In these Lighter Chicken Enchiladas cooked shredded chicken is mixed with a light chipotle sauce, stuffed into tortillas, topped with muenster cheese and baked until gooey and delicious! Yields 8 enchiladas or 4 servings (2 each).

Lighter Chicken Enchiladas l SimplyScratch.com

I’ve never met an enchilada I didn’t like. Stuffed and baked tortillas topped with sauce and cheese? What’s not to love?

I’m a little particular about my enchiladas. I prefer homemade enchilada red sauce (shocker right?) over store-bought, I love those crispy tortilla edges, so I go for and end piece every time. What I love about this particular enchilada recipe is that the sauce is different. Yes, enchiladas without a red sauce!

Lighter Chicken Enchiladas l SimplyScratch.com

This sauce is made by sautéing onions, peepers, garlic, cumin and chipotles. A quick and simple roux plus broth makes for a lighter, creamy and broth-like sauce.

Lighter Chicken Enchiladas l SimplyScratch.com

First gather all your ingredients. Here’s what you’ll need; 3 to 4 cups shredded chicken (either roasted or rotisserie), olive oil, 1/2 cup diced red bell pepper, 1 cup diced yellow onion, 3 cloves fresh garlic, 2 tablespoons butter, 2 tablespoons all-purpose flour, 2 to 3 small chipotles (finely chopped) in adobo plus 1 to 2 teaspoons adobo sauce, 1-3/4 cup low-sodium chicken broth, kosher salt and freshly ground black pepper, 10 tortillas (I like whole wheat or the corn and flour blend) and Muenster cheese.

Lighter Chicken Enchiladas l SimplyScratch.com

Start by spraying a 9×13 baking dish  with olive oil spray, then set it off to the side. Then heat a couple teaspoons of olive oil in a large skillet over medium heat. Next add in 1 cup finely dice onion and 1/2 cup finely diced red bell pepper. Cook until tender, about 5 to 8 minutes.

Lighter Chicken Enchiladas l SimplyScratch.comLighter Chicken Enchiladas l SimplyScratch.com

Once the peppers and onions are soft and translucent, add in the teaspoon of cumin and 3 cloves minced garlic, cook for 1 to 2 minutes.

Lighter Chicken Enchiladas l SimplyScratch.comLighter Chicken Enchiladas l SimplyScratch.com

Next add in a 2 tablespoons of butter and stir until melted, then stir in the 2 tablespoons of all purpose flour. Stir until a wet paste forms and cook for 2 to 3 minutes.

Lighter Chicken Enchiladas l SimplyScratch.com

Then add in the minced chipotles and 1 to 2 teaspoons adobo sauce, more or less to taste.

Lighter Chicken Enchiladas l SimplyScratch.comLighter Chicken Enchiladas l SimplyScratch.com

Next stir in 1-3/4 cup of chicken broth. Increase the heat to medium-high, stirring occasionally for 5 to 10 minutes or until the sauce has thickened. Then taste and season with 3/4 teaspoon kosher salt and a few turns of black pepper, about 1/8 teaspoon give or take.

Lighter Chicken Enchiladas l SimplyScratch.com

Take 3/4 cup of the sauce and it to the shredded chicken, tossing to combine.

Lighter Chicken Enchiladas l SimplyScratch.com

Next spread a 1/2 cup or so of the sauce into the bottom of the prepared baking dish.

Lighter Chicken Enchiladas l SimplyScratch.comLighter Chicken Enchiladas l SimplyScratch.com

Spoon some of the chicken mixture down one side of a tortilla. Tuck, roll and repeat. Line them up, seam side down, in the baking dish.

Lighter Chicken Enchiladas l SimplyScratch.comLighter Chicken Enchiladas l SimplyScratch.com

Then pour all of the remaining sauce over top of the rolled enchiladas, use a spoon to smooth it out over top.

Lighter Chicken Enchiladas l SimplyScratch.com

Lastly, grate about 1 cup or more (you decide) of Muenster cheese and then sprinkle it over top.

Lighter Chicken Enchiladas l SimplyScratch.com

Finally slide the pan of lighter chicken enchiladas onto the middle rack of your preheated 400° oven for about 15 minutes or until the cheese is melted and golden in spots.

Lighter Chicken Enchiladas l SimplyScratch.com

With enchiladas, sometimes I cover with foil and sometimes I don’t. For some reason, with this recipe, I never cover it. The cheese melts and turns golden brown and where the cheese touches the pan, it gets super crispy.

Lighter Chicken Enchiladas l SimplyScratch.comLighter Chicken Enchiladas l SimplyScratch.comLighter Chicken Enchiladas l SimplyScratch.com

Allow these lighter chicken enchiladas to cool for a minute while you finish prepping some easy toppings.

Lighter Chicken Enchiladas l SimplyScratch.com

We like ours with a little sour cream, a few dashes of hot sauce, green onions and some torn cilantro leaves. But you could so do chopped tomatoes, raw onion or sliced fresh jalapeños.

These lighter chicken enchiladas are definitely a family favorite in our house and I hope they are in yours too!

Lighter Chicken Enchiladas l SimplyScratch.com

Enjoy! And if you give this Lighter Chicken Enchiladas recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Lighter Chicken Enchiladas l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Lighter Chicken Enchiladas
Yield: 4 servings (2 each)

Lighter Chicken Enchiladas

In these Lighter Chicken Enchiladas cooked shredded chicken is mixed with a light chipotle sauce, stuffed into tortillas, topped with muenster cheese and baked until gooey and delicious! Yields 8 enchiladas or 4 servings (2 each).

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour

Ingredients

FOR THE SAUCE:

  • 1 teaspoon olive oil
  • 1 cup finely diced yellow onion
  • 1/2 cup finely diced red bell pepper
  • 3 cloves peeled fresh garlic, minced
  • 1 teaspoon ground cumin
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 small chipotle peppers (in adobo), minced
  • 2 teaspoons adobo sauce
  • 1-3/4 cups low-sodium chicken broth
  • 3/4 teaspoon kosher salt, or to taste
  • 1/8 teaspoon freshly ground black pepper

FOR THE ENCHILADAS:

Instructions

  1. Spray the bottom and sides of a 13x9 baking dish with olive oil and set aside. Preheat your oven to 400°.
  2. Heat 1 teaspoon of oil in a large, 10-inch skillet over medium heat. Add the finely diced onion and peppers, season with a pinch of salt and then cook, stirring occasionally, until the onions are translucent and the peppers are soft, about 5 minutes.
  3. Next, add in the garlic and cumin. Cook 1 minute before adding in adding in the butter. Once melted, stir in the flour and cook for 2 minutes.
  4. Then add in the chipotle peppers and 1 to 2 teaspoons adobo sauce. Stir while slowing pouring in the broth. Increase the heat to medium-high and simmer while stirring occasionally until the sauce has thickened, about 4 to 6 minutes. Season with kosher salt and freshly ground black pepper.
  5. In a bowl, combine all of the shredded chicken with 3/4 cup of the sauce. Then spread 1/2 cup of the sauce in the bottom of the prepared baking dish.
  6. Spoon a little of the chicken mixture down one side of tortilla, tuck and roll, placing it seem side down into the baking dish. Repeat with remaining tortillas and filling
  7. Pour the remaining sauce over top of the enchiladas and spread using a spatula before sprinkling with the grated Muenster cheese.
  8. Bake, uncovered, in your preheated oven for 15 to 20 minutes or until the sauce is bubbling and the cheese has melted and is golden brown in spots.
  9. Allow to cool slightly, before serving with desired toppings.

Notes

Serve with: sliced avocado, plain greek yogurt or sour cream, hot sauce, sliced green onions and chopped fresh cilantro leaves.

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Nutrition Information:

Yield:

4

Serving Size:

2

Amount Per Serving: Calories: 590 Total Fat: 21.1g Saturated Fat: 10.1g Cholesterol: 124mg Sodium: 438mg Carbohydrates: 51.8g Fiber: 7.5g Sugar: 2.3g Protein: 46.8g
Nutrition information isn’t always accurate.
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Lighter Chicken Enchiladas l SimplyScratch.com