Spicy Chipotle Chicken Enchiladas (Light) – Big Flavor, Lighter Feel

These enchiladas bring smoky heat, tender chicken, and a creamy chipotle kick—without weighing you down. The sauce is bold but balanced, the tortillas are soft and toasty, and every bite feels satisfying yet light. You’ll get all the comfort of a classic pan of enchiladas with a fresher, weeknight-friendly approach.

This version leans on smart swaps and bright toppings so you can enjoy seconds and still feel great.

Spicy Chipotle Chicken Enchiladas (Light) - Big Flavor, Lighter Feel

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 cups cooked shredded chicken breast (rotisserie or poached)
• 8–10 soft corn tortillas (6-inch)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1–2 chipotle peppers in adobo, minced (plus 1–2 teaspoons adobo sauce, to taste)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1 cup low-sodium chicken broth
• 1/2 cup canned tomato sauce (no salt added, if possible)
• 1/4 cup plain Greek yogurt (2% or nonfat)
• 3/4 cup shredded reduced-fat sharp cheddar or pepper jack
• Salt and black pepper, to taste
• Fresh lime wedges, for serving
• Optional toppings: chopped cilantro, sliced green onions, diced avocado, thinly sliced radishes, light sour cream

Method

 

1. Prep the pan and oven: Preheat the oven to 375°F (190°C). Lightly mist a 9x13-inch baking dish with oil or nonstick spray.
2. Sauté aromatics: Warm the olive oil in a skillet over medium heat. Add the onion and a pinch of salt. Cook 4–5 minutes until translucent, then stir in the garlic for 30 seconds.
3. Build the sauce base: Stir in the tomato paste, chipotle peppers, adobo sauce, cumin, chili powder, smoked paprika, and oregano. Cook 1 minute to bloom the spices.
4. Add liquids: Pour in the chicken broth and tomato sauce. Bring to a gentle simmer and cook 5–7 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper.
5. Lighten the sauce: Remove the pan from heat. Whisk in the Greek yogurt until smooth. Taste and adjust seasoning or heat level by adding more adobo sauce if desired.
6. Season the chicken: In a bowl, toss the shredded chicken with 1/2 cup of the warm sauce to moisten and flavor it.
7. Soften tortillas: Wrap tortillas in a damp paper towel and microwave 30–45 seconds until pliable. Alternatively, quickly warm them in a dry skillet to prevent tearing.
8. Fill and roll: Spoon a thin layer of sauce across the bottom of the baking dish. Add about 1/4 cup of chicken to each tortilla, roll snugly, and place seam-side down in the dish.
9. Sauce and cheese: Pour the remaining sauce over the enchiladas, spreading evenly. Sprinkle the shredded cheese over the top.
10. Bake: Bake for 15–18 minutes, until the cheese is melted and bubbly and the edges look slightly crisp.
11. Finish and serve: Let rest 5 minutes. Top with cilantro, green onions, and any extras you like. Serve with lime wedges for brightness.

What Makes This Recipe So Good

• Bolder flavor, fewer calories: Smoked chipotle peppers, spices, and a quick homemade sauce deliver depth without heavy cream or excess oil.
• Lean protein: Shredded chicken breast packs in protein and keeps things light and filling.
• Smart cheese use: A modest amount of sharp cheese goes further in flavor, so you need less.
• Custom heat levels: Adjust chipotle to suit your spice tolerance—from warm and cozy to fiery.
• Weeknight simple: Uses pantry ingredients and cooked chicken, so it’s realistic on busy nights.

Ingredients

• 2 cups cooked shredded chicken breast (rotisserie or poached)
• 8–10 soft corn tortillas (6-inch)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1–2 chipotle peppers in adobo, minced (plus 1–2 teaspoons adobo sauce, to taste)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1 cup low-sodium chicken broth
• 1/2 cup canned tomato sauce (no salt added, if possible)
• 1/4 cup plain Greek yogurt (2% or nonfat)
• 3/4 cup shredded reduced-fat sharp cheddar or pepper jack
• Salt and black pepper, to taste
• Fresh lime wedges, for serving
• Optional toppings: chopped cilantro, sliced green onions, diced avocado, thinly sliced radishes, light sour cream

Instructions

1. Prep the pan and oven: Preheat the oven to 375°F (190°C). Lightly mist a 9×13-inch baking dish with oil or nonstick spray.
2. Sauté aromatics: Warm the olive oil in a skillet over medium heat. Add the onion and a pinch of salt.

   Cook 4–5 minutes until translucent, then stir in the garlic for 30 seconds.

3. Build the sauce base: Stir in the tomato paste, chipotle peppers, adobo sauce, cumin, chili powder, smoked paprika, and oregano. Cook 1 minute to bloom the spices.
4. Add liquids: Pour in the chicken broth and tomato sauce. Bring to a gentle simmer and cook 5–7 minutes, stirring occasionally, until slightly thickened.

   Season with salt and pepper.

5. Lighten the sauce: Remove the pan from heat. Whisk in the Greek yogurt until smooth. Taste and adjust seasoning or heat level by adding more adobo sauce if desired.
6. Season the chicken: In a bowl, toss the shredded chicken with 1/2 cup of the warm sauce to moisten and flavor it.
7. Soften tortillas: Wrap tortillas in a damp paper towel and microwave 30–45 seconds until pliable.

   Alternatively, quickly warm them in a dry skillet to prevent tearing.

8. Fill and roll: Spoon a thin layer of sauce across the bottom of the baking dish. Add about 1/4 cup of chicken to each tortilla, roll snugly, and place seam-side down in the dish.
9. Sauce and cheese: Pour the remaining sauce over the enchiladas, spreading evenly. Sprinkle the shredded cheese over the top.
10. Bake: Bake for 15–18 minutes, until the cheese is melted and bubbly and the edges look slightly crisp.
11. Finish and serve: Let rest 5 minutes.

    Top with cilantro, green onions, and any extras you like. Serve with lime wedges for brightness.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 325°F until warmed through or microwave in 45-second intervals.
• Freezer: Freeze unbaked or baked enchiladas (tightly wrapped) for up to 2 months.

  Thaw overnight in the fridge, then bake covered at 350°F until hot.

• Make-ahead tip: Assemble in the morning, cover, and refrigerate. Add 5–10 minutes to bake time if cold.

Health Benefits

• High in protein: Chicken breast helps with satiety, muscle repair, and steady energy.
• Lighter dairy swap: Greek yogurt brings creaminess and tang with less saturated fat and a bit of extra protein.
• Spices with perks: Chipotle and chili powder contain capsaicin, which may support metabolism and appetite regulation.
• Portion-friendly carbs: Corn tortillas are naturally gluten-free and lower in calories than many flour tortillas.
• Customizable veggies: Add peppers, spinach, or zucchini to boost fiber and micronutrients without much extra work.

Common Mistakes to Avoid

• Overloading tortillas: Too much filling causes tearing. Stick to about 1/4 cup per tortilla.
• Skipping sauce in the dish: A dry base leads to sticking.

  Always spread a thin layer of sauce before adding rolled tortillas.

• Breaking tortillas: Cold tortillas crack. Warm them until flexible before rolling.
• Curdling the yogurt: Add yogurt off heat and whisk well. Boiling after adding yogurt can cause separation.
• Not tasting the sauce: Chipotle heat varies.

  Taste and adjust salt, lime, or adobo before assembling.

Variations You Can Try

• Veggie-packed: Add sautéed bell peppers, mushrooms, or spinach to the chicken, or swap chicken for black beans and roasted sweet potato.
• Extra smoky: Use all smoked paprika and add a splash of liquid smoke (go light—1/8 teaspoon).
• Creamier (still light): Stir an extra tablespoon of Greek yogurt into the sauce at the end and finish with a squeeze of lime.
• Gluten-free: Use certified gluten-free corn tortillas and check labels on broth and spices.
• Spice dialed down: Use only 1/2 chipotle and skip the extra adobo. Add mild chili powder instead.
• Spice dialed up: Add a pinch of cayenne or a chopped jalapeño to the onion and garlic step.

FAQ

Can I use flour tortillas instead of corn?

Yes. Use 8-inch light flour tortillas if you prefer a softer bite.

They’re easier to roll, but slightly higher in calories than corn.

What kind of chicken works best?

Shredded chicken breast is ideal, but thigh meat also works if that’s what you have. Rotisserie chicken is a convenient shortcut.

How can I make the sauce less spicy?

Use half a chipotle pepper and skip the extra adobo sauce. You can also add a bit more yogurt or a splash of milk to mellow the heat.

Can I make these dairy-free?

Yes.

Replace Greek yogurt with a creamy, unsweetened dairy-free yogurt and use dairy-free shredded cheese. Taste and adjust salt and lime for balance.

How do I add more veggies without making it soggy?

Sauté vegetables first to cook off moisture. Fold them into the chicken or layer under the sauce to keep texture intact.

What sides go well with these enchiladas?

Try a light cabbage slaw with lime, a simple black bean salad, or cilantro-lime cauliflower rice for a fresh, balanced plate.

Wrapping Up

These Spicy Chipotle Chicken Enchiladas (Light) keep the smoky, cheesy comfort you crave and skip the heaviness you don’t.

The sauce is fast, the ingredients are simple, and the flavor hits all the right notes—spicy, tangy, and satisfying. Keep the toppings fresh and the portions sensible, and you’ve got a repeat-worthy weeknight favorite that feels special every time. Enjoy the heat, adjust it to your taste, and make it your own.