Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 263.4
  • Total Fat: 7.7 g
  • Cholesterol: 47.9 mg
  • Sodium: 595.9 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 23.3 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient
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A combination of Hungry Girl Slow Cooker Mexican Chicken, Skinny Taste Chicken Enchildas and homemade tortilla shells A combination of Hungry Girl Slow Cooker Mexican Chicken, Skinny Taste Chicken Enchildas and homemade tortilla shells
Number of Servings: 12


    2 cups all-purpose flour
    1/4 cup shortening
    1/2 tsp baking powder
    1/2 tsp salt
    3/4 cup warm milk

    Chicken Filling:
    2 lbs boneless skinless chicken breast
    28 oz can crushed tomatoes
    1 can green chiles
    Cumin and chili powder to taste

    Enchilada Sauce:
    1 tbsp olive oil
    2 cloves garlic
    1 1/2 cup tomato sauce
    3/4 cup chicken broth
    3 chipotle peppers in 2 tbsp adobo sauce
    1/2 tsp chili powder
    1/2 tsp cumin

    Shredded Light Mexican Blend Cheese


Mix dry ingredients in stand mixer bowl. Using a pastry hook, mix in shortening until well incorporated. Mixture will be crumbly. Add milk and mix for about 5 minutes, or until smooth.
Divide dough into 12 balls and let rest for 30 minutes.
Roll each ball into a 7 or 8 inch circle and cook on a griddle until brown and puffy on each side.

Chicken Filling:
Place chicken, crushed tomatoes, chilies and spices in a crockpot. Cook on low for 8 hours. Shred chicken.

Enchilada Sauce:
Heat oil over medium heat. Add garlic and saute 1 minute, or until golden brown. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for 10 minutes.

Warning: This makes an extremely spicy sauce. If you don't like spicy, use a lot less chipotle pepper and adobo sauce.

To assemble and cook:
Preheat oven to 400 degrees and grease a 9x13 pan.
Place 1/2 cup of chicken filling in each tortilla, roll up and put into the pan. You might have chicken leftover; I did. Pour the enchilada sauce over the enchiladas and spread around. Sprinkle with the cheese.
Cover with tinfoil and bake for 20-25 minutes, or until hot and bubbly.

Serving Size: Makes 12 enchiladas

Number of Servings: 12

Recipe submitted by SparkPeople user KATOUSIGNANT1.

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