Chicken Enchiladas

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Chicken Enchiladas
Chicken Enchiladas
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  • 1 tablespoon vegetable oil
  • 2 cloves garlic, chopped
  • 3 tablespoons chopped chipotle peppers in adobo
  • 1 (28 ounce) can tomato sauce
  • 2 teaspoons ground cumin
  • ½ teaspoon oregano
  • 4 cups shredded cooked chicken
  • 2 cups shredded Mexican blend or Cheddar cheese, divided
  • 8 (6 inch) flour tortillas
  • Optional Toppings: avocado, Mexican crema, sliced jalapeno, chopped tomato, cilantro, and red onion


  1. Preheat oven to 400°F (200°C).
  2. Heat oil in a saucepan over medium heat. Cook garlic and chipotle peppers, stirring frequently, until fragrant, about 2 minutes.
  3. Stir tomato sauce, cumin, and oregano with the garlic and peppers; bring to a boil. Reduce heat to low and simmer for 10 minutes.
  4. Toss ¾ cup of the sauce with the chicken and 1 cup shredded cheese in a large bowl.
  5. Wrap tortillas in damp paper towel and microwave 1 minute to soften.
  6. Pour ¾ cup sauce mixture in bottom of 12x8-inch baking dish.
  7. Dip tortillas, one at a time, in remaining sauce or use a pastry brush to brush both sides of the tortilla. Arrange about ½ cup chicken mixture down the center of the sauced tortillas. Roll tortillas around the filling and arrange, seam-side down, in a single layer in the baking dish.
  8. Pour remaining sauce over enchiladas. Cover dish with aluminum foil.
  9. Bake enchiladas in preheated oven until hot and bubbling, about 30 minutes.
  10. Remove foil, sprinkle with remaining cup shredded cheese, and continue to bake until cheese is melted, about 5 minutes more.
  11. To serve, top with diced avocado, Mexican crema, sliced jalapeno, chopped tomato and onion, or your favorite enchilada toppings.
Mealthy tip:

For a sauce with less heat, split the chipotle peppers and remove the seeds before chopping.


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