Go Back
Homemade Best Chicken Enchilada Recipe photo

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 minutes
Cook Time 30 minutes
Total Time 45 minutes
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.