Recipes

Adobo Chicken Enchiladas

Serves 4

| Prep Time: 25 mins

| Cook Time: 20 mins

| Total Time: 45 mins

You may need: Mexican Adobo

Discover The Recipe

Enchiladas are one of the most popular dishes at Mexican restaurants. But are they easy to make at home? We’re pleased to bring you a recipe that is easy enough to make on any night of the week. Every bite of these tender enchiladas stuffed with chicken and covered with rich adobo sauce would make even your ‘Abuela’ (grandma) proud. Enchiladas date back to at least the Aztec empire in Mexico. The original modern format was sold as Mexican street food and were basic unfilled corn tortillas dipped in chili sauce. There are now endless varieties of enchiladas that differ from the fillings and sauces typical of the region. 

Our recipe for Adobo Chicken Enchiladas starts by making a homemade red enchilada sauce using our proprietary Mexican Adobo blend made with mild Ancho chili peppers and aromatics, which provides the distinctive red color and delivers layers of flavor, balanced by Mexican oregano and cinnamon to create an intoxicating but subtle aroma. This recipe is super easy to customize with the fillings of your liking: try shredded beef, steak, pork, shrimp, fish, or veggies!

Ingredients

  • Adobo enchilada sauce:

  • 2 Tbsp olive oil

  • 2 Tbsp all-purpose flour

  • 2 Tbsp Piquant Post Mexican Adobo spice

  • 2 cups chicken stock

  • ½ tsp salt

  • Adobo Chicken Enchiladas:

  • 1.5 cups cooked  shredded chicken (about 1-1.5 breasts)

  • 1 can (15oz) black beans, drained

  • 2 cups adobo enchilada sauce, divided

  • 8 flour tortillas

  • 2.5 cups shredded Mexican-blend cheese

  • Salt and pepper, to taste

  • Optional toppings: chopped cilantro, diced red onions, sour cream, diced avocado, sliced jalapeños

Notes

You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken. To make your own, toss chicken breasts in oil and season with salt and pepper. Bake at 450 for about 15 minutes. Remove from the oven and shred with 2 forks.

For the enchilada sauce - if you are short on time, you can use pre-made enchilada sauce and stir in Piquant Post Adobo blend.

If using corn tortillas, lightly microwave the tortillas in a damp towel before assembly. This will help prevent the tortillas from breaking.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Make the enchilada sauce. First, heat oil in a small saucepan over Med-High heat. Add flour and cook for 1 minute, whisking constantly taking care not to burn it. Add in Mexican Adobo spice and whisk for 1 more minute. Slowly pour in the stock and continue whisking until no lumps remain. Bring to a simmer, and continue simmering over low heat for 10-15 minutes, uncovered. Add salt.

Preheat the oven to 350 degrees. In a large bowl, combine the shredded chicken, black beans and ¼ cup of enchilada sauce. Mix together and add salt and pepper to taste.

Next, assemble the enchiladas: lay out a tortilla and add ~ ⅓ cup of chicken mixture in a line down the center of the tortilla. Add a pinch of shredded cheese. Roll up the tortilla and place in a baking dish, seam side down. Continue with remaining tortillas until the baking dish is filled.

Pour remaining enchilada sauce over the tortillas, top with remaining cheese. Bake for 20 minutes. Serve  with chopped cilantro, onions, avocado and/or jalapeños.

Alternatives & Substitutions

  • Our Mexican Adobo spice blend is infinitely versatile. Sprinkle some as a dry rub wherever you want a little spice of Mexico. Or make an easy marinade by whisking adobo spice blend with 1-2 tbsp of olive oil and season with salt & pepper.

  • Use chicken breast or thighs, whichever you prefer! If you are short on time, you can use rotisserie chicken.

  • For a special family treat, try our Adobo Whole Roasted Chicken recipe. We also recommend the Adobo Tofu Tacos!

  • Adobo spice also goes really well with pork. Try making our Mexican Chile Verde or Pork Tenderloin Adobo

  • Feeling taco Tuesday? Try these Adobo Scallop Tostadas or our vegan and vegetarian friendly Jackfruit Adobado Tostadas.

  • For a crispier version of enchiladas, try this Crispy Beef Flautas.

  • Slow cook a crowd favorite, Slow Roasted Adobo Pork Shoulder or Birria de Chivo.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Adobo Chicken Enchiladas

Serves

4

Prep Time

25 mins

Cook Time

20 mins

Total Time

45 mins

Piquant Post spice you’ll need: Mexican Adobo

Ingredients

  • Adobo enchilada sauce:

  • 2 Tbsp olive oil

  • 2 Tbsp all-purpose flour

  • 2 Tbsp Piquant Post Mexican Adobo spice

  • 2 cups chicken stock

  • ½ tsp salt

  • Adobo Chicken Enchiladas:

  • 1.5 cups cooked  shredded chicken (about 1-1.5 breasts)

  • 1 can (15oz) black beans, drained

  • 2 cups adobo enchilada sauce, divided

  • 8 flour tortillas

  • 2.5 cups shredded Mexican-blend cheese

  • Salt and pepper, to taste

  • Optional toppings: chopped cilantro, diced red onions, sour cream, diced avocado, sliced jalapeños

Instructions

  1. Make the enchilada sauce. First, heat oil in a small saucepan over Med-High heat. Add flour and cook for 1 minute, whisking constantly taking care not to burn it. Add in Mexican Adobo spice and whisk for 1 more minute. Slowly pour in the stock and continue whisking until no lumps remain. Bring to a simmer, and continue simmering over low heat for 10-15 minutes, uncovered. Add salt.

  2. Preheat the oven to 350 degrees. In a large bowl, combine the shredded chicken, black beans and ¼ cup of enchilada sauce. Mix together and add salt and pepper to taste.

  3. Next, assemble the enchiladas: lay out a tortilla and add ~ ⅓ cup of chicken mixture in a line down the center of the tortilla. Add a pinch of shredded cheese. Roll up the tortilla and place in a baking dish, seam side down. Continue with remaining tortillas until the baking dish is filled.

  4. Pour remaining enchilada sauce over the tortillas, top with remaining cheese. Bake for 20 minutes. Serve  with chopped cilantro, onions, avocado and/or jalapeños.

Notes

  • You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken. To make your own, toss chicken breasts in oil and season with salt and pepper. Bake at 450 for about 15 minutes. Remove from the oven and shred with 2 forks.

  • For the enchilada sauce - if you are short on time, you can use pre-made enchilada sauce and stir in Piquant Post Adobo blend.

  • If using corn tortillas, lightly microwave the tortillas in a damp towel before assembly. This will help prevent the tortillas from breaking.

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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