Description
This comforting Chicken Enchilada recipe combines shredded chicken with a smoky chipotle chili sauce, wrapped in whole wheat tortillas and baked to perfection with melted cheese. Ready in just 45 minutes, this flavorful Mexican-inspired dish is perfect for a family dinner and serves 8 people.
Ingredients
Sauce
- 2 garlic cloves, minced
- 1-2 tablespoons chipotle chilis in adobo sauce (adjust based on spice preference)
- 1½ cups tomato sauce
- ½ teaspoon chipotle chili powder
- ½ teaspoon ground cumin
- ¾ cup reduced sodium chicken broth
- Kosher salt and fresh pepper to taste
- 1 teaspoon extra virgin olive oil
Chicken Filling
- 10 ounces cooked shredded chicken breast (about 2 rotisserie chicken breasts or slow cooker shredded chicken)
- 1 cup diced onion
- 2 large garlic cloves, minced
- ¼ cup fresh cilantro, chopped
- Kosher salt to taste
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon chipotle chili powder
- ⅓ cup chicken broth
- ½ cup tomato sauce
Assembly
- 8 whole wheat flour tortillas, 7-inch (low-carb preferred)
- 1 cup part-skim shredded Mexican cheese blend or cheddar
- Olive oil spray
- 2 tablespoons chopped scallions or cilantro (for garnish)
- Optional toppings: sour cream, avocado, Greek yogurt, jalapenos
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the enchiladas.
- Prepare Chipotle Sauce: Spray a medium pot with olive oil spray and add the minced garlic. Sauté for 30 seconds until fragrant. Add chipotle chilis in adobo sauce, chipotle chili powder, ground cumin, chicken broth, tomato sauce, salt, and pepper. Bring mixture to a boil, then reduce heat to low and simmer for 5-10 minutes to meld flavors. Set sauce aside.
- Cook Chicken Filling: Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat. Add diced onions and minced garlic, sautéing on low heat until softened, about 2 minutes. Stir in shredded chicken, salt, chopped cilantro, cumin, oregano, chipotle chili powder, tomato sauce, and chicken broth. Cook for 4 to 5 minutes to combine flavors, then remove from heat.
- Assemble Enchiladas: Spray a 13×9-inch glass or ceramic baking dish with olive oil spray. Place about ⅓ cup of the chicken mixture into each tortilla, roll tightly, and place seam side down in the baking dish.
- Add Sauce and Cheese: Spoon the prepared chipotle sauce evenly over the rolled enchiladas. Sprinkle the shredded Mexican cheese blend generously on top.
- Bake: Cover the baking dish with foil and bake in the preheated oven on the middle rack for 20-25 minutes, or until heated through and cheese is melted.
- Garnish and Serve: Remove from the oven and garnish with chopped scallions or cilantro. Optionally, serve with sour cream, avocado, Greek yogurt, jalapenos, or your favorite toppings. Enjoy your delicious chicken enchiladas!
Notes
- You can adjust the spiciness by varying the amount of chipotle chilis in adobo sauce.
- Using rotisserie chicken is a quick shortcut, but slow cooker shredded chicken works well too.
- For a lower-carb version, opt for low-carb whole wheat tortillas.
- Make sure to cover the dish with foil while baking to keep the enchiladas moist.
- Leftovers can be refrigerated for 3-4 days and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican