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Chicken Enchiladas

Delicious and healthy chicken enchiladas with a homemade chipotle enchilada sauce, baked to perfection and topped with melted cheese.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 2 cloves garlic minced
  • 1.5 tablespoons chipotle chilis in adobo sauce adjust according to desired spiciness
  • 1.5 cups tomato sauce
  • 0.5 teaspoons chipotle chili powder
  • 0.5 teaspoons ground cumin
  • 0.75 cups reduced sodium chicken broth
  • 1 teaspoons extra virgin olive oil
  • 10 ounces cooked shredded chicken breast from 2 rotisserie chicken breasts or slow cooker chicken
  • 1 cups diced onion
  • 2 cloves garlic minced
  • 0.25 cups fresh cilantro
  • 1 teaspoons kosher salt
  • 1 teaspoons ground cumin
  • 0.5 teaspoons dried oregano
  • 1 teaspoons chipotle chili powder
  • 0.33 cups chicken broth
  • 0.5 cups tomato sauce
  • 8 7-inch tortillas whole wheat flour tortillas low-carb preferred
  • 1 cups part-skim shredded Mexican cheese blend or cheddar cheese
  • spray olive oil spray for cooking
  • 2 tablespoons chopped scallions for garnish (optional cilantro)
  • to taste optional toppings sour cream, avocado, Greek yogurt, jalapenos, etc.

Instructions
 

Preparation Steps

  • Preheat oven to 400°F.
  • Spray a medium pot with olive oil and sauté minced garlic for 30 seconds. Add chipotle chilis, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5-10 minutes. Set sauce aside.
  • Heat olive oil in a medium skillet over medium-high heat. Sauté diced onion and minced garlic until soft, about 2 minutes. Add shredded chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, and chicken broth. Cook for 4-5 minutes. Remove from heat.
  • Spray a 13x9 inch glass or ceramic baking dish with olive oil. Place about 1/3 cup of chicken mixture into each tortilla and roll it tightly.
  • Place rolled tortillas seam side down in the baking dish. Pour the prepared sauce over them and then sprinkle with shredded cheese.
  • Cover the dish with foil and bake on the middle rack for 20-25 minutes, until heated through and cheese is melted. Garnish with chopped scallions or cilantro. Serve with optional toppings if desired.

Notes

This recipe freezes well. Assemble enchiladas without baking, cover with foil, and freeze up to 3 months. Bake from frozen at 375°F until heated through.