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Chipotle Chicken Enchiladas

  • Recipe Submitted by on

Category: Dinner Party, Sauces, Tomatoes, Peppers, Onions, Chicken

 Ingredients List

  • 1 small red bell pepper, diced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, seeds removed and diced + 2 tsp adobo sauce*
  • 3 Tbsp tomato paste
  • 3 Tbsp brown sugar
  • 1/4 cup water
  • 1/2 tsp cumin
  • 2 Tbsp flour
  • 2 ”“ 2 1/2 cups cooked shredded chicken
  • 1 cup prepared chipotle enchilada sauce (see below for recipe)
  • 4 8-inchwhole wheat tortillas
  • 1/2 cup black beans, rinsed and drained
  • 1 avocado, diced
  • 1 cup reduced-fat shredded cheddar cheese, divided in half


1. In a large frying pan, heat 1 Tbsp olive oil over low-medium heat. Add diced onion and cook for about 10 minutes, until softened. Add red pepper and garlic and continue cooking for 10-15 minutes until soft and golden brown.

2. After peppers and onions have cooled slightly, add to food processor along with all remaining enchilada sauce ingredients. Blend until smooth.


1. Preheat oven to 375ºF. In a medium mixing bowl, toss shredded chicken with 1/3 cup of prepared chipotle enchilada sauce to coat. Arrange chicken on tortillas, about 1/2 cup of chicken per tortilla.

2. To each tortilla, add 1/4 cup diced avocado, 2 Tbsp black beans and about 2 Tbsp of cheese. Wrap up each tortilla tightly and place in a lightly greased 8 x 8”³ baking dish.

3. Pour remaining 2/3 cup enchilada sauce over tortillas, along with the rest of the cheese. Bake for 20-25 minutes or until cheese is completely melted. Serve with chopped cilantro and a dollop of sour cream or Greek yogurt.

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