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The Best Chicken Enchilada Recipe

These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you're an enchilada lover like me, you will love these!!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8 servings
Calories: 168 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 2 garlic cloves (minced)
  • 1 teaspoon extra virgin olive oil
  • 8 inch whole wheat flour tortillas ((I use low-carb la tortilla factory))
  • 1-2 tablespoons chipotle chilis in adobo sauce (depending how spicy you like it)
  • 10 ounces cooked shredded chicken breast (from 2 breasts of a rotisserie chicken or shredded chicken in the slow cooker*)
  • 1 cup part-skim shredded Mexican cheese blend (or cheddar)
  • 1-1/2 cups tomato sauce
  • 1 cup diced onion
  • Olive oil spray
  • 1/2 teaspoon chipotle chili powder
  • 2 large cloves garlic (minced)
  • 2 tbsp chopped scallions (or cilantro, for topping)
  • 1/2 teaspoon ground cumin
  • 1/4 cup cilantro
  • optional toppings: sour cream, avocado, Greek yogurt, jalapenos, etc
  • 3/4 cup reduced sodium chicken broth
  • kosher salt
  • kosher salt and fresh pepper to taste
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon chipotle chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce

Instructions

    Cup of Yum
  1. Preheat oven to 400F degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Place on baking dish seam side down, top with sauce. Then top with cheese.
  6. 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.

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 Information

Serving 1large enchilada Calories 168kcal (8%) Carbohydrates 17g (6%) Protein 17g (34%) Fat 6.5g (10%) Saturated Fat 2g (10%) Cholesterol 29.5mg (10%) Sodium 441mg (18%) Fiber 8.5g (34%) Sugar 3g (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 168

% Daily Value*

Serving 1large enchilada
Calories 168kcal 8%
Carbohydrates 17g 6%
Protein 17g 34%
Fat 6.5g 10%
Saturated Fat 2g 10%
Cholesterol 29.5mg 10%
Sodium 441mg 18%
Fiber 8.5g 34%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.