Creamy Chipotle Lime White Chicken Enchiladas

Looking for a weeknight dinner that’s both comforting and bursting with flavor? These Creamy Chipotle Lime White Chicken Enchiladas are exactly what you need! Tender shredded chicken, a smoky and zesty chipotle-lime sauce, and gooey Monterey Jack cheese all wrapped in soft flour tortillas – it’s a match made in culinary heaven. This recipe takes a classic enchilada and elevates it with a vibrant, fresh twist. Get ready to experience a flavor explosion that will have everyone asking for seconds!

What You’ll Need: The Ingredient Lineup

• 400 g (14 oz) Chicken Breasts: We’re using boneless, skinless chicken breasts as the star of our filling. Boiling the chicken ensures it’s incredibly tender and easy to shred. You can also use rotisserie chicken for a quicker option!
• 8 Small Flour Tortillas (≈20 cm / 8 in): These are the vessels for all that deliciousness! Smaller tortillas make for easier rolling and a perfect portion size. Look for tortillas that are pliable and won’t crack when rolled.
• 200 g (7 oz) Shredded Monterey Jack Cheese: A mild, creamy cheese that melts beautifully and complements the smoky chipotle flavor. Monterey Jack provides that perfect gooey texture we all crave in an enchilada.
• 2 tbsp (30 ml) Vegetable Oil: Used to start our sauce, providing a neutral base for building flavor.
• 2 tbsp (30 g) Unsalted Butter: Adds richness and flavor to the sauce, creating a silky smooth texture. Using unsalted butter allows us to control the overall saltiness of the dish.
• 2 tbsp (15 g) All‑Purpose Flour: The key to thickening our creamy sauce. It’s whisked with the butter to create a roux, the foundation of a classic béchamel.
• 250 ml (1 cup) Whole Milk: Provides the liquid base for our sauce, contributing to its creamy consistency. Whole milk offers the richest flavor, but you can use 2% if preferred.
• 250 ml (1 cup) Low‑Sodium Chicken Broth: Adds depth of flavor to the sauce. Using low-sodium broth allows us to control the salt level and enhance the other flavors.
• 1 tsp (5 g) Chipotle in Adobo, Minced: The star of the show! Chipotle peppers in adobo sauce bring a smoky heat and complex flavor to the sauce. Adjust the amount to your spice preference.
• Zest of 1 Lime + 1 tbsp (15 ml) Lime Juice: Lime juice and zest brighten up the sauce and add a zesty counterpoint to the smoky chipotle. Freshly squeezed lime juice is always best!
• 2 tbsp (8 g) Fresh Cilantro, Finely Chopped: Adds a fresh, herbaceous note to the sauce. Cilantro’s bright flavor complements the other ingredients beautifully.
• Salt and Freshly Ground Black Pepper, to taste: Essential for seasoning and enhancing all the flavors.
• 1 small Poblano Pepper, Roasted, Peeled, and Sliced into Thin Strips: Adds a subtle smoky flavor and a beautiful visual element to the enchiladas. Roasting the poblano pepper brings out its sweetness.
• 2 tbsp (30 g) Toasted Corn Kernels: Provide a delightful crunch and a touch of sweetness. Toasting the corn kernels enhances their flavor.
• Fresh Cilantro Leaves for Garnish: A final touch of freshness and color.

Ingredient Substitutions

Don’t have everything on hand? No problem! Here are a few easy substitutions:

• Chicken: Rotisserie chicken or leftover cooked chicken can be used instead of boiling chicken breasts.
• Monterey Jack Cheese: Colby Jack, pepper jack, or even cheddar cheese can be substituted.
• Chipotle Peppers in Adobo: If you don’t like spice, you can reduce the amount or omit them altogether. A pinch of smoked paprika can add a smoky flavor without the heat.
• Whole Milk: 2% milk or even half-and-half can be used, but the sauce won’t be quite as creamy.

Assembling and Baking Your Creamy Chipotle Lime Enchiladas

1. Prepare the Baking Dish: Begin by spreading a thin layer (about 1/4 cup) of the creamy chipotle-lime sauce on the bottom of your greased 9×13 inch baking dish. This prevents sticking and adds flavor to the bottom enchiladas.
2. Fill the Tortillas: Warm the tortillas slightly (10-15 seconds in the microwave or a dry skillet) to make them more pliable and prevent cracking. Place 2-3 tablespoons of the shredded chicken down the center of each tortilla. Don’t overfill, or they’ll be difficult to roll.
3. Roll the Enchiladas: Tightly roll each tortilla around the chicken filling, starting from one side and working your way across. Place each rolled enchilada seam-side down in the prepared baking dish. This helps to seal them and prevent them from unraveling during baking.
4. Sauce It Up: Pour the remaining creamy chipotle-lime sauce evenly over the enchiladas, ensuring they are well coated. Gently shake the dish to distribute the sauce. Make sure some of the roasted poblano strips are visible on top for a beautiful presentation.
5. Cheese Please: Sprinkle the shredded Monterey Jack cheese generously over the sauce-covered enchiladas. Ensure even coverage for a perfectly melted and bubbly cheese topping.
6. Bake to Perfection: Bake in the preheated oven (190°C / 375°F) for 20-25 minutes, or until the cheese is melted, golden brown, and bubbly, and the sauce is heated through.
7. Rest and Garnish: Remove the enchiladas from the oven and let them rest for 5 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld. Drizzle a spoonful of warm sauce in a thin line across each plate, scatter the toasted corn kernels, and finish with fresh cilantro leaves for a vibrant and flavorful garnish.

The Magic of Chipotle in Adobo

The star of this dish is undoubtedly the chipotle in adobo. These smoked, dried jalapeños are rehydrated and packed in a tangy, slightly sweet adobo sauce. The combination of smoky heat and fruity undertones adds incredible depth to the creamy sauce. Using minced chipotle peppers in adobo, rather than chipotle powder, provides a more complex and authentic flavor. The adobo sauce itself contributes to the richness and color of the sauce, making it truly special.

Why White Chicken Enchiladas?

While red sauce enchiladas are a classic, using white meat chicken and a creamy sauce offers a delightful contrast. The mildness of the chicken allows the chipotle-lime flavors to really shine. The creamy sauce coats the tortillas beautifully, creating a luxurious texture. This variation is also a bit lighter than traditional enchiladas, making it a satisfying yet not overly heavy meal.

Tips for the Best Enchilada Experience

• Tortilla Warmth: Warming the tortillas is crucial! Cold tortillas will crack and tear when rolled.
• Sauce Consistency: If the sauce is too thick, add a splash more chicken broth. If it’s too thin, simmer for a few more minutes.
• Cheese Choice: Monterey Jack melts beautifully and has a mild flavor that complements the chipotle-lime sauce. You can also use a blend of Monterey Jack and cheddar for a more complex cheesy flavor.
• Spice Level: Adjust the amount of chipotle pepper to your preference. Start with 1 teaspoon and add more if you like it spicier.

Make-Ahead Options

These enchiladas are perfect for making ahead! You can assemble the enchiladas (up to the baking step) and refrigerate them for up to 24 hours. Add about 10-15 minutes to the baking time if baking from cold. You can also make the sauce a day or two in advance and store it in the refrigerator.

Frequently Asked Questions

Can I use different types of tortillas?

Yes, you can! Corn tortillas can be used, but they are more prone to cracking. If using corn tortillas, warm them very well and consider lightly frying them for a few seconds per side to make them more pliable.

Can I freeze these enchiladas?

Yes, you can! Assemble the enchiladas, but don’t bake them. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding about 15-20 minutes to the baking time.

What can I serve with these enchiladas?

These enchiladas pair well with Mexican rice, black beans, guacamole, sour cream, and a fresh side salad.

Enjoy these incredibly flavorful and satisfying Creamy Chipotle Lime White Chicken Enchiladas! Don’t forget to save this recipe to Pinterest for later!

Creamy Chipotle Lime White Chicken Enchiladas

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• Author: Nicole Martinez
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

These Creamy Chipotle Lime White Chicken Enchiladas are a comforting and flavorful weeknight dinner. Tender chicken and a smoky chipotle-lime sauce are wrapped in soft tortillas and topped with melted Monterey Jack cheese.

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Ingredients

Scale 1x2x3x

• 400g (14oz) Chicken Breasts: boiled or rotisserie, shredded
• 8 Small Flour Tortillas (≈20cm / 8in): pliable, for rolling
• 200g (7oz) Shredded Monterey Jack Cheese: for melting
• 2 tbsp (30ml) Vegetable Oil: neutral base for sauce
• 2 tbsp (30g) Unsalted Butter: adds richness to sauce
• 2 tbsp (15g) All-Purpose Flour: thickens sauce
• 250ml (1 cup) Whole Milk: creamy sauce base
• 250ml (1 cup) Low-Sodium Chicken Broth: adds flavor to sauce
• 1 tsp (5g) Chipotle in Adobo, Minced: smoky heat, adjust to taste
• Zest of 1 Lime + 1 tbsp (15ml) Lime Juice: brightens sauce
• 2 tbsp (8g) Fresh Cilantro, Finely Chopped: fresh herbaceous flavor
• Salt and Pepper: to taste
• 1 small Poblano Pepper, Roasted, Sliced: smoky flavor and visual appeal
• 2 tbsp (30g) Toasted Corn Kernels: adds crunch
• Fresh Cilantro Leaves: for garnish

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Instructions

1. Prepare Baking Dish: Spread a thin layer of sauce in a greased baking dish.
2. Fill Tortillas: Warm tortillas and fill with 2-3 tbsp chicken.
3. Roll Enchiladas: Roll tortillas tightly and place seam-side down in dish.
4. Add Sauce: Pour remaining sauce over enchiladas, ensuring even coating.
5. Sprinkle Cheese: Sprinkle generously with Monterey Jack cheese.
6. Bake: Bake at 190°C (375°F) for 20-25 minutes, until bubbly.
7. Rest & Garnish: Let rest for 5 minutes, garnish with cilantro and corn.

Notes

Warming tortillas prevents cracking. Adjust chipotle amount for desired spice level.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Mexican
• Method: Bake
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada
• Calories: 350 kcal
• Sugar: 8 g
• Sodium: 400 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 70 mg

Keywords: enchiladas,chicken,chipotle,lime,mexican,dinner,creamy,easy