The Best Chicken Enchilada Recipe

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!!
PREP TIME:10minutes 
COOK TIME:35minutes 
TOTAL TIME:45minutes 
YIELD: 8 servings
COURSE: Dinner
CUISINE: Mexican


  • 9 x 13 Inch Baking Dish (This one is pretty for serving!)


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


  • 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 heat to low and simmer for 5-10 minutes, to let the flavors meld. Set aside until ready 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 5 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 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.


If using premade enchilada sauce it is approximately 2 1/4 cups.

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: 1large enchiladaCalories: 168kcalCarbohydrates: 17gProtein: 17gFat: 6.5gSaturated Fat: 2gCholesterol: 29.5mgSodium: 441mgFiber: 8.5gSugar: 3g
– W–W Points: 4

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