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The BEST Chicken Enchiladas Recipe

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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 311 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:

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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

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1,173 comments on “The BEST Chicken Enchiladas Recipe”

  1. These are delish!  I made them tonight with pulled pork (no bbq sauce, just pork shoulder in crock pot with onions, garlic and broth), rather than pulled chicken (for some reason, no chicken breasts available at our grocery store the other night), and they were awesome.  Thank you for the great recipe.

  2. I follow this recipe exactly, using pre-packaged rotisserie chicken from Costco to make this even easier. Make the enchilada sauce ahead of time and freeze it.  We must eat this once or twice a month it is SO delicious!!!

  3. This really is the BEST chicken enchiladas recipe! Have made it several times. One of our family favs from Skinnytaste, and that’s saying something 🙂

    Only thing I do differently is up the amount of chicken. Measured out how much I used this time and it was almost double the recipe amt (~17 oz of cooked/shredded chicken). So if you don’t mind upping the calories, that’s about 2 large breasts’ worth. I slow cook the chicken for about 4 hrs on high in a little broth with salt/pepper and some dashes of adobo, chili powder, smoked paprika, garlic powder and cumin.

    Not counting cook time for the chicken, it took me a little over an hour to prep the enchiladas (from vegetable/garnish prep to everything assembled in the dish including cheese). I’d definitely recommend assembling ahead of time so all you have to do at the end of the day is bake 🙂

    Again absolutely fantastic recipe! Cannot recommend enough – thank you, Gina!

  4. I have made this recipe over and over and over. It never disappoints! Per Gina’s suggestion, I double the enchilada sauce so I have a batch ready when I next have a hankering for chicken enchiladas.  I’ve recently started adding shredded zucchini to increase my veggies, and throwing in some corn and a can of black beans to add fiber. Any excess filling left over after I’ve rolled up my enchiladas is served over rice or cauliflower rice as an enchilada bowl. This recipe is a winner!!

  5. Avatar photo
    Sheree Harris

    This enchilada sauce is yummy and my go-to because it’s way more tasty than canned. I feed the homeless in the community and then worked as a shelter cook, and this is a favorite. I usually make 6-8 large catering pans. I use to cook the sauce the first 1-2 times I made it. Afterwards, I just mix everything in a blender then build my enchiladas as stacked enchiladas 3 meat layers high since it’s easier to prepare and serve. I’m preparing for my family right now and can’t wait to eat! Thank you so much for this sauce recipe.

  6. Avatar photo
    Rowena Dodson

    Hi. I’m intrigued by the slow cooked shredded chicken. Can you freeze it once cooked? Thanks.

  7. This is the best chicken enchilada recipe! I’ve made it many times. You will not believe how delicious it is. The sauce is amazing! Not to mention, the recipe is so flexible. If you don’t have chicken breast, use chicken thighs or use black beans. You can add corn, peppers or chickpeas. You cannot go wrong here.

  8. I have made this several times. It’s very good. But the chicken is no where near enough to fill 8 wraps. This time I cooked more chicken and added peppers. And I still barely got 1/3 cup into each tortilla. Plan accordingly. Also, very very easy recipe. But takes forever to prepare. I’m sure only a super experienced cook can get it done in the allotted time. 

  9. This is one of my husband’s very favorite things that I make. I’m making them again tonight for about the billionth time. They are absolutely perfect just as written 🙂

  10. Avatar photo
    S. M. Noble-Pace

    Gina, can this recipe be found in one of your cookbooks? It’s a delicious recipe and frankly I’ve used it so many times that I’d like to support you by purchasing!

    1. Thank you! This recipe is not in a cookbook, but I do have the “So-Addicted Chicken Enchiladas” in The Skinnytaste Cookbook. 🙂

  11. A few comments mention this is a time consuming recipe. I tend to agree – took me a little over an hour start to finish. It’s worth it though! I made the chicken in the instant pot while I was making the enchilada sauce. This dish was SO good!

  12. How have I not tried this recipe yet?? So good even my husband raved about them. I tend to “veg up” recipes- added a shredded yellow squash, red bell pepper, and some diced green chiles. Absolutely delicious!

  13. I cheated and used canned sauce for the top but used this recipe for the filling, except added a can of drained and rinsed black beans. I have to say that I did not have the ingredients for my usual go-to enchiladas recipe, so that’s why I tried this one. These were SO full of delicious flavor. Definitely making these again!

  14. Another winner!! These chicken enchiladas are amazing! Easy to fix. Only thing different that I did was have my husband by a rotisserie chicken because I forgot to set the chicken out from the freezer. Shredded the rotisserie and followed the recipe exactly.  It was delicious! Thank you so much for this!