Honey Chipotle Chicken Enchiladas Recipe

Name: Honey Chipotle Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Boneless Skinless Chicken Breast; 7 ounces, weight Canned Chipotles In Adobo Sauce; 3/4 cups Honey; 1/2 whole Small Onion, Roughly Chopped; 3 cloves Garlic; 1 dash Worcestershire Sauce; Black Pepper To Taste; 3 Tablespoons Cornstarch; 12 whole Tortillas; 4 ounces, weight Grated Monterey Jack Cheese; Chopped Fresh Cilantro, For Garnish

Servings: persons

3 pounds Boneless Skinless Chicken Breast
7 ounces, weight Canned Chipotles In Adobo Sauce
3/4 cups Honey
1/2 whole Small Onion, Roughly Chopped
3 cloves Garlic
1 dash Worcestershire Sauce
Black Pepper To Taste
3 Tablespoons Cornstarch
12 whole Tortillas
4 ounces, weight Grated Monterey Jack Cheese
Chopped Fresh Cilantro, For Garnish

1
Place chicken in a large crockpot.
2
In a blender, add the chipotle peppers, honey, onion, garlic, Worcestershire sauce, and black pepper.
3
Fill the empty can from the chipotle peppers with water and add the water into the blender as well.
4
Blend for about 20 seconds until you have a smooth, pourable sauce.
5
Add the sauce into the crockpot and cook on low for 4 to 5 hours, or until chicken is done.
6
Remove the chicken and shred it.
7
Cover and set aside.
8
Skim the fat from the top of the sauce in the crockpot.
9
Transfer the remaining liquid into a saucepan and cook on medium high heat.
10
Remove 1/2 cup of the sauce and whisk it together with the cornstarch.
11
Add the thickened sauce back into the saucepan and stir.
12
Continue to cook until the sauce boils and has thickened.
13
Preheat oven to 375 F.
14
Toss about 1/2 cup of the sauce with the chicken to moisten it.
15
Pour 1/2 cup of sauce into the bottom of a 9x13-inch baking dish.
16
Place some chicken and a small amount of cheese down the center of each tortilla.
17
Roll it up and place each enchilada into the baking dish seam down.
18
Once youve finished with all of the enchiladas, top with 1 1/2 cups of the sauce and remaining cheese.
19
Bake for 15 minutes, until browned and the cheese has melted.
20
Top with cilantro and serve warm.
21
Yields 12 enchiladas and extra chicken to use for tacos or delicious nachos!
22
Recipe from Confections of a Foodie Bride.

883

kcal

Calories

Fat

Carbs

113

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.

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 11 ingredients. The key ingredients include: 3 pounds Boneless Skinless Chicken Breast, 7 ounces, weight Canned Chipotles In Adobo Sauce, 3/4 cups Honey, 1/2 whole Small Onion, Roughly Chopped, and more.

Yes, Honey Chipotle Chicken Enchiladas falls under the Meat & Poultry 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!

Honey Chipotle Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions