The Best Chicken Enchilada Recipe

The Best Chicken Enchilada Recipe

from skinnytaste.com
45 min
8 servings

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!!

Ingredients

  • 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
  • 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
  • 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

Directions

  1. 1

    Preheat oven to 400F degrees.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

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

  6. 6

    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.