Healthy Chicken Enchiladas
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Published Jan 03, 2020, Updated Jul 05, 2023
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These healthy chicken enchiladas are packed with flavor and nutritious ingredients! The homemade enchilada sauce is the star of this recipe.
I don’t know what it is but I love Mexican food. Maybe it’s the spice or just the overall flavor profile but I love the cuisine! I have a vegetarian enchilada bake but hadn’t shared a straight forward enchilada recipe… until now. I love this recipe and hope it becomes a staple with your families!
A lot of people might consider Mexican food unhealthy, but the truth of the matter is within every cuisine there are healthy options! Sure, you can order or make the heaviest, creamiest dish but you could also make some simple swaps to lower the calories and up the nutrition profile. These chicken enchiladas are the perfect example!
Ingredients for Healthy Chicken Enchiladas
- Whole wheat flour tortillas
- Homemade red enchilada sauce – this is the star of the recipe in my opinion!
- Shredded Chicken – I use my slow cooker shredded chicken recipe
- Vegetables – corn, black beans, yellow onion, garlic and cilantro
- Cheese – I use low-fat, shredded Mexican cheese
- Spices – chili powder, cumin, salt
- Toppings – scallions, cilantro and jalapeños
Prepping and Storing Enchiladas
There are a couple of different ways you can prep these enchiladas ahead of time. One big time saver is making the homemade enchilada sauce ahead of time! You can freeze it if you make it more than one week in advance, otherwise just store it in an airtight container in the fridge until you’re ready to use. You can also prep the entire meal ahead of time and then bake it when you’re ready.
To store, use an airtight container and keep in the fridge for up to five days. I don’t think I would freeze the leftovers because the cheese gets a little wonky, but if that doesn’t bother you, you can absolutely try it!
How to Serve Enchiladas
When serving these enchiladas I usually have a few topping options on hand including fresh cilantro, green onions, jalapeños, sour cream or Greek yogurt, salsa, hot sauce and guacamole or fresh avocado. You don’t need all of these. Pick your favorite toppings and use those!
These chicken enchiladas are a meal on their own, but it’s always fun to have a few sides… especially if you’re hosting. Here are some options:
- Sides: easy black bean dip, frozen pea guacamole, avocado salad, Mexican street corn salad
- Drinks: skinny paloma or skinny margarita
More Healthy Mexican Recipes
- Sheet Pan Chicken Fajitas
- Slow Cooker Cheesy Mexican Quinoa Casserole
- Healthy Mexican Layer Dip
- Mexican Sweet Potato Chicken Soup
- Tempeh Taco Salad
- Mexican Shrimp Cocktail
- Chicken Burrito Bowl
- Vegan Enchiladas
- Healthy Chicken Tacos
Popular Chicken Recipes
- Healthy Orange Chicken
- Air Fryer Chicken Tenders
- Za’atar Chicken Bake
- Slow Cooker Butter Chicken
- Chicken Noodle Soup
Be sure to check out the full collection of healthy Mexican recipes on EBF!
Healthy Chicken Enchiladas
Ingredients
Enchilada Sauce
- 1 teaspoon olive oil
- 4 garlic cloves, minced
- 2 chipotle peppers, diced (from canned chipotle peppers in adobo sauce)
- 1 Tablespoon of adobo sauce from can
- 1 16 oz can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 cup low sodium vegetable or chicken broth
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh pepper
Chicken & Veggies
- 1 1/2 teaspoons olive oil
- 2 cups cooked shredded chicken, about 2 breasts
- 1/2 cup frozen corn, thawed
- 1/2 cup cooked black beans
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup cilantro
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 cup enchilada sauce, from above
Enchiladas
- 8 7-inch whole wheat flour tortillas
- 1 1/2 cups shredded Mexican cheese, divided
- green onions and fresh cilantro, for topping
- jalapeños, for topping (optional)
- plain Greek yogurt or sour cream, optional
- sliced avocado, optional
Instructions
- In a medium saucepan over medium heat, add oil and sauté garlic until fragrant, about 1-2 minutes. Add chipotle peppers, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. This will help thicken the sauce. Set aside until ready to use.
- Preheat oven to 400°F degrees.
- Heat the olive oil in a medium skillet over medium-high heat. Sauté onions and garlic until soft and translucent, about 4-5 minutes. Add chicken, corn, black beans, cilantro, chili powder, cumin and 1/2 cup enchilada sauce to the skillet. Stir to combine and cook for another 4-5 minutes. Remove from heat.
- Spray a 13 by 9-inch glass baking dish with non-stick spray. Fill each tortillas with 1/4- 1/3 cup of the chicken and black bean mixture, a sprinkle of cheese and roll it up.
- Place rolled tortilla into the baking dish, seam side down. Once all the tortillas are filled, cover with remaining sauce and sprinkle remaining shredded cheese over top.
- Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes or until cheese is melted and enchiladas are warm throughout. Serve enchiladas with your toppings of choice: green onions, fresh cilantro, jalapeños, sliced avocado and Greek yogurt and/or sour cream.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you use pre cooked chicken in this recipe?
Yes, I make the shredded chicken ahead of time using my slow cooker shredded chicken.
These look so good! Adding them to the menu for next week!
Paige
http://thehappyflammily.com
Made this tonight and it was very good. Will make it again. Thanks for all of the great recipes. I have made your blueberry crisp, sweet potato casserole, jam, and love them all!
Ahh that makes me so happy to hear, Stephanie! Thanks for trying this recipe and for coming back to leave a comment + star rating. The reviews are super helpful to other EBF readers, so I appreciate it. <3
Made this for dinner tonight turned out great! I am wondering what would be the best way to store leftovers and reheat?
Hey Kris – I’m so glad you tried and enjoyed this recipe. I would store leftovers in an airtight container in the fridge for up to 5 days. You can reheat the leftovers in the oven, microwave or a toaster oven.
This recipe was delicious and easy to make!! Thank you for making good clean healthy food recipes that are actually manageable to make. I haven’t tried a recipe you’ve made that I haven’t liked!
Ahh that makes me so happy to hear, Dayana! I’m so glad you enjoyed this recipe. Thanks for coming back to leave a comment and star rating. It’s super helpful to other readers. 🙂
Healthy Chicken Enchiladas
Soooo good awesome recipe.
thanks brittany
You’re so welcome! I’m glad you enjoyed this recipe, Geri. Thank you for coming back to leave a comment and star rating. I so appreciate it. <3
Made these as directed except I used uncooked/ raw flour tortillas and it was the most incredible dinner! Turned out flawless!
Yay!! That makes me so happy to hear, Chelsea. Thanks for giving this recipe a try and for coming back to leave a comment + star rating. I so appreciate it!
Loved this easy recipe! I’ve never made enchiladas before but had all the ingredients left over from a taco night earlier this week. I actually used canned chicken, but the enchiladas really turned out to be excellent regardless! Topped them with an avocado cashew crema.
Ahh yay!! That makes me so happy to hear, Kenzie! Thanks for giving this recipe a try and for coming back to leave a comment + star rating! It means the world to me. <3
These will be a new staple in our house! Absolutely delish! I used shredded chicken from a rotisserie chicken, which makes it extra easy! I did have to use another enchilada sauce recipe because I didn’t have all the ingredients for this one…next time I’ll be more prepared!
Yay!! So glad this one was a hit too!!
Best enchiladas I’ve ever made!
Ahh that makes me so happy to hear, Marcie!! Thanks for trying my recipe and for taking the time to leave a comment and star rating. It means the world to me. <3
Another staple/favorite that will be added to our list. The sauce absolutely makes this dish! We had to use corn tortillas instead of flour which was a bit of a hot mess as they kept breaking when trying to roll them up BUT the flavor made up for it of course.
I’m glad you enjoyed these enchilada, Katie! Good to know about the corn tortillas, I have only used flour tortillas to make these. Thanks so much for trying my recipe and for coming back to leave a comment + star rating. I really appreciate it. <3
This was the first time that I made enchiladas from scratch and we will definitely make them again. The whole family loved them! The recipe was easy to follow. My 12-year-old daughter helped me make them. I made the shredded chicken ahead of time in the crockpot, as you suggested. It was so much easier than I thought it would be- and very delicious. Thank you for sharing the recipe. We are looking forward to trying out more of your recipes.
Ahh that makes me so happy to hear, Stacey! I’m so glad this dish was a hit! Thanks for trying it and for coming back to leave a comment + star rating. I really appreciate it. <3
This is by far one of the best recipes I have made. The red sauce is fabulous. I highly recommend trying this recipe. My husband loved it as well
Ahh that makes me so happy to hear, Stephanie! I’m so glad these enchiladas were a hit. 🙂 Thanks for trying my recipe and for coming back to leave a comment + star rating. I really appreciate it!
Just made this recipe for dinner tonight! It was delicious. The homemade enchilada sauce stole the show!!! Will definitely be making again!
Ahh yay!! I’m so glad this dish was a hit, Meg. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3
This recipe was amazing, the kids and I loved it!!! It actually tasted better than my local Mexican restaurant! Instead of cooking my own chicken I brought a roasted chicken from my local grocery store which saved time and added flavor! This recipe is definitely being added to our routine!
Ahh that makes me so happy to hear, Renetia!! I’m so glad these enchiladas were a hit. Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it!
This may be a silly question, but are you suppose to pick out the Chipotle peppers before pouring the sauce?
Hey Trichia! So you add two peppers and then 1 T of the sauce, not all of the sauce. 🙂
I should have clarified, I meant the enchilada sauce. So you leave the peppers in that?
Yes, to make the sauce you use 2 chipotle peppers from adobo sauce and then 1 T of the adobo sauce. Hopefully that makes sense! 🙂
You’re saying the can of adobo sauce will come with chipotle peppers in it…and you want us to pick out 2 peppers from it? So use 2T of the adobo sauce (liquid part only), and then pick out 2 peppers from the rest of the can and add them in? So you don’t actually buy separate peppers, just the can of adobo sauce?
That’s correct! It should be chipotle peppers in adobo sauce in the can. You just buy one small can.
Excellent recipe!
Easy to follow and the meal rocked!
Love the sauce…
So glad you enjoyed this recipe, John! Thanks for trying it and for coming back to leave a comment + star rating. I appreciate it!
The homemade sauce made this recipe! Thank you!
So good! This recipe will definitely be added to our rotation!
Yay!! So glad this recipe was a hit, Katie. I appreciate you coming back to leave a comment + star rating. 🙂
I made this recipe last night and it was so good! I have never made enchiladas before and it tasted like I was at a Mexican restaurant.
Ahh yay!! So glad you enjoyed these enchiladas, Christina. 🙂
So easy. So good. Prepped the filling in the morning and all it took was about 5 minutes of extra prep time before everything went into the oven and then dinner was served
Really yummy! I made some with corn tortillas and they were awesome!
This recipe was super easy to follow, and tasted amazing! Definitely took me (an inexperienced cook) a little longer than anticipated, but the results were amazing!!
Ahh yay! So glad this recipe turned out for you, Meaghan. 🙂 Thanks for giving it a try and for coming back to leave a comment + star rating. I so appreciate it!
Absolutely amazing! The sauce is so good and just spicy enough for me. I love how versatile it is because I made it extra cheesy for my dad and brother. Prepped the sauce and chicken ahead of time, but know to leave enough time to roll the enchiladas. It takes longer than you think the first time. Served with simple side salad and guacamole!
I’m so pumped this recipe was a hit, Kayla!! Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. <3
Even my 7 yr old came back for seconds 😄
Woot woot! That’s how you know it’s good. 🙂 Thanks for making my recipe and for coming back to leave a comment + star rating, Sara. I so appreciate it!
Could we make this and freeze it? If so how would you suggest reheating?
Hey Liz – Yes, you can freeze this recipe. I would reheat it in the oven when ready to eat.
Just made these for my mom and I, she’s not a huge veggie eater and i’m trying to get her to eat healthy and try new things and she LOVED it. she said they were the best enchiladas she’s had in her life. Def a hit.
Ahh yay, that makes me so happy to hear, Gaby!! I’m so glad these enchiladas were a hit. Thanks so much for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it!
I have made this recipe once befofe, but tonight I made them for my 74 year old Father who has been rapidly losing weight due to decreased appetite from medication. Tonight he told me he wasn’t very hungry, but then proceeded to eat an entire enchilada plus some rice and beans. While cleaning up he said he couldn’t wait to have leftovers for lunch tomorrow.
Truly an awesome recipe. Easy to tweak depending on who is eating it, but still perfect when followed to a T.
Ahh that makes me so happy to hear, Shaye. I’m so glad these enchiladas were a hit with your father. Thanks for coming back to leave a comment + star rating. I really appreciate it!
This was so good! Swapped the beans for double the corn. Next time only 1 adobo pepper. Little spicy for the littles
Really good, will add to the list of EBF recipes on rotation. We only had diced tomatoes and some tomato paste and made that work as the sauce was delicious. We ended up using all of it in this recipe. ** Also added more peppers and cayenne pepper for extra kick as we like things spicy
So glad this recipe was a hit, Brennan! I appreciate you making it and coming back to leave a review. It’s super helpful for other readers, so I appreciate it. 🙂
I’m sorry friend, but this isn’t enchilada and I can’t silent.
Las enchiladas son con tortilla de maíz y las tortillas de harina no tienen nada saludable.
La receta parece deliciosa, saludos.
Hey there – Just curious did you make this recipe? I used flour tortillas because they are easier to roll. You can of course use corn tortillas if you prefer, but someone did try that and had difficulties with them staying together.
The adobo chiles made this too smoky for me.. overpowered taste of chicken and very hot. I’d leave them out and not add sauce to chicken mixture..but add more cheese, corn and black beans.
Thanks for the feedback, Lisa. You can definitely skip the peppers next time if they were too much for you.
For only 288 calories per serving, these enchiladas are absolutely delicious! Even my fussy partner really enjoyed them. Thankyou for this recipe.
Ahh yay, that makes me so happy to hear. I’m glad they were a hit. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. 🙂
This was probably the best enchiladas we have ever made. Don’t skip making the sauce…it was a little hot for my kids so had to tone it down some for them this time. Thank you for this recipe! Home run and in the rotation
Ahh yay, that makes me so happy to hear, Rachel!! I’m so glad these enchiladas were a hit with your family. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.
Pretty easy to make, and so so good! My boyfriend ate four of the eight in one sitting… a huge hit!
So glad this recipe was a hit! Thanks for coming back to leave a review. I so appreciate it!
I used low sodium broth .. all organic ingredients and vegan cheese !! Delicious
So glad these were a hit, Nakita! Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
Cannot recommend this recipe enough! I made it for my family and everyone loved it, we’ve made it multiple times. Also made some to drop off at my neighbors house and it was a hit!!
Woo!! That makes me so happy to hear!! I’m so glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
The sauce is super spicy! Yikes. I would’ve used a tap. Of the adobo sauce and that’s it! I think it’s too spicy for most people and should say something about this in the recipe. Not sure why this is labeled any healthier than other recipes other than the wheat tortillas. Good recipe but beware of you don’t like spicy food.
Flagged this because it looked good. Purchased the items I didn’t have. Was almost scared off due to the multiple pans and numerous ingredients, but in for the penny, in for the pound. Made it. I couldn’t have been happier. This will be a keeper for sure. It was so incredibly tasty and so fresh. Easy on the calories is just the cherry on top. We turned on the broiler for a few minutes after the foil came off. Delightful and delicious..bravo!
Ahh yay, that makes me so happy to hear!! I’m so glad these enchiladas were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it!
Loved it, subbed a corn and wheat mix tortilla, otherwise went with recipe. So good. Might be too spicy for some, not me! Start with I chipotle and taste it you can’t tack the heat?
!
Thanks for the review, Margaret! I’m glad you enjoyed this dish. 🙂
FYI – listed as “vegetarian” but clearly is not. Just letting you know. I haven’t made it yet.
Oops! Good catch. I just updated it!
Brittany, have you ever used the Extreme Wellness Spinach and Herbs tortillas? I use them when I want tortillas. They only have 50 calories compared to a regular whole wheat one that is 130 calories. They’re really good, too! I’m going to try this recipe using them!
I haven’t! Let me know how this recipe turns out with them!
They also have Ole wraps in tomato basil and whole wheat. We love them when we want tortillas. Making the enchiladas tonight using the whole wheat variety.
Hi Susanfromkentucky. Have you gotten a chance to make it with the Extreme Wellness wraps? Those are my go to for sure. Thanks in advance!
I ended up with way more chicken than needed and found this searching for something else I can make. We won’t be able to eat it this week (but I need to use the chicken lol) Can this be frozen? and if so, that would be before cooked? Def anxious to try with all the rave review. Thank you!
Hi Rachel. I haven’t tried freezing these but from what I’ve read I think it might be best to prep the enchiladas and freeze them before cooking. Store them frozen for 1-3 months and then cook from frozen, without defrosting. I’d follow the same cooking temp and time. You might need to increase the time a bit, but you might not. Let me know if you decide to try it!
Made it tonight and it was fantastic. My husband said “keep this one on the repeat list”. Thank you Brittany, I’ve never had a bad meal from your site!
Ahh yay!! That makes me so happy to hear. I’m glad these enchiladas were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
This recipe is soooo good!!! I made these for a meal prep along with spanish-style rice and green beans. There were even plenty of extra enchiladas to share with my family!
Woo!! So glad you loved this recipe, Grace. Thanks for coming back to leave a review. I so appreciate it. 🙂
Are you supposed to cut up the chipotle peppers?
Yes! Sorry, I need to clarify that in the recipe!
These were amazing!! So flavorful. Making them a second time tomorrow!
Yay!! So glad you loved this recipe. Thanks for the review, Jodie. I so appreciate it. 🙂
These are stupid good. A little time consuming but worth every minute!!!!! I used two chilies and found the spice level to be perfect.
Ahh yay, that makes me so happy to hear! I’m pumped to hear you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it, Erin.
Tripled this recipe to have one for dinner tonight and two to freeze for my maternity leave. “Cheated” with shredded rotisserie chicken. Had tons of flavor and was a huge win for both my husband and I. So glad to have 2 ready to go in the freezer when we have our baby in a few weeks!
Woo!! So glad this recipe was a hit. Thanks for the review, Megan. I appreciate it! And good luck with the new baby!!
This recipe was delicious. I found some flour corn tortillas at Whole Foods and they were a great substitution!
I’m glad this recipe turned out for you!! Thanks for coming back to leave a review. I really appreciate it!
First time making one of your recipes and this one was SO GOOD. Will definitely make again and also check out your other recipes
Ahh yay!! That makes me so happy to hear. So pumped you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!
Wondering if you can explain the cooked black beans in this recipe. I usually use black beans from a can
Canned beans is perfect for this recipe!
My husband made this for dinner and it was delicious. My mom loved it. I made this recipe again and made it into a casserole alternating 2 layers of chicken in sauce with 1 layer of vegetable and black bean mixture. Definitely a winner.
So glad this recipe was a hit!! Thanks for the review, Jill. I so appreciate it!
So delish! My husband likes the green sauce enchiladas but the ingredients in that sauce are 😝 So I love that your sauce is homemade with all real food and as always, the taste is 💯 yum!!
So glad this recipe was a hit! Thanks for the review, Erica. I appreciate it. 🙂
Would you freeze before baking if making in advance or store in the fridge?
How many days before eating it are you looking to prep this dish?
About a week
I haven’t tried this, but I would probably bake the enchiladas fully then freeze them. Then you can reheat it in the oven prior to serving. Again, I haven’t tried this so I don’t know how they’ll turn out, but let me know if you try it!
Thank you!
One of our favourite dinners!! these are SO good!!! don’t skip making the homemade sauce, it is incredible!!
Woo!! So glad this recipe was a hit, Robyn! Thanks for making it and coming back to leave a review.
Question: is the high carb (34g) because of the tortilla? I’d love to try this recipe but I try to keep my carbs down. Any suggestions?
Hey Brittany – You could use Siete Foods almond flour tortillas or corn tortillas, but I’m not sure how either of those tortillas will turn out. Someone used corn tortillas and said they were difficult and kept breaking apart. Let me know what you decide to try!
This might be my favorite dinner recipe yet! Delicious!!! Can’t wait to make it again
Woo!! That makes me so happy to hear, Noha! Thanks for the review. I really appreciate it!
Question? What do you do with the whole peppers in the sauce once cooked?
I actually just updated this so it’s more clear. I usually dice the peppers and leave them in the sauce, but if you’re sensitive to heat, you can remove them from the sauce and discard.
Oh my! I came across your site the other day and decided to try a few recipes. This was AMAZING! Rave reviews on this recipe and I have shared it with others. Fantastic!
This makes me so happy to hear, Jamie! Thanks for making these enchiladas and coming back to leave a review. I really appreciate the feedback!
I’ve made this recipe twice and have loved it every time! Enchiladas were always a guilty meal for me, but with this recipe I feel good about my meal! The flavor of the enchilada sauce is amazing, it is absolutely worth the effort to make your own and it doesn’t take much effort! I have already passed this recipe along to friends and will definitely keep it around to make again and again!
Yay!! I’m so pumped these enchiladas have been a hit, Amanda! Thank you so much for the review. It means the world to me!!
Made this last night and everyone loved it! Lots of flavor–will definitely make this again.
Woo! That makes me so happy to hear, Niki! Thanks for the review and the star rating. Your feedback means so much to me!
Husband approved!!! It looks like a lot of effort when you look at the list of ingredients but was so easy. I made these the other night. I did not change a thing in this recipe. Wow, these are great. My husband even said the enchilada sauce was soo good that he wonders if we could can it and use it for taco night. We added this to our rotation and I can’t wait to have it again.
Yay! I’m so glad this recipe was a hit, Dacey! Thanks so much for making it and coming back to leave a review. I really appreciate it!
These are indeed a staple in healthy eaters’ kitchens. We have this at least once a month, but I make enough for 3 meals. By that time we have had enough until the next ‘greedy feed’!
Thank you very much Brittany
Yay! I’m so glad these enchiladas have been a hit, Carolyn! Thanks for the review 🙂
I always bought the can of enchilada sauce and after making this sauce … I’ll never buy it again ! It was so easy to follow this recipe and make a healthier option! We are trying to still have our favorites but also be more health conscious. The sauce was so amazing we used it over rice for another meal! This will def be in our rotation 🙏
Ahh yay!! So glad you loved this recipe, Lisa. Thanks for making it and for leaving a review. I so appreciate it!
Healthy Chicken recipe amazing i will try this also, thanks for your work
2 chipotle peppers must be too spicy for most people. I used 1 1/2 and it was verging on too much spicy for my guests. Otherwise, great recipe!
Such an amazing, easy recipe.
I found I only needed one chipotle pepper. Also, bought rotisserie chicken from the store and shredded it vs making it & was a huge time saver.
I’m so glad these enchiladas were a hit, Jamie! Thanks for the review. I really appreciate it!
good recipe but your ingredient list is confusing.
Can you explain why it’s confusing? Would love to be able to fix it!
Can these be made and frozen in advance to cook at a later time?
I haven’t tried freezing these, but I would imagine they’d freeze just fine to cook at a later time! Let me know if you end up trying it and how they turn out.
Hi! So for freezing, you would recommend just following through with the whole recipe other than cooking it?
Hi Kira – Yes, you can prep the entire meal ahead of time and then bake it when you’re ready. Enjoy!
Very nice recipe. We don’t get chipotle peppers hence I added the sauce with Mexican flavoured tomatoes to make the sauce. Very nice and loved by family. It’s a keeper. Thank you for sharing.
Yay! This makes me so happy to hear, Vandana! So happy these enchiladas were a hit. Thanks for the review and star rating. It means so much to me!
I made this enchilada recipe tonight and it is sooo good!! You are right, your enchilada sauce is pretty amazing! I thought it was just the right spice! Very very tasty in your mouth!! I will make this again for sure. I also made the Mexican street corn, yummy! So good
Ah yay! So happy to hear these enchiladas were a hit, Jane! Thanks so much for the review + star rating. It means so much to me!
I was debating making homemade enchilada sauce, and I will confess all the steps taken together WERE a bit putts and I vowed not to do it again…UNTIL I TASTED THEM!! OMG!! The only thing I altered was maybe adding more cilantro and less garlic and used corn tortilla (because they taste amazing)… So my corn tortillas kinda turned to mush but it tasted so darn good, I don’t care! Kudos and thanks for the recipe!
So pumped to hear you loved these enchiladas, Molly! Thanks for making them and coming back to leave a review. I really appreciate it!
Love this recipe! So flavorful! Enchilada sauce so much tastier than the canned/jarred stuff. Have made multiple times and my husband approves, too (even though it is not his mom’s enchiladas)! Will definitely keep this recipe as a future family favorite!
Yay!! So pumped to hear these enchiladas were a hit, Rachel. Thanks for the review and star rating. It means so much to me!
SO so good!
So glad to hear! Thanks for the review, Susan :).
SO GOOD! I live in the UK and it’s hard to find enchilada sauce. Now I don’t think I’d want the store bought after eating these! YUM!
Ah yay! So happy to hear you enjoyed this recipe, Jen. Thanks so much for the review :).
This is my new go-to enchilada recipe. I have made it several times and it is so delicious! My husband absolutely loves it. I’m not a huge fan of store bought enchilada sauce because it’s pretty bland but the homemade sauce in this recipe makes a huge difference and just makes this recipe so good!!
Ah yay! So happy to hear this enchilada recipe has been a hit, Michelle! Thanks so much for trying it out and coming back to leave a review. It means so much to me!
This was amazing! My first time making Enchiladas and it was a hit!
For the sauce I substituted the adobo part with smoked Paprika powder and only put a tinyyy sprinkle of chilli due to own preferences and i chose chicken broth. For the filling I used 3 chicken breast and left the beans out (sadly, my partner doesn’t like beans) and left the chilli out too.
Otherwise, I followed the recipe. It was a delicious dish and has been added to my faves, my partner liked it too. He’s usually a picky eater but rated this 8/10. That means it was G O O D.
Thank you for this recipe 🙂
Yay!! So happy to hear these enchiladas were a hit even with the slight substitutions, Melisa. Thanks for the review!
Too complicated!
My very picky 7 year old was stubborn and said he didn’t like it, but then kept saying, ok I’ll take one more bite, do you dare me? We didn’t dare him, but he finished it all. Yep, he went for seconds. It’s easy enough that I’ll add it to my weekly rotation. So good.
Happy to hear it ended up being a hit, Amy! Thanks so much for the review. I really appreciate it!
So good! First time making chicken enchiladas and these are very flavorful. I will say the 2 chipotle peppers made it too spicy for my personal liking (however my husband loves all things spicy). I topped it with nonfat plain Greek yogurt and more cilantro.
Yay! I’m glad to hear this recipe worked out for you, Rose! You can definitely omit the chipotle peppers next time, or just add one instead of two. Thanks for coming back to leave a review, it means the world to me.
SO SO SOOOOOO GOOD! I made them for my parents and I and they were a HUGE hit! I had some extra filling and made extras to freeze. Will absolutely make again! Thanks for all the yummy recipes.
WOW, these were absolutely INCREDIBLE. My family and I loved it so so much & it is 100% simple to make- def not difficult at all. I am also pregnant, so all of these healthy meals make me feel amazing! i also religiously cook everything from this website daily & wish all of it was in book form (mainly so i can avoid going to the site bc it lags so much) but THANK YOU so much for helping me feed my family & this growing baby!
Hi, Faith! Thank you so, so much for your kind review. My cookbook will be published next year, spring of 2023! I’ll let my team know about the lag and see if we can fix that issue. Thank you! 🙂
This recipe came together pretty easily however was too spicy for most of my family. I should have read the comment before making. I could have done less chipotle peppers and adobo sauce (which I accidentally doubled). Overall they were very tasty and liked that they had a healthier spin.
Oh no! Sorry to hear these were too spicy, Ronda. Doubling the adobo sauce will definitely lead to that. I’m glad you enjoyed them overall and next time you can definitely omit the peppers and sauce!
Delicious!! The only change I made was using gluten free tortillas.
Woo! Love to hear this recipe was a hit for you, Kristen! Thanks for sharing your swap and leaving a review, I really appreciate it 🙂
Can you use ground chicken instead of breasts?
Hey Lexi – I’ve never tried ground chicken in these enchiladas before, so I’m not sure how they would turn out, but I bet it would work! The consistency might be a little different than using shredded chicken. Let me know if you end up trying it and how the enchiladas turn out!
We’ve made this recipe so many times I’ve lost count. It is definitely a family favorite and we use the enchilada sauce for stuffed peppers as well! So so good
Ah! I am so happy you and your family enjoy this recipe. Using the enchilada sauce for stuffed peppers is a GREAT idea as well, thank you for sharing. I appreciate your review + star rating, thank you for being here!
A HUGE hit! I love that it uses a traditional red enchilada sauce with a healthy twist! I quadrupled the recipe to freeze individual meals. Yes…. chipotle peppers in adobo sauce are HOT! If you didn’t know that before, now you do! I used 1/4 of what the recipe called for. Added extra to hubby’s!
WOO! I am happy to hear that is recipe was such a hit, Suzanne! Thank you for coming back and leaving your review + star rating, I so appreciate it!
Fabulous! I did a few substitutions for dietary and pantry restrictions. Used goat cheddar cheese and added a small can of green chilis and instead of tomato sauce used a can of diced tomatoes. Immersion blended it and let it cook a little longer on the stove but otherwise followed the recipe. The worlds crankiest aunt deemed them the best enchiladas she ever had- high praise indeed!!!! Thank you!
YESS! I am SO happy to hear that this recipe was a hit, Amanda! Your substitutions sound amazing. Thank you for your review + star rating, I really appreciate it.
I WOULDLIKE TO TRY”HEALTHY CHICKEN ENCHILADAS CAN I PREPARE THE RECIPE TO FREEZE BEFORE I BAKE IN THE OVEN
I WOULDLIKE TO TRY”HEALTHY CHICKEN ENCHILADAS CAN I PREPARE THE RECIPE TO FREEZE BEFORE I BAKE IN THE OVEN
YOU HAVE SAID THIS A DUPLICATE COMMENT THIS IS THE FIRST TIME I HAVE SEEN YOUR RECIPES AND I WOULD LIKE IF YOU CAN REPLY TOMY FREEZING
Hey Vera,
You should be just fine to prep the dish and then freeze it before baking. Just make sure to store the enchiladas in an airtight container covered to prevent any freezer burn. Let me know how it turns out for you!
These enchiladas are absolutely incredible! So worth the time making them. I’m already looking forward to my leftovers!
One quick question- best method for reheating? I know enchiladas are notorious for falling apart or drying out at reheating. Thanks!
Woo!! So glad you loved this recipe, Caitlin. Thanks for making it and for coming back to leave a review. I so appreciate it! For reheating, I typically like to reheat them in my toaster oven or regular oven for a few minutes. You could also reheat in the microwave if you’re short on time!
This was delicious! I love all of her recipes because they are not too difficult and have clean ingredients.
Yay! So glad you loved this recipe, Chelsy. Thanks for making it and for coming back to leave a review. I so appreciate it!
You can’t beat this enchilada sauce!!
Yay! I am so glad you are enjoying this recipe, Ashley! Thank you so much for your review & star rating, I really appreciate it!
In this recipe, do you mean two full chicken breasts, or two halves? I’m thinking it’s probably two halves, given the quantity of the chicken neeed. Thanks!
Hi Lara – I depends on how big your chicken breasts are. I would say a 1lb maybe 1.5lb package of chicken breast would work. Again, it really just depends on the size of the chicken breasts. Hope you enjoy this recipe!
These enchiladas are better than any enchiladas from a Mexican restaurant. The sauce has incredible depth of flavor and the enchiladas itself is easy to make. On top of all that, they’re a lot healthier too!
WOO! I am excited to hear that you are absolutely loving this recipe, Kim. Thank you so much for coming back and sharing this review + star rating, it means so much to me!
Literally these are delicious and so quick to make. If you think this looks complicated, still give it a try. These are amazing!
Very easy to make and delicious! Cut back on the adobo if you are sensitive to spice (my kids 😊) we loved these and will make again!
YUM! I am excited to hear that this recipe is a hit for you and your family. Thank you for coming back and sharing your review + star rating, I really appreciate it!
Look no further, these are the BEST enchiladas, my husband and I both loved them. Added bonus is that the recipe is simple, healthy and most ingredients are already in the pantry. The enchilada sauce is amazing.
Excellent! I am so glad you found this recipe and you and your husband are loving it, Danielle. Thank you so much for coming back and sharing your review + star rating, I appreciate it!
First, I love your recipes! I made this one last night on a pretty chilly evening in mid-Michigan and it was wonderful comfort food. I did switch out the whole wheat flour tortillas for corn tortillas which in turn made them rather difficult to roll up. I quickly abandoned that and just layered the corn tortillas on the bottom of the pan, followed by the meat/bean/corn layer followed by cheese, more strips of tortillas, enchilada sauce and more cheese on top. It was delicious and my husband LOVED it! Keeper recipe – thank you!
WOO! I am SO glad you gave this recipe a try and loved it, Audrey. Corn tortillas aren’t as easy to roll. Thanks so much for coming back and sharing your review + star rating, I really appreciate it!
wet paper towels and set the corn tortillas in the center so you can fold all corners of the paper towel down to cover! place that side down in the microwave and heat for 30 seconds! much easier to roll!!
Hi!
Is the entire recipe of the enchilada sauce used?
Thanks,
Lisa
Hi Lisa – Yes, you will use all of the sauce! Enjoy!