutes per side.
  5. Add in the minced chipotle and beer. Using a wooden spoon, scrape the bottom of the pot. Cook for 3 minutes.
  6. Add in the chicken stock, enchilada sauce, and lime. Bring to a boil, then reduce to a simmer. Cover partially and cook 20-25 minutes over low heat until the chicken is cooked. *See note
  7. After the chicken is cooked through, remove the chicken from the pot and set aside. Cook the sauce for an additional 5 mins over medium-high heat to reduce.
  8. Add in the honey and stir to combine.
  9. Shred the chicken, then return to the pot and mix into the reduced sauce.

For the rajas & onions:

  1. Preheat broiler on high.
  2. Clean and dry the poblano peppers. Put both peppers on a small sheet pan, and roast 10 to 12 minutes, turning frequently. The peppers are finished when the skin is charred and peeling in places.
  3. Remove the peppers from the broiler. Put in a medium bowl and cover with plastic wrap. Let sit for 10 minutes or until cool enough to handle. *See note
  4. Remove the skin, seeds, and stems from the roasted poblanos. Slice into thin strips and set aside. *See note
  5. Heat the avocado oil in a medium sized skillet over medium heat
  6. Add in the sliced onions and cook for 8-10 minutes, stirring occasionally. You want the onions to be soft, but not overly cooked or burnt.
  7. Add in the sliced roasted poblanos. Cook for an additional 3 minutes.

To assemble the enchiladas:

  1. Preheat the oven to 375.
  2. In a large bowl, combine the chipotle chicken, rajas & onions, and monterey jack cheese.
  3. In an oven safe 9×13 inch casserole dish, spread about a third of the sauce over the bottom of the dish, set aside.
  4. Warm corn tortillas. Place half of the tortillas on a microwave safe plate, cover with a damp paper towel. Microwave in 30 second increments until warm. *See note
  5. Stuff the tortillas. Place about 2-3 tbsps of the chicken, pepper, and cheese mixture into the middle of a tortilla. Fold the side of the tortilla closest to you over the filling, then carefully continue rolling the tortilla away from you. Transfer the stuffed tortilla to the casserole dish. *See note
  6. Repeat step 5 with the remaining warmed tortillas. Return to step 4 and completed step 4 and 5 for the other half of the tortillas.
  7. Spoon the remaining salsa roja over top of the enchiladas.
  8. Cover the casserole dish with foil, and cook in the oven for 20 minutes.
  9. Remove from the oven. Garnish the enchiladas with crumbled cotija, crema, pickled red onion, and chopped cilantro.

Notes

For the chipotle braised chicken:

  • Chicken is cooked through when it registers 165 degrees in the thickest part of the breast.

For the rajas & onions:

  • Allowing the peppers to steam in a covered bowl will help to loosen their skins.
  • If the skin of the pepper doesn’t come off easily, you can try using the back of your knife to carefully scrape off the skin.

To assemble the enchiladas:

  • Corn tortillas need to be warmed before serving to make sure they don’t crack when you roll them.
  • When stuffing and rolling the tortillas, be careful to make sure they don’t crack. We aren’t rolling these tortillas like a burrito. The ends of the tortilla should remain open. It’s ok if they are a little over stuffed.
  • Category: Dinner
  • Cuisine: Mexican

Keywords: chipotle in adobo, chicken, braised, smoked paprika, poblano peppers, rajas, onions, monterey jack cheese, cotija cheese, salsa roja, corn tortillas, chicken enchiladas, red enchiladas, cilantro, Mexican crema, roasted peppers, pickled red onions

Did you make this recipe?

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Main Dishes braised, chicken, chicken enchiladas, chipotle in adobo, cilantro, corn tortillas, cotija cheese, Mexican crema, monterey jack cheese, onions, pickled red onions, poblano peppers, rajas, red enchiladas, roasted peppers, salsa roja, smoked paprika

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  1. Pickled Corn - clean plate clb says:
    September 22, 2019 at 9:25 pm

    […] It’s a wonderful topping on salads or sandwiches. Use it to top off tacos, nachos, or chipotle braised chicken enchiladas.  […]

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Hello! My name is Niki. Welcome to Clean Plate Clb! I am so happy you are here!! I grew up a picky picky kid only to turn into a slightly less picky adult. I mostly survived on a diet of chicken fingers, buttered noodles, and hot dogs until I was in college at Penn State.

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I enjoyed the breakfast egg braid so much that I wanted to remake it to share and add my own special touches! It’s a flaky puff pastry breakfast braid stuffed with creamy scrambled eggs, crispy kale, salty bacon, and nutty gruyere. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Get the recipe from my profile link or head to cleanplateclb.com. I’m sharing this recipe as part of my friend Kendell’s Christmas Advent calendar! He’s posting a new holiday recipe every day; head over to @kendellkreations to check out all the recipes!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I'm team sides all the way! Especially when those sides include bacon 🥓 😀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Grab my recipe for roasted brussel sprouts with bacon and a sweet & tangy mustard sauce at cleanplateclb.com or click my link in profile.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Have a happy Thanksgiving everyone!! 🦃🦃⠀⠀⠀⠀⠀⠀⠀⠀⠀
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PS - I'm loving the night sky backdrop from @cblbackdrops. It is so gorgeous in this photo!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Instagram post 2185105317294404495_6896400480 What desserts are you making for your Thanksgiving table?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I'm thinking of bringing back these cream puffs stuffed with cranberry buttercream, but I could be persuaded to try something new :D⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Grab the recipe at cleanplateclb.com in the archives under dessert!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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One of the things that led to burn out for me was a disconnect between quality and quantity. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I’ve always valued quality content and taking the time (I thought) to put my best work out there. But somewhere along the way, I got caught up in creating more content to keep pace with other food photographers. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I’ve heard so many times over this past year that posting content consistently and frequently is crucial; I let that define my success.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I ended up with images that I liked but didn’t love. I saw my style starting to narrow because I knew I could produce a certain image in a short period of time. I was frustrated because I wasn’t progressing, but I wasn’t progressing because I was focused on the wrong thing!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The only way for me to move forward and continue to grow in this space is to put quantity aside and focus on the quality of my content. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This means I can’t keep pace with other food photographers. I may not be able to get out 3 posts per week or even 1 sometimes. But when I do post new content, it will be content that makes me proud. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The important thing to remember is your balance of quality and quantity needs to based on your own values and goals; not the values or goals of someone else. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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My cauliflower mash got a facelift and a recipe update! The recipe is in the blog archives under side dishes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Instagram post 2182190737410615836_6896400480 I am BURNT OUT.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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How many times have you uttered that phrase, shoved it aside, and pushed through your to-do list?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I’ve been dodging burnout for the better part of 2019, but it finally caught up to me in early October in the form of a single thought - “I don’t like doing this anymore.”⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I was shooting a recipe and that thought left me instantly terrified. Food photography has always been my happy place; so when those feelings of disinterest snuck in, I knew I had hit the bottom of burnout. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Since that moment, I’ve been struggling to get motivated and focus on my goals. I disappeared from social media and my blog, and my to-do list has a nice layer of dust.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I wondered if I had made a mistake in throwing all my energy into food photography.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I had to make a conscious effort to slow down. I work full-time and I run my own business, so I need to cut myself some slack. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I’ve been tiptoeing slowly back into photography and blogging; working on tasks that interest me the most and not adhering to a strict schedule. Going back to basics! Reconnecting with my “why”, returning to my values, and brushing up on my skills. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I’ve been treading lightly and listening closely to my feelings because I want to be sustainable in this business for the long run. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This last month has sucked, but I’ve learned so many things! I’m excited to start sharing what I’ve been exploring. Burnout is real, but I think it’s avoidable. The way forward is to talk about it openly, honestly, and reframe the default definition of success. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Instagram post 2181589735591760084_6896400480 I've been away from Instagram for a bit, and I plan to share more about why in another post. But first I want to introduce myself, because I realized I've never stopped to share my story.
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Hi there! I'm Niki & I'm the face behind Clean Plate Clb. I'm a self-taught home cook focused on scratch made recipes using real ingredients. .
When I say scratch made, I mean it! I make my own ricotta cheese, pasta, and sauces among other things. It's easier than you think and tastes so damn good!
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I fell in love with cooking in college while binge watching every cooking show the Food Network could throw at me. I'm a picky eater, so I dove into learning how to cook so I could make dishes with flavors I love. .
I live in the Philly suburbs with my husband, Zac. We have a labradoodle named Charlie, who is a complete goober, and a parrotlet named Stu. .
I hate sun showers and love street sweepers. I have an obsession with notebooks and I'm constantly getting a new one (even if the old one isn't finished..).
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There was a time when I was young that I wanted to be a photographer but I pushed it aside for a more "practical path" in analytics.
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I'm a natural introvert and I struggle to put myself out there for fear of rejection. But I'm tired of trying to be polished so I'm working on being more myself and letting my quirky personality shine 😃
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📷: @thebutterhalf_
Instagram post 2153074152051061261_6896400480 Happy 1 year anniversary @zac.cutchall !! I love you so much!
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You will forever be my always 🙂
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📷: @christiegreenphotography
Instagram post 2142305314767612858_6896400480 //New Post - Roasted Cherry Tomato Vinaigrette//⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Did you know that roasting cherry tomatoes at different oven temperatures can impact their flavor?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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High heat (about 400 degrees +) will caramelize the tomatoes, which leads to a sweeter flavor. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Lower heat (about 300 degrees) will roast the tomatoes slowly and reduce the quick caramelization that comes from higher temperatures. This preserves more of their natural flavor and keeps them from getting overly sweet. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I prefer mine roasted low and slow! Then I blend the roasted cherry tomatoes with some white wine vinegar & basil to make a creamy vinaigrette. It's packed with fresh flavors and super versatile! Great on salads, sandwiches, and pasta!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Get the recipe by clicking "latest blog post" from my link in profile or go to www.cleanplateclb.com⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#cleanplateclb #thefeedfeed #saveurmag #bonappetitmag #foodtographyschool #alwayshomemade #easytomake #eatyourcolors #recipesharing #scratchmade #simpleingredients #wellandgoodeats #foodstylefeed #foodbloggerlife #beautifulfood #foodartblog #foodphotog #foodphotography #getminimal #nytcooking #foodgawker #thebiteshot #roastedtomatoes #cherrytomato #tomatovinaigrette #madeinstaub #thefeedfeed #surlatable
Instagram post 2140138954518504853_6896400480 Everyone else on social media has been posting pumpkin flavored foods for weeks, and I'm over here like "Hey! Let's hang onto summer a little longer!"⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Preserve the last of your summer corn with my pickled corn recipe. Make it tonight as a topping for #tacotuesday :)⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Get the recipe at my link in profile under "latest blog post" or go to www.cleanplateclb.com⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#cleanplateclb #thefeedfeed #saveurmag #bonappetitmag #foodtographyschool #alwayshomemade #preservingsummer #pickledcorn #freshcorn #pickledveggies #pickled #nachotoppings #chilepeppers #surlatable #foodbloggerpro⠀⠀⠀⠀⠀⠀⠀⠀⠀
#huffpostfood #f52grams #thebiteshot #phillyfoodphotographer #eatcaptureshare #shootmacro #foodphotography101 #foodphotographymagazine #eatprettythings #foodinaction #firstweeat
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