Southwestern Style Chicken & Chorizo Enchiladas With Chipotle Crema Sauce

The flour tortilla is a comfort food of the Southwest. They use it for everything. From quesadillas to burritos, chimichangas, bean tacos, chorizo tacos, fajitas served with flour tortilla and the most popular being enchiladas.

The online magazine – Only In Your State – posted in, “New Mexico – Food & Dinning, Road Trips, “There’s Nothing Better Than This Mouthwatering Enchilada Trail In New Mexico.”

They wrote that enchiladas are one of the most popular dishes in New Mexico.

Though this recipe forSouthwestern Style Chicken & Chorizo Enchiladas With Chipotle Crema Sauce – rolls the flour tortilla, New Mexico’s favorite way of making an enchilada is staking them like pancakes. Like this Southwestern Style Chicken Tortilla Pie.

But aren’t enchiladas made with corn tortillas? The answer would be yes, if you are not in the Southwestern part of the United States.

The San Antonio Express-news states that the history of the flour tortilla spans far and wide, and one thing is clear: it’s a regional staple in the southwestern states of Arizona, New Mexico, Texas, and California.

Made Fresh Daily – Flour Tortillas At Alicia’s Tortilleria In Santa Fe, New Mexico

Gustavo Arellano, author of Taco USA, writes the only way to know a good flour tortilla is to visit the Southwestern states (USA) including Arizona, New Mexico and Texas.

The New Yorker writes that the American capital of flour tortillas, is Arizona, where they are prepared identical to that of the ones across the border in Sonora, Mexico. Made only with flour, salt and water. Like these Homemade Mexican Flour Tortillas.

Homemade Mexican Flour Tortillas

Southwestern Style Chicken & Chorizo Enchiladas With Chipotle Crema Sauce

Chicken & Chorizo Enchiladas

 2 tablespoons olive oil

 1 small onion, chopped

2 cloves of garlic, minced

9 ounces Mexican pork chorizo

 1 pound chicken breasts, cooked and shredded (or substitute for a small rotisserie chicken)

8 flour tortillas, about 7-8 inches round

2 cups shredded Four Cheese Mexican (purchase a package of Sargento, Tillamok or your preferred brand)

Chipotle Cream Sauce

1 cup Mexican crema – can opt for 1 cup sour cream and 4-5 tablespoons whole milk mix until combined

1-2 small canned chipotle peppers in adobo sauce

 3 tablespoons butter

 3 tablespoons flour

1 1/2 cups chicken or vegetable broth


Queso Fresco and chopped cilantro

Preheat oven to 350F degrees

Making The Sauce

Start by blending the Mexican crema with the chipotle peppers. Taste and add more peppers if you like more spice.

Chipotle Cream Sauce

In a small saucepan, over medium heat, melt the butter and add the flour, whisking to combine until the white flour is unnoticeable, about 1 minute.

Then, whisk in the broth, cooking until the sauce has thickened, about 4-5 minutes. Remove from heat and let it cool slightly before stirring in the Chipotle cream sauce.

Cooking The Chorizo

In a large skillet, over medium high heat, heat the olive oil and saute the onion and garlic.

Add the chorizo and cook for about 5 minutes, breaking it apart with a wooden spoon, until cooked through.

Remove from heat and add to the shredded chicken, mixing to combine. Add 1 cup of cheese and mix until combined.

Preparing The Enchiladas

In a 9×13 – inch baking dish brush with some chipotle cream sauce. Next add the filling too one side of the tortilla and roll from the filling side and position each one the length of the dish.

Pour sauce over enchiladas and add the remaining cup of cheese spreading evenly over the top.

Bake in a preheated oven for 20-25 minutes or until the cheese has melted and is bubbly and golden brown.

Top with Queso Fresco and chopped cilantro.

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