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chicken enchilada bake

This easy and flavorful chicken enchilada bake, featuring a rich homemade sauce, is a healthier alternative to takeout and a guaranteed family favorite.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Enchilada Sauce
  • 2 cloves garlic minced
  • 1.5 tablespoons chipotle chiles in adobo sauce minced, adjust to taste
  • 1.5 cups tomato sauce
  • 0.5 teaspoon chipotle chili powder
  • 0.5 teaspoon ground cumin
  • 0.75 cup reduced sodium chicken broth
  • kosher salt and black pepper to taste
For the Chicken Filling
  • 1 teaspoon extra virgin olive oil
  • 10 ounces cooked shredded chicken breast from rotisserie chicken or slow cooker
  • 1 cup diced onion
  • 2 cloves garlic minced
  • 0.25 cup fresh cilantro chopped
  • kosher salt to taste
  • 1 teaspoon ground cumin
  • 0.5 teaspoon dried oregano
  • 1 teaspoon chipotle chili powder
  • 0.33 cup chicken broth
  • 0.5 cup tomato sauce
For Assembly and Topping
  • 8 7-inch whole wheat flour tortillas or low-carb tortillas
  • 1 cup part-skim shredded Mexican cheese blend or cheddar
  • olive oil spray for baking dish
  • 2 tablespoons chopped scallions or cilantro, for topping
  • optional toppings sour cream, avocado, Greek yogurt, jalapenos

Method
 

Enchilada Sauce Preparation
  1. Preheat oven to 400°F (200°C).
  2. Spray a medium pot with olive oil spray and add minced garlic, sauté for 30 seconds. Add chipotle chiles, chipotle chili powder, ground cumin, chicken broth, tomato sauce, kosher salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes to allow the flavors to meld. Set aside.
Chicken Filling Preparation
  1. Heat 1 teaspoon extra virgin olive oil in a medium skillet over medium-high heat. Sauté diced onions and minced garlic until soft, about 2 minutes. Add shredded chicken, kosher salt, chopped cilantro, ground cumin, dried oregano, chipotle chili powder, tomato sauce, and chicken broth. Cook for 4 to 5 minutes, then remove from heat.
Assembly and Baking
  1. Spray a 13 by 9-inch glass or ceramic baking dish with olive oil. Spoon approximately 0.33 cup of the chicken mixture into each tortilla, then roll it up.
  2. Place the rolled tortillas seam-side down in the prepared baking dish. Top evenly with the reserved enchilada sauce, then sprinkle with shredded Mexican cheese blend.
  3. Cover the baking dish with foil and bake in the preheated oven on the middle rack for 20-25 minutes, or until heated through and the cheese is melted and bubbly. Garnish with chopped scallions or cilantro before serving. Add optional toppings like sour cream, avocado, Greek yogurt, or jalapeños if desired. Makes 8 enchiladas.

Notes

Recipe Notes:
  • Rotisserie Chicken: You can easily use store-bought rotisserie chicken, just shred it and mix with the filling ingredients.
  • Freezing: Assemble the enchiladas in a freezer-safe dish, but do not bake. Cover tightly with foil and freeze for up to 3 months. Bake from frozen at 375°F (190°C) until heated through.
  • Tortillas: Both corn and flour tortillas work well. If using corn, warm them first to prevent cracking. Whole wheat or gluten-free flour tortillas are also great options.
  • Gluten-Free: To make this recipe gluten-free, use gluten-free tortillas and ensure your chicken broth and chipotle peppers are gluten-free.