Creamy Chipotle Enchiladas

April  2, 2013
0 Ratings
  • Serves 1
Author Notes

Smoky, creamy and just a little spicy, these flat-style enchiladas are one of my favorite dinners (or lunches. or breakfasts!) This recipe makes 1 stack of enchiladas, with lots of extra chipotle cream sauce for either more stacks, or to have on hand to slather on salads, sandwiches, soups or whatever you like the rest of the week. —Lara

What You'll Need
  • 7 ounces chipotle peppers in adobo
  • 2 cups greek yogurt
  • 3 corn tortillas
  • 3 teaspoons chopped onion
  • 1/2 to 1 ounces shredded monterey jack cheese
  • salt
  • safflower oil for frying
  • 1 large egg
  • 2 tablespoons chopped avocado
  • 1 tablespoon chopped cilantro
  1. Puree the chipotle peppers with the adobo sauce in a blender with the yogurt until smooth. Thin about 1/2 cup of the chipotle cream with 2 to 3 tablespoons of water to make a pourable sauce, and add salt to taste. Reserve the rest.
  2. Heat about 1/2 inch of oil in a frying pan over medium heat. When hot, fry one of the tortillas on both sides until lightly crisp and browned on the edges. Place the tortilla on an oven-proof plate and spoon some of the thinned chipotle cream all over. Sprinkle with 1/3 of the onions and shredded cheese. Repeat with the remaining tortillas. When the stack is complete, place in a 250F oven to lightly melt the cheese.
  3. While the plate is in the oven, fry the egg (sunny side or over easy, as you prefer). Remove the plate from the oven (careful, it will be hot!) and top with the egg, and sprinkle with the avocado, cilantro and a drizzle of the thicker chipotle cream.

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Lara Ferroni is a former tech geek turned food geek who spends her days exploring the food culture of the Pacific Northwest. As a writer and photographer, you might spy her digging through bargain bins for the perfect prop, or dreaming up delicious new ways to use teff, or eating and drinking her way through Portland's vibrant food culture. Her photos have been featured in websites and magazines such as Epicurious and Edible Communities, as well as over 10 cookbooks, including her own, Doughnuts (Sasquatch Books) and Real Snacks: Your Favorite Childhood Treats Without all the Junk (Sasquatch Books), as well as a food photography how-to book, Food Photography: Pro Secrets for Styling, Lighting & Shooting (Pixiq). You can find more of her tasty photos and recipes on her blogs, and

3 Reviews

Pete B. January 15, 2014
This was SOOOO good! I sautéed the onion and pepper before hand and also added garlic powder and salt directly to the hot tortilla prior to assembly. Thank you so much for sharing!
Karen L. May 4, 2013
these are awesome. we love the chipotle cream. the egg is perfect with the crisped tortillas. yum!
student E. April 9, 2013
an inspiring hit! my husband asked me when I can make this again! the chipotle cream is incredible and i can't wait to make the pasta with kale tomorrow night. minor change on my part: instead of frying the tortillas, i assembled the enchiladas with a raw egg inside and baked them under the broiler with great success.