Chicken Enchilada Recipe
Are you longing for the taste of restaurant-quality enchiladas right in your own kitchen? This highly-rated chicken enchilada recipe is not only simple to prepare but also bursting with flavor, utilizing ingredients you likely already have on hand.
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Ingredients
- 2 garlic cloves
- 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
- 1 cup diced onion
- 2 large cloves garlic
- 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
- 1 cup part-skim shredded Mexican cheese blend
- olive oil spray
- 2 tbsp chopped scallions
- optional toppings: sour cream, avocado, Greek yogurt, jalapenos, etc
- 1-2 tablespoons chipotle chilis in adobo sauce
Equipment Needed
- 9 x 13 Inch Baking Dish (This one is pretty for serving!)
Instructions
- 1
Begin by preheating your oven to 400°F (200°C).
- 2
In a medium-sized pot, lightly coat with cooking spray and add minced garlic, sautéing for 30 seconds. Incorporate chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, along with salt and pepper. Bring the mixture to a rolling boil. Once boiling, lower the heat and let it simmer for 5 to 10 minutes to allow the flavors to blend. Set this sauce aside for later use.
- 3
In a medium skillet, heat oil over medium-high heat. Sauté the onions and garlic on low heat until they become tender, which should take about 2 minutes. Stir in the chicken, along with salt, cilantro, cumin, oregano, chili powder, tomato sauce, and chicken broth, cooking for an additional 4 to 5 minutes. Once done, remove from the heat.
- 4
Prepare a 13 by 9-inch glass or ceramic baking dish by spraying it with oil. Take 1/3 cup of the chicken mixture and place it into each tortilla, then roll them up tightly.
- 5
Arrange the rolled tortillas in the baking dish with the seam side facing down, and pour the sauce over them. Sprinkle cheese on top.
- 6
Cover the dish with aluminum foil and bake in the oven on the middle rack for 20 to 25 minutes, or until everything is heated through and the cheese has melted. Finish by garnishing with chopped scallions or cilantro. Feel free to add your favorite toppings as desired. (Extra points) This recipe yields 8 enchiladas.
Nutrition Information
Notes & Tips
- 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.