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The BEST Chicken enchilada recipe! These easy chicken enchiladas are made with shredded chicken, cheese and my homemade enchilada sauce.
Chicken Enchiladas
When I go out for Mexican food, I always order the chicken enchiladas because it’s my favorite!! This enchilada recipe has been one of my most popular recipes since I first posted it, which I am not surprised! My easy homemade enchilada sauce really makes it outstanding, so don’t skip that step! These are so good, I can’t order them out now, because I am always disappointed. Serve enchiladas with Cilantro Lime Rice and Refried Beans.
Ingredients
Enchilada Sauce:
- Garlic and onion, minced
- Chipotle chilis in adobo sauce, to taste
- Tomato sauce
- Chipotle chili powder, ground cumin, kosher salt, and fresh pepper, to taste
- Reduced-sodium chicken broth
Chicken Filling:
- Cooked, shredded chicken breast (from a store-bought rotisserie chicken or slow-cooked shredded chicken). Chicken thighs also work
- Garlic and onion, minced
- Cilantro
- Kosher salt, cumin, dried oregano, and chipotle chili powder, to taste
- Chicken broth and tomato sauce
Enchiladas:
- Whole wheat flour or gluten-free tortillas
- Shredded part-skim Mexican cheese blend, cheddar cheese or monterey jack cheese
Toppings:
- Chopped scallions or cilantro plus optional toppings such as sour cream, avocado, Greek yogurt, jalapenos, etc.
How To Make Chicken Enchiladas
- Preheat oven to 400°F.
- Make the enchilada sauce: In a pot, sauté minced garlic in oil. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper. Simmer for 5-10 mins and set aside.
- Make the chicken filling: In a skillet, sauté minced onion and garlic. Add shredded chicken, cilantro, cumin, oregano, chili powder, tomato sauce, and chicken broth. Cook for 4-5 mins and set aside.
- Assemble: Spray a 13×9-inch baking dish with oil. Put 1/3 cup of chicken mixture onto each tortilla, roll them up, and place seam-side down in the dish.
- Bake: Pour enchilada sauce on top, sprinkle shredded cheese, and bake covered for 20-25 mins.
- Garnish with chopped scallions or cilantro and add optional toppings. Serve hot and enjoy!
What is an Enchilada?
An enchilada is a traditional Mexican dish that typically consists of a tortilla filled with anything from meat, cheese, beans, vegetables, and spices, and then rolled up and covered with a enchilada sauce. Enchiladas are served hot and can be topped with additional cheese, sour cream, avocado and other toppings.
What should I put in my enchiladas?
Enchiladas can be filled with anything you can think of! In this Chicken Enchilada recipe, I used shredded chicken breast, but here’s a few more ideas.
How to cook shredded chicken for enchiladas:
To make shredded chicken in the slow cooker use boneless, skinless chicken breasts (or thighs) and top with enough water or broth to cover. Cook on low 4 to 6 hours, then drain and shred. You can also use leftover chicken breast from a rotisserie chicken which is so much quicker if you don’t have time.
What to serve with enchiladas:
This chicken enchilada recipe has been one of my go-to recipes for years and are always a hit when we serve them to friends and family. If you’re debating on if you should make them, I vote yes, and let me know what you think!
More Enchilada Recipes
Yield: 8 servings
Serving Size: 1 large enchilada
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Preheat oven to 400F degrees.
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Spray a medium pot with oil and and add garlic, sauté 30 seconds. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes, to let the flavors meld. Set aside until ready to use.
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Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
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Spray a 13 by 9-inch glass or ceramic baking dish with oil. Put 1/3 cup chicken mixture into each tortilla and roll it.
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Place on baking dish seam side down, top with sauce. Then top with cheese.
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Cover with foil and bake in the oven on the middle rack for 20-25 minutes, until it’s heated through and the cheese is melted. Garnish with scallions or cilantro. Optional: top with your favorite toppings if desired. (Extra points) Makes 8 enchiladas.
Last Step:
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To make shredded chicken in the slow cooker, place breasts in slow cooker and cover with enough chicken broth to submerge. Cook low 4 hours or high 2 hours then shred with two forks.
Serving: 1 large enchilada, Calories: 168 kcal, Carbohydrates: 17 g, Protein: 17 g, Fat: 6.5 g, Saturated Fat: 2 g, Cholesterol: 29.5 mg, Sodium: 441 mg, Fiber: 8.5 g, Sugar: 3 g
Photo credit Sarah of Broma Bakery
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