Chicken Enchiladas
Soft corn tortillas wrapped around a smoky, spiced shredded chicken filling, baked until bubbly under a blanket of rich red chili sauce and melted cheese. A crowd-pleasing Tex-Mex classic that's warm, comforting, and ready in about an hour.
For 4 servings
- boil · ~15 min
Cook and shred the chicken.
1.Place chicken breasts in a saucepan and cover with water.2.Bring to a boil, then reduce heat and simmer until cooked through (12-15 min).3.Remove chicken, let cool slightly, then shred with two forks.TIPShred while still warm — it separates easiest. - saute · ~15 min
Build the red chili sauce.
1.Heat oil in a pan over medium heat.2.Add chopped onion and sauté until soft and translucent (4-5 min).3.Add minced garlic and cook until fragrant (30 sec).4.Stir in tomato puree, cumin, paprika, oregano, chili powder, and black pepper.5.Add water and salt, then simmer until sauce thickens slightly (8-10 min).TIPCook the tomato puree until the oil starts to separate — that's when the raw flavor is gone. - mix · ~3 min
Combine the chicken filling.
1.Reserve half a cup of the prepared sauce for topping.2.Add shredded chicken to the remaining sauce in the pan.3.Mix well and cook for 2 minutes so the chicken absorbs the flavors.4.Remove from heat and stir in half the shredded cheese. - prep · ~5 min
Preheat the oven to 375°F and warm the tortillas.
Warm the corn tortillas briefly on a dry skillet or in the microwave so they are pliable and don't crack when rolling.
TIPWrap tortillas in a damp paper towel and microwave 30 seconds for the quickest, most pliable result. - assemble · ~10 min
Fill and roll the enchiladas.
1.Spread a thin layer of the reserved sauce on the bottom of the baking dish.2.Place a generous spoonful of chicken filling down the center of each tortilla.3.Roll the tortilla tightly and place it seam-side down in the dish.4.Repeat with all 8 tortillas, nestling them snugly side by side. - bake · ~20 min
Top and bake until bubbly.
1.Pour the reserved sauce evenly over the rolled enchiladas.2.Sprinkle the remaining shredded cheese on top.3.Bake uncovered until cheese is melted and sauce is bubbling around the edges (18-20 min).TIPFor a golden, slightly crisp top, switch to broil for the last 2 minutes — watch closely. - garnish · ~5 min
Garnish and serve.
1.Remove from oven and let rest 5 minutes.2.Scatter chopped cilantro over the top.3.Serve hot with a dollop of yogurt on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Warm the corn tortillas on a dry skillet or in the microwave until pliable to prevent cracking when rolling.
- 2Shred the chicken while it is still warm — it separates into tender strands much more easily.
- 3Cook the tomato puree until the oil begins to separate from the sauce to eliminate any raw, acidic flavor.
- 4Reserve a generous half-cup of sauce to spread on the bottom of the dish and pour over the top for balanced moisture.
- 5Nestle the rolled enchiladas snugly together in the dish so they hold their shape and bake evenly.
- 6For a bubbly, golden-cheese top, switch the oven to broil for the last 2 minutes, but watch closely to avoid burning.
- 7Let the enchiladas rest for 5 minutes after baking so the sauce thickens slightly and the layers set for easier serving.
Adapt it for your goals.
High-protein
Replace half the cheddar with low-fat mozzarella and use Greek yogurt instead of regular yogurt for serving — this cuts saturated fat while keeping the dish creamy and satisfying.
vegetarianVegetarian
Swap the chicken for 2 cups of sautéed black beans and corn (or cooked lentils) — the earthy beans mimic the heartiness of shredded chicken and pair perfectly with the chili sauce.
spicySpicy
Double the red chili powder and add 1 finely chopped chipotle pepper in adobo sauce to the tomato puree — this adds a deep, smoky heat that chili lovers will crave.
low carbLow-carb
Use low-carb or almond-flour tortillas and reduce the cheese on top by half — this keeps the enchilada structure while cutting net carbs significantly.
Why this is on our healthy list.
High in Lean Protein
Chicken breast provides a substantial amount of lean protein, which supports muscle repair and keeps you feeling full longer.
Rich in Antioxidants
Tomatoes are a key source of lycopene, a powerful antioxidant that supports heart health and may reduce inflammation.
Contains Anti-Inflammatory Spices
Cumin and oregano offer natural anti-inflammatory properties, while smoked paprika adds flavor without extra sodium.
Source of Calcium
Cheddar cheese contributes calcium for strong bones and teeth, and can be reduced or swapped for a lower-fat option.
Frequently asked questions
Corn tortillas need to be warm and pliable before rolling. Heat them on a dry skillet for 15 seconds per side or wrap them in a damp paper towel and microwave for 30 seconds.
