If you’re looking for the best chicken enchilada recipe, this one’s easy, healthy, and loaded with flavor. Made with shredded chicken and a homemade enchilada sauce, it’s a 5-star dinner your whole family will love.
Chicken Enchiladas
Whenever I go out for Mexican food, I always order the chicken enchiladas—they’re my favorite! I originally created this homemade enchilada recipe when I first started this website, and it’s been one of my most popular recipes ever since (no surprise there!). What really makes them amazing is my easy homemade enchilada sauce, so don’t skip that step! These enchiladas are so good, I can’t even order them at restaurants anymore—I’m always disappointed! Serve them with Cilantro Lime Rice and Refried Beans to make it a meal.
Why You Must Try Them!
There’s a lot of enchilada recipes out there, and I am sure many of them are good! But with so many great reviews, I would love for you to try this recipe, it’s my favorite! It’s also loved it enough to post this recipe in my first cookbook, The Skinnytaste Cookbook, great if you prefer cooking from a book. Here’s why they work:
- Family-Friendly
- Delicious
- Lighter and Lower in Calories
This chicken enchilada recipe has been one of my go-to recipes for years and are always a hit when we serve them to friends and family. If you’re debating on if you should make them, I vote yes, and let me know what you think!
What You’ll Need
Here’s the ingredients used in this chicken enchilada recipe. See recipe card below for exact measurements.
Homemade Red Enchilada Sauce:
- Garlic and Onion – Build the base flavor with aromatic depth.
- Chipotle chilis in adobo sauce – Add smoky heat and complexity.
- Tomato sauce – The base of the sauce.
- Spices – Chipotle chili powder, ground cumin, kosher salt, and fresh pepper, to taste
- Chicken broth – Thins the sauce.
Chicken Filling and Enchiladas:
- Cooked, shredded chicken breast – The hearty protein base; a store-bought rotisserie chicken makes it quicker and easier. Chicken breast is a leaner protein option, but chicken thighs can be used and stay extra juicy.
- Garlic and onion – Boosts the filling with bold, savory flavor.
- Cilantro – Adds freshness.
- Mexican Spices – Kosher salt, cumin, dried oregano, and chipotle chili powder
- Chicken broth and tomato sauce – Keeps the filling juicy and flavorful.
- Whole wheat flour or gluten-free tortillas – The wrap that holds everything together; choose what works for you!
- Cheese – Use a Mexican cheese blend, cheddar cheese, or Monterey Jack cheese for topping
- Chopped scallions or cilantro – For topping.
- Optional toppings: sour cream, avocado, Greek yogurt, jalapeños, etc.
How To Make Chicken Enchiladas
Here’s the step-by-step method to make chicken enchiladas. See recipe card below for printable directions.
- Make the enchilada sauce: In a pot, sauté minced garlic in oil. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper. Simmer for 5-10 mins and set aside. This recipe is so good I created a separate post for it, I usually make double and freeze the rest!
- Make the chicken filling: In a skillet, sauté minced onion and garlic. Add shredded chicken, cilantro, cumin, oregano, chili powder, tomato sauce, and chicken broth. Cook for 4-5 mins and set aside.
- Assemble: Spray a 13×9-inch casserole dish with oil. Put 1/3 cup of chicken mixture onto each tortilla, roll them up, and place seam-side down in the dish.
- Bake: Top with enchilada sauce, sprinkle with cheese and bake, covered with aluminum foil 400F for 20-25 minutes.
- Garnish with chopped scallions or cilantro and add optional toppings. Serve hot and enjoy!
What is an Enchilada?
An enchilada is a traditional Mexican dish that typically consists of a tortilla filled with anything from meat, cheese, beans, vegetables, and spices, and then rolled up and covered with a enchilada sauce. Enchiladas are served hot and can be topped with additional cheese, sour cream, avocado and other toppings.
Variations
Enchiladas are super versatile, you can fill them with just about anything! In this easy chicken enchilada recipe, I used shredded chicken breast, but here are a few more delicious ideas.
- Vegetarian Enchiladas: Try refried beans, white beans, butternut squash, or zucchini with cheese—then top with enchilada sauce and more cheese.
- Beef Enchiladas: Leftover taco meat or picadillo makes a delicious filling. You can use ground beef or turkey.
- Pork Enchiladas: Use Slow Cooker Pork Carnitas as a flavorful, tender filling.
- Queso Fresco or Cotija: Swap the Mexican cheese blend for one of these for a salty, tangy contrast.
- Smoked Gouda or Pepper Jack: Use in place of the Mexican blend for a smoky or spicy twist.
How to Cook Shredded Chicken for Enchiladas
- To make shredded chicken in the slow cooker use boneless, skinless chicken breasts (or thighs) and top with enough water or broth to cover. Cook on low 4 to 6 hours, then drain and shred.
- You can also use leftover chicken breast from a rotisserie chicken which is so much quicker if you don’t have time.
What to Serve with Enchiladas:
- Perfect with Refried Beans, Guacamole, Black Beans and Rice, Mexican Rice, Yellow Rice or Cilantro Lime Rice
- Keep it low-carb with veggie rice such as Cilantro-Lime Cauliflower “Rice” or Mexican Cauliflower “Rice”
- Leftovers are great the next day with a salad and a few avocado slices.
Chicken Enchiladas FAQ
Yes! Store-bought rotisserie chicken is a great shortcut. Just shred it and mix with the filling ingredients.
Assemble the enchiladas in a freezer-safe dish but don’t bake them. Cover tightly with foil and freeze for up to 3 months. When ready to eat, bake from frozen at 375°F until heated through.
Both work! Corn tortillas are traditional but can crack unless warmed first. I often use whole wheat or gluten-free flour tortillas for ease and flexibility. See my enchiladas verdes for my method of using corn tortillas.
Yes, just use gluten-free tortillas and be sure to check your chicken broth and chipotle peppers for hidden sources of gluten.
More Enchilada Recipes
- Chicken and White Bean Enchiladas with Salsa Verde Sauce
- Enchilada Chicken Roll Ups
- Classic Enchiladas Verdes
- Chicken Enchilada Soup
- Turkey Enchilada Stuffed Turkey Rellenos
Chicken Enchilada Recipe
Equipment
- 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
- 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.
Last Step:
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Notes
Nutrition
Photo credit Sarah of Broma Bakery
