Chipotle enchilada is a Mexican preparation where tortilla breads are rolled with meat, cheese and/or vegetable fillings, topped with cheese, covered with a chipotle based enchilada sauce and baked. Generally, in chipotle enchiladas, the key ingredient chipotle is present in the sauce, although in some cases, the hot chili pepper may be present in the filling or in both the sauce as well as the filling. Adding chipotle brings about a subtle but earthy spiciness to the savory enchilada dish. The pepper adds a distinctive smoky flavor to the dish.
Creamy Chipotle Enchilada Sauce
Ingredients: Dried red chilies, ancho chili, roma tomatoes, garlic, water, chipotle chile, adobo sauce, chicken bouillon powder, sour cream and salt and pepper.
Preparation: The red chilies, tomatoes, ancho chile and garlic are boiled in water until softened and then blended with the chipotle chile, adobo sauce and cooking liquid. This mixture is strained and boiled further with more cooking liquid, bouillon powder and sour cream ensuring the cream doesn’t curdle. This makes the chipotle enchilada sauce.
Beef Enchiladas with Chipotle-Pasilla Chili Gravy
Ingredients: For the pasilla-chipotle chili gravy - dried chipotle chiles, pasilla chiles, yellow onion, garlic, cumin, oregano, ground allspice, beef broth, oregano, allspice, beef broth, lard and all-purpose flour. For the enchiladas – ground beef, yellow onion, garlic, ground cumin, salt and pepper, lard, corn tortillas and shredded cheddar cheese.
Preparation: In a skillet, the chiles and pasilla are first toasted and then boiled in water until soft. They are then blended after straining away the water. In a Dutch oven, the onion and garlic are sautéed and then blended with allspice, oregano, cumin and broth until smooth. This mixture is then combined with a roux and seasoned. The ground beef on the other hand is cooked with onions and garlic, seasoned and combined with some of the chili gravy. The tortillas are warmed, spooned with cheese and beef mixture in the center and rolled. The rolls are placed inside a baking dish, sprinkled with grated cheese and onions on top and baked.
Chipotle Shredded Pork Enchilada
Ingredients: Pork tenderloin, beer, leaf, tomatoes, chipotle peppers in adobo sauce, tomato sauce, roasted roma tomatoes and tomatillos, white onion, garlic, flour, water, salt, corn tortillas, shredded cheese, sour cream or crema Mexicana and olive oil.
Preparation: The pork tenderloin is cooked in slow cooker with bay leaf and shredded. The tomatillos and tomatoes are roasted in oven and de-skinned. The sauce is prepared by blending the chipotle peppers, roasted tomatoes and tomatillos, onion, water and garlic and then cooking the mixture in olive oil, beer and seasoning it. Finally, the tortillas are fried, coated with the red sauce, placed on a serving plate and layered with the pork, cheese and onions. Two to three such layers are made and the dish is served with a dollop of sour cream or crema Mexicana.
Chipotle Cheese and Onion Enchilada
Ingredients: Mild enchilada sauce, Chipotle Pepper Sauce, vegetable oil, corn tortillas, shredded Monterey Jack and chopped green onion.
Preparation: The baking sheet is coated with the chipotle sauce while the tortillas are warmed and dipped in this sauce. The tortillas are then rolled with cheese and green onion. The rolls are placed inside a baking dish and sprinkled with more cheese on top and baked.
Chipotle Shrimp Enchilada
Ingredients: Corn tortillas, shrimp, garlic and tomato chipotle sauce and salt.
Preparation: The tortillas are sautéed lightly and well dipped in the sauce. The sauce covered tortillas are fried again, this time until browned. The shrimp is then further cooked with garlic. The tortillas are folded in half over the shrimp filling. Finally, the enchiladas are arranged on the serving plate and topped with spicy salsa, sour cream and onions and served with refried beans and Mexican rice.
Chipotle Chicken Enchilada
Ingredients: Vegetable oil, flour, chili powder, ground cumin and paprika, dried oregano, chipotle peppers in adobo sauce, tomato paste, chicken stock, salt, cooked shredded chicken, shredded Monterrey jack cheese and corn tortillas.
Preparation: The roux is prepared and the dry spices, chipotle peppers, chicken stock, tomato paste and salt are stirred in and simmered into a thick mixture. The chicken is combined with the enchilada sauce and shredded cheese and this mixture is rolled inside the tortillas. The tortilla rolls are then placed inside the baking dish and baked. The dish is best served with sour cream and guacamole.
Single Serving: One serving of chicken chipotle enchilada serves around 460 calories contributed by 22g of fat, 40 g of carbs and 25 g of protein.
General Nutritive Values: Like any enchilada recipe, chipotle enchilada is cooked with cheese and most often it also contains cream or sour cream to make the enchilada sauce creamy. This adds up the calcium quotient of the dish but at the same time the fat content of the dish increases. Thus, it may not be the most recommendable for weight watchers. However, the fat content of the dish can be significantly minimized by the use of low fat dairy products. The tortilla is a good source of carbohydrates. The whole wheat tortilla makes the dish healthier bringing in more fibers.
The addition of vegetables enriches the dish with vitamins and minerals. Chipotle is a known vitamin and mineral powerhouse. Alongside adding in a few calories, it also adds vitamin A and C and some fibers to the dish. The pepper is also known to reduce triglyceride and blood cholesterol.