The BEST Chicken Enchiladas Recipe

These are the BEST Chicken enchiladas recipe! My cuisine of choice anytime I go out is Mexican and this easy enchilada recipe definitely satisfies my inner enchilada lover!

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!!
Chicken Enchiladas

These have been one of my most popular recipes since I first posted, which I am not surprised! My easy homemade enchilada sauce really makes it outstanding, so don’t skip that step! These are so good, I can’t order them out now, because I am always disappointed.

Helpful Tips for Making Chicken Enchiladas:

I always have shredded chicken breast on hand, I usually make a whole package of chicken breast in my slow cooker to use for recipes throughout the week. Top the chicken with water or broth and cook low 4 to 6 hours. Leftover chicken would also work. The enchilada sauce in this recipe is so good I created a separate post for it, I usually make double and freeze the rest!

What should I put in my enchiladas?

Enchiladas can be filled with anything you can think of! In this Chicken Enchiladas recipe, I used shredded chicken breast, but here’s a few more ideas.

How To Make Chicken Enchiladas

These are the very 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!!

A few ways to serve enchiladas:

How To Make The Best Chicken Enchiladas

My favorite chicken enchilada recipe ever!!

More Enchilada Recipes

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!!
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4.84 from 253 votes
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Chicken Enchiladas

6
5
3
SP
168 Cals 17.5 Protein 17.5 Carbs 6.5 Fats
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 8 servings
COURSE: Dinner
CUISINE: Mexican
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!!

Ingredients

For the enchilada sauce:

  • 2 garlic cloves, minced
  • 1-2 tbsp chipotle chilis in adobo sauce
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 3/4 cup reduced sodium chicken broth
  • kosher salt and fresh pepper to taste

For the chicken:

  • 1 tsp vegetable oil
  • 9 oz cooked shredded chicken breast, from 2 small breasts
  • 1 cup diced onion
  • 2 large clove garlic, minced
  • 1/4 cup cilantro
  • kosher salt
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1 tsp chipotle chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce

For the enchilada:

  • 8 7-inch low-carb whole wheat flour tortillas, (la tortilla factory)
  • 1 cup shredded low fat Mexican cheese
  • non-stick cooking spray
  • 2 tbsp chopped scallions or cilantro for topping

Instructions

  • In a medium saucepan, spray oil and sauté garlic. 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. Set aside until ready to use.
  • Preheat oven to 400 degrees.
  • Heat the vegetable 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 baking dish with non-stick spray. 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 aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Video

Nutrition

Serving: 1enchilada, Calories: 168kcal, Carbohydrates: 17.5g, Protein: 17.5g, Fat: 6.5g, Saturated Fat: 2g, Cholesterol: 29.5mg, Sodium: 441mg, Fiber: 8.5g, Sugar: 3g
Blue Smart Points: 6
Green Smart Points: 5
Purple Smart Points: 3
Points +: 6
Keywords: BEST Chicken Enchilada Recipe, chicken enchilada recipe, chicken enchiladas, easy chicken enchiladas, enchiladas

Photo credit Sarah of Broma Bakery

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1,096 comments

  1. I made these today. Omg! They came out delicious. Thank you for such an incredible recipe. I will definitely make these again. I will never buy the already made enchilada sauce again. Your recipe is super easy& tasty. I’ve already sent it to a few friends.

  2. Ohhh my stars!  How delicious and reasonably within reach staying on track!  DELICIOUS and a keeper recipe!

  3. This recipe was so yummy! I sliced the chipotles in half and took the seeds out, so it was less spicy for our little one. I personally like more heat, but baby needs to eat!
    Did anyone get this recipe done in 45 minutes? I think it took me double that!
    We also cooked the suggested cilantro-lime cauliflower rice and it was delicious too. 

  4. I normally don’t like enchiladas but after reading the reviews I thought I should give them a try. They were AMAZING and my whole family devoured them! It is definitely on our normal rotation! I added black beans but after reading the reviews will sneak some zucchini next time! Can you freeze them? If so, how best to reheat?

  5. I’ve made this probably 20 times. My boyfriend can not get enough! If I say “do you want this meal or enchiladas” he says enchiladas every time. He used to live in Texas and work at a Mexican restaurant and says it’s the best he’s ever had! Thank you for sharing this recipe ☺️☺️☺️

  6. For the enchilada sauce it says 1-1/2 cups tomato sauce. That’s 1.5 cups right? Or 1/2 to 1 cups? I just want to make sure I make the sauce perfect!

  7. Have you ever tried to use red chile pods it freshly toasted green chili pods in your enchiladas? This is how we serve them and enjoy them in New Mexico!

  8. Gina, I’ve been making your recipes for a long time, and one is better than the n. I always give credit to you! Thank you for making healthy recipes delicious, Diana..from Nazareth PA

  9. Super good! This is now on regular rotation in our house! 

    I add a zucchini and a green pepper to increase the amount of filling and eat vegetables. 

  10. This recipe was tasty! I doubled the chicken and the sauce to freeze some to make quickly another night. I cooked the chicken in the crockpot and then shredded it and it came out perfectly. The recipe itself doesn’t taste light. It’s flavorful! But a bit too seasoned/spicy for our 5 and 7 year old to enjoy. Next time I make it I will cook some of the chicken separately minus chili powder, less cumin, etc. so I can make half the batch per the recipe and have the batch milder. I will also use less Adobe pepper and chili pepper in the enchilada sauce.

    • We love recipe at my house too, but same issue for myself and my 5 year old. I leave out the chiles in adobo and the chipotle chili powder completely. Still has tons of flavor with the other seasonings! 

  11. This was a huge hit for the whole family! I was told that this makes the “make again” list.

  12. Absolutely delish! The fam thought so too. Will definitely make again.

  13. My husband requests this recipe AT LEAST once a week! We use a bit more chicken than called for but everything else is right on point! Delish!

  14. The name says it all. Truly the best enchiladas!

  15. I have made this several times now as people have requested this time and time again. My little people even love to eat it as the spice isn’t to hot for them. Great simply and easy recipe!!!

  16. Looking forward to making this, but it seems like steps #1 and #3 are the same….so I am confused. Any suggestions?

    • No, there are some similar ingredients but they are 2 different things. One is the enchilada sauce and the other is the chicken. See ingredients list.

  17. I’m originally from New Mexico. When I lived there (1950’s – 1970’s) we flavored Mexican food with Green Chili or Red Chili.  There was no such thing as Chipotle.   Neither my husband or myself likes the Chipotle flavor.   Do you have a recommendation for replacing it in your recipes that call for Chipotle. We eat Skinny Taste recipes at least two to three times a week and so appreciate them!

  18. These were amazing…love the little bit of heat…what do you serve with it to keep low cal ?

  19. Delicious! All four teenagers loved this dish! Thank you!

    (Was I supposed to cut up the chipotle peppers?)

  20. Absolutely delicious! A bit of spice, a bit of citrus… I highly recommend. 

  21. I had leftover canned chipotle peppers so decided to make these enchiladas, and all I can say is WOW!  My family is already asking me to make them again. Like tomorrow. 

  22. This is one of my ALL-TIME favorite recipes – not just on your site. I make it frequently and usually pair with IP black beans and Mexican cauliflower rice. I do have one question. Why is blue 6 points and green 5? I get the purple number but I just am wondering. NOT remotely complaining!! 

    • Making these tomorrow so really if I could have not put a star rating I wouldn’t have When I plug this into the recipe builder for Blue they come out 4 points a piece, not 6?  

      • Not sure why this posted under Sharyn.  but anyway maybe the difference is the tortillas I plan on using.  The mission low carb white flour or wheat for 2 its each?

      • Yeah but the points for the tortillas should be the same for green/blue. The ones I’m using are 1 point anyway just curious! Regardless it’s fantastic!! 

  23. I love these enchiladas and so does my family. Can I use this same recipe with pulled pork?

  24. I used 1/2 cup of cheese and corn tortillas instead,  and it was delicious! You would never know it was a healthier Version of an enchilada dish. Make it, you won’t be disappointed. 

  25. Wow. That was an undertaking. I think 95 minutes from starting from scratch til they went in the oven. In the future…

    1. Made a double batch of the sauce, froze 1 half of it. (I did use blender to pulse those chipotle peppers to be smooth).
    2. Did one batch of chicken breasts – I will ABSOLUTELY make a slow cookers worth of shredded chicken for this and other dishes and throw it in the freezer. With those two steps done this recipe would be a breeze. Without it was basically a two dishwasher load recipe lol. Why would I go through all that again?
    3. Because it was utterly delicious. Added rice to the chicken mixture and did what several folks suggested and precooked without sauce for 10 mins, took out and sauced and cheesed the dish and back in for 20. They were literally perfect. I’ll never make another recipe for enchiladas.

  26. Best home made dinner!  Ever!

  27. I just made this tonight and it was delicious. I love the sauce, it had a little zip but just enough. My family said this is a keeper:))))

  28. My family LOVED this! My very picky 5 year old said he wants me to make this more often! We will keep this in the recipe rotation.

  29. Can you use corn tortillas to make gluten free?

  30. Oh my gosh!!! My husband and I LOVED this recipe! I haven’t tried new recipes for a few years now but this caught my eye and it was simply scrumptious. I had a difficult time locating the chipotle chilis in adobo sauce but eventually found it. We used the chicken breasts from a rotisserie chicken and I can’t wait to make it again! I even shared the recipe with my favorite brother and his wife. Thank you very much!

  31. I love Gina’s recipes, but one enchilada is a serving? With ONE OUNCE of chicken in it? If y’all agree that’s kind of skimpy, I put in 2 ounces of chicken per, which adds only 46 calories, almost all protein. I put some black beans in the last batch too, and that was great! Love the enchilada sauce!

  32. I can’t wait to try this. I have not worked with Chipotle chilis in Adobo sauce.Can I buy it this way?

    • Yes, you’ll find it in any grocery store, in cans. Use what you need and freeze the rest in a small plastic container. You can cut off a tablespoon at a time straight from the freezer.

      • This recipe was good, but I was a bit confused because the instructions do not say what to do with the enchilada sauce. Never having made them before I wasn’t sure if any went inside the enchilada or just on top. I ending up putting a small amount inside each one then topped with the remaining sauce and it was good. 🙂

  33. So good, adding to the rotation stat!

  34. I don’t know why it is spicy but we shared it with our neighbour’s and they said it one of the best enchilada they ever had so thank you so much.

  35. Made this last night exactly as the recipe states – outstanding, even my hubby loved them. It was a bit too much cumin for him (42 years, and I didn’t know he wasn’t a big fan), so I will add a bit less next time. Excellent!

  36. This truly is the best recipe! I used regular corn tortillas. We froze it and it reheated well. The sauce is excellent!

    • How did you reheat? I made a double batch and it was waaaayyy too much for us. Thinking of freezing back full recipe size. Any advice is appreciated!

  37. I made 2 important mods to this recipe, which is so good it has become a staple in our house:
    1) hit the enchilada sauce with an immersion blender to really maximize volume and deliciousness
    2) use corn tortillas!

    YUM.

  38. Love this recipe! I’m making a dish for my friend about to undergo a c section. Any tips on how to make this and then freeze so they can pull it out and bake it when they need a quick and easy meal? I’ve made the chicken and sauce already but thought I’d check when/how to freeze this recipe. Thanks!

    • I tried freezing the enchiladas with no sauce on them and they were still gooey – used flour tortillas. May work better if the tortillas were browned/toasty before freezing? I won’t try it again but I do freeze the sauce.

  39. This is a solid recipe! Very low calorie and flavorful. I used ground beef and added a little taco seasoning into it. Tasted like I ordered Mexican take out! Next time might see if I can squeeze in some rice. Yum!!

  40. This is definitely a more labor intensive meal to make, a weekend meal for me, but totally worth it. It was definitely spicy! I am not complaining, I love spicy, but anyone cooking for kids or someone who is more sensitive to spicy flavors be mindful. For the filling and sauce I followed every step according to the (cookbook version) of the recipe other than doubling the filling because I had a little over a pound of chicken. It matched the amount of sauce well. I did use (18) corn tortillas, I’m gluten free, and they did end up quite mushy. I gave them a quick heat In the microwave in batches so they would roll easily. I tried the tip in the comments about baking them for 10 minute without sauce so I did get some nice crunchy bits at the edges which I didn’t cover with sauce. With then amount of filling i made I was able to use a standard size casserole dish for 12 enchiladas and I had a smaller dish I put the remaining 6 in. I baked and froze the little one for another time. I’m not sure how the defrost/reheat will go but I will update when I do. Any tips would be appreciated.   Next time I make them (and I will) I may reduce or eliminate the cilantro. I’m not a huge fan but was unsure how much I would taste it in then filling (you def do). I may also do a quick immersion blender in the sauce, I find that there were some chunks of the peppers in adobo even though I diced them as fine as I could. 

  41. Hi! Is this recipe freezer friendly! Have our first baking due in 10 weeks and looking for recipes to fill the freezer!

  42. This is very easy to make ahead . The best chicken enchiladas ever. Great for a large gathering. make ahead and just enjoy without being tied to the kitchen. We always spice it up with fresh jalepenos

  43. I don’t know if others come back to these comments, but I also found the texture of the tortillas kind of gluey the first time I made them so I have started baking the enchiladas dry (no sauce added) for 10 minutes. Then, I add the sauce and cheese and bake for 20 minutes. I think they are much better in texture when you do this. The enchilada sauce is delicious, but way too spicy for my grandchildren. I use 1/2 the amount of chipolte chilis and chili powder. Even at that sometimes my grandson says, “Too spicy grandma!”

  44. I love this recipe. I did add some Sofrito to kick the flavor up a notch. It was so good!

  45. So delicious! I love the flavor of the chicken.

  46. We LOVE this recipe. My husband and I are on WW (blue) and make this atleast 2 times a month. Love to make on a weekend and have the leftovers for workday lunches. The enchiladas sauce is perfect. We often add sliced bell peppers to the onion/meat mix and have done the traditional chicken but have also tried it with ground turkey and shredded pork. Love how versatile this recipe is. Truly the best!

  47. Excellent! Everyone loved dinner tonight. Thank you!!

  48. I was raised with a Mexican step-dad and have tasted his authentic enchiladas and I have to say these are better than his. I LOVED this recipe! It was full of flavor and really easy to make. The only thing I changed was the flour tortillas an used yellow corn tortillas instead, I personally enjoy the corn flavor better.

  49. These are amazing!! I add refried beans and corn into mine. Do you think they’ll freeze well? Any tips? 

  50. These are delicious! Best enchiladas I’ve ever had. We often smoke boneless skinless chicken thighs and use those in place of shredded chicken breast (obviously affects point value) and it adds even more amazing flavor!

  51. I made this in a “lasagna-style” with 9 corn tortillas in a 9X9 baking dish. And, I used about 1 pound 6 oz of chicken. and 2 cups of reduced fat Mexican cheese blend.

    A splash of sauce on the bottom, tortillas, chicken, cheese, sauce–repeat until topped with final tortillas, sauce and cheese. It was amazing! Will definitely make again (and trying rolling into tortillas if I’m not feeling as lazy). 🙂

  52. I made a batch of sauce before making this- I have containers in the freezer portioned our by a cup a piece, does anyone know if one cup is enough of the sauce is permafrost or do I need to pull two out of the freezer? Thanks!

    • I’ve made this recipe a bunch of times now and realised I never left a rating or comment. I’m back on here because I’m making it again tonight!

      This has become our go-to enchiladas recipe. It’s super easy, and tastes great. Sometimes I use shredded pork in place of the chicken, sometimes we use regular tortillas. Any leftovers (ha! As if my kid wont just eat the lot of it given the chance!) reheat great as well! Thanks for the awesome recipe!

  53. So yummy! I use Greek yoghurt instead of sour cream 

  54. These are the absolute best enchiladas I’ve ever had. And I’m from Texas-the TexMex Capital of the world. I used dairy free cheese and corn tortillas to make them gluten and dairy free. Def one of my family’s most favorite meal!

  55. These are fantastic.- so full of flavor and leftovers were excellent as well!

  56. Excellent recipe. One of our family’s favorites. 

  57. Is there a difference between chipotle chili powder and chipotle chili pepper? I used chili pepper and they were so spicy! And I cut it in half! 

  58. These were delicious but there wasn’t enough filling for even 6 shells, let alone 8. If doing 8 I’d do the very small taco sized shells, not 8” or double the filling, but then they aren’t really “skinny” anymore calorie wise. 

  59. I just made these chicken enchiladas last night and they are amazing. both my husband and I loved them. Gina I get a lot of my recipes from your site and I have never been disappointed. I made blueberry scones earlier in the day yesterday. from your site too. Thank you. Keep posting them.

  60. These enchiladas are UNREAL! 
    So so good! I used white tortilla because I didn’t have wheat. 
    I think it has a big kick of heat to it (not bad) but might do less heat for kiddos. My 20 month old wouldn’t have been able to handle the heat. Definitely making AGAIN.

  61. This is one of my favorite recipes.  Do you have recommendations on making these ahead and freezing them?  If so, at what step do I freeze them and how should I reheat them? 

  62. Wow. I mean wow. We just just made these for Cinco de Mayo and they were actually pretty easy and quite delightful. Our guests loved them. I actually doubled the sauce just to have extra as an optional garnish, and I am glad I did. I used normal flour tortillas and shredded a block of cheddar cheese I had on hand – so likely not quite a healthy, but still very delicious. Something like an enchilada is often too much work for me to care to make, i like one-pot-wonders, but I would do this again!

  63. Hi GINA! I made these for dinner tonight with cilantro cauliflower rice! So good!! Love your recipes!

  64. We LOVE these!!  Anytime we serve them, they get RAVE reviews!

  65. Thank you!

  66. Would these be ok using canned chicken? 

    • I just made them with canned chicken last night. Tasted great. The chicken just breaks down in that it’s not in big chunks but still good. 

  67. Hi,

    What can I use to substitute for the Chipotle chilli powder?

  68. Love this recipe, but wondering why the points on blue is higher than green? 

  69. Just made this tonight. Cant say enough how much I love this recipe. So flavorful! The homeade sauce really was worth it. For the shredded chicken, I cooked mine in a crock pot for 6 hours on the low setting in a cup of chicken broth…the chicken came out soo tender!

  70. Great recipe albeit I added a bit more hot chilies to it just because I like things a little bit on the warmer side but everybody seems to love it so thumbs up

  71. I made this recipe twice and I wanted to love these enchiladas, but the flavor was not there. The first time I made the enchiladas, I followed the directions step-by-step. THEY WERE SO BLAND. The second time, I doubled all of the spices to see if that would improve the taste. Sadly, I was disappointed. If you are looking for flavor, this recipe is not for you.

    • I love flavor and this recipe has it!!! I have made this recipe many, many times and it is delicious! Everyone I have served this to has loved it. My family requests it!!!

    • Perhaps more salt? I know a lot of salt is not healthy, but a lot of times I find using more salt seems to bring out more flavors.

    • I like to add a can of rotel in the chicken. It really makes a difference 

  72. We love this recipe SO much. It really is one of the best recipes we’ve ever made.

    Tonight, we had some leftover Chicken Taco Chili (another ST recipe!) that we used up as the filling for these, and it was still delicious. Not as good as the original chicken filling described here, but still tasty!

    The enchilada sauce is SO yummy. Do not skip it!

  73. Great recipe! Even my picky daughter liked it, thanks so much!

  74. I was wondering if you could put recipe where we can use our Instant Pot?

  75. Could you make the chicken in an instant pot just like the chicken salsa recipe but with these ingredients or will that not work? 

    • I just made the chicken in the instant pot! I used the recipe for the chicken and then put the uncooked breasts in the instant pot for 10mins. I still used the stove top for the sauce while the chicken was cooking. Came out perfect 

    • I always make my chicken in the IP, but then continue on stove top. Perfect every time 

  76. What if i forgot the chipotle chilis in adobo sauce? What can i use instead?! Please help!!!

    • Try the chipotle chili powder. Just use less. Maybe some smoked paprika as well to get that smoky adobo flavor

    • I brag about this recipe so often. I am not an enchilada fan but MY GOD are these delicious!!! The only thing I suggest is baking the enchiladas without sauce or cheese for 10 mins first, then adding sauce and cheese and baking for 20 minutes. Without this step, the tortillas get soft and have a mushy texture. By the way, double the sauce recipe. It’s amazing!!!!

  77. This recipe has become my family’s favorite. Easy to make and delicious. Love from the Philippines!

  78. Love these enchiladas!   They are the best.  I have not made them since WW changed to green, blue and purple. .   I am confused how blue points (Listed as 6)can be more than green(listed as 5) when chicken breast is zero points under blue.   I think it may just be listed backwards by mistake.  

  79. Can you put the ingredients in an Instant Pot?
    If so how would I do it?

  80. Made these tonight, husband raved. We loved the sauce, I was able to make per the recipe, then saved a little on the side, taking the two whole Chipotle Chile’s from the sauce and chop them up, mixing with the remaining sauce to serve on the side. It was much hotter, delicious.
    Using the low carb tortillas, they were soft and absorbed the flavors nicely. Served with sliced avocado. Definitely going to make these again. Thanks for the great recipe!

  81. I love this………..so did my family.

  82. One of our faves!

    Today I had to make it without tortillas, as the store was completely out!

    I followed the recipe exactly, until it came to baking it.  I put the chicken in the dish, followed by maybe only 3/4 of the enchilada sauce, and then covered with cheese and baked.

    It came out more like a cheesy stew.  I served it over yellow rice. And my husband and son enjoyed eating it with tortilla chips.

    Definitely a fun twist on an old fave!

    Thanks for all the wonderful recipes!

  83. Yet another winning recipe! I confess I didn’t use the enchilada sauce this time as I had mole on hand that needed to get used, but will make the sauce soon for another batch. The chicken mixture itself was fantastic! Great flavors, fun and easy to make!

  84. It is very good, I made it today, it was yummy 

  85. Hi my tortillas were soggy.  Any recommendation on brands.  We made tortilla wraps ahead of time but did not add sauce or cheese until we baked them.  Taste was great but texture so-so.

    • Same thing happened to me. I used low carb tortillas and they turned to mush. Enchilada sauce was delicious

  86. Can you use cornmeal tortillas instead of wheat flour?

  87. Delicious flavor! We love chicken enchiladas and this is the best recipe yet!! … and I’ve made a lot!
    Highly recommend!

    • So…if you make the large batch of enchilada sauce (which Injust made and tastes great by the way) do you just add some of it to the chicken/onion/garlic mixture? (Otherwise, it seems like you’re just making more sauce…?)

  88. Is chipotle chili pepper (ground) the same as chipotle chili powder? Thanks!

  89. I thought the sauce was flavorful and it was just the right amount of spice. Overall, I would rate the dish a 10/10.      

    😀

  90. These were amazing and I highly recommend the enchilada sauce.  I live by myself, can anyone recommend the best way to reheat for leftovers?

  91. I absolutely love this recipe! The best enchiladas ever! I’ve made them at least 20 times, the only thing I skip is the cilantro, but everything I follow!

  92. Do you use the entire recipe of enchilada sauce for this recipe? I seem to remember having leftover sauce when following the previous version…

  93. These enchiladas were incredible! Even my fiance who doesn’t ordinarily like enchiladas loved these. I added an extra chipotle chili to give the sauce a little more kick, but otherwise made them exactly as written. Will definitely be adding these to the rotation!

  94. I have made these many times and LOVE them! Question, can you give any alternative brands for low we point tortillas as I can’t seem to find La Torilla Factory near me. Thank you! 🙏🏻

  95. Can these be made ahead and frozen?

  96. I was disappointed in these unfortunately. The sauce was too sweet and I feel like it would have been easier and better to use canned enchilada sauce. The flour tortillas were gooey. It was okay but I would not make this again.

  97. These were amazing (as I knew they would be)! I had left over enchilada sauce from one of Gina’s other enchilada recipes. I ended up throwing everything for the chicken in the crockpot (chicken, onions, and all seasoning). After shredding the chicken, I assembled everything. So delicious!

  98. Off the charts amazing. Literally the best dish I have EVER made. Thank you!

  99. Can I make these ahead and freeze them? They sound delicious!

    Thank you for sharing all of your great recipes!

    Julie

  100. The sauce alone is enough to rate this recipe 5 stars. I quadruple it and store the extra in gallon bags laid flat in the freezer for super quick thawing. I haven’t bought a single can of enchilada sauce since finding this recipe.  It is amazing. The enchiladas a a hit with everyone I’ve made them for. Thank you so much!

  101. I found this recipe very time consuming and frustrating;
    maybe I did something wrong.  The sauce was chunky, I was picking chunks of garlic and pepper out of it. I didn’t realize the chicken was supposed to be cooked in advance, so I had to boil it halfway through making this recipe which took about 20 extra minutes. Lastly, tortillas don’t list their size (that I saw), so I guessed on the medium-ish size. There was barely any chicken per each tortilla if I wanted to stretch it out into 8. I would not make this again. 

  102. This massively overstates the WW Smart Points for Blue.

  103. Can you make this dish a day before ?

    • I read somewhere in the comments that she recommends making the chicken contents and the enchilada sauce ahead of time, but not putting things together until you are ready to cook. She worried it would get soggy otherwise.

  104. So this is just a heads up to everyone else – if you use Mission carb balance tortillas, and the Trader Joe’s reduced fat 3-cheese blend, and follow the recipe as follows otherwise, it works out to only 4 points per enchilada on blue! I even increased the cheese to 1.5 cups and it was still only 4 points! I couldn’t believe it when I saw it either but I have checked and checked again…

    Happy eating! This is my favorite recipe on this entire website 🙂

    • I used Mission Low Carb whole wheat and the Kroger reduced fat shredded mexican and it came out to 6 points for TWO. I was so excited!!

  105. This is my favorite recipe ever! I’ve made it so many times. But…. are the points possibly swapped? It doesn’t make sense to me that a recipe would have more points on blue (where chicken is free) than green (where chicken has points). I noticed the same problem on the instant pot spaghetti recipe. I’ll calculate them myself with recipe builder, I just thought I’d mention it…

  106. Absolutely love this recipe and I don’t even like enchiladas! Thank you and keep em coming! I made the chicken in the crockpot on Sunday and then made your sauce ahead. Came home Monday night and it was so easy. I substituted 0% greek yogurt instead of sour cream.

  107. These look delicious! I don’t have a slow cooker, so how would you suggest preparing the chicken breasts?

  108. I am a very lazy cook and never intended on making homemade enchilada sauce especially when you can just buy a can. However, I use the Yummly App and quickly added all ingredients for the Skinnytaste chicken enchilada recipe and ended up buying all those ingredients. So I bit the bullet and made it despite myself and it was the BEST mistake ever made. I will no longer buy any sauce in the can. Now I make double batches and store in the freezer! It is quick and tastes soooo good!

  109. These are SOOOO good! I’ve made this recipe multiple time. Always a great choice to make. I may need to make these tonight… yummm

  110. These enchiladas are one of the best things I’ve ever made. My husband said they tasted like they came from a  very fancy Mexican restaurant. Thanks so much … super delicious. 

  111. Your calories for this dish are really off. When I put it into MyFitnessPal it’s over 200 calories for 1 enchiladas. 😏

  112. Your calories this dish are really off. When I in put to MyFitnessPal it’s over 200 calories for 1 enchiladas. 😏

  113. This mid-labeling of food is concerning………

    enchilada noun
    en·​chi·​la·​da | \ ˌen-chə-ˈlä-də  \
    Definition of enchilada
    1 : a usually corn tortilla rolled around a savory mixture, covered with chili sauce, and usually baked
     
    bur·ri·to
    /bəˈrēdō/
     Learn to pronounce
    noun
    a Mexican dish consisting of a tortilla rolled around a filling, typically of beans or ground or shredded beef

    The recipe as a whole is really good though!!  I mean absolutely EXCELLENT!!

  114. Can the chicken enchiladas be made in advance 
    And frozen. I would add enchilada sauce and cheese 
    Ready to cook .

    Thank you

  115. These really are the best enchiladas. Hoping to start making the homemade enchilada sauce soon!

    • The sauce is very easy to make. I will never go back to store bought sauce now that I’ve made this. I loved it!

  116. Can you please provide instructions for freezing/thawing/baking?  I just tried your enchilada spaghetti squash bowls and they are to die for.  I was going to make a batch of these for the freezer next.  Thanks!

  117. These are seriously, without a doubt, the BEST enchiladas I’ve ever had. This is the first review I’ve done, but I had to because they were SO amazing!

  118. We love this recipe. Can you make ahead without having the tortillas get soggy? I want to make these for a friend who just had a baby and bring them over for her to bake. 

  119. These are my favorite! With back to school, and crazy after school activity schedules, Im wondering if you have tried to freeze this meal? Im thinking before the enchilada sauce?…

    • I make extra sauce and freeze it in Ziploc bags and I freeze the cooked chicken so all you need to do is buy the tortillas, defrost the sauce and chicken and you’re ready to go!

    • I’ve frozen these before (without the sauce on them) and they turned out just as good as fresh! 

  120. This was an excellent recipe. The whole family loved it. I just layed out corn tortillas in two layers, only used 10 for a huge casserole to keep it lowish carb, didn’t roll them, too time consuming. . Also, two of us are dairy free so I used DF cheese for half and reg cheese for the other half. It was gone soo quick I have to make another one the same week! Very Very good. Excellent thank you.

  121. Excellent! However, I am usually too lazy to stuff my tortillas, so I make them flat. I put a thin layer of sauce on the bottom of the pan, and layered the tortillas and filling, pour the sauce on top, add the cheese and bake as directed. I also feel it could lower the calories because there is a little less tortilla in each serving, but that could be just wishful thinking!

  122. This is hands down our favorite enchilada recipe! The homemade sauce makes all the difference. I’ve started to make the enchilada sauce in big batches and freezing it to have on hand.. My boyfriend raves to all of his friends about these enchiladas. Thanks for this great recipe, I’ve made it multiple times and will always keep it in my rotation 🙂 I

  123. I have been running out of things i want to cook. Chicken enchiladas were mentioned & i have to say i rolled my eyes. I love, love mexican food but chicken enchiladas are not anywhere close to my favorite. Ive got to tell you…these were the best chicken enchiladas ive ever tasted! It was so simple to put together also. All i can say is yum & thank you!! I will be making these again.

  124. did these used to be called “skinny enchiladas?” i had that recipe print out and it was our go to, but after using it over and over we cant find it…this looks the same, but just wanted to be sure!?!

  125. This recipe is delicious but I cant figure out the points for WW. I am on Freestyle and I do not calculate one serving as 6 points. One serving is one enchilada, right? Please help! Thank you.

    • Hi Tammy. Yes, one enchilada is one serving. FS points are 6.

      • I also calculated it differently in the recipe builder. I’m showing 3 points, with the only Freestyle SP coming from the tortilla (I use 1 SP tortillas) and light cheese (Trader Joe’s 5 SP for 1 cup) I hope I’m not missing anything! It was delicious! Thank you

  126. OMG! These are absolutely amazing! I was a bit confused on the amount of chicken to use so I just used a pound which I assume is the correct amount because it easily filled 10 tortillas! Not only were they delicious but very easy to i make as well!   Definitely going to be a recipe that goes into my dinner rotation. 

  127. Made these tonight and they were perfect! I used 1 and 1/2 tbsp of the chipotle peppers but next time will cut it down to just 1 tbsp (my husband can’t handle the heat 😂). The filling was the perfect amount for 8 tortillas, I didn’t run out or have extra using a 1/3 cup to measure. Served with 1/4 cup of Spanish Style Rice and 1/4 cup Fat-Free Refried Beans. Perfect dinner!

  128. I was doubtful that this recipe would be any good because that’s how I am, but- holy smokes- was I wrong. This is actually AMAZING. It is definitely worth the time and effort.
    P.S. It took longer than 10 minutes for me to prepare everything. Expect that it will for you, too, unless you have everything shredded/minced/chopped or whatever beforehand.

  129. Do you think this recipe could be made the night before, refrigerated, and then baked the next night? Or might the tortillas get soggy?

  130. A family favorite. The flavors are amazing and the recipe is very easy to follow.

  131. I used spray instead of oil, part skim mozzerela cheese, and Ole wraps that are only 1SP. It got the smart points down to 2 per enchilada! I also added a can of black beans to bulk it up a little and they were delicious. This is now one of my favorite recipes. I think the sauce is what makes it!

  132. Great recipe! Some 0 point nonfat yogurt made these even more delicious! My question is why is each enchilada 6 freestyle points? I just plugged it into the recipe builder and I got 4 points per enchilada. The only foods that have points are the tortillas, cheese, and enchilada sauce right?

  133. Would corn tortillas work?

  134. Made these and totally loved them but too much for one meal.can the leftovers be frozen?

  135. I always make a recipe almost exactly as stated the first time. No different here except I used leftover pizza sauce I had in the freezer that was homemade. I t was a very basic sauce, so it worked perfectly.  I couldn’t find low-carb  tortillas, so used whole-wheat. We just loved these.  I only got 7 enchiladas out of this recipe, so would definitely use more than 8.5 oz of chicken the next time I make it..  My husband loved these also and it’s always a challenge to get him to eat chicken. 

    I let them cook for a bit longer so they would be a bit crispy.  Will make again!

    • The recipe says 2 8.5 ounce chicken breasts for a total of 17 ounces of chicken meat.

      • No, it doesn’t. It says 8.5 oz, 2 chicken breasts. I used 2 chicken breasts and barely got 8.5 oz. I reduced the filling to 1/4 cup and still got only 7 enchiladas. For a frame of reference, the cookbook version of this recipe calls for 9 oz. 

        17 oz of chicken would have made 12-13 enchiladas, not 8.

      • No, it doesn’t. It says 8.5 oz 2 breasts. If it was 2 8.5 oz breasts, it would have been written that way.

        I too only got 7 enchiladas, and I used 9 oz of meat (as the cookbook version of this recipe calls for).

  136. My favorite enchilada recipe!! Perfect amount of spice (but I like spicy food) and the sauce can’t be beat. I also found that I require much more chicken/filling in order to make 8 servings. Since it’s a bit time consuming, I’d love to make a huge batch and make half into a freezer meal please!! Should the sauce and cheese be added, then place in freezer instead of putting in the oven? Any advice on cook time from frozen? Thanks!!

  137. This was one of the first recipes I tried when I first bought your cookbook years ago and I can attest that ordering enchiladas at a restaurant has lost its appeal because nothing ever comes close to this delicious sauce! This is my husband and my favourite meal. He always asks for it on special occasions. Thank you so much Gina. Amazingly delicious!

  138. I cannot find reduced fat cheese where I live. I even go to North Seattle to visit family which is 2 hours from where we live and cannot find anything at Trader Joes. The best we have is part skim mozzarella. Can this be a substitute even though the flavors are not like cheddar or is there a good place to purchase online and not too expensive.

    • Have you checked the block cheese? Even when I can’t find reduced fat shredded, I can find the blocks and shred it myself.

    • Trader Joe’s sells a shredded Lite Mexican cheese blend and a shredded lite Mozzarella in the bag. It’s very good. It sells out quickly at my TJs so ask when you go if you don’t see it. Cabot makes a 50% and 75% reduced fat cheese in an 8 oz block. Wegmans sells it here. Not sure which grocery chains you have in WA. Good luck! 

    • Safeway carries tons of 2%cheese

  139. This was delicious! I did use the 2 TBSP of  the chipotle chilies and next time I will lower it to the 1 TBSP.  Was very spicy but I added a little bit of light sour cream to mine to help with the heat. My husband loved it exactly as it was. This is a keeper!

  140. Do you think you could use corn tortillas?

    • They would change the nutritional breakdown (how much I’m not sure), but I used corn tortillas since I prefer the taste and texture of them over flour and it was delicious. 

  141. These look amazing! Do they freeze well? I notice it’s not officially designated as a freezer meal, and I’m wondering if that’s on purpose.

  142. Great dish! Note this is quite spicy.

  143. Fantastic recipe! And great leftover too. Wondering if you could combine all the ingredients for the chicken in a slow cooker and cook it that way instead of in the skillet? Let me know if you think that would work! 

    • I did, with the exception of the onion and garlic because I didn’t have it all chopped up yet and I didn’t want to wait any longer before I put the chicken in the slow cooker. After I sautéed the onion and garlic, I tossed the contents of the slow cooker into skillet and heated it all together as advised in step 3, though I’m sure you could easily just add the garlic and onion to the slow cooker and everything would be great. If I hadn’t been rushing to get my frozen chicken in the slow cooker, I would have. 

  144. This recipe was awesome! My husband asked me to add it to the rotation. My 10 year old, who is a fairly picky eater and doesn’t like to try new things, devoured it. My 7 year old also liked it but found it a bit too spicy (I used a bit more than 2 tbsp of chipotle adobo 😜). I whizzed about 2 cups total of baby spinach in the tomato sauce to add some veggies and served everything with a sour cream, avocado, lime and cilantro cream, delish!

  145. What can i sub for the chipotle chilis in adobo sauce? I can’t find it in the shops here in belgium.. plus, with the chipotle chilis, you also poor in the adobo sauce or is it wihkut the sauce? It looks delicious!! 

    • The chilies in adobo is really what makes the flavour of the sauce. You don’t want to leave it out. I have on occasion (if they’re sold out at my store) bought chipotle sauce as a substitute and it works fine. But I would suggest trying to find the chilies in adobo if you can. Go to a specialty store. Or maybe you can buy on amazon?

    • I do not like spicy food, so I mix Goya Sofrito sauce with tomato sauce and eliminate the chipotle chilis. Adds great flavor without the heat!

  146. This is THE recipe to end my 10 year search for the perfect enchilada recipe! It is incredible in every way. Celebrating the fact that I don’t have to order our enchiladas anymore! THANK YOU! I made two small variations for my family’s preferences. I used corn tortillas and baked them half the time without any sauce, just cheese. Then I pour the sauce over them,  added a bit more cheese and finished out the time in the oven. This gives the tortillas the little crunch we were looking for. 

  147. Love this recipe!  A hit with the whole family.  

  148. These are the best enchiladas I have ever had. My kids love them and request them often. At first, the recipe looks a bit difficult but don’t give up because they are so worth it.

  149. Tasty enough, but there is no logical way you can get 8 enchiladas out of a filing that includes 8 oz. of cooked chicken.  I was lucky to get 3.  There’s plenty of sauce, so now I guess I’lll make another batch and put them in the freezer.  But note that if you want to make these, you need to completely recalculate the calories and adjust the amounts appropriately for the number you need to make. 

  150. This recipe turned out awesome! Based on some of the comments I cut back on the the Chipotle but i wish i hadn’t. I would have liked a bit more heat but that’s my own fault. Next time I’ll add the correct amount. Thank you for posting this recipe! Will definitely be making again!

    • I wish people would leave out their comments on the heat of something. That’s 100% subjective. Now if they said it was a 3 on a scale of 5 and I prefer a 1, that would be much more useful.

  151. Made this tonight it was amazing! I put the chicken breasts in the slow cooker at lunch time with chicken broth, they shredded easily by supper time. Will definitely make this again!

  152. Made this for my boyfriend and he loved it! It was a little on the spicy side, though, so next time I’ll lessen the peppers/chipotle seasoning. Highly recommend. 🙂

  153. This was a wonderful meal,  followed the recipe to the tee DH gave it a thumbs up!

  154. This tasted like the real deal. I’m from NM and would be happy to be served these in a restaurant. The spice was perfect.

  155. This was a great recipe—thanks!

  156. Made this today and all I can say is WOW! Everyone loved them! They are so flavorful and easy – this is definitely going to be a repeat favorite. Thank you! 

  157. absolutely awesome! Felt like I was over indulging…family hit!

  158. Instead of tortillas, could you makes these with crespelles??

  159. This tasted great! I couldn’t find chipotle chili pepper in my grocery store so I used paprika instead. It still turned out really flavorful from the canned peppers, tomato sauce, and spices.

  160. Gina: Thanks so much for your delicious & simple-to-make recipes!! I’m eager to try this one because my grandson LOVES Mexican foods, but he can’t handle the ‘hot’ stuff. Please tell me what I could
    sub for the Chipotle powder?? I definitely can’t use the Chipotle chilis for him. I saw where someone did use smoked paprika (which I’ve never tried). Is there something else you would used instead? Thanks much – Debra

  161. These are my favorite! Make them all the time. Has anyone every made it, refrigerated overnight, and then put in the oven the next day? Would it be too soggy?

    • I had the same question. Think I’m going to leave the sauce separate over night and pour it over tomorrow before baking. 

  162. LOVE LOVE LOVE this recipe! I omitted the pepper as I thought it would be too much spice. I am glad I did! It was the perfect amount of spice for me. I did use 1 3/4 c. cheese instead of 1 cup and I loved the cheesiness. I had a ton of trouble finding chipotle chili power (I kept finding chipotle chili pepper- I think they are the same thing?) Anyway, everyone raved over how amazing these were. I do have one question- anyway to do the chicken stuffing in the instapot (with all of the seasonings, broth, etc.)? Has anyone tried this?

  163. What is the white sauce/ are the toppings?!?!

  164. This was so good! I did make a couple of little changes – used a whole roast chicken and a can of black beans in the filling, and I didn’t have chipotle or adobo so I used smoked paprika and chilli. It made enough for about 5 meals served with salad and Greek yoghurt.

  165. I noticed quite a few folks had asked about freezing but I didn’t see a response. Would we just prepare as normal but instead of baking, plunk into the freezer?

  166. We love these at my house! Do you all think I could make them the night before and then bake the next day? I was thinking if I didn’t add the sauce on top until I baked it may work. What do you guys think?

  167. This is an excellent recipe. I was recently in Sayulita, MX and it reminds me of a place there we ate at.
    The enchilada sauce is amazingly fresh and beat 3 pre made store brands we did a taste test on.

    Thanks for a very authentic enchilada recipe!

  168. Made these last night, and they were pretty good, but some of the proportions seem a little off. 8.5oz of chicken was only enough to make 4 enchiladas, not 8. I guess you could split them into 8, but it would be a pretty sad and empty enchilada. Using 4 tortillas and cutting the cheese to 1/4 c gave me about 225 calories per serving (30g carb, 5g fat, 23.5g protein). For the chicken, I cooked the breasts in the instant pot for 15 minutes on the rack with some water on the bottom (natural release), shredded it, and then used it as stated in the recipe. I also cut some of the spices used for the chicken part and only used a 1/2 teaspoon for all of them, but it was still pretty spicy. I would make it again.

  169. Very tasty! I recommend prepping everything ahead of time. Almost burned my garlic. I could have stood a little less spice, but my husband loved it! 

  170. Made these tonight. Tweaked it a bit, no cilantro and cut back on the chili powder. Still pretty spicy. Wow! They were soooo yummy! And easy! I made 2 and made 4 more to freeze (no sauce). Definitely will make again!

  171. What is the serving size?

  172. If I were to use a canned enchilad sauce to save time how much would you suggest?

    • I was wondering that too. I see that some people are mentioning the volume of chicken in the recipe. Maybe a clarification for that too? TY!

  173. !Best Chicken Enchiladas I’ve ever made!!!!

  174. Good flavor and easy to make.  Kids (4 and 10)  hated the sauce, which was different than they’re used to.  Maybe I’ll try again, cutting back on the spice and adding sour cream to theirs.  

  175. Just wondering which mexican cheese everybody used?

  176. This was the best enchiladas we ever had. Delicious. I haven’t had one bad recipe from you. Amazing

  177. These are SO GOOD! Pair perfectly with cilantro lime rice. Love all the awesome recipes you share ♥️ Thanks!

  178. Can you tell me what the saturated fat is?  Seems to not be listed in the nutritional information… trying calculate on WW.  Thank you

  179. Wondering, can chicken be done in the IP?  If so, how long?  TIA.   

  180. Restaurant quality enchiladas. I love the spicy of the chipotle peppers and they might be too much for some. This is low calorie but so good you will eat way too many of them. The low carb tortillas were good I thought.

  181. This recipe is so yummy! I will definetely cut back on the spice next time but the flavor was amazing. We had to add lots of sour cream so the kiddos would eat it. I cannot wait to have the leftovers for lunch tomorrow!

  182. These are the BEST enchiladas I’ve ever had and having eaten them in great restaurants  in California and Texas, that’s saying a lot. Finding the chipotle powder was a challenge, but worth the effort. Now onto your next enchilada recipe. Thanks for all your hard work.

  183. Do not use 2 tsp of chipotle chili Adobo sauce, my mistake but it was super spicy.

  184. Are these freezeable? If so how long would they last in the freezer.. Thanks 

  185. This was a tasty way to use leftover meat. I followed the recipe exactly and it was super good.

  186. These are fabulous. My family loves them and they are a hit at every potluck I’ve taken them to. I do lighten them up a bit by using Xtreme Wellness wraps instead of tortillas and leaving off the cheese (that sauce is so good no one has ever missed the cheese).

  187. I make a ton of skinny taste recipes and this was one of my FAVORITES (although it’s hard to pick). My husband ate 3 in one sitting then asked me to make more. I used 1 Tbsp. Of chipotle chili’s in adobo and used ancho chili powder instead of chipotle Chile powder. They turned out absolutely perfect!!! 

  188. This is not a healthy dish at all…
    It is soooo damn delicious, I had to eat three instead of one and I would have probably eaten even more if i didn’t have to share with my husband.
    We scraped out the tiniest bits left in the pan.
    My ultimate favourite dish.
    Thank you!

  189. Excellent recipe! Loved the sauce and filling!

  190. These look delicious! Do you think you could assemble these one day, store in the fridge, and then bake the next day?

  191. We loved the flavor but next time I will use corn tortillas. The flour ones I used, were very gummy. Not sure why.

  192. We can’t buy these tortillas. Could you tell me how many points each one is so I can find something comparable? Thanks.

  193. I made these for the first time today and will be adding this to our house favorites. My boyfriend also LOVED them. I slow cooked boneless skinless chicken thighs all day and use that instead of breast. I used regular chilli powder and used 2 tbsp of the Chipotle in Adobo. It was the perfect spice level for us. Topped with scallions, avocado, jalapeno and sour cream.

  194. My Husband LOVES these! I have made them every week for the last 4 weeks! It is in our regular rotation. I serve with Skinny Taste Mexican Rice using cauliflower, WOW We don’t even go out to eat Mexican food since we found this!

  195. Can you tell me why these are 4 points. and your BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS are 3, please? Either is a “cheap” point option but I was curious. Thank you!!

  196. I use this recipe as more of a jumping off point because I don’t like chipotle at all, and it’s great without it. It’s the perfect thing to make as lunches for work- just prep on Sunday and you have a lot of lunches! 

    • so you left out the chipotles and kept everything else the same? did you do anything different?

    • I’m glad you commented about omitting the chipotle’s.  I love spicy food but HATE the smoky taste of chipotle peppers…will be making tonight without them too.  Thank you for posting!

      • I agree about not liking the smoky taste of chipotle peppers. I would sub with one small or 1/2 jalapeno pepper (fresh), with all membrane and seeds removed. They are not hot when this is done but add a wonderful flavor.

  197. I love this recipe but have made one further cut…. I use a pie plate and use only 3 tortillas….place one in the pie pan sprayed with a little cooking spray and then 1/2 of the meat another tortilla and the other half of the meat…Top with last tortilla and cover with enchilada sauce and cheese….Bake as directed then cut into 8 wedges…fewer calories, but so easy and tasty.

  198. Hi Gina! I wanted to make this as a freezer meal for an expecting mama! How would I go about preparing for freezer/instructions for reheating? Thanks so much!

  199. This recipe is amazing. Simple to follow with delicious results. These were a great lunch for the work week with jasmine rice, a squeeze of lime, and dollop of plain Greek yogurt. Will definitely be making again!!!

  200. These were fantastic! My boyfriend raved about them and we’re definitely adding these into our dinner rotation. Great recipe!

  201. HI Gina!
    Love your recipes, when cooking the chicken breast in the crockpot – would you recommend bone in or boneless breast?

  202. Where is everyone finding the chipotle chili POWDER? All I can find (even when I google it it chipotle chili PEPPER! Is it the same thing? Is everyone just calling it powder? Idk what am I supposed to do??  Ugh!!!!

      • Omg! AaaaTHANK YOU! If u only knew how I’ve been worried about this all day trying to figure it out! Lol I mean it’s 2 in the morning the NEXT day and I’m still searching so glad I came back to see if I had an answer!

    • Penzey’s carries the Chipotle powder – it’s really fresh and good

      https://www.penzeys.com/online-catalog/chipotle-pepper-ground-red/c-24/p-866/pd-s

  203. These were great although the filling only filled 5 tortillas for me. I took 2 breast halves to mean 1 breast. I used 1 large chicken breast and next time would use 2.

    • Two breast halves refers to what many of us would think of as just 2 breasts. 2 breast halves = 2 halves of a whole chicken “chest” I guess, aka the meat on both sides of the breast bone. A chicken breast “half” refers to a single breast fillet. It’s goofy, I know.

  204. Gina- Love all of your recipes…thanks for keeping us all on track! I especially love some of your baking and serving dishes in some of your pics as well. Would you mind sharing the sources? 

  205. Made these tonight and the were BOMB!!! Wow so yummy my hubs had 4 of them in one sitting! A lil spicy for the kiddos though even though I scaled down the hot spices. Next time will lower even more. Thanks so much for this recipe. AMAZING!

  206. Made these tonight. I used corn tortillas since we dont care for flour. They were good

  207. These enchiladas had a very good flavor, but they were too spicy for my family, even though I used less than 1 Tbs. chipotle chilies in adobo. I think I’ll try again using just a tsp. of the chilies or maybe reduce the chipotle chili powder, even though it is so tasty.

  208. These took a little time to make but were fantastic. I didn’t change a thing!

  209. I made this for dinner tonight! It is very good!! Has great flavor! I will make this again for sure! Thank you for the amazing recipe! 

  210. What kind or brand of tomato sauce do you recommend for this recipe?

  211. These had some heat, so the 11yr old wasn’t a fan, but it won’t stop us from adding this recipe to our collection. They were AMAZING!!!  I usually tend to lean toward mild, verde enchiladas, but never again after this recipe. 

  212. These were awesome! Looked all over for chipotle chili powder without success, so I used the chili powder I already had and an extra pepper from the can of chipotle chilis in adobo. Entire family loved them! One per serving didn’t seem like much. I tripled the recipe so that I would have 12 to serve the day I made them and 12 to freeze for later, thinking that everyone would probably eat two apiece. These are tasty, rich (but not overly) and satisfying. One was everyone’s max – so I made too many! However, my sister-in-law was more than happy to help me out by taking a pan home with her! 🙂 This is going in my permanent file of good eats! Thanks so much!

  213. 2 thumbs up from even my two picky eaters! So yummy and easy!

  214. Ummmmmm…wow! I cook as a hobby and I am bodybuilder as a profession. I am always looking for good meals to mix things up and able to be great leftover/frozen. This recipe fits it all! Tastes like what I would get at a restaurant and moderate macros that balance well. My picky husband that grew up around Mexican food was super happy. I did add sweet corn to the filling for texture and a tad bit of sweet, and used mild chilies and added hot sauce because I could not find the chilies in Adobe sauce easily at my small grocery store.

  215. Can I freeze leftover enchiladas?

  216. Made this tonight and it was a huge hit! I followed the recipe exactly, I used one T of the adobo and I didn’t have cilantro on hand so I left it out. It was sooooo good! Thank you Gina!

  217. To quote Johnny Cash, “I fell into the burning ring of Fire”. The instructions were not clear about what to do with the chilies in the can of adobo sauce. I left them in during cooking and then removed. I don’t think I got the seeds out as this was fiery. I like some spice that gets the top of my head a little sweaty, but this was beyond that. I will try Salsa Verde next time as it is more to our heat level. That said, these enchiladas tasted great. The leftovers are in the fridge waiting for one of us to be brave.

  218. Can you make this recipe in the crockpot?

  219. Can you make these ahead of time and store them in the fridge?  Then just bake when ready?  Maybe 6 hours in advance?  Or do you think they may be soggy?

  220. So good. Ty Gina! 2 were so filling.

  221. This recipe is easy and sooo delicious. One caviat… it’s a little spicier for me. The flavor is amazing. I know my husband will love the fire. Yum.

  222. I’ve made the verde enchiladas a number of times, but I think I like these better! The only thing I did differently was add black beans and a bit of hot sauce but even if the recipe was made as-is the flavors are on point! Will definitely make again! Oh and I used Tumaro low carb wraps since the recommended brand was out of stock ? Yum! 

  223. These are truly fantastic. I actually used the cookbook version and I love how it makes enough sauce and chicken for 2 full pans! I read the comments here before cooking and removed all of the seeds from the chipotle peppers, and I am very glad I did. It still had a kick (I’m from Texas, so we like spicy), but wasn’t overpowering.

  224. These really were amazing! Been looking a long time for a “red” enchilada recipe for my husband who only orders red enchiladas at every Mexican restaurant. Time and time again whatever I made was always so bland. These were fantastic and better than any restaurant….and yes health-ish lol. Only enchilada recipe for us from now on!

  225. SO good!!!

  226. A new favorite!

  227. I would like to freeze the meal for my sister in law who had a new baby. Anything different I would need to do to freeze and then reheat?

  228. Can I omit the chipotle chilis in adobo sauce or substitute it for something less spicy? I don’t like too hot spicy food

  229. Just as awesome as Gina’s Turkey & Black Bean Enchiladas. Killer sauce and I love that she uses la tortilla factory!

  230. I’ve made these countless times, but always used canned sauce out of laziness (still awesome!). Tonight I finally went for it and made the homemade sauce. AMAZING! I’ll seriously never use canned again. Thank you! 

  231. Hi!  Loved these enchiladas!  What is the value of saturated fat?  It’s blank on my view of the website. 

  232. Hi! I was wondering about the saturated fat content? The number is missing, and it’s the one I need! Thanks!!

  233. We love enchiladas…..but wrestler son has to watch carbs too….So I make these with 3 larger tortillas and layer in a pie plate….down to about 150 calories per serving and more chicken for the protein. He loves this recipe and Gina, you have been a life saver over his HS wrestling career…Helps us all keep our health in check a little better.

  234. For the weight watcher points, do you combine the freestyle points and the regular points to get the total points for a serving?

    • Hi Nicole! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  235. love this recipe so much!! if I double or triple it for a group, should I double or triple spices too or tone it down a bit?? Thanks so much for your advice!

  236. Do you need to dice up the chipotle chilis first? Mine are in a can and they are whole chilis.

  237. This is hands down my FAVORITE Skinnytaste recipe.! I make it frequently and every single time I am amazed at just how easy it is to make something so good.  I use rotisserie chicken (just the breasts – I use 3) and usually double the sauce and freeze extra for next time.  Thank you for this recipe!

  238. I made this last night… followed the recipe exactly and OMG TO DIE FOR! I am usually not a fan of Enchiladas or the strong chipotle taste but the tomato sauce and chicken broth really tame it down,. I did not think it was too spicy. I put in 2 chipotles with seeds and just had a slight kick. The entire house loved it. Thank you Gina!!!

  239. These were fabulous. Followed the recipe exactly and the results were perfect. I jumped in with the full 2 Tbsp Chipotle Chili’s when making the enchilada sauce and I’d probably back that down to 1 Tbsp, but that’s my tastebuds whereas my husband loved the spice level.

  240. My husband LOVES these. He insists that I not make them when we have company because he doesn’t want to share. ?

    Thanks for the great recipe!!

  241. I made these just as the recipe dictated, and even measured out the 8.5 oz of cooked chicken and one cup of onion. I measured out 1/3 cup of mixture for each enchilada, but I ran out of the mixture after making 5 enchiladas. They tasted very good but I would recommend using more than 8.5 ounces of chicken to make the 8 enchiladas. 

  242. Is it possible to make these with corn tortillas and would the baking time be the same or will it change because of different tortilla type.

  243. Awesome recipe!

  244. Sorry, forgot to give this recipe the 5 stars it deserves in my first comment. Delicious!

  245. I made this dish tonight and it was a huge hit! My family loved it. I’ve never made enchiladas before but I definitely plan to make them again. Excellent! Made it with the cilantro lime rice as a side. Oh so good! Thanks for another winner.

  246. Sorry if you have already answered this question….can i make these the day before and pour sauce on before baking? 
    I am never disappointed by your recipes and tell everyone I know about your blog and cookbooks. You are the real deal!

    thanks, Paula

  247. Do you chop the chilis?  Sorry dumb question.  Or do you put them in whole for the boiling and fish them out later?

  248. Made this for cinco de mayo and it was awesome. Best thing is I doubled the recipe because I wasn’t sure how many people I was having for dinner and I have enough to feed my family of four again tonight. Love your recipes!  

  249. My husband and I love these chicken enchiladas. So delicious! I add some black beans to mine, but my hubby likes them with just the chicken and onions, per the recipe.

  250. This was my CINCO DE MAYO dish for dinner tonight!  Outstanding!  It will be in a regular rotation –  I wish I could give it more than 5 stars! 

  251. I make this all the time!  This is soooooooo good!  I’ve also made it for a meal for families for our church when someone is in need!  I use sriracha sauce instead of the chipotle chilis in adobo sauce…it’s delicious…and I always have it in the refrigerator!  If you haven’t tried this yet…do it today!

    Ps…When I put it through the recipe builder on Weight Watchers, I get 2 freestyle points for one enchilada…I think it depends on the tortilla wrap that you use!

  252. Every recipe I try I say “this one is my favorite” but this one just might be (for now, anyway)! Absolutely amazing! So yummy! I felt like a rock star the way my kids raved about how fabulous they were! Thanks, Gina!

  253. These are delicious! Due to being distracted while making these, I put the sauce that the recipe calls for in the first step, into the chicken and rolled up the enchiladas. Hence, I didn’t have any sauce to pour over them. I improvised and just used the leftover tomato sauce and chipotle sauce. It came out just fine. Next time I will follow the recipe as written!

  254. This was AMAZING!!!! Going into the regular rotation FOR SURE!! Keep these delicious recipes coming!

  255. I have DREAMS about these enchiladas. They are so, so easy to make and so, so delicious. We love them!! They are a regular dinner recipe at our house!

  256. “The best”, thanks Gina.

  257. Hi Gina, This is probably my favorite recipe of yours and I’m making this for work for a Cinco-de-Mayo party along with your ‘unfried’ ice cream. So to complete the menu I was wondering, would you happen to have a fantastic recipe for a NON alcoholic Sangria????

    Thanks loads.

  258. I just made this – and it. was. AMAZING.

  259. LOVE these! Leftovers reheat so well. I made a double batch of sauce last time so I could freeze half but hubby stood there eating it with a spoon right out of the pot!

  260. I have made this recipe many times and really enjoy it but I never know what to do with the rest of the can of peppers, I feel so wasteful just tossing a perfectly fine food but I just don’t know what else to do. Ideas? Has anyone freeze the rest of the contents?

    • I chopped up the rest of the peppers then measured them out 2 tbsp in each tiny container and froze them. Ready for next batch of sauce. 🙂 Freezing in ice cube tray would also work.

    • What i like to do pour the rest in a baggie and freeze. When I’m ready to use them you can easily remove from the baggie the entire piece and simply cut off what you need. It’s easy to cut even when frozen.

  261. First time making these tonight, They were delicious. Just wondering how long these keep since I have quite a few left over.

  262. I love these, so did my husband!!! I did have to add extra chicken… And I weighed it out, but that’s ok. I had plenty!

  263. These were excellent -my husband loved them 
    Which ingredient should I decrease to make it one notch less hot 
    Thx

  264. Awesome!!

  265. Is there anyway to make it NOT SPICY at all? Thank you

  266. I have made this recipe a few times now. Always a HUGE hit with everyone. Great flavour. I love the heat of chilli, so add a little extra to the filling. I served with the Mexican cauliflower rice recipe. Very filling and satisfying meal…..and delicious.  So much taste and yet good on the waistline. My kind of recipe. 
    So many great ideas on this website…..my new fav.  Thanks Gina!

  267. OMG – I made the chicken enchiladas this week. I have not been disappointed in any Skinnytaste recipes yet and this was another outstanding addition to the list. DEE LISH! The enchilada sauce was a snap and very tasty. The enchiladas were easy to make – I shredded rotisserie chicken and I did use full-fat mexican cheese so I would add a point. Hubby said they were delicious but a tad spicy for his taste (I did not remove the seeds from the chipotle pepper). A definite repeat!

  268. Absolutely delicious and as good or better then when I get it at the restaurant. Sauce is soo simple to make too. My picky husband even takes this for lunch and then eats it again for dinner. I have your cookbook and use it on an almost weekly basis. Also, my husband lost 15 pounds this year, we can’t figure out how since he doesn’t work out, but I def. attribute it to using your recipes!!

  269. I have made these several times and I follow the recipe, exactly. They are truly the best enchiladas and sauce I have ever eaten and have ever made! Thank you so much for all you do to help us stay healthy!

  270. These are absolutely delicious!!! One question?  Is there a better way to reheat so the tortilla isn’t soggy?  The microwave seemed to make them mushy the next day…..maybe the oven?  Any ideas?