Creamy Chipotle Chicken Enchiladas

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We made these smoky, cheesy, enchiladas for the Super Bowl on Sunday and I was so happy with how they turned out! They are packed with protein and SO filling! They also have plenty of fiber to keep you full and satisfied. They are slightly spicy, but the spiciness of your enchilada sauce will determine a lot of the spice too. The chipotle in adobo gives them an awesome smokey flavor!

When I use chipotles in adobo, I blend the entire can first. I then measure what I need. This spreads the spicy pepper throughout the sauce so it is a bit more even and predictable. I then freeze anything I haven’t used in a zip top bag, flat. You can break off pieces as you need them and nothing goes to waste! It’s seldom I need a whole can.

The tortillas I use here are La Banderita Carb Counter. They taste amazing and have protein, lower carbs, and higher fiber than a regular tortilla. They are super soft too! The Greek yogurt adds to the protein in these and one serving has a whopping 45g! I had two of these and was stuffed. The serving size is generous! I like to serve mine with light sour cream, avocado, green onions, and cilantro.

You can make these ahead and reheat them. They reheat really well. If you do make them ahead, bake them right away, then they can keep in the fridge.

Creamy Chipotle Chicken Enchiladas

Course: DinnerCuisine: MexicanDifficulty: Easy


Prep time


Cooking time












  • 2 large chicken breasts (16oz)

  • 8 low carb tortillas (I user La Banderita Carb Counter)

  • 3 tbsp chipotle in adobo (blended then measured)

  • 2 oz low fat cream cheese, softened

  • 4 oz non fat plain Greek yogurt

  • 1 1/4 cup reduced fat Mexican shredded cheese (1/2 cup & 3/4 cup divided)

  • 1 10 oz can red enchilada sauce


  • Preheat oven to 350 degrees.
  • Cook chicken breast, then shred. I like to poach them then shred with a hand mixer.
  • Add cream cheese and chipotle in adobo to shredded chicken.
  • Add a thin layer of enchilada sauce to a 9×13 baking dish.
  • Add some chicken (71g) mixture and shredded cheese (7g) to each tortilla and roll up. Place in pan.
  • Once all tortillas are rolled, top with enchilada sauce ensuring all tortillas are covered. Add remaining cheese to top (3/4 cup).
  • Cover with foil and bake for 20 minutes. Remove foil and top with your favorite toppings like avocado, light sour cream, sliced green onions, and cilantro.


  • MFP Entry: Sprinkles and the Smiths Creamy Chipotle Chicken Enchiladas
  • My total chicken mixture weighed 570g or 1lb 4oz so I divided that by 8. You can weigh yours if you want to be more accurate.
  • I blend the entire can of chipotle in adobos and then measure the 3 tbsp. I take whatever is left and I freeze it flat in a zip top bag.

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