This is part of a sponsored collaboration with Vive Mejor and DiMe Media. However, all opinions expressed are my own.
Chipotle Chicken Enchiladas made with homemade Alfredo sauce and pico de gallo is a delicious twist on a Mexican classic.
I grew up eating many different varieties of enchiladas in Mexico. There are enchiladas verdes, enchiladas rojas, enchiladas de mole, and many more. All of those varieties are delicious, but sometimes I like to try something a little bit different.
The basic recipe for enchiladas consists of tasty corn or flour tortillas, some type of sauce, a delicious filling, and cheese. As long as you have some combination of those ingredients, it is hard to go wrong.
Today’s enchilada recipe is based off of this delicious chipotle chicken enchiladas recipe that you can find here. When I saw this recipe for the first time, I knew I had to try it. It has chipotle, chicken, and Alfredo sauce! I had never tried enchiladas with Alfredo sauce, but it sure sounded good to me.
I decided to switch it up a bit by making my own Alfredo sauce, adding some cream cheese to the chicken filling, and topping it with a fresh pico de gallo.
This chipotle chicken enchiladas recipe also includes an ingredient that any Mexican mother is very familiar with – Knorr Chicken Bouillon! I love this stuff and remember my mom using it in many recipes when I was growing up. I have continued the tradition and always have some on hand. In addition, the recipe calls for Country Crock Spread as well, which gives the tortillas a delicious flavor.
If you are a Latina mom looking for a great resource loaded with information and delicious recipes, you should definitely check out vivemejor.com. I keep finding great recipes like this one on there as well as other great tips and articles.
I made this chipotle chicken enchiladas recipe tonight for my family and let me just say – this whole pan that you see below was empty when they got through with it :). Give this recipe a try now and let me know how it turns out.
Chipotle Chicken Enchiladas with Pico De Gallo
Ingredients
For the Alfredo Sauce
- 1 Pint of Heavy Whipping Cream
- 1/2 stick of butter melted
- 1 cup of shredded or grated Parmesan cheese
- Ground white pepper garlic powder, onion powder, and salt to taste
For the Enchiladas
- The Alfredo sauce from this recipe or one 16 oz jar store bought
- 1/2 tsp. Knorr® Chicken flavor Bouillon
- 1/2 cup water
- 1 Tbsp. finely chopped chipotle peppers in adobo sauce
- 3 Tbsp. chopped fresh cilantro
- 2 cups shredded cooked chicken
- 1 bar of cream cheese
- 2 cups shredded Monterey Jack cheese
- 4 Tbsp. Country Crock® Spread
- 12 corn tortillas
- Pico de gallo 1 tomato - diced, 1/2 onion - diced, 1/2 bunch of cilantro - chopped, salt and lime juice to taste.
Instructions
For the Alfredo Sauce
- Add the heavy whipping cream and melted butter to a pan and cook over low heat until it starts to bubble slightly.
- Add the Parmesan cheese and other seasonings and stir until the sauce thickens.
- Remove from heat
For the Enchiladas
- Preheat oven to 375°
- Combine Alfredo sauce, Knorr® Chicken flavor Bouillon, water, chipotle peppers and cilantro in medium bowl.
- Evenly spread 1/2 cup sauce mixture in 13 x 9-inch baking dish; set aside.
- Heat the chicken in a pan and add the cream cheese, stirring until you get a creamy combination.
- Combine the chicken mixture, 1/2 cup sauce mixture and 1 cup cheese in a small bowl; set aside.
- Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook 3 tortillas, turning once, 15 seconds or until softened. Remove to paper-towel-lined plate. Repeat with remaining Spread and tortillas.
- Evenly divide chicken mixture onto tortillas and roll up.
- Arrange the enchiladas in prepared baking dish with seam side down, then top with remaining sauce mixture and cheese. Bake 25 minutes or until sauce is bubbling and cheese is golden.
- Garnish, with pico de gallo.