Better Homes And Gardens Chicken Enchiladas Page 317

The BEST Chicken Enchiladas Recipe

6 5 3 SP 168 Cals 17.5 Protein 17.5 Carbs 6.5 Fats 1,117

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These are the BEST Chicken enchiladas recipe! My cuisine of choice anytime I go out is Mexican and this easy enchilada recipe definitely satisfies my inner enchilada lover!

Chicken Enchiladas

When I go out for Mexican food, I always order the chicken enchiladas because it's my favorite!! This recipe has been one of my most popular recipes since I first posted it, which I am not surprised! My easy homemade enchilada sauce really makes it outstanding, so don't skip that step! These are so good, I can't order them out now, because I am always disappointed.

How to cook chicken for enchiladas:

I always have shredded chicken breast on hand, I usually make a whole package of chicken breast in my slow cooker to use for recipes throughout the week. To make chicken in the slow cooker for enchiladas, my favorite way is top the boneless, skinless chicken breasts (or thighs) with water or broth and cook it on low 4 to 6 hours, then drain or shred. You can also use leftover chicken breast from a rotisserie chicken which is so much quicker if you don't have time.

What should I put in my enchiladas?

Enchiladas can be filled with anything you can think of! In this Chicken Enchiladas recipe, I used shredded chicken breast, but here's a few more ideas.

Vegetarian enchiladas are great with refried beans or zucchini and cheese, then topped with sauce and more cheese.
Leftover taco meat or picadillo also makes a great filling for enchiladas. You can use beef or turkey for this.
For a pork option, try this Slow Cooker Pork Carnitas.
The enchilada sauce in this recipe is so good I created a separate post for it, I usually make double and freeze the rest!

A few ways to serve enchiladas:

Great with Yellow Rice or Cilantro Lime Rice
Keep it low-carb with veggie rice such as Cilantro-Lime Cauliflower "Rice" or Mexican Cauliflower "Rice"
Leftovers are great the next day with a few avocado slices

These chicken enchiladas have been one of my go-to recipes for years and are always a hit when we serve them to friends and family. If you're debating on if you should make them, I vote yes, and let me know what you think!

How To Make Chicken Enchiladas

These are the very BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you're an enchilada lover like me, you will love these!!

How To Make The Best Chicken Enchiladas

My favorite chicken enchilada recipe ever!!

More Enchilada Recipes

Chicken and White Bean Enchiladas with Creamy Salsa Verde Sauce
Enchilada Chicken Roll Ups
Classic Enchiladas Verdes
Chicken Enchilada Soup
Turkey Enchilada Stuffed Turkey Rellenos

Chicken Enchiladas

168 Cals 17.5 Protein 17.5 Carbs 6.5 Fats

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you're an enchilada lover like me, you will love these!!

For the enchilada sauce:

2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup reduced sodium chicken broth
kosher salt and fresh pepper to taste

For the chicken:

1 tsp vegetable oil
9 oz cooked shredded chicken breast, from 2 small breasts
1 cup diced onion
2 large clove garlic, minced
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce

For the enchilada:

8 7-inch low-carb whole wheat flour tortillas, (la tortilla factory)
1 cup shredded low fat Mexican cheese
non-stick cooking spray
2 tbsp chopped scallions or cilantro for topping

In a medium saucepan, spray oil and sauté garlic. 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. Set aside until ready to use.
Preheat oven to 400 degrees.
Heat the vegetable 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 baking dish with non-stick spray. 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 aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Serving: 1 enchilada , Calories: 168 kcal , Carbohydrates: 17.5 g , Protein: 17.5 g , Fat: 6.5 g , Saturated Fat: 2 g , Cholesterol: 29.5 mg , Sodium: 441 mg , Fiber: 8.5 g , Sugar: 3 g

Blue Smart Points: 6

Green Smart Points: 5

Purple Smart Points: 3

Points +: 6

Keywords: BEST Chicken Enchilada Recipe, chicken enchilada recipe, chicken enchiladas, easy chicken enchiladas, enchiladas

Photo credit Sarah of Broma Bakery

posted December 14, 2016 by Gina

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