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Healthy Recipes | Easy Chicken Enchiladas

Carol Blair
Friday 6 September 2019
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Chicken Enchiladas are rich, filling, delicious, and SO easy to make! Shredded chicken smothered with Enchilada sauce is wrapped in flour tortillas, then topped with a layer of more Enchilada sauce, plus an added layer of cheese, and finally baked to a golden perfection!

These delicious Easy Chicken Enchiladas are made quickly and effortlessly with leftover chicken. My simple Air Fryer Chicken Breast recipe paired with my Homemade Enchilada Sauce gives ordinary enchiladas an amazing shot of flavor. These are the easiest and CHEESIEST enchiladas you’ll ever eat!

Do you ever feel excessively proud of yourself for discovering something exceedingly simple? It is probably how Columbus felt, sailing lost on the ocean for months before stumbling on an un-bypassable landmass. Good job navigator. Well, that is how I felt when I discovered the absolute gloriousness of using rotisserie chicken in my already easy chicken enchiladas recipe.

These Easy Chicken Enchiladas are as stupidly simple to make as they are flavorful! Each bite bursts with tender chicken, gooey cheese, and big enchilada flavor!

Easy Chicken Enchiladas

Prep Time10 mins
Cook Time35 mins
Servings: 8 servings
Calories: 170 kcal

Ingredients:

For The Chicken Filling:
  • salt and fresh ground pepper, to taste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 cup (or, to taste) Red Enchilada Sauce, (I use a MILD Homemade Enchilada Sauce, but feel free to use your favorite store-bought sauce)
  • 1 tablespoon Olive Oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups shredded chicken breasts

For The Enchiladas:
  • 3/4 cup Red Enchilada Sauce, divided
  • 1 cup shredded low fat Mexican Blend Cheese
  • 8 (7-inch) low-carb whole wheat flour tortillas, (I use "Mission" Low Carb Soft Taco Tortillas)

For Garnish:
  • optional; sour cream, avocado slices, halved cherry tomatoes, jalapeno slices, chopped cilantro

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Instructions:

  1. First, Preheat oven to 400˚F.
  2. Second, Heat oil in a large skillet over medium-high heat.
  3. Next, Add onions and cook for 2 minutes, stirring frequently.
  4. Stir in garlic and cook for 30 seconds, or until fragrant.
  5. Add chicken and season with salt, pepper, chili powder, cumin, and oregano; mix around until well combined.
  6. Stir in Enchilada sauce - you can use more sauce if you like, or if it looks too dry - and continue to cook for 3 minutes.
  7. Remove from heat.
  8. Add about 1/4 cup Enchilada sauce to the bottom of a 9x13 baking dish.
  9. Fill 8 flour tortillas with the chicken mixture; roll them up and transfer to the baking dish, seam-side down.
  10. Lightly spray Enchiladas with Cooking Spray.
  11. Top Enchiladas with remaining Enchilada Sauce and sprinkle with cheese.
  12. Cover with foil and bake for 20 minutes.
  13. Remove foil and continue to bake for 3 to 4 more minutes, or until cheese is completely melted and top is a light golden brown.
  14. Remove from oven.
  15. Top with sour cream, avocado slices, halved cherry tomatoes, jalapeno slices, and chopped cilantro.
  16. Serve with lime wedges.


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Carol Blair

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