Chicken Enchilada Recipe
To try
Servings: 8 · $3/serving · Active: 10 min · Total: 45 min ·
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Chicken Enchilada Recipe
Notes
- Imported from structured recipe metadata on 2026-06-25T09:01:35-04:00.
- Image saved locally at
/images/chicken-enchilada-recipe.jpg. - Added as a to-try candidate from validated source Skinnytaste: low-active-time, high-protein, and likely to make useful leftovers.
- Household adaptation: uses parsley instead of the original fresh herb.
Ingredients
| Quantity | Unit | Item | Section | Pantry? |
|---|---|---|---|---|
| 2 | garlic cloves (minced) | Produce | no | |
| 1-2 tablespoons chipotle chilis in adobo sauce (depending how spicy you like it) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no | ||
| 1-1/2 cups tomato sauce | Pasta/sauces/tomato paste | no | ||
| 1/2 | teaspoon | chipotle chili powder | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1/2 | teaspoon | ground cumin | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 3/4 | cup | reduced sodium chicken broth | Canned soup/broth/crackers | no |
| kosher salt and fresh pepper to taste | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes | ||
| 1 | teaspoon | extra virgin olive oil | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | yes |
| 10 | ounces | cooked shredded chicken breast (from 2 breasts of a rotisserie chicken or shredded chicken in the slow cooker*) | Meat & Seafood | no |
| 1 | cup | diced onion | Produce | no |
| 2 | large | cloves garlic (minced) | Produce | no |
| 1/4 | cup | parsley | Produce | no |
| kosher salt | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes | ||
| 1 | teaspoon | cumin | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1/2 | teaspoon | dried oregano | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1 | teaspoon | chipotle chili powder | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1/3 | cup | chicken broth | Canned soup/broth/crackers | no |
| 1/2 | cup | tomato sauce | Pasta/sauces/tomato paste | no |
| 8 | 7-inch whole wheat flour tortillas ((I use low-carb la tortilla factory)) | Mexican/Italian ingredients | yes | |
| 1 | cup | part-skim shredded Mexican cheese blend (or cheddar) | Cheese Products | no |
| olive oil spray | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | yes | ||
| 2 | tbsp | chopped scallions (or parsley, for topping) | Produce | no |
| optional toppings: sour cream, avocado, Greek yogurt, jalapenos, etc | Dairy & Eggs | no |
Instructions
- Preheat oven to 400F degrees.
- Spray a medium pot with oil and and add garlic, sauté 30 seconds. 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, to let the flavors meld. Set aside until ready to use.
- Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, parsley, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
- Spray a 13 by 9-inch glass or ceramic baking dish with oil. 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 foil and bake in the oven on the middle rack for 20-25 minutes, until it's heated through and the cheese is melted. Garnish with scallions or parsley. Optional: top with your favorite toppings if desired. (Extra points) Makes 8 enchiladas.
Meal-prep notes
- Leftover quality: TBD.
- Reheating: TBD.
- Good pairings: TBD.
- Prep ahead: TBD.