Creamy Chipotle Beef Enchiladas
Creamy Chipotle Beef Enchiladas
Ingredients
For the Enchiladas
- 3 cups smoked pulled beef, shredded
- 12 corn tortillas, 6-inch
- 2 1/4 cups Monterey Jack cheese, shredded, divided
- 3/8 cup fresh cilantro, chopped, for garnish
For the Creamy Chipotle Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/4 cups chicken broth
- 3/4 cup heavy cream
- 3 tablespoons adobo sauce, from canned chipotle peppers
- 1 1/2 chipotle pepper, finely minced (from canned chipotle peppers)
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/8 teaspoon cumin
- 3/4 teaspoon salt, or to taste
- 3/8 teaspoon black pepper, or to taste
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. (You may need two 9x13-inch dishes or one larger dish for 12 enchiladas).
⏱️ 5 min•🌡️ 375
- 2
Prepare the creamy chipotle sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min
- 3
Gradually whisk in the chicken broth until smooth. Bring to a simmer, then reduce heat to low. Stir in the heavy cream, adobo sauce, minced chipotle pepper, garlic powder, onion powder, cumin, salt, and black pepper. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasonings as needed.
⏱️ 10 min
- 4
Warm the corn tortillas: You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by quickly dipping them in a shallow pan of warm oil (or warm sauce) for a few seconds until pliable. This prevents them from cracking when rolled.
⏱️ 5 min
- 5
Assemble the enchiladas: Spread about 1/2 cup of the creamy chipotle sauce on the bottom of the prepared baking dish(es). Take one warm tortilla, spoon about 1/4 cup of shredded pulled beef down the center, and sprinkle with about 1 tablespoon of shredded Monterey Jack cheese. Roll up the tortilla tightly and place seam-side down in the baking dish.
⏱️ 10 min
- 6
Repeat with the remaining tortillas, beef, and cheese, arranging them snugly in the baking dish(es).
⏱️ 7 min
- 7
Pour the remaining creamy chipotle sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 1/2 cups of shredded Monterey Jack cheese over the top.
⏱️ 2 min
- 8
Bake for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. If desired, you can broil for the last 1-2 minutes to get a golden-brown top, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375
- 9
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped cilantro.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chipotle Beef Enchiladas
For the Enchiladas
- 3 cups smoked pulled beef, shredded
- 12 corn tortillas, 6-inch
- 2 1/4 cups Monterey Jack cheese, shredded, divided
- 3/8 cup fresh cilantro, chopped, for garnish
For the Creamy Chipotle Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/4 cups chicken broth
- 3/4 cup heavy cream
- 3 tablespoons adobo sauce, from canned chipotle peppers
- 1 1/2 chipotle pepper, finely minced (from canned chipotle peppers)
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/8 teaspoon cumin
- 3/4 teaspoon salt, or to taste
- 3/8 teaspoon black pepper, or to taste
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. (You may need two 9x13-inch dishes or one larger dish for 12 enchiladas).
⏱️ 5 min•🌡️ 375 - 2
Prepare the creamy chipotle sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min - 3
Gradually whisk in the chicken broth until smooth. Bring to a simmer, then reduce heat to low. Stir in the heavy cream, adobo sauce, minced chipotle pepper, garlic powder, onion powder, cumin, salt, and black pepper. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasonings as needed.
⏱️ 10 min - 4
Warm the corn tortillas: You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by quickly dipping them in a shallow pan of warm oil (or warm sauce) for a few seconds until pliable. This prevents them from cracking when rolled.
⏱️ 5 min - 5
Assemble the enchiladas: Spread about 1/2 cup of the creamy chipotle sauce on the bottom of the prepared baking dish(es). Take one warm tortilla, spoon about 1/4 cup of shredded pulled beef down the center, and sprinkle with about 1 tablespoon of shredded Monterey Jack cheese. Roll up the tortilla tightly and place seam-side down in the baking dish.
⏱️ 10 min - 6
Repeat with the remaining tortillas, beef, and cheese, arranging them snugly in the baking dish(es).
⏱️ 7 min - 7
Pour the remaining creamy chipotle sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 1/2 cups of shredded Monterey Jack cheese over the top.
⏱️ 2 min - 8
Bake for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. If desired, you can broil for the last 1-2 minutes to get a golden-brown top, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375 - 9
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped cilantro.
⏱️ 5 min