Chicken EnchiladasChicken Enchiladas

Chicken Enchiladas

By: Areli – Hopkinton, MA – 2014 Recipe Contest Submission

“Enchiladas are a traditional Mexican dish, but now they are very popular in the USA as well. I like to make a twist of traditional recipes to make them my own. Adding coffee and not water to this recipe elevates the sauce to a smoky enchilada flavor that is out of this world. Enjoy.”

This is a user-submitted recipe. It was not made in the kitchens of the Door County Coffee Café.

  • 2 c. cooked shredded chicken
  • 8 corn tortillas
  • 8 Dry Ancho Mexican Peppers
  • 1 Tbsp. Chipotle and Adobo sauce
  • 1 Garlic clove
  • 1/4 onion
  • 1 tsp garlic powder
  • 1 c. Door Country Coffee Mexican Chiapas
  • Cooking spray
  • 1 c. shredded Monterrey Jack cheese
  • Sour cream and fresh cilantro to garnish (optional)


  1. Fill a medium pot with warm water and cook the dry peppers, garlic, and onion on medium heat for about 10 minutes or until the dry pepper are soft.
  2. Take the ingredients out of pot and place them in a blender.
  3. Add coffee, garlic powder, chipotle peppers and salt to blender and mix until it becomes a sauce and you cannot see the pepper's skin, but a thick sauce (add water if the sauce is too thick.) Adjust salt and garlic powder to taste.
  4. Preheat the oven to 350 degrees.
  5. Using 4 oven-proof individual bowls, assemble the enchiladas in the following order in each bowl: Spray the bowl, cover with some sauce, break a tortilla in 4 pieces, add chicken, another tortilla, more sauce and 1/4 cup of cheese.
  6. Bake in oven for 15-20 minutes or until the cheese is melted and crispy. Let enchiladas rest for 5 minutes.
  7. Add sour cream and cilantro if desired.