Easy Chicken Enchiladas

An Easy Chicken Enchiladas Recipe has never been so easy or nutritious. Using bone broth instead of a creamed canned soup makes this a must-have recipe!

Chicken Enchiladas have always been a treat for us - we only enjoyed them at a restaurant. And, with our family size, that was not very often!

But, not anymore! This Easy Chicken Enchilada recipe is soooo simple, I wonder why I never made them before! Plus, it uses chicken broth instead of a canned creamed soup for added nutrition! Because who says main dishes from Mexican cuisine have to be carb-heavy?

This Easy Chicken Enchiladas recipe fits the bill if you are looking for a recipe to make ahead and reheat! That is totally me during pruning season in the vineyard!

I personally like it reheated—the cheese bubbles nicely and you have a gooey, protein-dense delight. I guess the flavors have had a chance to meld and well, they is just delicious!

But, even if I am not working in the vineyard or garden, sometimes, it is just nice to have a meal that I can quickly pop into the oven or microwave to reheat.

Easy Chicken Enchiladas Recipe Step by Step

• In a small saucepan, mix chicken broth and milk or coconut milk over medium heat. Photos 1 - 2
• Once heated thoroughly, whisk in the flour and allow to thicken. Add salt and pepper to taste. Photos 3 - 4
• Reserve about a cup for the topping.

• In a large mixing bowl combine the broth mixture, chicken, sour cream (or yogurt), 1 ½ c. each Monterrey Jack and Colby cheeses, green chilies and onion. Mix well. Photo 5
• Place ½ cup of the mixture on each tortilla; roll up and place seam side down in a 3 quart oblong baking dish. Spread the reserved broth mixture over the top thinly. Photos 6 - 7
• Bake at 350 F for 20 - 25 min. Remove from heat and sprinkle with 1 cup Colby cheese and continue baking 5 minutes until the cheese is melted. Photo 8

Tips for Making Easy Chicken Enchiladas Recipe

• I normally cook a whole chicken covered with water in the crockpot for 4 hours on high, allow it to cool and separate the meat from the bones. Use the water the chicken cooked in for broth. If you have time, use the bones to make the Chicken broth more nutritious - click the link for a video to show just how easy it is to make.
• And of course, there's no problem if you can't put the chicken in a crockpot. Just use cooked and shredded chicken.
• If you are on a gluten-free diet, you can still enjoy the great taste of Easy Chicken Enchiladas - just substitute corn tortillas for the flour tortillas and white rice flour for the flour.
• Yogurt may be substituted for the sour cream

If you’ve tried this easy chicken enchiladas recipe or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.

 

Print Recipe MMMmmmmm

Chicken Enchiladas

I love all Mexican food, so I hope you enjoy this take on enchiladas as well.

to prepare 15 minutes

to cook 30 minutes

total 45 minutes

Servings 8 servings

Calories 888kcal

Author Cultured Palate

Ingredients

• 4 c. shredded chicken cooked
• 2 c. sour cream or yogurt
• 2 c. chicken broth
• 1 c. milk or coconut milk
• 4 Tbsp flour or white rice flour
• 1 ½ c. Monterrey Jack cheese shredded
• 1 ½ c. Colby cheese shredded
• 1 small onion chopped
• 1 4oz can chopped green chilies
• salt and pepper to taste
• 10 tortilla wraps 10 inch
• 1 cup Colby cheese shredded for topping

Instructions

• In a small saucepan, mix chicken broth and milk or coconut milk over medium heat. Once heated thoroughly, whisk in the flour and allow to thicken. Add salt and pepper to taste.
• Reserve about a cup for the topping.
• In a large mixing bowl combine the broth mixture, chicken, sour cream (or yogurt), 1 ½ c. each Monterrey Jack and Colby cheeses, green chilies and onion.
• Mix well.
• Place ½ cup of the mixture on each tortilla; roll up and place seam side down in a 3 quart oblong baking dish.
• Spread the reserved broth mixture over the top thinly.
• Bake at 350 F for 20 - 25 min.
• Remove from heat and sprinkle with 1 cup Colby cheese and continue baking 5 minutes until the cheese is melted.
• Serve and enjoy!

Notes

• I use a whole chicken that I have cooked in the crock pot. One whole chicken yields about 4 c. cooked meat.
• This recipe was designed to be a delicious way to reap the benefits of broth, plus natural protein sources.
• I normally cook a whole chicken covered with water in the crockpot for 4 hours on high, allow it to cool and separate the meat from the bones. Use the water the chicken cooked in for broth. Don't forget to use the bones for bone broth! Chicken broth is so delicious and is definitely one of the easiest broths to make regularly (if nothing else because the bones are much easier to source for most people).
• And of course, there's no problem if you can't put the chicken in a crockpot. Just make sure it's properly shredded.
• If you are on a gluten-free diet, you can still enjoy the great taste of Easy Chicken Enchiladas - just substitute corn tortillas for the flour tortillas and white rice flour for the flour. That will give it a nice salty crunch flavor that you may like even better. I know there are some true fans of corn tortillas out there!

Nutrition

Calories: 888kcal | Carbohydrates: 28g | Protein: 63g | Fat: 57g | Saturated Fat: 31g | Cholesterol: 243mg | Sodium: 1570mg | Potassium: 704mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1395IU | Vitamin C: 6.4mg | Calcium: 913mg | Iron: 3.1mg

I hope you enjoy these enchiladas!

What are your favorite enchilada toppings?