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Stacked Enchiladas with Turkey and Chipotle Beans

Stacked Enchiladas with Turkey and Chipotle Beans

Ingredients

  • 2 ounce 10-ounce cans medium-hot enchilada sauce
  • 1 16-ounce can refried beans, divided
  • 1 tablespoon chopped canned chipotle chiles
  • 16 5- to 6-inch-diameter corn tortillas
  • 1 cup chopped green onions (about 4 large), divided
  • 2 cups diced cooked turkey meat (about 10 ounces), reheated, divided
  • 1 1/3 cups (packed) coarsely grated Monterey Jack cheese (about 5 1/2 ounces), divided
  • 1/2 cup crumbled queso fresco or feta cheese (about 4 ounces), divided

Recipe Preparation

  • Position rack in center of oven and preheat to 200°F. Bring enchilada sauce to simmer in medium skillet over medium heat. Reduce heat to very low. Combine refried beans and chipotles in another medium skillet. Stir bean mixture over medium heat until heated through, about 5 minutes. Remove from heat.

  • Dip 1 tortilla into enchilada sauce just until softened, about 10 seconds. Using tongs, transfer tortilla to ovenproof plate. Spread 1/3 cup bean mixture over. Top with 1 tablespoon green onions. Dip second tortilla into sauce; place atop bean mixture. Top with 1/2 cup turkey meat, then 1 tablespoon green onions. Dip third tortilla into sauce. Place atop turkey; sprinkle with 1/3 cup Jack cheese, then 1 tablespoon green onions. Dip fourth tortilla into sauce; place atop Jack cheese. Sprinkle with 2 tablespoons queso fresco. Repeat procedure with remaining tortillas, bean mixture, green onions, turkey, Jack cheese, and queso fresco. Transfer to oven and cook until heated through, about 5 minutes. Drizzle remaining enchilada sauce over tortilla stacks. Sprinkle each with diced tomatoes, avocado, and remaining green onions and serve warm.

Reviews Section

Stacked Enchiladas with Turkey and Chipotle Beans - Recipes

Onion and squash enchilada topped with black pepper and chipotle salsa

Rice with tomatoes, red and green peppers, black beans w/onions and green chili

There are many ways to prepare enchiladas and my family loves them.

Most lovers of Mexican food are familiar with rolled-up enchiladas or other versions that might include dropping them into the fat fryer. The recipes here, however, use a minimum of fat and are usually stacked because it is faster to make them this way.

Traditional enchiladas are often made with the corn or flour tortillas soaked briefly in lard or oil to soften them, then laid flat with various ingredients added on top, then the tortilla is rolled around them. You can use almost anything for filling—meats, vegetables, eggs, fruit.

The foundation of these recipes is all the same: there is no oil or lard used. The tortillas are instead soaked in turkey, chicken or vegetable broth. You can then use your imagination for the rest of the ingredients. Here are a few suggestions:

New World Enchiladas

I call these “New World” because all the ingredients are from this hemisphere. No cheese, lard, chicken, beef, mutton, cilantro, sour cream, garlic or bacon is used.


What vegetables do I use for Roasted Vegetable Enchiladas?

I like this particular combination &mdash cauliflower, sweet potatoes, bell peppers, and a poblano pepper. And some frozen corn, if I happen to have it.

I like the poblano pepper because I love how they taste, but you can use a jalapeno for heat or just use another bell pepper.

Theoretically you could use any roast-able vegetable you like, but I like this combination because it doesn&rsquot taste too &ldquogreen&rdquo like broccoli & Brussels sprouts would taste. You want the flavors to blend in, not overpower the casserole.


I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

With layers of corn tortillas, spicy ground beef, salsa and cheese, this stacked beef enchilada casserole is a family-pleaser.

Ingredients

For the Beef

  • 1-1/2 pounds 90% lean ground beef
  • 1/2 teaspoon baking soda
  • 2 tablespoons vegetable oil
  • 1-1/2 teaspoons chipotle chili powder (see note)
  • 2-1/2 teaspoons ground cumin
  • 3/4 teaspoon salt

For the Sauce

  • 4 large vine-ripened tomatoes (about 1.3 lb ), quartered
  • 2 medium yellow onions, cut into 1/2-inch wedges
  • 1/4 cup vegetable oil
  • 6 cloves garlic, peeled
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup cilantro leaves

For Assembling

  • 10 ( 8-in ) yellow corn tortillas, cut into quarters (I use Mission brand)
  • 4 cups (12 oz) shredded Mexican blend cheese

Instructions

  1. In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes.
  2. While the beef sits, prepare the sauce. Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil.
  3. Toss the tomatoes, onions, and garlic with the vegetable oil directly on the prepared baking sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula). Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky. Add the cilantro and pulse until the cilantro is chopped. Set the sauce aside.
  4. Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes. Add the chili powder, cumin, and salt and cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.
  5. To assemble: Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9x13-in glass or ceramic baking dish.
  6. Set aside 1 cup of the sauce for the top of the casserole. (You want to ensure that you have enough to cover the top layer of tortillas, otherwise they won't cook through.)
  7. Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly. Spoon half of the beef (and any juices) over the tortillas. Top with half of the sauce and 1/3 of the cheese. Repeat with another layer of tortillas, the remaining beef, remaining sauce, and 1/3 of the cheese. Top with the remaining tortillas. Spread the reserved sauce over the tortillas and cover completely. Sprinkle the remaining cheese evenly over top. Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.
  8. Note: Chipotle chili powder is smoky and hot and makes this dish a little spicy. For a milder dish, replace the chipotle chili powder with ancho chili powder, which isn't as hot.
  9. MAKE AHEAD: The casserole can be prepared ahead of time, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months before baking (if frozen, defrost in the refrigerator before cooking). It can also be fully baked, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months. To reheat: defrost if necessary and heat the covered casserole in a 350°F oven for about 30 minutes, or until hot. If you'd rather reheat individual servings, small portions can be zapped in the microwave for 1 to 2 minutes.

Pair with

Nutrition Information

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  • Per serving (8 servings)
  • Calories: 491
  • Fat: 32 g
  • Saturated fat: 11 g
  • Carbohydrates: 21 g
  • Sugar: 4 g
  • Fiber: 3 g
  • Protein: 30 g
  • Sodium: 608 mg
  • Cholesterol: 96 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.


Turkey and Black Bean Enchiladas

Ingredients

  • 1 lb extra lean ground turkey
  • 15.5 can black beans , drained
  • 4.5 oz can chopped green chiles
  • 14.5 oz can diced tomatoes
  • 2 cloves garlic
  • 1/4 cup chopped onion
  • 1/4 cup chopped cilantro
  • 1-2 tsp cumin
  • 1/8 tsp chili powder
  • salt
  • 8 6-inch low carb whole wheat flour tortillas (La Tortilla Factory)
  • 1 cup reduced fat shredded Mexican cheese , I used Weight Watchers
  • nonstick cooking spray

For the Enchilada Sauce:

  • 2 garlic cloves , minced
  • 1-2 tbsp chipotle chiles in adobo sauce
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 3/4 cup fat free chicken broth
  • kosher salt and fresh pepper to taste

Instructions

Notes

Nutrition

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165 comments

The best enchiladas I ever made. Thank you for sharing your recipe! I doubled it so we will have leftover. I put some enchilada sauce on the baking dish before putting the enchiladas. Used medium cheddar cheese because that’s what I have on hand. I will be making this again and again and again!

Simple recipe yet so amazing. My family loved it

1. Is this freezer friendly? I would like to assemble, freeze, thaw and cook as directed.
2. Anyone use queso fresco or cojita in place of pre shredded mexican cheese?
Thank you!

Excellent. We loved it. Just curious though how you calculated the smart points? I only am getting 3 points per enchilada. Thank you!

I made this exactly as directed except not with low fat cheese. It came out perfectly. The sauce had very good flavor and the enchilada filling was delicious! Thank you Gina!

I am trying to make this now but should have read the recipe first! I peeled the potatoes before placing them in the oven to roast. Will they still be ok to use?

I’ve got leftover cooked, shredded turkey breast. Could I use that instead of ground turkey??

How many calories should the wrap be? I have Tumaro low carb I believe 60 calories? Just wondering why the calories were worked in the recipe.

I wasn’t planning on making the homemade enchilada sauce…just buy it canned. However my Yummly app added all the ingredients without me realizing to my shopping list. So I reluctantly made it and so GLAD about the mistake. This sauce was delicious and really added depth to the dish. I will never buy a can of enchilada sauce again. I used 2 tablespoons of chipotle peppers and it gave it a good kick to it but not enough to scare off my 11 year old. This was enjoyed by the whole family with complaints to the chef on the side. I ended up with extra filling even after filling up 8 tortillas with 1/2 cup of filling. So I froze the extra and will make an enchilada boat with it or add cabbage for a low carb bowl for lunch. Thank you for all the wonderful Mexican recipes. Living in SoCal we require/crave Mexican food weekly and I love having the low point options. My craving has been so satisfied that I haven’t even gone to our regular Mexican restaurant in over 60 days even for my weekly splurge meals-amazing!

I made these for dinner tonight. I was looking for a recipe to include ground turkey – I have overdosed on chicken! This was great! Turkey by it’self is rather bland, but add in those Mexican seasoning and – ole’!! A wonderful change up to the meal plan! Another hit Gina!


Recipe Summary

  • 2 pounds beef chuck steaks
  • chili powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • salt to taste
  • ¼ teaspoon ground black pepper
  • 2 ½ tablespoons vegetable oil, divided
  • 4 green onions, chopped, divided
  • 4 cloves garlic, peeled
  • ½ cup tequila
  • ¼ cup lime juice
  • ¼ cup lemon juice
  • ¼ cup orange juice
  • 1 tablespoon grated fresh ginger
  • 1 kiwi, peeled
  • 3 tablespoons chipotle cooking sauce (such as Herdez®)
  • 6 (8 inch) flour tortillas
  • 1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez®)
  • 1 (12 ounce) package shredded mozzarella cheese
  • 2 tablespoons chopped fresh chives

Season chuck steaks on both sides with chili powder, onion powder, cumin, garlic powder, salt, and black pepper.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chuck steaks in the hot oil in batches until browned, about 5 minutes per side. Transfer to a slow cooker.

Heat remaining 1 1/2 teaspoon vegetable oil in the same skillet. Add 2 green onions and garlic cook and stir until browned but not burnt, 3 to 4 minutes. Remove from heat chop garlic coarsely and return to the skillet.

Whisk tequila, lime juice, lemon juice, orange juice, and ginger together in a bowl. Mash in kiwi using a fork. Stir in green onion-garlic mixture and chipotle sauce. Pour over chuck steaks in the slow cooker.

Cook on Low until steaks are fork-tender, 6 to 8 hours.

Transfer chuck steaks to a cutting board shred with 2 forks. Mix in 2 raw green onions.

Pour cooking liquid from the slow cooker into the skillet. Simmer over medium heat until reduced and thickened into a sauce, about 10 minutes. Stir in shredded steak simmer until most of the sauce is absorbed, about 5 minutes.

Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with 1/4 of the pasilla chile sauce.

Spoon shredded steak mixture into tortillas. Wrap up and place seam-side down, close together, in the baking dish. Pour remaining pasilla chile sauce over tortillas. Sprinkle mozzarella cheese and chives on top.

Bake in the preheated oven until cheese is melted and bubbly, 20 to 30 minutes.


Recipe Summary

  • Coarse salt and ground pepper
  • 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • 2 tablespoons vegetable oil, such as safflower
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cumin
  • 1 to 2 tablespoons minced canned chipotles in adobo
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 8 corn tortillas (6-inch)
  • 1/2 cup grated Monterey Jack cheese (2 ounces)

In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover reduce heat to medium-low. Simmer 5 minutes remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl shred with two forks. Set aside.

While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo cook, whisking, 1 minute. Whisk in broth and 1/2 cup water bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes season with salt and pepper. Transfer 1 cup sauce to bowl with chicken toss to combine.

Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish set aside. Stack tortillas, and wrap in a double layer of damp paper towels microwave until hot, about 1 minute. Fill each tortilla with chicken mixture roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.


3 Mouth-Watering Recipes for Holiday Leftovers


Still struggling with a fridge full of holiday leftovers that are oh-so-delicious but are definitely in need of a menu makeover? Look no further. Here are some tasty ways to tweak what the holidays leave behind.

The days after Thanksgiving would be absolutely meaningless without leftovers, and it might be also one of those occasions when there’s no food going to waste.

GETTING CREATIVE EN LA COCINA
Have you realized that all holiday leftovers, everything—the sides, the stuffing, the desserts, the biscuits, the turkey—everything tastes even better in the days after the fabulous feast?

To me, that’s one of the best part of the holidays. Or at least what I remember to be some of the most delicious bites as a child…when the stress, the rush and everyone was gone when the flavors had settled and the peace of the day after found me creating my new personal combinations in the solitude of the kitchen. It is pure creativity and deliciousness in action.

EVERYTHING’S A KEEPER
So make more of everything, especially cranberry sauce, mashed potatoes, candied yams, and of course, stuffing! Oh, and don’t discard that turkey carcass—it makes a wonderful soup even more so served with leftover biscuits if you didn’t devour them for breakfast with heavenly spreads.

Here are some quick, stress-free, ideas for holiday leftovers—from turkey paella, enchiladas, turkey noodle soup, and gratin of pasta, turkey and mushrooms, to enjoy every bite of your Thanksgiving meal and relive it all over again.

STACKED ENCHILADAS WITH TURKEY & CHIPOTLE BEANS
Serves:
4

Ingredients
2 10-oz cans enchilada sauce (medium-hot)
1 16-oz refried beans
1 T chopped canned chipotle chiles with their sauce
16 corn tortilla
1 C green onions, chopped, divided
Turkey meat, leftovers
1½ C Monterey Jack cheese, grated
½C queso blanco, divided
Tomatoes, diced
Avocado, diced
Fresh cilantro, chopped
Fresh lime
Sour cream, optional

Instructions

  1. Preheat oven to 200ºF.
  2. Over medium heat, in a medium skillet, bring sauce to simmer. Reduce heat to low.
  3. Combine beans and chipotles in a different pan over medium heat. Stir until heated through. Remove from heat.
  4. Dip 1 tortilla into sauce. Transfer to an ovenproof plate or tray. Spread bean mixture on top. Top with green onions.
  5. Dip another tortilla, place on top of the other one, spread bean mixture, turkey meat, and green onions.
  6. Dip another tortilla into sauce, place on top of the other ones and spread turkey and cheese on top.
  7. Dip a fourth one into sauce, place on top of the rest, sprinkle with queso fresco. Repeat procedure with the remaining tortillas and ingredients.
  8. Once done, transfer to oven and cook until just heated through.
  9. Drizzle remaining sauce over the tortillas. Sprinkle with diced tomatoes, avocado, chopped cilantro, a splash of lime juice, and a dollop of sour cream on the side.

GRATIN OF PASTA, TURKEY & WILD MUSHROOMS
Serves:
8

Ingredients
12 ounces dry pasta (penne, rigattoni, farfalle), cooked
2 T unsalted butter
½ C shallots, sliced
1 lb. mushrooms (shiitake, porcini, baby bella, portobello)
2 T fresh thyme, chopped
2 T fresh tarragon
1 T fresh rosemary
1½ C turkey gravy
1½ C Gruyere cheese, grated, divided
½ C heavy cream
3 C turkey meat, chopped

Instructions

  1. Preheat oven to 350ºF.
  2. Butter a ceramic backing dish (13x9x2-inch).
  3. In a large pan over medium-high heat, melt butter add shallots and saute for about 1 minute. Add mushrooms and herbs. Sauté until tender, about 10 minutes.
  4. Add pasta, gravy, 1 cup of cheese, and cream to the mushrooms. Stir to blend and combine.Mix in turkey. Taste and adjust seasoning.
  5. Transfer pasta to buttered baking dish, sprinkle with remaining cheese.
  6. Bake until sauce is bubbling around edges and tips of pasta are golden brown, about 25-30 minutes.
  7. Remove from oven, let it cool 5 minutes and serve.

TURKEY NOODLE SOUP WITH GINGER & JALAPEÑOS
Serves:
6

Ingredients
4 ounces rice noodles
Boiling water
6 C homemade turkey stock or low-sodium chicken broth, organic
½ C shallots, sliced
6 thick slices fresh ginger
2 T low-sodium soy sauce
1/2 T Sriracha sauce
2 C turkey meat, chopped
Fresh bean sprouts
Fresh cilantro leaves
Jalapeños, thinly sliced
Lime wedges, to squeeze over


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Great recipe! I followed the advice of some other reviewers and made sure to get good quality enchilada sauce. I made a few changes though and omitted both the sour cream and the cream cheese. Instead, I mixed the chicken and other ingredients for the filling with a can of refried pinto beans. It was delicious and creamy without being too heavy and rich. I still used the shredded cheese, and topped with a dollop of sour cream. With just two people, this recipe made enough for probably 3 meals. I divided it into smaller pans and stuck one in the freezer for next week. Can't wait to make this again!

I LOVE this recipe!! I've made some modifications though- I cook the chicken with sautéed onions and omit the green onion. Or sometimes I'll use shredded chicken that I've made ahead of time in the crock pot with adobo seasonings. I also use green enchilada sauce instead of picante or salsa, pretty sure this is what makes all the difference in my opinion! I've made this a lot and usually for kids. it's a hit!!

The filling mixture is the winner in this recipe! I usually use whole rotisserie chicken for it & get sprouted tortillas. Instead of making individual enchiladas, I make it as a pie - way simpler! I also add a can of organic corn & black beans to the mix, and no cream cheese. It comes out really good with lots of leftovers for next day!

The filling mixture is the winner in this recipe! I usually use whole rotisserie chicken for it & get sprouted tortillas. Instead of making individual enchiladas, I make it as a pie - way simpler! I also add a can of organic corn & black beans to the mix, and no cream cheese. It comes out really good with lots of leftovers for next day!

NOT a Fan of this recipe. Epicurious rarely lets me down, in fact this is the first complete miss. Canned chilis didn't work, and the picante sauce should be replaced with homemade sauce. I won't make this again.

I made these with corn tortilla's as well as flour. Since it's just me at home and I only like to cook once/week and eat leftovers, the corn tortillas not only tasted better, they held up way better too. The flour tortilla's got a little soggy. I also added ingredients frozen white corn, sauteed red/green bell peppers, black beans, olives, and I used a shredded 3 cheese mix vs. just cheddar. I also used a fabulous tasting sauce that I can't remember the name of now (from Trader Joes) vs. picante. Would make these again. Cutting back or omitting the cream cheese does no harm to this yummy meal.

This recipe was easy to make, but did take me longer than I estimated to prep all the ingredients and get the finished pan in the oven. I would also not omit, but cut in half the amount of cream cheese in each enchilada. Iɽ also try a prepared enchilada sauce instead of salsa next time. Otherwise, a good one pan meal- using leftover chicken pulled from the night before would definitely speed up the prep time!

This recipe scored major points for how easy it was. It was a bit to creamy/rich so second time around I omitted the cream cheese on top which was perfect. I also added some mushrooms to with the chicken mix and used both cheddar and jalapeño jack cheese to spice it up. It was a huge hit in our family and great leftovers.

By far the best enchiladas we've had, this recipe will definitely go into our rotation. I didn't tinker much with the directions, other than to divide it into two 8x8 pans, saving the second one for another night. I also used bottled salsa instead of picante, which brightened the flavour. We'll definitely be making this dish again and again.

Four stars for being easy, delicious comfort food. I left out the cream cheese to make it a little less heavy and didn't feel anything was missing. I used shredded rotisserie chicken, which ended up being about 3 cups, and tomatillo salsa. It came out perfect.

I work cooking dinner for a lovely family. This recipe is a 4-star hit. I do worry about all of the cream, so after the first time I cut back on the sour cream a bit, left out the cream cheese and added frozen corn to the filling mix. Nothing could be easier, and more pleasing to the family.

The filling needed something--it was just too much squishy creamy blah-ness. If I ever try this recipe again, I'll probably double the green chiles, increase the chicken, and maybe stir in some chopped bell peppers or rice or something. The flavor is good, just not enough texture.

This recipe is awesome. I made these the suggested way, with the tortillas, but also made some stuffed into bell peppers and put enchilada sauce on top. just do the recipe as it says, cut off the tops and seed the peppers and bake them until slightly soft. THen fill with the filling and top with enchilada sauce. Cook until bubbly. They turned out soooo good! I served them with a side of spanish rice.

I've made this chicken enchilada recipe for years. It's always a big hit. So tasty and creamy. This is my after-Thanksgiving recipe I make every year with leftover turkey. I do find that it still tastes great even if you don't use the full 8oz of cream cheese. Sometimes I only use 4oz. I use enchilada sauce instead of salsa because it just seems wrong to make enchiladas any other way. :)

I served this recipe for friends with the following modifications- I roasted 3 diced zucchini (fresh from the CSA box!) and used roasted pasilla peppers instead of diced chilies. I split the filling in two to make vegetarian enchiladas and added roasted sweet potatoes to these. The rest I made as prescribed with rotisserie chicken from the freezer. SO GOOD. All of it is gone. This recipe is an absolute keeper. The addition of veggies kept it from being too rich, I think.

Served this for a large party and it was a hit with the adults.(It was too spicy for the children under 13 years old.) Super easy and fast to prepare ahead and then pop in the oven as cocktails start. Made the following modifications: 3 large chicken breasts which yielded about 3 cups of chicken (express poached in microwave with broth) 24 oz of Goya salsa verde instead of the picante 8 oz of low-fat sour cream Schmear of low-fat cream cheese on each tortilla (vs. stick) Mexican cheese vs. sharp cheddar skipped the cilantro and added hot sauce to taste. I would make it again for a crowd as above but I would skip the hot sauce. If making it for adults only, would keep the hot sauce but still skip the cilantro as verde sauce works fine without and many don't like lots of cilantro (though I love it). BTW DH liked it so much he wants to eat it on a regular basis.

After reading some other cook's comments I made a few modifications and the recipe turned out FANTASTIC! I doubled the chicken. (cooked in a crockpot w/ onion, garlic, diced tomatoes, chipotle powder and cumin) I spread a thin layer of cream cheese on each tortilla instead of using a small block.. I added 1 TBSP of Trader Joe's Jalapeno hot sauce to the mixture. Sprinkled some Mexican cheese ontop of the verde sauce - to add some color/taste. I had enough filling to make a 13x9 pan and 2 Round 9 inch cake pans (layered like lasagna!) Freezing the small ones, since we nearly demolished the 9x13 pan. This is truly a Chicken Suiza Enchilada and is now my MUST have recipe. I served it with sweet corn cake and we all went for seconds!!

After reading some other cook's comments I made a few modifications and the recipe turned out FANTASTIC! I doubled the chicken. (cooked in a crockpot w/ onion, garlic, diced tomatoes, chipotle powder and cumin) I spread a thin layer of cream cheese on each tortilla instead of using a small block.. I added 1 TBSP of Trader Joe's Jalapeno hot sauce to the mixture. Sprinkled some Mexican cheese ontop of the verde sauce - to add some color/taste. I had enough filling to make a 13x9 pan and 2 Round 9 inch cake pans (layered like lasagna!) Freezing the small ones, since we nearly demolished the 9x13 pan. This is truly a Chicken Suiza enchilada and is now my MUST have recipe. I served it with sweet corn cake and we all went for seconds!!

I thought this recipe was terrible. WAY too much sour cream, cream cheese and cheese. I used a little extra chicken, maybe 2.5 cups and even used a little less sour cream - still way too much, unless you like just eating a rich sauce mouthful after mouthful. I thought it was gross in that sense, but the flavours were ok. So thus if you made it with less of the aforementioned ingredients, it would probably be alright.

Every time I make this dish. it ALL disappears! This is great with the Epicurious recipe for the party salsa!

Made 1/2 recipe with leftover rotisserie chicken for two of us (leftovers for another meal). Easy and delicious!

I made this for dinner last night and my family really loved it! I definitely will make it again. Just the right amount of cumin and cilantro. I used salsa from Costco and added 1 can of RoTel tomatoes which made a very tasty sauce. Definitely a four star meal!

Easy, delicious, satisfying! The cream cheese is a clever way to make the filling ultra creamy. The only change I made was to use a blend of grated Mexican cheeses.

I changed the flour tortillas to corn tortillas and swhiched the 16-ounce bottles mild picante sauce or salsa for Green Enchiladas sauce.

I've made this a number of times and I change a couple of things. I cut the cream cheese by half and make my own roasted tomatillo salsa for over the top. And I serve it with mashed black beans and Mexican rice with cilantro dressing. It's delicious!


Recipe Summary

  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 1 can (14 1/2 ounces) reduced sodium chicken broth
  • 1 1/2 tablespoons chili powder
  • 1 small canned chipotle chile in adobo, minced, plus 1 tablespoon sauce from can
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 3/4 pound lean ground beef
  • Coarse salt and ground pepper
  • 8 corn tortillas (6-inch)
  • 1 1/2 cups shredded cheddar cheese (6 ounces)
  • 1/4 cup chopped cilantro

Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.

Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.

Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish. See Cook's Notes below.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese tightly roll up.

Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.