Homemade chipotle chicken enchiladas made easy using a store-bought rotisserie chicken. A simple and spicy homemade red adobo sauce adds just enough spice to this classic Mexican restaurant favorite.

white plate of cut open enchilada and a fork

Enchiladas are like the cannelloni of Mexican cuisine. Or is cannelloni the enchiladas of Italian cuisine? Both dishes feature meat and cheese rolled up in a flat dough covered with a tomato sauce. In the case of enchiladas, the tube is a corn tortilla and the sauce a red chile adobo sauce. I love how different cultures historically (and I think, coincidentally) created similar dishes using local ingredients. And these Chipotle Chicken Enchiladas are a perfect example of that. They can be anything from an easy weeknight meal to a Sunday supper celebration. And even a little thing can be worth celebrating.

Let’s get things rolling.

adobo sauce in a sauce pan with a spoon on a small dish

Mexican-style Tomato Sauce

The foundation of enchiladas is the sauce. And in this case, we are making a red chile adobo sauce that starts with - you guessed it - a can of chipotle chiles in red adobo sauce. Smoky chipotle chiles are tucked in a little bath of adobo sauce (a sweet sauce). The fact that these chiles are ready in a can makes life so much easier. You’re only going to use about ½ of the can but pour the rest into a ziploc bag, label it and tuck it in the freezer for the next time. Or make a double batch of sauce.

Rock and Roux

Where things diverge between this tomato sauce and a Classic Italian Red Sauce is the use of a roux. A roux is nothing more than equal parts fat and flour. In this case, we are starting with the olive oil that the onions and garlic are cooking in and a little butter which helps round out the flavor. Then you’ll stir in the flour for about two minutes. The roux helps make a non-creamy sauce creamy and smooth while cooking out the flour flavor.

Because who wants to taste that?

blender with adobo sauce and bowl of flour

While the onions and garlic do their thing, blend up the chiles, a little of the adobo sauce they come in and some broth (chicken or vegetable —if a vegetarian enchilada is what you’re after).

Now that the roux has cooked up, add some tomato sauce, the spices and a little bit of sugar and let the whole thing get nice and comfortable for a bit.

Time to get shredding your chicken and grating your cheese.

bowls of shredded chicken, enchilada sauce and a tortilla with sauce and chicken

Easy Enchilada Fillings

These red chicken enchiladas have only two ingredients in the filling:

Chicken - you have two choices:
- Easier:: shred a whole store-bought rotisserie chicken or
- Easy: you can use my super easy, always reliable Foolproof Chicken method.
- p.s. Make extra chicken so you can add it to this Easy Lemon Garlic Pasta. Two dinners from one dish! (Sorry - that Italian recipe rabbit-hole can be hard to resist.)
Cheese - grate a blend of:
- Chihuahua
- Sharp cheddar

More Filling Ideas:

Canned green chiles
Green onion
Black olives
Combo of sauteed vegetables like zucchini, mushrooms, peppers, yellow squash and red onions

What kind of tortillas?

Corn tortillas are classic in addition to being healthier. And corn tortillas are gluten-free.

And they have more flavor than their flour cousins. So many benefits!

If you’re like my husband and are wondering, YES! You can make chicken enchiladas with flour tortillas. Make sure you soften them in the microwave and don’t oversauce them or they will become mushy.

Tortilla Softening Tip

Dampen a clean kitchen towel and place the corn tortillas inside. Microwave for about 1- 1 ½ minute(s) to soften the tortillas.

Prepare Your Rolling Workstation

Ladle 1 cup of sauce into a pie plate and another cup into a baking pan. Have another pie plate or shallow bowl filled with shredded cheese and a third with your shredded chicken.

Dip each tortilla into the sauce and using tongs, turn over gently. Lay on a clean work surface and place a small amount of chicken, cheese and whatever else you choose across the tortilla.

Starting at the edge closest to you, roll the tortilla encasing the filling. Place into one end of the prepared baking pan. Keep going until you’ve used up all the tortillas and filling.