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Ultimate Cheesy Chicken Enchiladas: A Crowd-Pleasing Favorite

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Ingredients

Adjust Servings:
2,1,8 garlic cloves minced tsp vegetable oil 7-inch low-carb whole wheat flour tortillas (la tortilla factory)
1 - 2,9,1 tbsp chipotle chilis in adobo sauce oz cooked shredded chicken breast from 2 small breasts cup shredded low fat mexican cheese
1 - 1/2,1 cups tomato sauce cup diced onion non-stick cooking spray
1/2,2,2 tsp chipotle chili powder large clove garlic minced tbsp chopped scallions or cilantro for topping
1/2,1/4 tsp ground cumin cup cilantro
3/4 cup reduced sodium chicken broth kosher salt
1 kosher salt and fresh pepper to taste tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce

Nutritional information

Calories
Carbohydrates
17.5g
Protein
17.5g
Fat
6.5g
Saturated Fat
2g
Cholesterol
29.5mg
Sodium
441mg
Fiber
8.5g
Sugar
3g
Blue Smart Points
5
Green Smart Points
Purple Smart Points
Points +

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Ultimate Cheesy Chicken Enchiladas: A Crowd-Pleasing Favorite

Features:
    Cuisine:

    These are the BEST Chicken enchiladas recipe! My cuisine of choice anytime I go out is Mexican and this easy enchilada recipe definitely satisfies my inner enchilada lover!

    • 45 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    These have been one of my most popular recipes since I first posted, which I am not surprised! My easy homemade enchilada sauce really makes it outstanding, so dont skip that step! These are so good, I cant order them out now, because I am always disappointed.,I always have shredded chicken breast on hand, I usually make a whole package of chicken breast in my slow cooker to use for recipes throughout the week. Top the chicken with water or broth and cook low 4 to 6 hours. Leftover chicken would also work. The enchilada sauce in this recipe is so good I created a separate post for it, I usually make double and freeze the rest!,Enchiladas can be filled with anything you can think of! In this Chicken Enchiladas recipe, used shredded chicken breast, but heres a few more ideas.,Vegetarian enchiladas are great with refried beans or zucchini and cheese, then topped with sauce and more cheese.,Leftover taco meat or picadillo also makes a great filling for enchiladas. You can use beef or turkey for this.,For a pork option, try this Slow Cooker Pork Carnitas.,Great with Yellow Rice or Cilantro Lime Rice,Keep it low-carb with veggie rice such as Cilantro-Lime Cauliflower Rice or Mexican Cauliflower Rice,Leftovers are great the next day with a few avocado slices


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    Steps

    1
    Done

    Preheat Oven to 400 Degrees

    2
    Done

    Heat the Vegetable Oil in a Medium Skillet Over Medium-High Heat. Saut 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.

    3
    Done

    Spray a 13 by 9-Inch Glass Baking Dish With Non-Stick Spray. Put 1/3 Cup Chicken Mixture Into Each Tortilla and Roll It.

    4
    Done

    Place on Baking Dish Seam Side Down, Top With Sauce. Then Top With Cheese.

    5
    Done

    Cover With Aluminum Foil and Bake in the Oven on the Middle Rack For 20-25 Minutes. Top With Low Fat Sour Cream or Scallions If You Wish. (extra Points) Makes 8 Enchiladas.

    Avatar Of Vienna Chambers

    Vienna Chambers

    Taco enthusiast crafting unique and flavorful fillings for her dishes.

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