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4.67 from 6 votes

Chipotle Chicken Enchiladas with Pico De Gallo

Chipotle Chicken Enchiladas made with homemade alfredo sauce and pico de gallo is a delicious twist on a Mexican classic. 
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: enchiladas, mexican food
Servings: 12 Enchiladas
Calories: 390kcal


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.


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.


Serving: 1Enchilada | Calories: 390kcal | Carbohydrates: 14g | Protein: 18g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 522mg | Potassium: 229mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1260IU | Vitamin C: 1.3mg | Calcium: 352mg | Iron: 0.8mg
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