These Cheesy Chicken Enchiladas are absolutely fantastic. Perfect when you want to celebrate with a little Mexican food (and Margarita) any day of the week! This recipe is quick and tasty and would be a festive addition to your Cinco de Mayo celebration.
For the enchiladas sauce you can double the recipe and freeze a batch to have it readily available the next time you want them.
This recipe is quick and tasty and would be a festive addition to your Cinco de Mayo celebration.
For the chicken, feel free to buy a rotisserie chicken, but it’s so easy to make Slow Cooker Shredded Chicken. Throw some chicken in a slow cooker with some broth, sauce and spices and the chicken will shred easily. You’ll also be able to use extra Slow Cooker Shredded Chicken for other meals that week or store some in it’s broth in the freezer for future meals.
The enchiladas are very easy to assemble! So simple and so delicious:
- 1/2 cup of shredded chicken rolled into the tortilla and placed seam down in the pan.
- Top with enchilada sauce and cheese and cover with some foil and stick them in the oven.
You can cut calories by using plain greek yogurt instead of sour cream but if you’d like to add your favorite toppings such as guacamole, hot peppers, cilantro or scallions, that’s up to your taste. Go for it!
With the option to buy gluten-free tortillas, this has become one of my favorite go-to dishes to make and it holds in the refrigerator for a couple days for some tasty leftovers. These Cheesy Chicken Enchiladas are very filling and you really only need one per person. It’s a great recipe to make for a group.
I hope you enjoy these as much as my family and I do. Everyone needs a fiesta in their daily lives. This tasty dish will surely help the cause.
*Images are copyright of TheFrayedKnot.com and can only be used with permission.
- 2 garlic cloves minced
- 1-2 tbsp chipotle chilis in adobo sauce (or 2 tbsp hot sauce and 1 tsp of liquid smoke)
- 2 cups tomato sauce
- 1/2 tsp chipotle chili powder (or smoked paprika)
- 1/2 tsp ground cumin
- 3/4 cup reduced sodium chicken broth
- kosher salt and fresh pepper to taste
- 2 lbs boneless chicken breast (or rotisserie chicken)
- 2 tbsp adobo seasoning
- 2 large garlic cloves minced
- 2 tbsp turmeric
- 1/3 cup chicken broth
- 1 cup tomato sauce
- 8 7-inch gluten-free or low-carb tortillas
- 2 cups shredded Mexican blend or cheddar cheese
- non-stick cooking spray
In a medium saucepan, spray oil and sauté garlic.
Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil.
Reduce the heat to low and simmer for 5-10 minutes.
Set aside sauce until ready to use. Preheat oven to 400 degrees.
For Slow Cooker Shredded Chicken:
Follow recipe for Slow Cooker Shredded Chicken.
For Rotisserie Chicken:
Pull chicken from a rotisserie chicken and place in a bowl.
Heat the vegetable oil in a skillet over medium-high heat. Sauté garlic on low until soft, about 2 minutes.
Add chicken, adobo, chili powder, cumin, salt, tomato sauce, chicken broth, and cook 4 to 5 minutes.
Remove skillet from heat.
Spray a 13 by 9-inch glass baking dish with non-stick spray.
Add 1/2 cup chicken into each tortilla and roll it.
Place rolled tortilla in baking dish seam side down
Top with sauce and then top with shredded cheese.
Top with your favorite toppings such as plain greek yogurt, sour cream, avocado slices, guacamole, fresh tomatoes, scallions, cilantro.