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Two chicken enchiladas served on a plate with yogurt, avocado and tomatoes.

Easy Chicken Enchiladas

These easy chicken enchiladas make a healthy 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! 
5 from 3 votes
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Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 enchiladas
Calories: 317kcal
Author: Elysia


  • 3 cups low sodium chicken broth
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1 medium onion quartered
  • 1 1/2 lbs chicken breasts skinless and boneless
  • Dash of salt and pepper
  • 2 cups tomato sauce
  • 2 tsp hot sauce
  • ¼ tsp ground cinnamon
  • 2 tsp chili powder divided
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 6 large whole grain tortillas (10-inch)


  • 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, tomato paste, 1 teaspoon chili powder, 1 teaspoon cumin and a dash of salt and pepper. Toss to combine.
  • Preheat broiler to low. Pour a little bit of the enchilada sauce (about 1/2 cup) on the bottom of a 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 a sprinkle of cheese, if desired.
  • Place enchiladas in hot oven 6 inches from broiler and broil on low for 5 minutes or until tortillas are slightly browned and crispy. Serve warm and garnish with desired toppings.


  • When making this chicken enchiladas recipe, typically I use large 10-inch whole grain tortillas but you could also use 6-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 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 or old cheddar since these cheeses tend to have a better melting consistency.


Calories: 317kcal | Carbohydrates: 32g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 634mg | Potassium: 898mg | Fiber: 5g | Sugar: 7g | Vitamin A: 680IU | Vitamin C: 11mg | Calcium: 121mg | Iron: 3mg
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