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!
Chicken Enchiladas
When I go out for Mexican food, I always order the chicken enchiladas because it’s my favorite!! This 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.
How to cook chicken for 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. To make chicken in the slow cooker for enchiladas, my favorite way is top the boneless, skinless chicken breasts (or thighs) with water or broth and cook it on low 4 to 6 hours, then drain or shred. You can also use leftover chicken breast from a rotisserie chicken which is so much quicker if you don’t have time.
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.
- Vegetarian enchiladas are great with refried beans 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 a pork option, try this Slow Cooker Pork Carnitas.
- The enchilada sauce in this recipe is so good I created a separate post for it, I usually make double and freeze the rest!
A few ways to serve enchiladas:
- Great with 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 few avocado slices
These chicken enchiladas have 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!
How To Make Chicken Enchiladas
More Enchilada Recipes
- Chicken and White Bean Enchiladas with Creamy Salsa Verde Sauce
- Enchilada Chicken Roll Ups
- Classic Enchiladas Verdes
- Chicken Enchilada Soup
- Turkey Enchilada Stuffed Turkey Rellenos
Chicken Enchiladas
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.
Last Step:
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Notes
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Photo credit Sarah of Broma Bakery
Is 9oz of chicken the correct amount, for 8 tortillas with 1/3 cup of filling in each? It doesn’t seem like enough chicken, but maybe I’m measuring wrong?
The filling is very versatile! I used my own roast chicken that I shredded, half an onion, half or so cup of mushrooms, garlic, and tossed in some pinto beans (half a can, rinsed). Homemade sauce turned out great. After baking, topped with cilantro, green onions, black olives and sour cream. Will be making again!
Delicious and a crowd-pleaser! I frequently make these enchiladas for larger family gatherings, it’s super easy to double the recipe to feed everyone. The homemade enchilada sauce is a MUST. I’m not a great cook but it’s fun to brag that I made the sauce myself 🙂 Thanks for another great recipe, Gina!
Great easy recipe! It can be spicy with the chilis so start light and add more if needed.
Love this recipe! Making it for the second time. This time I used ground bison. Can’t wait to see how it turned out.
Let me know how it was!
I love this recipe! I put the canned chipotle chiles in adobo sauce in my small food processor and then freeze the remainder in 2 T portions for the next few times I make these. I am planning to make for a large group on a trip to the mountains this summer; not sure if I should make ahead and freeze or just make the sauce, cook the chicken and assemble there? Has anyone frozen these?
Love this recipe! I like to cook the chicken in the crockpot so it’s ready when I get off work to assemble and bake! Always appreciate these easy to follow healthy recipes!
Look delicious and I would love to try this. Can you tell how hot/spicy this dish is?
Made this tonight and it’s the first time I’ve ever properly made an enchilada. It was so delicious with just a hint of heat that was tamed by the sour cream. Cut back on the chipotles by half if you are afraid of the heat. Add more next time.
I love this recipe. I cut the chicken my a little bit and add squash and kale. It’s the best!
Can I make this ahead of time?
Yes,, just don’t add the sauce till you”re ready to bake.
I have made this recipe several times and love it! It is the best chicken enchilada recipe I have, hands down!
I’ve made these SOOO many times!! They are absolutely delicious…like all of Gina’s recipes that we’ve tried which are many!❤️
Thanks Debbie!
Family favorite! Sometimes I use lean beef instead of chicken, but the sauce is non negotiable! Your homemade sauce is worth the extra effort!
Thanks Dawn!
I made this recipe for Valentine’s 2023. My husband and mom and myself absolutely loved it. However it was very spicy for the kids so take your precautions. We sided the dish with the Cilantro Lime califlower rice. It was a great hit!
Delicious recipe. We used a 1 TBSP of Chipotle pepper in sauce and it was quite spicy. I love the spice, but it was a bit much for some in my family. Next time I will dial it back to 1/2 TBSP.
I’ve been making this for years. I use the amount listed in the recipe of the chipotle chillies but I pour the tomato sauce through a mesh strainer before pouring it over the enchiladas. This removes all the seeds and whole peppers so it cuts down on the spice but leaves the flavour behind!
Loved it. To save time i used canned enchilada sauce and added the 4 oz. Left over in tomato sauce can. I also added 2 T. green chilis to the chicken mixture. I added 2 T. of refried beans to each tortilla. I used 2 cups of finely shredded Mexican Cheese mix. Can not wait to make it again it was so good and easy.
Wonderful easy recipe. Can substitute whatever meat have on hand. Can add beans or corn to stuffing to change it up too. I usually use 1 pound of cooked shredded chicken breast as it does not add WW points with the current plan. Also I use Old El Paso Enchilada Sauce as Gina mentioned because it’s easier. Such a great recipe! 💕😊
LOVE these enchiladas!!! Been making them for years – adding poblanos, roasted corn, various veggies to the filling for variety. Now – thank you for adding the WW points right up front & that wonderful black button that automatically links the recipe to my daily point tracker! Has it always been there & I just didn’t notice it? It’s wonderful! Thank you!
These were awesome. Better than my full calorie enchiladas
Oh my gosh! This is a wonderful recipe! I followed the directions, except I used caned enchilada sauce. It is so tasty with just the right amount of spice.This is a keeper!
The first time I tried it I used canned enchilada sauce too. Then I tried Gina’s sauce and it takes the recipe to a different level! I hate wasting the rest of the adobe peppers so I put them in a storage container and freeze them for the next time. Always works!
We love this recipe. This time, I didn’t have any onion so I used shallots instead. I wasn’t sure how that would change the flavor, but it was perfect. Also, we just broiled them to melt the cheese and omitted the extra 20 minute wait at the end. It turned out great.
This recipe is a keeper. Made it with rotisserie chicken. The sauce is an easy winner. Make sure to warm the tortillas in the microwave first. They will fall apart if they are cold out of the frig. Will definitely make again.
Rotisserie chicken is much higher in sodium. So, plan accordingly
This is a family favorite! Absolutely delicious!
At what point do I use the enchilada sauce? I didn’t see it listed.
What brand of chipotle Chile powder do you use, or where do you find it? I am only able to find chipotle Chile pepper in my local stores.
Can these be made with corn tortillas for a GF version?
That’s the only way I make them. My family prefers corn over flour.
Love this recipe. Especially with Gina’s homemade enchilada sauce. It is the BEST. I have to say, I think the directions in this recipe could use some reworking. I am confused why it would call for you to add spices, chicken broth and tomato sauce to the chicken when I have that delicious enchilada sauce already made! Also, the directions never say to top the filled tortillas with enchilada sauce and then cheese. Maybe it’s me and that I know enough to do these things on my own, but for an inexperienced cook, it seems like some fine tuning is needed.
We absolutely loved this. The seasonings were perfect.