These healthy chicken enchiladas make a satisfying and delicious meal that the whole family will enjoy! Shredded chicken is wrapped up in flour tortillas and topped with homemade enchilada sauce for the ultimate flavourful dish. Ready to serve in approximately 30 minutes, they are perfect for an easy weeknight dinner!
Table of Contents
Healthy Chicken Enchiladas Recipe
These shredded chicken enchiladas, in my mind, are the true definition of comfort food and are always a family favourite.
They are packed full of flavour, and I love how you can control every single ingredient going into the delicious and easy homemade red enchilada sauce.
For a healthy dinner, I love to top them with a little Greek yogurt, avocado and cilantro to really take them up to the next level, but the topping options are endless! Everyone who has tried these enchiladas has absolutely loved them, so I highly recommend adding them to your recipe list. They’re a winner!
For more delicious Mexican food, be sure to try out these Authentic Mexican Chicken Fajitas and my Low Carb Chicken Fajita Casserole too!
Why We Love These Shredded Chicken Enchiladas
- Made from scratch: Ditch the store-bought and make your own enchilada sauce – it’s so easy to prepare! The homemade sauce contains way less sodium and sugar and is made with all wholesome and simple ingredients.
- Make ahead: These chicken enchiladas are delicious straight out of the oven, but they are also great for meal prep and freezer meals.
- Quick and easy: It only takes around 15 minutes to assemble the homemade enchiladas before they get baked in the oven.
Ingredient Notes
- Broth: Use a low sodium chicken broth for this recipe. You can also sub in vegetable broth if that’s what you have on hand.
- Seasonings: Bay leaf, oregano, salt, pepper and chili powder infuse plenty of flavour into the shredded chicken.
- Chicken: Use boneless and skinless chicken breasts for this recipe. If you need to get supper on the table ASAP, you can also use a rotisserie chicken and skip the steps where you cook the chicken from scratch.
- For the red enchilada sauce: When mixed together, the tomato sauce, hot sauce, cinnamon and chili powder incorporate a nice smoky flavour into the sauce.
- Tortillas: Swapping white for whole wheat tortillas increases the fibre, iron and B vitamin content. You can also use gluten-free tortillas if there are any intolerances.
Step-By-Step Instructions
How to Make Shredded Chicken
- Place a medium-sized saucepan over high heat. Add chicken broth, bay leaf, oregano, and onion and bring to a boil. Add chicken breasts to the pot, bring back to a boil and cover with a lid, reducing heat to medium. Cook chicken for about 20 minutes or until chicken is no longer pink inside.
- Using two forks, shred the cooled chicken. Transfer the shredded chicken to a bowl and add ½ a cup of the cooking liquid, 1 teaspoon chilli powder, 1 teaspoon cumin, green chiles, tomato paste, and a dash of salt and pepper. Toss to combine.
How to Make Homemade Enchilada Sauce
- While the chicken is poaching, prepare the easy enchilada sauce. In a sauce pan, combine the tomato sauce, hot sauce, cinnamon and 1 teaspoon of chili powder.
- Bring to a simmer over medium-high heat and then reduce heat to low, keeping the sauce warm until ready to use.
How to Make Shredded Chicken Enchiladas
- Preheat oven to 350 degrees F. Pour a little bit of the enchilada sauce (about 1/2 cup) on the bottom of a 9×13 inch casserole or baking dish. Divide chicken mixture equally between the tortillas (about half a cup per tortilla) by piling it up on the bottom half of each tortilla and rolling it into a tube.
- Place enchiladas seam side down on top of the sauce in the baking dish. Once all the enchiladas are in the pan, pour remaining enchilada sauce over them evenly. Top with shredded cheese, if desired. Spray the bottom side of a piece of foil with cooking spray and cover the dish.
- Bake covered for 20 minutes. Uncover and bake for an additional 5-10 minutes or until cheese has melted.
- Serve warm and garnish with desired toppings.
Keep scrolling to the recipe card below for the full printable healthy enchiladas recipe!
Tips for the Best Enchiladas
- When making this chicken enchiladas recipe, typically I use large 10-inch whole grain tortillas but you could also use 7-8 inch tortillas if you want the enchiladas to be smaller. If you use the smaller tortillas, the recipe will make about 10-12 enchiladas.
- To get dinner on the table super fast, I recommend preparing the chicken and red enchilada sauce recipe ahead of time so that all you have to do is assemble the enchiladas when meal times rolls around.
- If you’d like to make this recipe even quicker, you can skip step number one (the part about cooking the chicken breasts) and instead sub in 3 cups of store-bought rotisserie chicken or pre-cooked shredded chicken.
- You can also add black beans and corn to the shredded chicken mixture to give it more texture and flavour.
- If you choose to melt cheese on the enchiladas, try Monterey Jack, sharp cheddar cheese, or Pepper Jack cheese since these cheeses tend to have a better melting consistency.
Recipe FAQs
Yes, although for best results I would recommend prepping the enchilada sauce and shredded chicken and storing them in the fridge until you’re ready to bake the enchiladas.
You can also bake them in advance if you prefer. They still turn out really good when reheated!
Typically 8-10 inch flour tortillas work well for enchiladas. If you go the corn tortilla route, 6-inch tortillas are typically a good size as they fit in most baking dishes.
Why do my tortillas fall apart when I make enchiladas?
There could be several reasons why your tortillas are falling apart when you make enchiladas. Here are some possible explanations:
- Quality of Tortillas: The quality of the tortillas you are using could be a contributing factor. If your tortillas are too dry or stale, they are more likely to crack and fall apart when rolled. Try using fresh and pliable tortillas for better results.
- Overheating Tortillas: If you heat your tortillas for too long or at a high temperature, they can become brittle and prone to breaking. It’s important to warm them just enough to make them flexible, but not to the point where they become overly dry and fragile.
- Insufficient Moisture: Enchiladas typically require some sort of sauce or filling to keep the tortillas moist and prevent them from drying out and falling apart. If you’re not using enough sauce or if it’s not evenly distributed, the tortillas may not have enough moisture to hold their shape. Ensure that your enchiladas are adequately sauced.
- Incorrect Tortilla Size: If you’re using tortillas that are too small for your enchilada filling, they might be overstuffed, causing them to tear and fall apart. Consider using larger tortillas that can comfortably accommodate the filling without putting too much strain on them.
- Insufficient Time in the Oven: Once your enchiladas are assembled, baking them in the oven helps the tortillas bind together and maintain their shape. If you’re not baking them for a sufficient amount of time, the tortillas may not have a chance to meld together properly, resulting in them falling apart.
- Rolling Technique: The way you roll your enchiladas can also affect their stability. Make sure you’re rolling them tightly but not too tightly. If they are rolled too loosely, they are more likely to unravel and fall apart.
By considering these factors and adjusting your approach accordingly, you should be able to make enchiladas with tortillas that hold together well.
Storage & Reheating Guidelines
Refrigerator: Allow the baked chicken enchiladas to cool completely before storing. Cover entire dish with plastic wrap or place them in an airtight container and store in the fridge for up to 3-4 days.
Freezer: You can make up the enchiladas and freeze them unbaked for up to 3 months. You can cook them right from frozen for 30 minutes at 375F.
Baked enchiladas can also be frozen. Thaw them in the fridge overnight before reheating.
To reheat: Cover the baking dish with foil and place in the oven. Broil on low for 5-8 minutes, or until chicken is heated through and the tortillas are slightly crispy.
How to Serve Enchiladas
I highly recommend topping these healthy enchiladas with any of the following:
- Fresh cilantro
- Diced avocado or guacamole
- Diced tomato
- Sliced jalapenos
- Salsa
- Green onions
- Diced red onion
- Greek yogurt or sour cream
- Black beans
- Salsa verde
- Corn kernels
- Squeeze of lime juice
These enchiladas also taste great paired with a salad like this Grilled Corn, Tomato & Avocado Salad or with this Cilantro lime slaw.
Recipe Variations
- Swap out the tortillas: Use corn tortillas instead of flour tortillas.
- To create a beef enchilada variation: You can use leftover taco meat or fajita filling as a substitute for chicken. This alternative provides a flavorful twist using seasoned beef as the filling for your enchiladas.
- Add beans: Spread some refried beans onto the tortillas before adding the chicken or mix in some black beans along with the chicken filling.
- For a vegetarian alternative: Replace the chicken with a variety of flavourful vegetables like peppers, mushrooms, or zucchini. Further enhance the dish by adding extra beans and cheese for a satisfying and hearty option.
- Add a kick of heat: Add some diced jalapenos to the shredded chicken mixture before wrapping in the tortillas.
- Swap red for green: Try a green enchilada sauce instead of the red sauce!
More Tasty Recipes
- Chicken Burrito Casserole
- Grilled Chicken Street Tacos
- Chicken Enchilada Stuffed Sweet Potatoes
- Healthy Sheet Pan Chicken Fajitas
- Healthy Homemade Taco Seasoning
- Stuffed Beef Enchilada Zucchini Boats
- BBQ Chicken Tostadas
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Chicken Enchiladas Recipe
Ingredients
- 3 cups low sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 medium onion quartered
- 1 1/2 pounds chicken breasts skinless and boneless
- Dash of salt and pepper
- 2 cups tomato sauce
- 2 teaspoons hot sauce
- ¼ teaspoon ground cinnamon
- 2 teaspoons chili powder divided
- 1 teaspoon ground cumin
- 1 4 oz can mild green chiles
- 2 tablespoon tomato paste
- 6 large whole grain tortillas (10-inch)
- 1-2 cups shredded cheese
Instructions
- Place a medium-sized saucepan over high heat. Add chicken broth, bay leaf, oregano, and onion and bring to a boil. Add chicken breasts to the pot, bring back to a boil and cover with a lid, reducing heat to medium. Cook chicken for about 20 minutes or until chicken is no longer pink inside.
- While the chicken is poaching, prepare the enchilada sauce. In a saucepan, combine the tomato sauce, hot sauce, cinnamon and 1 teaspoon of chili powder. Bring to a simmer over medium heat and then reduce heat to low, keeping sauce warm until ready to use.
- Using two forks, shred the cooled chicken. Transfer the shredded chicken to a bowl and add ½ a cup of the cooking liquid, 1 teaspoon chilli powder, 1 teaspoon cumin, green chiles, tomato paste, and a dash of salt and pepper. Toss to combine.
- Preheat oven to 350 degrees F. Pour a little bit of the enchilada sauce (about 1/2 cup) on the bottom of a 9×13 inch casserole or baking dish. Divide chicken mixture equally between the tortillas (about half a cup per tortilla) by piling it up on the bottom half of each tortilla and rolling into a tube.
- Place enchiladas seam side down on top of the sauce in the baking dish. Once all the enchiladas are in the pan, pour remaining enchilada sauce over them evenly. Top with shredded cheese, if desired. Spray the bottom side of a piece of foil with cooking spray and cover the dish.
- Bake covered for 20 minutes. Uncover and bake for an additional 5-10 minutes or until cheese has melted. Serve warm and garnish with desired toppings.
Notes
- When making this chicken enchiladas recipe, typically I use large 10-inch whole grain tortillas but you could also use 7-8 inch tortillas if you want the enchiladas to be smaller. If you use the smaller tortillas, the recipe will make about 10-12 enchiladas.
- To get dinner on the table super fast, I recommend preparing the chicken and red enchilada sauce recipe ahead of time so that all you have to do is assemble the enchiladas when meal times rolls around.
- If you’d like to make this recipe even quicker, you can skip step number one (the part about cooking the chicken breasts) and instead sub in 3 cups of store-bought rotisserie chicken or pre-cooked shredded chicken.
- You can also add black beans and corn to the shredded chicken mixture to give it more texture and flavour.
- If you choose to melt cheese on the enchiladas, try Monterey Jack, sharp cheddar cheese, or Pepper Jack cheese since these cheeses tend to have a better melting consistency.
Nutrition
This recipe was originally posted in February 2016 and was updated in May 2023 to include better tips and photos.
These are outstanding! So much flavor! I have never made my own enchilada sauce before and this is so much better than any I’ve had. It’s very customizable as far as heat and toppings. I think it would be great with beef or shrimp. too.
That’s amazing, so happy you loved the recipe! I agree, it would be very tasty with other protein sources too :) Thanks so much for returning to leave a rating and review!
Could you make this recipe in a crock pot?
Hey Jo! I haven’t personally tried making this recipe in the slow cooker. I’m sure it could work, but the outside of the tortillas probably wouldn’t be as crispy as they would be if you were to bake them in the oven. I’m sure they’d still taste good though! Let me know how it goes if you decide to try it out :)
Made these the other night. They were so delicious and very filling! I’m going to try Elysia’s recommendation to add beans and corn to the recipe next time too!
Amazing!! So glad you guys enjoyed them! Definitely try it with the beans and corn…adds even more heartiness to the recipe :)
i’ve made this and it was delicious. We decided it’s a keeper. And will be making it again tonight. Thanks. I didn’t use store-bought broth. Instead, I simply boiled the chicken with plain water, bay leaf, oregano and onions, to make homemade broth.
So glad you enjoyed this recipe Fanny! Love how you made your own homemade broth as well — always better than store-bought! Thanks so much for taking the time to leave a comment!
These look so fresh and delicious. Definitely something the family would love me to make for them. Thanks for the recipe!
Thanks so much Amy! It’s a family favourite in our house!!