Chicken Enchilada

Name: Chicken Enchilada With Chipotle Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mexican
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

Jump to ingredients

These chicken enchiladas feature a smoky chipotle-tomato sauce that mellows into balanced heat when simmered for 5-10 minutes, paired with seasoned shredded chicken and melted Mexican cheese. The whole wheat tortillas and reduced-sodium broth keep the dish lighter without sacrificing restaurant-style flavor.

🌍Mexican 🏷️Best chicken enchilada recipe 🏷️Chicken enchilada recipe 🏷️Chicken enchiladas Easy chicken enchiladas

🏷️

🏷️Enchiladas

Total

45 min

Servings

8

Recipe Source

View original recipe

From Skinnytaste

Was this recipe helpful?

Tips & Notes

Pro tips

Simmer the chipotle sauce for a full 5-10 minutes after bringing it to a boil—this mellows the heat and allows the chipotle flavor to integrate evenly with the tomato base.
Use 1/3 cup chicken filling per tortilla measured consistently; overstuffing makes rolling difficult and causes the tortillas to tear.
Place enchiladas seam-side down in the baking dish so they stay tightly rolled and don't unravel during baking.
Cover with foil while baking to prevent the cheese from browning too quickly; uncover foil in the last 2-3 minutes if you prefer a browned top.

Substitutions

Whole wheat flour tortillas → corn tortillas (note: adds traditional texture; use 10 6-inch corn tortillas instead)
Part-skim Mexican cheese blend → sharp cheddar or Oaxaca cheese (note: cheddar melts well; Oaxaca creates a creamier pull)
Chipotle chiles in adobo sauce → smoked paprika + jalapeños (note: reduces authentic depth but still smoky)
Cilantro → flat-leaf parsley (note: loses the cilantro's citrus note but works if you dislike cilantro)

Storage & make-ahead

Refrigerate covered up to 3 days. Reheat covered at 350°F for 15-20 minutes until warmed through, or microwave individual enchiladas for 1-2 minutes. Freeze assembled unbaked enchiladas up to 2 months; add 5 minutes to baking time.

Common Questions

Can I use canned chicken instead of rotisserie chicken?

Yes. Use 10 ounces drained canned chicken breast and add an extra 1/4 teaspoon salt to the filling to compensate for the lack of seasoning from roasting.

How spicy is this recipe?

Moderate heat from 1-2 tablespoons chipotle chiles in adobo sauce plus 1 teaspoon chipotle chili powder total. Start with 1 tablespoon chipotle chiles and adjust to your tolerance.

Can I make these ahead?

Yes. Assemble the enchiladas in the baking dish, cover tightly with plastic wrap, and refrigerate up to 24 hours. Add 5 minutes to the baking time if baking from cold. The sauce can be made 2 days ahead and stored separately.

What temperature should the enchiladas reach before serving?

Bake at 400°F for 20-25 minutes until heated through and the cheese is fully melted. The filling reaches safe temperature when the sauce bubbles at the edges.