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Best Chicken Enchilada Recipe

Comforting baked chicken enchiladas with a smoky chipotle-tomato sauce and melted cheese.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings

Equipment

  • 13 x 9-inch baking dish
  • Medium pot
  • Medium Skillet
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Foil

Ingredients
  

  • 2 cloves garlic minced
  • 1-2 tablespoons chipotle chiles in adobo sauce depending how spicy you like it
  • 1 1/2 cups tomato sauce
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon ground cumin
  • 3/4 cup reduced-sodium chicken broth
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 teaspoon extra virgin olive oil
  • 10 ounces cooked shredded chicken breast from about 2 breasts (rotisserie or slow-cooker)
  • 1 cup onion diced
  • 2 cloves garlic minced
  • 1/4 cup cilantro chopped
  • kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon chipotle chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce
  • 8 7-8 inch whole wheat flour tortillas I use low-carb La Tortilla Factory
  • 1 cup part-skim shredded Mexican cheese blend or cheddar
  • olive oil spray
  • 2 tablespoons scallions or cilantro chopped, for topping
  • optional toppings sour cream, avocado, Greek yogurt, jalapeños, etc.

Instructions
 

  • Preheat the oven to 400°F (200°C) and lightly spray a 13 x 9-inch baking dish with olive oil spray.
  • Make the sauce: heat 1 teaspoon olive oil in a medium pot over medium heat and add 2 minced garlic cloves; sauté 30 seconds.
  • Add 1–2 tablespoons chopped chipotle chiles in adobo, 1/2 teaspoon chipotle chili powder, 1/2 teaspoon ground cumin, 3/4 cup chicken broth, 1 1/2 cups tomato sauce, and salt and pepper to taste; bring to a boil then reduce heat and simmer 5–10 minutes. Set aside.
  • Make the filling: heat a medium skillet over medium-high heat and lightly coat with oil spray or a little olive oil.
  • Sauté 1 cup diced onion and 2 minced garlic cloves over medium-low heat until softened, about 2 minutes.
  • Add 10 oz cooked shredded chicken, 1/4 cup chopped cilantro, kosher salt to taste, 1 teaspoon cumin, 1/2 teaspoon dried oregano, 1 teaspoon chipotle chili powder, 1/3 cup chicken broth, and 1/2 cup tomato sauce; cook 4–5 minutes until warmed and combined. Remove from heat.
  • Assemble enchiladas: place about 1/3 cup of the chicken mixture down the center of each tortilla and roll tightly; place seam-side down in the prepared baking dish.
  • Spoon the prepared sauce evenly over the rolled enchiladas, then sprinkle 1 cup shredded Mexican cheese blend over the top.
  • Cover the dish with foil and bake on the middle rack for 20–25 minutes, until heated through and the cheese is melted.
  • Remove foil, garnish with chopped scallions or cilantro, and serve with optional toppings like sour cream, avocado, or jalapeños.

Notes

  • If using premade enchilada sauce it is approximately 2 1/4 cups.
  • To make shredded chicken in a slow cooker, place breasts in the slow cooker and cover with enough chicken broth to submerge.
  • Cook on low for 4 hours or high for 2 hours, then shred with two forks.