Chicken Enchilada Recipe
Craving restaurant-style enchiladas at home? This 5-star chicken enchilada recipe is easy, flavorful, and made with pantry staples.
Ingredients
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, cilantro, 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 cilantro. Optional: top with your favorite toppings if desired. (Extra points) Makes 8 enchiladas.
Nutrition
- Serving Size
- 1 large enchilada
- Calories
- 168 kcal
- Carbohydrate Content
- 17 g
- Protein Content
- 17 g
- Fat Content
- 6.5 g
- Saturated Fat Content
- 2 g
- Cholesterol Content
- 29.5 mg
- Sodium Content
- 441 mg
- Fiber Content
- 8.5 g
- Sugar Content
- 3 g
