Recipe prepared and shared by Laura Josephy,
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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, jalapeno, etc.
How To Make Chicken Enchiladas
- Preheat oven to 400°F.
- Make the enchilada sauce: In a pot, sauté minced garlic in oil. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper. Simmer for 5-10 mins and set aside.
- Make the chicken filling: In a skillet, sauté minced onion and garlic. Add shredded chicken, cilantro, cumin, oregano, chili powder, tomato sauce, and chicken broth. Cook for 4-5 mins and set aside.
- Assemble: Spray a 13×9-inch baking dish with oil. Put 1/3 cup of chicken mixture onto each tortilla, roll them up, and place seam-side down in the dish.
- Bake: Pour enchilada sauce on top, sprinkle shredded cheese, and bake covered for 20-25 mins.
- Garnish with chopped scallions or cilantro and add optional toppings. Serve hot and enjoy!
