Chicken Enchiladas

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!!

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:

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!

How To Make the BEST Chicken Enchiladas

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!!

More Enchilada Recipes

A few ways to serve enchiladas:

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!!

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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Chicken Enchiladas

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
  • 8.5 oz (2 breast halves) cooked shredded chicken breast
  • 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

Directions:

  1. 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.
  2. Preheat oven to 400 degrees.
  3. 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.
  4. 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.
  5. Place on baking dish seam side down, top with sauce.
  6. Then top with cheese.
  7. 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.

Nutrition Information

Yield: 8 servings, Serving Size: 1 enchilada

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 5
  • Calories: 194 calories
  • Total Fat: 8g
  • Saturated Fat: g
  • Cholesterol: 27mg
  • Sodium: 640mg
  • Carbohydrates: 21g
  • Fiber: 9.5g
  • Sugar: 5g
  • Protein: 18g
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Photo credit Sarah of Broma Bakery