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.