There’s something truly comforting about a plate of warm, cheesy chicken enchiladas, don’t you think? The way the tortillas cradle the savory filling, all smothered in a rich, spicy sauce, is pure magic. This Best Chicken Enchilada Recipe is one that I turn to time and again. With its mouthwatering combination of flavors and textures, it’s sure to become a favorite in your home as well. Let’s dive into why this recipe is so special, what you’ll need to make it, and how to master the art of enchilada-making!

Why I Love This Recipe

This recipe is a celebration of flavor! The chipotle chilis in adobo sauce give it a delightful kick, while the shredded chicken provides a hearty filling. The best part? It’s incredibly versatile. You can customize it with your favorite toppings or adjust the spice level to suit your taste. Plus, it’s a fabulous way to use leftover rotisserie chicken, making it a quick and easy weeknight dinner that doesn’t skimp on flavor.

What to Buy

When preparing the Best Chicken Enchilada Recipe, it’s essential to have the right ingredients on hand. Here’s what you’ll need:

2 garlic cloves, minced
1-2 tablespoons chipotle chilis in adobo sauce (adjust to your spice preference)
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 and fresh pepper to taste
1 teaspoon extra virgin olive oil
10 ounces cooked shredded chicken breast (from 2 breasts of a rotisserie chicken or slow-cooked chicken)
1 cup diced onion
1/4 cup cilantro, chopped
1 teaspoon cumin
1/2 teaspoon dried oregano
1/3 cup chicken broth
1/2 cup tomato sauce
8-7 inch whole wheat flour tortillas (I recommend low-carb options like La Tortilla Factory)
1 cup part-skim shredded Mexican cheese blend or cheddar
Olive oil spray
2 tablespoons chopped scallions or cilantro for topping
Optional toppings: sour cream, avocado, Greek yogurt, jalapeños, etc.

Must-Have Equipment

To whip up this delicious Best Chicken Enchilada Recipe, you’ll need a few essential kitchen tools:

Large skillet: Perfect for sautéing the filling ingredients.
9×13 inch baking dish: Ideal for assembling and baking the enchiladas.
Wooden spoon or spatula: For mixing and stirring the filling.
Measuring cups and spoons: Ensure accurate measurements of your ingredients.
Knife and cutting board: For chopping veggies and herbs.

Best Chicken Enchilada Recipe: Step-by-Step Guide

Step 1: Prepare the Sauce

In a medium saucepan over medium heat, add the olive oil. Once heated, sauté the minced garlic for about 30 seconds until fragrant. Stir in the chipotle chilis, tomato sauce, chipotle chili powder, ground cumin, chicken broth, and season with kosher salt and fresh pepper to taste. Let this simmer for about 10 minutes, allowing the flavors to meld together beautifully.

Step 2: Cook the Filling

In a large skillet, heat a little olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Then, stir in the shredded chicken, cilantro, cumin, oregano, and a bit of salt. Pour in the reserved chicken broth and 1/2 cup of tomato sauce, mixing well. Allow this to cook for an additional 5 minutes until everything is heated through.

Step 3: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Spread a thin layer of the sauce on the bottom of your baking dish. Take a tortilla, fill it with a generous scoop of the chicken mixture, roll it up tightly, and place it seam-side down in the dish. Repeat this process until all the tortillas are filled and arranged in the dish.

Step 4: Top and Bake

Once all the enchiladas are in the dish, pour the remaining sauce over the top. Sprinkle the shredded cheese generously over the sauce, ensuring every inch is covered. Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Step 5: Serve and Enjoy

Remove the enchiladas from the oven and let them cool for a few minutes. Top with chopped scallions or cilantro and add any optional toppings you desire, such as sour cream or avocado. Serve warm and watch them disappear!

Seasonal Twists

Feel free to switch things up with the following seasonal variations:

Fall: Add pumpkin puree to the filling for a cozy autumn twist.
Winter: Incorporate roasted sweet potatoes for added sweetness and nutrition.
Spring: Mix in fresh asparagus or peas for a burst of spring flavor.
Summer: Include fresh corn and diced tomatoes for a refreshing taste.

Mistakes That Ruin Best Chicken Enchilada Recipe

Even the best recipes can go awry if you’re not careful. Here are common pitfalls to avoid:

Using dry or overcooked chicken can lead to a lackluster filling.
Not seasoning the sauce and filling enough can result in bland enchiladas.
Skipping the step of covering the dish while baking may lead to dried-out tortillas.
Overstuffing the enchiladas can cause them to burst open while baking.

Shelf Life & Storage

If you find yourself with leftovers (which I highly doubt, as they’re so delicious!), here’s how to store them:

Refrigerate any leftovers in an airtight container for up to 3 days.
For longer storage, freeze the assembled but unbaked enchiladas. Just cover tightly with plastic wrap and foil, and they will last for up to 3 months.
To reheat, thaw overnight in the fridge and bake at 375°F (190°C) until heated through.

Healthy-ish Favorites

If you’re looking for other delicious recipes that fit a healthy lifestyle, check out these favorites:

Cheesy Baked Buffalo Chicken Pasta
Quinoa and Black Bean Salad
Zucchini Noodles with Pesto
Stuffed Bell Peppers with Lean Turkey

Ready to Cook?

Now that you have all the details, it’s time to gather your ingredients and get cooking! This Best Chicken Enchilada Recipe is sure to impress your family and friends, and it’s a fantastic way to enjoy a cozy meal at home. Happy cooking!

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Best Chicken Enchilada Recipe

This Best Chicken Enchilada Recipe is a comforting classic! Warm, cheesy, and packed with flavor, it's perfect for any night of the week.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

For the Sauce:

2 cloves garlic minced
1-2 tablespoons chipotle chilis in adobo sauce (adjust to your spice preference)
1.5 cups tomato sauce
0.5 teaspoon chipotle chili powder
0.5 teaspoon ground cumin
0.75 cup reduced sodium chicken broth
Kosher salt and fresh pepper to taste
1 teaspoon extra virgin olive oil

For the Filling:

10 ounces cooked shredded chicken breast (from 2 breasts of a rotisserie chicken or slow-cooked chicken)
1 cup diced onion
0.25 cup cilantro chopped
1 teaspoon cumin
0.5 teaspoon dried oregano
0.33 cup chicken broth reserved
0.5 cup tomato sauce reserved

For Assembling:

8 7 inch whole wheat flour tortillas (I recommend low-carb options like La Tortilla Factory)
1 cup part-skim shredded Mexican cheese blend or cheddar
Olive oil spray
2 tablespoons chopped scallions or cilantro for topping
Optional toppings sour cream, avocado, Greek yogurt, jalapeños, etc.

Equipment

Large skillet
9x13-inch baking dish
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board

Method

Step-by-Step Guide

Step 1: Prepare the Sauce
In a medium saucepan over medium heat, add the olive oil. Once heated, sauté the minced garlic for about 30 seconds until fragrant. Stir in the chipotle chilis, tomato sauce, chipotle chili powder, ground cumin, chicken broth, and season with kosher salt and fresh pepper to taste. Let this simmer for about 10 minutes, allowing the flavors to meld together beautifully.
Step 2: Cook the Filling
In a large skillet, heat a little olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Then, stir in the shredded chicken, cilantro, cumin, oregano, and a bit of salt. Pour in the reserved chicken broth and 1/2 cup of tomato sauce, mixing well. Allow this to cook for an additional 5 minutes until everything is heated through.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread a thin layer of the sauce on the bottom of your baking dish. Take a tortilla, fill it with a generous scoop of the chicken mixture, roll it up tightly, and place it seam-side down in the dish. Repeat this process until all the tortillas are filled and arranged in the dish.
Step 4: Top and Bake
Once all the enchiladas are in the dish, pour the remaining sauce over the top. Sprinkle the shredded cheese generously over the sauce, ensuring every inch is covered. Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Step 5: Serve and Enjoy
Remove the enchiladas from the oven and let them cool for a few minutes. Top with chopped scallions or cilantro and add any optional toppings you desire, such as sour cream or avocado. Serve warm and watch them disappear!

Notes

Feel free to use leftover rotisserie chicken for quick prep!
Customize toppings based on your preference for added flavor.
These enchiladas freeze well, making them great for meal prep.

Best Chicken Enchilada Recipe

Why I Love This Recipe

What to Buy

Must-Have Equipment