Healthy Chicken Enchiladas Recipe (2024)

Healthy Chicken EnchiladasLike it? Save for later!

Table of Contents

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.

• 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.

Tips for the Best Enchiladas

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 3-4days.

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.

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!