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Easy Chicken Enchiladas
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!
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
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
Servings:
8
servings
Author:
Katerina | Diethood
Ingredients
FOR THE CHICKEN FILLING
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)
FOR THE ENCHILADAS
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
FOR GARNISH
optional;
sour cream, avocado slices, halved cherry tomatoes, jalapeno slices, chopped cilantro
Instructions
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.
Nutrition
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