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!
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
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
- 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.
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Photo credit Sarah of Broma Bakery