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Chicken Enchilada Recipe

4.89 from 552 votes

Craving restaurant-style enchiladas at home? This 5-star chicken enchilada recipe is easy, flavorful, and made with pantry staples.

Prep Time: 10

Cook Time: 35

Total Time: 45

Yield: 8 servings

Course: Dinner

Cuisine: Mexican

Equipment

9 x 13 Inch Baking Dish (This one is pretty for serving!)

Ingredients

For the enchilada sauce:

2 garlic cloves (minced)
1-2 tablespoons chipotle chilis in adobo sauce (depending how spicy you like it)
1-1/2 cups tomato sauce
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
3/4 cup reduced sodium chicken broth
kosher salt and fresh pepper to taste

For the chicken:

1 teaspoon extra virgin olive oil
10 ounces cooked shredded chicken breast (from 2 breasts of a rotisserie chicken or shredded chicken in the slow cooker*)
1 cup diced onion
2 large cloves garlic (minced)
1/4 cup cilantro
kosher salt
1 teaspoon cumin
1/2 teaspoon dried oregano
1 teaspoon chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce

For the enchilada:

8 7-inch whole wheat flour tortillas ((I use low-carb la tortilla factory))
1 cup part-skim shredded Mexican cheese blend (or cheddar)
olive oil spray
2 tbsp chopped scallions (or cilantro, for topping)
optional toppings: sour cream, avocado, Greek yogurt, jalapenos, etc

Instructions

Preheat oven to 400F degrees.
Spray a medium pot with oil and and add garlic, sauté 30 seconds. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes, to let the flavors meld. Set aside until ready to use.
Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
Spray a 13 by 9-inch glass or ceramic baking dish with oil. Put 1/3 cup chicken mixture into each tortilla and roll it.
Place on baking dish seam side down, top with sauce. Then top with cheese.
Cover with foil and bake in the oven on the middle rack for 20-25 minutes, until it's heated through and the cheese is melted. Garnish with scallions or cilantro. Optional: top with your favorite toppings if desired. (Extra points) Makes 8 enchiladas.

Video

Notes

If using premade enchilada sauce it is approximately 2 1/4 cups.

To make shredded chicken in the slow cooker, place breasts in slow cooker and cover with enough chicken broth to submerge. Cook low 4 hours or high 2 hours then shred with two forks.

Nutrition

Serving: 1large enchilada, Calories: 168kcal, Carbohydrates: 17g, Protein: 17g, Fat: 6.5g, Saturated Fat: 2g, Cholesterol: 29.5mg, Sodium: 441mg, Fiber: 8.5g, Sugar: 3g

- WW Points: 4

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