Chicken Enchiladas

J. and I eat a lot of tacos at home. Probably at least every other week it’s a go-to meal because they’re easy, can offer a lot of variety of flavors and are hard to really screw up. However, when we eat Mexican food out, I always tend to gravitate to enchiladas. And what has stopped me from making them at home is that I’ve yet to find an enchilada sauce that I like enough to every buy or make again. But my wishes were answered when I found Skinny Taste’s Enchilada Sauce and Skinny Chicken Enchilada recipe (tweaked slightly below based on staples I had in my kitchen).

Enchilada Sauce

  • 2 TBSP minced garlic
  • 3 TBSP sauce from chipotle chilis in adobo
  • 1.5 cups tomato sauce
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 3/4 cup reduced sodium chicken broth
  • Salt
  • Pepper

Chicken Enchiladas

  • 8.5 oz  cooked shredded chicken breast
  • 1 cup diced onion
  • 2 TBSP minced garlic
  • 1/4 cup chopped cilantro (plus extra for topping)
  • Salt
  • 1 tsp cumin
  • 1/2 tsp Italian seasoning
  • 1 tsp chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce
  • 4 large corn tortillas (flour tortillas are good too!)
  • 1 cup shredded Mexican cheese
  • Sour cream (optional)

Preheat your oven to 400 degrees.

For your enchilada sauce, in a small saucepan add in tomato sauce, adobo sauce, garlic, chili powder, cumin, and chicken broth. Bring to a boil. Season with salt and pepper. Reduce the heat to low and simmer until you’re ready to top your enchiladas.

For your enchiladas, in a medium skillet over medium-high heat, saute your onions and garlic until they begin to soften. Add shredded chicken, salt, cilantro, cumin, Italian seasoning, and chili powder. Add in tomato sauce and chicken broth and cook down until the sauce thickens. Remove from heat.

Spray a 13 by 9-inch baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Place it in the baking dish seam side down. Top with enchilada sauce and then with cheese. Cover the dish with aluminum foil and bake for 20 minutes.

Use a spatula to plate and top with your favorites. I topped ours with a little extra cheese, sour cream, and extra cilantro.

J. couldn’t get enough of the enchilada sauce. We even had some leftover that we used on Sunday’s breakfast burritos. A true winner in our book. I’ll never use store-bought sauce ever again. I hope you love this recipe as much as we did!


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