Chipotle Beef Enchiladas Recipe

Name: Chipotle Beef Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 4 tablespoons flour; 2 cups beef broth (1 can); 2 cups enchilada sauce, Old El Paso; 1 teaspoon cumin; 3 garlic cloves, minced; 2 teaspoons oregano; 3 chipotle chiles, from a can seeded and chopped; 3 tablespoons adobo sauce, from can; 1 teaspoon honey; 1/4 cup sour cream; 12 corn tortillas; 1 tablespoon oil, for softening tortilla; 3 cups shredded cooked beef (leftover roast or brisket); 2 cups shredded Mexican blend cheese; 3/4 cup minced onion

Servings: persons

4 tablespoons butter
4 tablespoons flour
2 cups beef broth (1 can)
2 cups enchilada sauce, Old El Paso
1 teaspoon cumin
3 garlic cloves, minced
2 teaspoons oregano
3 chipotle chiles, from a can seeded and chopped
3 tablespoons adobo sauce, from can
1 teaspoon honey
1/4 cup sour cream
12 corn tortillas
1 tablespoon oil, for softening tortilla
3 cups shredded cooked beef (leftover roast or brisket)
2 cups shredded Mexican blend cheese
3/4 cup minced onion

1
Preheat oven to 375 degrees F. Spray a 13x9 inch pan with cooking spray.
2
In a large skillet over medium heat, melt butter. Stir in flour and stir over medium to make a roux. Cook until roux turns brown. Remove pan from heat & slowly stir in broth and enchilada sauce. Add the spices, garlic, chiles, adobo sauce & honey.
3
Simmer uncovered or partially covered for 20 minutes. Whisk in sour cream.
4
Working one tortilla at a time, soften tortillas in a small amount of hot oil. Place about 1 tablespoon of onions, 1 tablespoon cheese and 1/4 cup chicken in each tortilla. Roll tortillas and place seam side down in prepared dish. Pour sauce over top. Cover with foil and bake for 25 minutes. Remove foil. Sprinkle with remaining cheese and bake another 12-15 minutes or until bubbly.

1304

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons butter, 4 tablespoons flour, 2 cups beef broth (1 can), 2 cups enchilada sauce, Old El Paso, and more.

Yes, Chipotle Beef Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chipotle Beef Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions