Flavor-Packed Chicken Enchiladas with Homemade Sauce

by

Flavor-Packed Chicken Enchiladas with Homemade Sauce

These easy homemade Chicken Enchiladas are the ultimate comfort food—rich, hearty, and bursting with smoky Mexican flavor. Wrapped in warm whole wheat tortillas and topped with a zesty homemade chipotle enchilada sauce and melty cheese, this dish is perfect for a satisfying family dinner or casual entertaining.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 8 large enchiladas
Course: Dinner
Cuisine: Mexican
Serving Size: 1 enchilada
Calories: 168 kcal

Why You’ll Love This Recipe

  • Healthier twist: Made with lean shredded chicken, whole wheat tortillas, and part-skim cheese.
  • Customizable heat: Adjust the chipotle level to your taste.
  • Make-ahead friendly: Great for prepping in advance or freezing for later.
  • Pantry staples: No fancy ingredients—just simple, wholesome flavors.

Ingredients

For the Enchilada Sauce

  • 2 garlic cloves, minced
  • 1–2 tablespoons chipotle chiles in adobo sauce (adjust for heat)
  • 1 ½ cups tomato sauce
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon ground cumin
  • ¾ cup reduced sodium chicken broth
  • Kosher salt and freshly ground black pepper, to taste

For the Chicken Filling

  • 1 teaspoon extra virgin olive oil
  • 10 oz cooked shredded chicken breast (rotisserie or slow-cooked)
  • 1 cup diced onion
  • 2 large garlic cloves, minced
  • ¼ cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon chipotle chili powder
  • ½ cup tomato sauce
  • ⅓ cup chicken broth
  • Kosher salt, to taste

For Assembling the Enchiladas

  • 8 whole wheat flour tortillas (7-inch size, low-carb if desired)
  • 1 cup part-skim shredded Mexican cheese blend (or cheddar)
  • Olive oil spray
  • 2 tablespoons chopped scallions or extra cilantro for garnish
  • Optional toppings: sour cream, avocado slices, jalapeños, Greek yogurt, or lime wedges

Instructions

1. Make the Enchilada Sauce

In a medium saucepan lightly coated with olive oil spray, sauté minced garlic over medium heat for 30 seconds. Stir in chipotle chiles, chipotle chili powder, cumin, chicken broth, and tomato sauce. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 5–10 minutes until thickened slightly. Set aside.

2. Prepare the Chicken Filling

In a medium skillet, heat olive oil over medium-high heat. Sauté onion and garlic until softened, about 2 minutes. Add the shredded chicken, cilantro, cumin, oregano, chipotle chili powder, tomato sauce, and chicken broth. Season to taste with salt. Simmer for 4–5 minutes, stirring occasionally. Remove from heat.

3. Assemble the Enchiladas

Preheat the oven to 400°F (200°C). Lightly spray a 9×13 inch baking dish with olive oil. Spoon about ⅓ cup of the chicken filling onto each tortilla. Roll tightly and place seam-side down in the baking dish.

4. Add Sauce and Cheese

Pour the prepared enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese over the top.

5. Bake

Cover with foil and bake for 20–25 minutes, until the cheese is melted and bubbly and everything is heated through. Remove from the oven and let cool for a few minutes.

6. Garnish and Serve

Top with chopped scallions or fresh cilantro. Add optional toppings like a dollop of Greek yogurt, sliced avocado, or a squeeze of lime juice.

Tips and Variations

  • Short on time? Use 2¼ cups of your favorite store-bought enchilada sauce.
  • Make it spicier: Add extra chipotle peppers or a dash of cayenne.
  • Make it a meal: Serve with a side of Mexican rice or a corn and black bean salad.
  • Freezer-friendly: Assemble, wrap tightly, and freeze. Bake directly from frozen, covered, for 45–50 minutes.

How to Make Shredded Chicken in the Slow Cooker

Place chicken breasts in your slow cooker and add enough chicken broth to just cover. Cook on low for 4 hours or high for 2 hours, then shred using two forks.

Nutrition Facts (per serving)

  • Calories: 168 kcal
  • Protein: 17 g
  • Carbohydrates: 17 g
  • Fat: 6.5 g
  • Fiber: 8.5 g
  • Sodium: 441 mg
  • Sugar: 3 g

Final Thoughts

This easy, cheesy chicken enchilada recipe hits all the right notes—savory, smoky, satisfying, and still light enough for a weeknight dinner. Whether you’re feeding a crowd or meal-prepping for the week, it’s a go-to recipe that always gets rave reviews.

 

Leave a Comment