Chicken Enchiladas Recipe
The BEST chicken enchilada recipe! These easy chicken enchiladas feature shredded chicken, cheese, and a homemade enchilada sauce.
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Servings: 8 people
Ingredients
For the enchilada sauce:
- 2 garlic cloves minced
- 1-1/2 cups tomato sauce
- 1-2 tablespoons chipotle chilis in adobo sauce adjust to taste for spiciness
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chipotle chili powder
- 3/4 cup reduced sodium chicken broth
- Kosher salt and freshly ground pepper to taste
For the chicken:
- 10 ounces cooked shredded chicken breast from 2 rotisserie chicken breasts or slow-cooked chicken*
- 1 teaspoon extra virgin olive oil
- 1 cup diced onion
- 2 large garlic cloves minced
- 1/4 cup cilantro chopped
- Kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon chipotle chili powder
- 1/2 cup tomato sauce
- 1/3 cup chicken broth
For the enchiladas:
- 8 whole wheat flour tortillas 7-inch (I recommend low-carb from La Tortilla Factory)
- 1 cup shredded Mexican cheese blend or cheddar part-skim
- Olive oil spray
- 2 tablespoons chopped scallions or cilantro for garnish
- Optional toppings: sour cream avocado slices, Greek yogurt, jalapenos, etc.
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly coat a medium pot with oil spray and sauté the minced garlic for about 30 seconds. Stir in the chipotle chiles, chili powder, cumin, chicken broth, and tomato sauce. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5-10 minutes to blend the flavors. Set aside.
- In a medium skillet, heat the olive oil over medium-high heat. Sauté the onions and garlic until they become soft, approximately 2 minutes. Incorporate the shredded chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, and chicken broth. Cook for 4 to 5 minutes, then remove from heat.
- Grease a 13x9-inch glass or ceramic baking dish with olive oil spray. Fill each tortilla with about 1/3 cup of the chicken mixture and roll them up.
- Arrange the rolled tortillas seam-side down in the prepared baking dish. Pour the enchilada sauce over them and sprinkle with shredded cheese.
- Cover the dish with foil and bake on the middle rack of the oven for 20-25 minutes, until thoroughly heated and the cheese has melted. Garnish with scallions or cilantro. Optional: add your favorite toppings for extra flavor. Makes 8 enchiladas.
Notes
If using premade enchilada sauce, you'll need approximately 2 1/4 cups.
To make shredded chicken in the slow cooker, place the chicken breasts in the slow cooker and cover with enough chicken broth to submerge them. Cook on low for 4 hours or on high for 2 hours, then shred with two forks.
Nutrition (per serving, 1 large enchilada): 168 kcal, 17 g carbohydrates, 17 g protein, 6.5 g fat, 2 g saturated fat, 29.5 mg cholesterol, 441 mg sodium, 8.5 g fiber, 3 g sugar.