These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you’re an enchilada lover like me, you will love these!!
Equipment
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9 x 13 Inch Baking Dish (This one is pretty for serving!)
Ingredients
For the enchilada sauce:
- 2 garlic cloves (minced)
- 1-2 tablespoons chipotle chilis 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 and fresh pepper to taste
For the chicken:
- 1 teaspoon extra virgin olive oil
- 10 ounces cooked shredded chicken breast (from 2 breasts of a rotisserie chicken or shredded chicken in the slow cooker*)
- 1 cup diced onion
- 2 large cloves garlic (minced)
- 1/4 cup cilantro
- kosher salt
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon chipotle chili powder
- 1/3 cup chicken broth
- 1/2 cup tomato sauce
For the enchilada:
- 8 7-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 tbsp chopped scallions (or cilantro, for topping)
- optional toppings: sour cream, avocado, Greek yogurt, jalapenos, etc
Instructions
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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.
Notes
If using premade enchilada sauce it is approximately 2 1/4 cups.
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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.
Nutrition
Serving: 1large enchilada, Calories: 168kcal, Carbohydrates: 17g, Protein: 17g, Fat: 6.5g, Saturated Fat: 2g, Cholesterol: 29.5mg, Sodium: 441mg, Fiber: 8.5g, Sugar: 3g
– W–W Points: 4
