Simple Perfect Chicken Enchiladas


I love chicken enchiladas! I could eat them at least once a week. I have tried numerous recipes and this one in my opinion is the best and most authentic. I buy everything at Trader Joe's. I love their red enchilada sauce in a bottle. Frontera also has a really good green and red one. For the chicken you can use a rotisserie, crockpot shredded chicken or you can poach your chicken and shred. 


  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 c canned tomato sauce
  • 1/3 c chicken broth
  • 3 c shredded chicken (you can either cook 2 breasts or use a store-bought rotisserie chicken)
  • 1/4 c cilantro, chopped plus more for topping
  • 1 tsp. chili powder
  • 1 tbsp. ground cumin
  • 1 tsp. dried oregano
  • 1 pkg whole wheat flour tortillas
  • 1 jar of Trader Joe's red enchilada sauce in a bottle or Frontera brand
  • 1 c shredded Mexican cheese blend
  • Optional toppings: greek yogurt, avocado, cilantro, diced tomatoes, salsa, and Cotija cheese


  1. Preheat your oven to 375 degrees.
  2. Sauté the onions in 2 teaspoon of avocado or olive oil over medium heat for 5-8 minutes. When they are slightly tender, add in the minced garlic. Cook for another 2 minutes. Add the spices to the onion mixture and let them cook for another 2 minutes to toast. Next, add in the tomato sauce, chicken broth and shredded chicken. Season the mixture with salt and pepper. Cook the chicken mixture for another 5-8 minutes to marry all the flavors. Add in the chopped cilantro and let cook for another 2 minutes. Taste the filling to make sure it is well seasoned before moving on.
  3. Pour enchilada sauce on the bottom of your baking dish just to cover so the enchiladas do not stick. Take a tortilla and fill it with about 1/4 cup of the chicken mixture and a little bit of the cheese. Roll the filled tortilla into an enchilada.
  4. Place the rolled enchilada in the baking dish and continue to roll them until the dish is full.
  5. Top the enchiladas with the rest of the sauce- there should be about 1 1/2 to 2 cups left. Top the sauce with all of the shredded cheese. Cover the baking dish with foil and bake for 20-28 minutes. The cheese will be melted and the sauce will be bubbling when it is done.
  6. Top with yogurt, cilantro, avocado, and tomato! 

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