Sarah’s Recipe Book

The Best Chicken Enchilada Recipe

Name: The Best Chicken Enchilada Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Cuisine: Dinner
Ingredients: 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; 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; 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

Dinner

8 servings

servings

10 minutes

active time

45 minutes

total time

Start Cooking

Ingredients

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

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

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

Directions

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.

Nutrition

Serving Size

1 large enchilada

Calories

168 kcal

Total Fat

6.5 g

Saturated Fat

2 g

Unsaturated Fat

Trans Fat

Cholesterol

29.5 mg

Sodium

441 mg

Total Carbohydrate

17 g

Dietary Fiber

8.5 g

Total Sugars

3 g

Protein