Chicken Enchilada

This Lighter Chicken Enchilada recipe is a family favorite made with wholesome, flavorful ingredients for the reliable weeknight meal! The from-scratch enchilada sauce tastes absolutely notable!

We keep Mexican food in our home and these Lighter Chicken Enchiladas are a family favorite! Great for busy weeknights because A cook can easily prep everything beforehand and the from-scratch red enchilada sauce is the true star of this dish. Loaded with veggies, fiber and packed with 20 grams of protein per serving, these from-scratch lighter chicken enchiladas are a must for your weekly

Use your slow cooker or Instant Pot to make the most flavorful, fall-apart shredded chicken breast! Simply throw your chicken breasts into the pot, add 1/2 cup chicken broth along with some salt and pepper, then turn it on. Once cooked, just shred chicken using two forks and save for this recipe!

What goes in

• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 2 cups tomato sauce
• 1 cup low sodium chicken broth
• 2 tablespoons adobo sauce (from canned chipotle peppers)
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups cooked shredded chicken (about 2 breasts)
• 1/2 cup corn (fresh or frozen)
• 1/2 cup black beans
• 1/2 cup enchilada sauce you just made
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 cup chopped cilantro
• 8 (7-inch) whole wheat flour tortillas
• 1 cup shredded Mexican cheese
• Top with fresh cilantro and other favorite toppings

How it comes together

1. Preheat oven to 375 degrees F.
2. To make the enchilada sauce, heat olive oil in a medium saucepan over a moderate burner and sauté garlic for about 1 minute, until the aroma shows. Add the tomato sauce, chicken broth, adobo sauce, chili powder, cumin, oregano, salt and pepper, mixing well. Bring to a boil, then reduce the heat to a low simmer and heat about 5 to 10 minutes, until slightly thickened.
3. To make the filling, heat olive oil in a large skillet over a moderate burner. Sauté onions and garlic until the pieces give, about 2 minutes. Add in the cooked chicken, corn, black beans, a half cup enchilada sauce you just made, chili powder, cumin, salt and cilantro, stirring well. Cook for an additional 5 minutes, until heated through.
4. Spread a little enchilada sauce in the bottom of a prepared 13×9-inch casserole dish sprayed with nonstick spray. Fill each tortilla with a heaping 1/3 cup of the chicken mixture, tightly roll it up and place seam-side down in the pan. Continue filling each tortilla, placing them side by side in the pan, until full.
5. Pour the remaining sauce over top of the rolled tortillas and sprinkle the top with cheese. Bake in the oven for 20 to 25 minutes, until cheese is melted and sauce is bubbling. Top with your favorite toppings, serve and enjoy!