How To Make Chicken Enchiladas | Easy Chicken Enchiladas Recipe

cooked chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Turkey is leaner and lower in calories; canned chicken is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories; processed cheese is usually cheaper.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand enchilada sauce

Homemade sauce can be healthier with fresh ingredients; store brands are often less expensive.

Boil 2 chicken breasts in a saucepan with adobo seasoning, chicken bouillon, garlic powder, onion powder, and 2-3 cups of water.

Cover and let it simmer on low until the chicken is tender and falling apart.

Shred the chicken using a hand mixer or two forks until finely shredded.

Add chili powder, garlic powder, cumin, chipotle in adobo sauce, cilantro, green chilies, chopped onion, and lime juice to the shredded chicken and mix well.

Add mozzarella cheese and red enchilada sauce to the chicken mixture and mix until combined.

Fry the tortillas for 10-12 seconds on each side to make them pliable.

Add a little red enchilada sauce to the bottom of a baking dish.

Fill each tortilla with the chicken mixture and roll tightly, placing seam-side down in the baking dish.

Pour more red enchilada sauce over the rolled tortillas and top with more cheese.

Cover the baking dish and bake for 30 minutes, uncovering halfway through to prevent the cheese from burning.

Garnish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens