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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’m going out for Mexican food, I all the time order the chicken enchiladas since it’s my favorite!! This enchilada recipe has been one in all my hottest recipes since I first posted it, which I’m not surprised! My easy homemade enchilada sauce really makes it outstanding, so don’t skip that step! These are so good, I can’t organize them out now, because I’m all the time disenchanted. 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 mix, cheddar cheese or monterey jack cheese

Toppings:

• Chopped scallions or cilantro plus optional toppings reminiscent of sour cream, avocado, Greek yogurt, jalapenos, etc.

How To Make Chicken Enchiladas

1. Preheat oven to 400°F.
2. 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 put aside.
3. 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 put aside.
4. 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 within the dish.
5. Bake: Pour enchilada sauce on top, sprinkle shredded cheese, and bake covered for 20-25 mins.
6. Garnish with chopped scallions or cilantro and add optional toppings. Serve hot and revel in!

What’s an Enchilada?

An enchilada is a conventional Mexican dish that typically consists of a tortilla crammed with anything from meat, cheese, beans, vegetables, and spices, after which rolled up and covered with a enchilada sauce. Enchiladas are served hot and might be topped with additional cheese, sour cream, avocado and other toppings.

What should I put in my enchiladas?

Enchiladas might be crammed with anything you possibly can consider! On this Chicken Enchilada recipe, I used shredded chicken breast, but here’s just a few more ideas.

Find out how to cook shredded chicken for enchiladas:

To make shredded chicken within the slow cooker use boneless, skinless chicken breasts (or thighs) and top with enough water or broth to cover. Cook on low 4 to six hours, then drain and shred. You may as well use leftover chicken breast from a rotisserie chicken which is a lot quicker in case you don’t have time.

What to serve with enchiladas:

This chicken enchilada recipe has been one in all my go-to recipes for years and are all the time successful once we serve them to family and friends. In case you’re debating on in case you should make them, I vote yes, and let me know what you think that!

More Enchilada Recipes

Prep: 10 mins

Cook: 35 mins

Total: 45 mins

Yield: 8 servings

Serving Size: 1 large enchilada

• Preheat oven to 400F degrees.

• 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 warmth to low and simmer for 5-10 minutes, to let the flavors meld. Put aside until able to use.

• 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 five minutes. Remove from heat.

• 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.

• Place on baking dish seam side down, top with sauce. Then top with cheese.

• Cover with foil and bake within the oven on the center rack for 20-25 minutes, until it’s heated through and the cheese is melted. Garnish with scallions or cilantro. Optional: top along with your favorite toppings if desired. (Extra points) Makes 8 enchiladas.

Last Step:

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If using premade enchilada sauce it’s roughly 2 1/4 cups.
To make shredded chicken within the slow cooker, place breasts in slow cooker and canopy 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