Go Back
+ servings
Chicken Enchiladas in a baking dish.

Easy Chicken Enchiladas

Katerina | Diethood
Shredded chicken smothered with Enchilada sauce is wrapped in flour tortillas, then topped with a layer of more Enchilada sauce, plus an added layer of cheese, and finally baked to a golden perfection!
Servings : 8 servings
Prep Time 10 minutes
Cook Time 35 minutes


  • 1 tablespoon Olive Oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups shredded chicken breasts
  • salt and fresh ground pepper, to taste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 cup (or, to taste) Red Enchilada Sauce, (I use a MILD Homemade Enchilada Sauce, but feel free to use your favorite store-bought sauce)
  • 8 (7-inch) low-carb whole wheat flour tortillas, (I use "Mission" Low Carb Soft Taco Tortillas)
  • 3/4 cup Red Enchilada Sauce, divided
  • 1 cup shredded low fat Mexican Blend Cheese
  • optional; sour cream, avocado slices, halved cherry tomatoes, jalapeno slices, chopped cilantro


  • Preheat oven to 400˚F.
  • Heat oil in a large skillet over medium-high heat.
  • Add onions and cook for 2 minutes, stirring frequently.
  • Stir in garlic and cook for 30 seconds, or until fragrant.
  • Add chicken and season with salt, pepper, chili powder, cumin, and oregano; mix around until well combined.
  • Stir in Enchilada sauce - you can use more sauce if you like, or if it looks too dry - and continue to cook for 3 minutes.
  • Remove from heat.
  • Add about 1/4 cup Enchilada sauce to the bottom of a 9x13 baking dish.
  • Fill 8 flour tortillas with the chicken mixture; roll them up and transfer to the baking dish, seam-side down.
  • Lightly spray Enchiladas with Cooking Spray.
  • Top Enchiladas with remaining Enchilada Sauce and sprinkle with cheese.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and continue to bake for 3 to 4 more minutes, or until cheese is completely melted and top is a light golden brown.
  • Remove from oven.
  • Top with sour cream, avocado slices, halved cherry tomatoes, jalapeno slices, and chopped cilantro.
  • Serve with lime wedges.


Serving: 1 Enchilada | Calories: 170 kcal | Carbohydrates: 6 g | Protein: 18 g | Fat: 8 g | Saturated Fat: 3 g | Cholesterol: 48 mg | Sodium: 485 mg | Potassium: 167 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 428 IU | Vitamin C: 2 mg | Calcium: 178 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American/Southwest, Mexican, Mexican/Southwest
Keyword: chicken casserole, chicken dinner ideas, chicken enchiladas, enchilada sauce, enchiladas recipe, leftover chicken recipes, taco recipes, tortilla wraps