Chipotle Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flour tortillas filled with shredded chicken and vegetables, smothered in a smoky chipotle cream sauce and baked until bubbly. Juicy, rich, and deeply flavored—perfect for a satisfying weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 flour tortillas
- 2 ½ cups shredded melty cheese (Mexican blend, Oaxaca, Monterey Jack, Mozzarella, etc.)
- 1 tsp garlic powder, cumin powder, onion powder, black pepper, salt, and oregano (each)
- 3 Tbsp chipotle powder (read note 1)
- 1 ½ cups plain tomato sauce
- ½ cup heavy cream
- 2 Tbsp olive oil
- 2 Tbsp all purpose flour
- 1 ½ cups chicken stock
- 2 cups cooked & shredded chicken (read note 2)
- 1 medium zucchini (diced)
- 1 small onion (chopped)
- 1 small bell pepper (diced)
- 1 cup sweet corn
- ½ cup tomato sauce
- ⅔ cup chicken stock
- 1 ½ Tbsp olive oil
- salt (to taste)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 1305mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 668mg
- Calcium
- 294mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1305MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.