Chicken Enchiladas
This authentic chicken enchilada recipe features homemade chipotle enchilada sauce, tender shredded chicken filling, and melty Mexican cheese wrapped in whole wheat tortillas for a flavorful and healthy Mexican dinner favorite.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cloves garlic minced
- 1.5 cups tomato sauce
- 0.5 tsp chipotle chili powder
- 0.5 tsp ground cumin
- 0.75 cups reduced sodium chicken broth
- 10 oz cooked shredded chicken breast from 2 breasts of rotisserie chicken or cooked chicken
- 1 cup diced onion
- 1 tbsp cilantro chopped
- 8 pieces whole wheat flour tortillas 7-inch size
- 1 cup part-skim shredded Mexican cheese blend or cheddar cheese
- 2 tbsp scallions chopped, for topping
Instructions
Preparation Steps
- Preheat oven to 400°F.
- Spray a medium pot with olive oil and sauté minced garlic for 30 seconds. Add chipotle chilis in adobo sauce, chipotle chili powder, cumin, chicken broth, tomato sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5–10 minutes to meld flavors. Set aside.
- Heat oil in a medium skillet over medium-high heat. Sauté diced onions and garlic until soft, about 2 minutes. Add shredded chicken, salt, cilantro, cumin, oregano, chipotle chili powder, tomato sauce, and chicken broth. Cook 4–5 minutes then remove from heat.
- Spray a 13x9-inch baking dish with oil. Spoon about 1/3 cup chicken mixture into each tortilla, then roll it up.
- Place rolled tortillas seam side down in the baking dish. Pour enchilada sauce over them, then sprinkle with shredded cheese.
- Cover with foil and bake on the middle oven rack for 20–25 minutes until heated through and cheese is melted. Garnish with chopped scallions or cilantro. Optionally serve with sour cream, avocado, or jalapeños.
Notes
This recipe makes 8 enchiladas. Leftovers can be refrigerated or frozen. For best texture, warm tortillas before assembling to prevent cracking. Use gluten-free tortillas to make gluten-free.