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Easy Chicken Enchiladas

Prep Time:

10 Minutes

Cook Time:

35 Minutes

Serves:

8 Servings

About the Recipe

Casseroles make perfect meal-prep dinners, and this enchilada version is no exception. The whole casserole can be built and left to hang out in the refrigerator for up to three days—just bake it off on a busy night and you have a healthy, easy dinner on the table in no time. The quick homemade enchilada sauce in this recipe is great when you don't have any of the canned sauce on hand; just season crushed tomatoes with spices and salt for an instant enchilada sauce.

Serve enchiladas with Cilantro Lime Rice and Refried Beans.

Ingredients

Equipment

  • 9 x 13 Inch Baking Dish


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

  • 1 cup shredded Mexican cheese blend (or cheddar)

  • olive oil spray

  • 2 tbsp chopped scallions (or cilantro, for topping)

  • optional toppings: sour cream, avocado, Greek yogurt, jalapeños, etc

Instructions

  1. Preheat oven to 400F degrees.

  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. 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. Spray a 13"x 9" glass or ceramic baking dish with oil. Put 1/3 cup chicken mixture into each tortilla and roll it.

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

  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.

Notes

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.

Prepared via: Gina Homolka

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