BEST CHICKEN ENCHILADAS RECIPE EVER!

These are the simplest Chicken enchiladas recipe! My cuisine of choice anytime I'm going out is Mexican and this easy enchilada recipe satisfies my inner enchilada lover!

CHICKEN ENCHILADAS

These are one of my hottest recipes since I first posted, which I'm not surprised! My easy homemade enchilada sauce makes it outstanding, so don’t skip that step! These are so good, I can’t get them organized out now because I'm always disappointed.

HELPFUL TIPS FOR MAKING CHICKEN ENCHILADAS:

I always have shredded pigeon breast available, I usually make an entire package of pigeon breast in my slow cooker to use for recipes throughout the week. Top the chicken with water or broth and cook low 4 to six hours. Leftover chicken would also work. The enchilada sauce during this recipe is so good I created a separate post for it, I usually make double and freeze the rest!

WHAT SHOULD I PUT IN MY ENCHILADAS?

Enchiladas are often crammed with anything you'll think of! during this Chicken Enchiladas recipe, I used shredded pigeon breast, but here’s a couple of more ideas.

• Vegetarian enchiladas are great with frijoles refritos or zucchini and cheese, then topped with sauce and more cheese.
• Leftover taco meat or picadillo also makes an excellent filling for enchiladas. you'll use beef or turkey for this.
• For a pork option, do this Slow Cooker Pork Carnitas.

HOW TO MAKE CHICKEN ENCHILADAS

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

PREP TIME:10 mins

COOK TIME:35 mins

TOTAL TIME:45 mins

INGREDIENTS

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

INSTRUCTIONS

1. 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.
2. Preheat oven to 400 degrees.
3. 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.
4. 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.
5. Place on baking dish seam side down, top with sauce. Then top with cheese.
6. 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.

Photo credit Sarah of Broma Bakery.