There’s something special about making chicken enchiladas on a weeknight.
When the smoky scent of chipotle and garlic fills your kitchen, and the sauce simmers on the stove, you know something delicious is coming.
As the tortillas bake, the cheese melts into the sauce—warm, bubbly, and just a little crisp at the edges.
These enchiladas are everything you love about Mexican comfort food: hearty, flavorful, and satisfying, yet light enough for any day of the week.
Made with lean shredded chicken, whole wheat tortillas, and a bold homemade sauce, they’re a wholesome take on a classic favorite.
Serve them hot from the oven, sprinkle with fresh cilantro or scallions, and let everyone add their favorite toppings—Greek yogurt, avocado, or jalapeños for a little heat.
This is comfort food made simple, the kind that turns an ordinary night into something special.
For the Enchilada Sauce
- Garlic – Adds depth and a savory base to the sauce.
- Chipotle Chiles in Adobo Sauce – Bring smoky heat and that signature enchilada flavor.
- Tomato Sauce – Forms the rich, tangy backbone of the sauce.
- Chipotle Chili Powder – Enhances the spice and gives a deeper, warm flavor.
- Ground Cumin – Adds earthy, slightly nutty notes that balance the spice.
- Chicken Broth – Thins the sauce and ties all the flavors together.
- Salt & Pepper – Adjust to taste for perfect seasoning.
For the Chicken Filling
- Olive Oil – Helps soften the onion and garlic while building flavor.
- Shredded Chicken Breast – Use rotisserie chicken or pre-cooked chicken for convenience.
- Onion – Adds sweetness and body to the filling.
- Garlic – Brings aromatic flavor to the mix.
- Cilantro – Adds freshness and a hint of brightness.
- Cumin & Oregano – Classic Mexican spices that layer warmth and complexity.
- Chipotle Chili Powder – A little smoky spice to kick things up.
- Tomato Sauce – Keeps the filling moist and flavorful.
- Chicken Broth – Helps blend the flavors and keep the chicken juicy.
- Salt – Brings everything together.
For the Enchiladas
- Whole Wheat Tortillas – Soft, hearty, and a lighter alternative to white flour tortillas.
- Shredded Mexican Cheese Blend – Melts beautifully and gives that classic gooey top.
- Olive Oil Spray – Keeps the tortillas from sticking and helps with browning.
- Scallions or Cilantro – Fresh garnish that brightens every bite.
- Optional Toppings – Try avocado, Greek yogurt, sour cream, or jalapeños for extra flavor.
Chicken Enchiladas
Craving restaurant-style enchiladas at home? These flavorful chicken enchiladas are made with simple pantry ingredients and a rich homemade enchilada sauce.
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Servings: 8
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Ingredients
For the Enchilada Sauce
- 2 garlic cloves, minced
- 1–2 tbsp chipotle chiles in adobo sauce (adjust to spice preference)
- 1 ½ cups tomato sauce
- ½ tsp chipotle chili powder
- ½ tsp ground cumin
- ¾ cup reduced-sodium chicken broth
- Kosher salt & black pepper, to taste
- 1 tsp extra virgin olive oil
- 10 oz cooked, shredded chicken breast (about 2 breasts or from rotisserie)
- 1 cup diced onion
- 2 garlic cloves, minced
- ¼ cup chopped cilantro
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 tsp chipotle chili powder
- ⅓ cup chicken broth
- ½ cup tomato sauce
- Kosher salt, to taste
- 8 (7-inch) whole wheat flour tortillas (low-carb if desired)
- 1 cup shredded Mexican cheese blend (part-skim or cheddar)
- Olive oil spray
- 2 tbsp chopped scallions or cilantro (for garnish)
- Optional toppings: sour cream, avocado, Greek yogurt, jalapeños, etc.
- Preheat oven to 400°F (200°C).
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Make the sauce:
- Spray a medium pot with oil and add minced garlic. Sauté for 30 seconds.
- Stir in chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 5–10 minutes. Set aside.
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Prepare the filling:
- Heat olive oil in a skillet over medium heat.
- Add onion and garlic; sauté until softened, about 2 minutes.
- Stir in chicken, cilantro, cumin, oregano, chili powder, tomato sauce, broth, and salt.
- Cook for 4–5 minutes, then remove from heat.
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Assemble the enchiladas:
- Lightly spray a 9x13-inch baking dish with oil.
- Spoon about ⅓ cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish.
- Pour sauce evenly over the top, then sprinkle with cheese.
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Bake:
- Cover with foil and bake for 20–25 minutes, until hot and cheese is melted.
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Serve:
- Garnish with scallions or cilantro.
- Add your favorite toppings like avocado, Greek yogurt, or jalapeños if desired.
- Using premade enchilada sauce? You’ll need about 2¼ cups.
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To make shredded chicken in a slow cooker:
- Place chicken breasts in the slow cooker, cover with broth, and cook on low for 4 hours or high for 2 hours. Shred with two forks.
- Can I use rotisserie chicken?
Yep — and it’s honestly one of my favorite shortcuts! Shred up some rotisserie chicken and skip the cooking step. It soaks up the sauce beautifully and saves loads of time on busy weeknights.
- Can I use corn tortillas instead of flour?
Absolutely. Corn tortillas are more traditional and give that authentic flavor. Just warm them up before rolling so they don’t crack — a quick 10 seconds per side on a dry skillet does the trick.
- How do I stop my enchiladas from going soggy?
A couple of tricks!
Warm your tortillas first so they don’t absorb too much sauce.
Don’t drown them in sauce (tempting, I know).
And always pour the sauce on top after rolling — it keeps the bottoms nice and soft but not mushy.
- Can I make these ahead or freeze them?
You sure can. Assemble the enchiladas, cover, and refrigerate for up to 24 hours. When you’re ready, just pop them in the oven.
They freeze really well too — just wrap tightly before baking, then cook straight from frozen (add 10–15 minutes to the bake time).
- What’s the best cheese for enchiladas?
Use anything that melts well and makes you happy! A Mexican blend, Monterey Jack, or cheddar all work great. If you want that gooey, golden top, grate your own cheese — it melts so much better than the bagged kind.
