The BEST Chicken enchilada recipe! These easy chicken enchiladas are made with shredded chicken, cheese and my homemade enchilada sauce.

Chicken Enchiladas

When I go out for Mexican food, I always order the chicken enchiladas because it’s my favorite!! This enchilada recipe has been one of my most popular recipes since I first posted it, 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. Serve enchiladas with Cilantro Lime Rice and Refried Beans.

Ingredients

Enchilada Sauce:

• Garlic and onion, minced
• Chipotle chilis in adobo sauce, to taste
• Tomato sauce
• Chipotle chili powder, ground cumin, kosher salt, and fresh pepper, to taste
• Reduced-sodium chicken broth

Chicken Filling:

• Cooked, shredded chicken breast (from a store-bought rotisserie chicken or slow-cooked shredded chicken). Chicken thighs also work
• Garlic and onion, minced
• Cilantro
• Kosher salt, cumin, dried oregano, and chipotle chili powder, to taste
• Chicken broth and tomato sauce

Enchiladas:

• Whole wheat flour or gluten-free tortillas
• Shredded part-skim Mexican cheese blend, cheddar cheese or monterey jack cheese

Toppings:

• Chopped scallions or cilantro plus optional toppings such as sour cream, avocado, Greek yogurt, jalapenos, etc.

How To Make Chicken Enchiladas

1. Preheat oven to 400°F.
2. Make the enchilada sauce: In a pot, sauté minced garlic in oil. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper. Simmer for 5-10 mins and set aside.
3. Make the chicken filling: In a skillet, sauté minced onion and garlic. Add shredded chicken, cilantro, cumin, oregano, chili powder, tomato sauce, and chicken broth. Cook for 4-5 mins and set aside.
4. Assemble: Spray a 13×9-inch baking dish with oil. Put 1/3 cup of chicken mixture onto each tortilla, roll them up, and place seam-side down in the dish.
5. Bake: Pour enchilada sauce on top, sprinkle shredded cheese, and bake covered for 20-25 mins.
6. Garnish with chopped scallions or cilantro and add optional toppings. Serve hot and enjoy!

What is an Enchilada?

An enchilada is a traditional Mexican dish that typically consists of a tortilla filled with anything from meat, cheese, beans, vegetables, and spices, and then rolled up and covered with a enchilada sauce. Enchiladas are served hot and can be topped with additional cheese, sour cream, avocado and other toppings.

What should I put in my enchiladas?

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

• Vegetarian enchiladas are great with refried beans, white beans, butternut squash or zucchini and cheese, then topped with sauce and more cheese.
• Leftover taco meat or picadillo also makes a great filling for enchiladas. You can use beef or turkey for this.
• For pork enchiladas, try this Slow Cooker Pork Carnitas as the filling.
• The enchilada sauce in this recipe is so good I created a separate post for it, I usually make double and freeze the rest!

How to cook shredded chicken for enchiladas:

To make shredded chicken in the slow cooker use boneless, skinless chicken breasts (or thighs) and top with enough water or broth to cover. Cook on low 4 to 6 hours, then drain and shred. You can also use leftover chicken breast from a rotisserie chicken which is so much quicker if you don’t have time.

What to serve with enchiladas:

• Perfect with Refried Beans, Black Beans and Rice, Mexican Rice, Yellow Rice or Cilantro Lime Rice
• Keep it low-carb with veggie rice such as Cilantro-Lime Cauliflower “Rice” or Mexican Cauliflower “Rice”
• Leftovers are great the next day with a salad and a few avocado slices.

This chicken enchilada recipe has been one of my go-to recipes for years and are always a hit when we serve them to friends and family. If you’re debating on if you should make them, I vote yes, and let me know what you think!

More Enchilada Recipes

• Chicken and White Bean Enchiladas with Salsa Verde Sauce
• Enchilada Chicken Roll Ups
• Classic Enchiladas Verdes
• Chicken Enchilada Soup
• Turkey Enchilada Stuffed Turkey Rellenos

The Best Chicken Enchilada Recipe

4.88 from 407 votes

4

Cals:168

Protein:17

Carbs:17

Fat:6.5

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!!

Course: Dinner

Cuisine: Mexican

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Print Rate Pin Save Saved! WW Points

Yield: 8 servings

Serving Size: 1 large enchilada

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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.

Last Step:

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

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Photo credit Sarah of Broma Bakery