Chicken Enchilada Recipe
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Skinnytaste · by Gina Homolka★ 4.9 (567)

Chicken Enchilada Recipe

NUTRITION · PER SERVING45M COOK
CAL 9%·PRO 41%
CARBS 18G40% OF CAL
10G FIBER3G SUGAR5G OTHER
FAT 7G34% OF CAL
2G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chicken enchiladas made with a chipotle-tomato sauce, sour cream, and cheese. Restaurant-style and flavorful, ready in under an hour. A satisfying dinner that comes together easily.

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Nutrition & ingredients

Ingredients

serves 8
  • 2 garlic cloves (minced)
  • 1-2 tablespoons chipotle chilis in adobo sauce (depending how spicy you like it)
  • 1-1/2 cups tomato sauce
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon ground cumin
  • 3/4 cup reduced sodium chicken broth
  • kosher salt and fresh pepper to taste
  • 1 teaspoon extra virgin olive oil
  • 10 ounces cooked shredded chicken breast (from 2 breasts of a rotisserie chicken or shredded chicken in the slow cooker*)
  • 1 cup diced onion
  • 2 large cloves garlic (minced)
  • 1/4 cup cilantro
  • kosher salt
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon chipotle chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce
  • 8 7-inch whole wheat flour tortillas ((I use low-carb la tortilla factory))
  • 1 cup part-skim shredded Mexican cheese blend (or cheddar)
  • olive oil spray
  • 2 tbsp chopped scallions (or cilantro, for topping)
  • optional toppings: sour cream, avocado, Greek yogurt, jalapenos, etc
PREP
10M
SODIUM
1085MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.