Skinnytaste > Main Ingredient > Chicken Recipes > The BEST Chicken Enchiladas Recipe

The BEST Chicken Enchiladas Recipe

This post may contain affiliate links. Read my disclosure policy.

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

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:

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

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!!

How To Make The Best Chicken Enchiladas

My favorite chicken enchilada recipe ever!!

More Enchilada Recipes

Chicken Enchiladas

4.86 from 310 votes
4
Cals:168
Protein:17.5
Carbs:17.5
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
These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you're an enchilada lover like me, you will love these!!
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Yield: 8 servings
Serving Size: 1 enchilada

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:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Video

Notes

If using premade enchilada sauce it is approximately 2 1/4 cups.

Nutrition

Serving: 1 enchilada, Calories: 168 kcal, Carbohydrates: 17.5 g, Protein: 17.5 g, Fat: 6.5 g, Saturated Fat: 2 g, Cholesterol: 29.5 mg, Sodium: 441 mg, Fiber: 8.5 g, Sugar: 3 g

Categories:

Photo credit Sarah of Broma Bakery

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




1,172 comments on “The BEST Chicken Enchiladas Recipe”

  1. Avatar photo
    Rebecca Wiser

    I have now made this recipe twice – once for my family and once to take to a potluck with friends. It was a huge hit both times! The second time I made it to the point of baking it in the morning and then baked it at my friend’s house that evening. I think it was even better that way as the flavors really came together! Thanks for another hit!

  2. Avatar photo
    Wanda Gossman

    I make a double batch of your enchilada sauce and freeze any leftovers. I love it and use it on alot of things. I use it to season rice and in beans and of course any kind of enchiladas.

  3. This is a really good recipe that my entire family enjoyed.  I followed it as written, which is unusual for me.  

  4. Love this recipe and make it all the time!  How much tomato sauce do you use for the enchilada sauce? My enchilada sauce looks a lot thinner than yours. I have been doing a cup and half 

    Thanks!

  5. I have made this recipe multiple times – I look at other recipes but I keep coming back to this one. I am not on WW and really wasn’t searching for a “skinny” recipe– that’s how amazing this recipe is! Flavor is superb. I like to cook my chicken in the crockpot the night before and shred it in the morning.
    I made a double batch today for my family and another for a family in need of some extra love. I know it will be great again 🙂 Thank you!

  6. Good to use low carb tortillas. Bad to suggest low fat sour cream. Low fat dairy items typically have added sugar = high carbs. For those cutting carbs, regular sour cream not only tastes better, but is lower in carbs. Read the label.

    1. Not sure what low fat sour cream you’re looking at, but both Daisy Light Sour Cream and their Regular Sour Cream have 1g of carbs per serving each. Plus, not everyone is cutting carbs.

      Technically low fat sour cream isn’t even in the recipe, it’s an optional add-on. So you rating it lower because of that makes no sense!

    2. What a silly thing to knock stars off for. If you’re low carb then use what you need to use. This recipe isn’t at fault for your dietary needs. 

  7. Love this recipe.  
    I’m making these for a friend of mine who’s having an operation.  Should I bake them before I drop them off or have her bake them in the next day or two?

    Thanks in advance for your advise.

    Kim

  8. Avatar photo
    Michele Alonso

    This was my first time ever making enchiladas!  Quite possibly the best thing I’ve eaten in awhile!  The flavor was amazing and aside from the cheese, this recipe is pretty healthy if you use low carb wraps.  I used mission carb balance -3 net carbs.  Absolutely delicious,  fantastic, amazing! 

  9. Avatar photo
    Dianne Ellis

    Love all your recipes, but unhappy that when I copy them to take into my kitchen I can’t copy the picture!!!

  10. Really delicious but also time consuming. I think the sauce and the filling could both be made ahead for quicker prep on a weeknight. I was hesitant about the low carb tortillas but that brand is amazing. The tortillas are on the large size however, so we had to stretch the filling with some add ins like beans and more veggies. Will definitely make again!

  11. The word “Awesome” and “Amazing” were tossed around many times at the table!! Diffently putting this in my recipe book! The best enchiladas ever! And the sauce topping was amazing!

  12. So i tried to be ambitious and make gluten free flour tortillas for the enchiladas (first time). Of course they were too thick and would not fold so i ended making an enchilada stack and the tortillas were undercooked. All the other components of the recipe were so delicious though that the tortillas didn’t matter. Next time i’ll buy corn tortillas 😅

  13. Avatar photo
    Barbara L Sisk

    Oh my! These were so good! Kinda a lot of work because I had to cook the chicken at the same. But, a really yummy recipe!

  14. Delicious. Had to alter it a little do to lack of ingredients but it turned out great. Lots of flavor and pretty easy to make. My wife loved it so this is going in the rotation.

    Thanks

  15. Delicious! 
    But I am wondering why blue points shows higher than  green points.  Also, when I put into the recipe builder I come up with a lower pint value. Am I missing something?