Chicken Enchiladas
When I go out for Mexican food, I always order the chicken enchiladas because it’s my favorite!! This enchilada 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. Serve enchiladas with Cilantro Lime Rice and Refried Beans.
Ingredients
Enchilada Sauce:
Garlic and onion, minced Chipotle chilis in adobo sauce, to taste Tomato sauce Chipotle chili powder, ground cumin, kosher salt, and fresh pepper, to taste Reduced-sodium chicken broth
Chicken Filling:
Cooked, shredded chicken breast (from a store-bought rotisserie chicken or slow-cooked shredded chicken). Chicken thighs also work Garlic and onion, minced Cilantro Kosher salt, cumin, dried oregano, and chipotle chili powder, to taste Chicken broth and tomato sauce
Enchiladas:
Whole wheat flour or gluten-free tortillas Shredded part-skim Mexican cheese blend, cheddar cheese or monterey jack cheese
Toppings:
Chopped scallions or cilantro plus optional toppings such as sour cream, avocado, Greek yogurt, jalapenos, etc.
How To Make Chicken Enchiladas
What is an Enchilada?
An enchilada is a traditional Mexican dish that typically consists of a tortilla filled with anything from meat, cheese, beans, vegetables, and spices, and then rolled up and covered with a enchilada sauce. Enchiladas are served hot and can be topped with additional cheese, sour cream, avocado and other toppings.
What should I put in my enchiladas?
Enchiladas can be filled with anything you can think of! In this Chicken Enchilada recipe, I used shredded chicken breast, but here’s a few more ideas.
Vegetarian enchiladas are great with refried beans, white beans, butternut squash 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 pork enchiladas, try this Slow Cooker Pork Carnitas as the filling. The enchilada sauce in this recipe is so good I created a separate post for it, I usually make double and freeze the rest!
How to cook shredded chicken for enchiladas:
To make shredded chicken in the slow cooker use boneless, skinless chicken breasts (or thighs) and top with enough water or broth to cover. Cook on low 4 to 6 hours, then drain and shred. You can also use leftover chicken breast from a rotisserie chicken which is so much quicker if you don’t have time.
What to serve with enchiladas:
Perfect with Refried Beans, Black Beans and Rice, Mexican Rice, 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 salad and a few avocado slices.
This chicken enchilada recipe has 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!
More Enchilada Recipes
Chicken and White Bean Enchiladas with Salsa Verde Sauce Enchilada Chicken Roll Ups Classic Enchiladas Verdes Chicken Enchilada Soup Turkey Enchilada Stuffed Turkey Rellenos
Photo credit Sarah of Broma Bakery
