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Lighter Chicken Enchiladas l SimplyScratch.com

Lighter Chicken Enchiladas

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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 melty and delicious! Yields 8 enchiladas or 4 servings (2 each).
Course Mains & Entrees
Cuisine Tex Mex
Keyword chicken, chipotle, enchiladas, homemade, Mexican, Muenster cheese, whole wheat tortillas
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Servings 4 servings (2 each)
Calories 413
Author Laurie McNamara

Ingredients

FOR THE SAUCE:

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

FOR THE ENCHILADAS:

  • 3 cups shredded cooked chicken leftover roasted or rotisserie
  • 8 tortillas enchilada or soft taco size tortillas
  • 1 cup muenster cheese

Instructions

  • Spray the bottom and sides of a 13x9 baking dish with olive oil and set aside. Preheat your oven to 400°.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • Pour the remaining sauce over top of the enchiladas and spread using a spatula before sprinkling with the grated Muenster cheese.
  • 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.
  • 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.

Nutrition

Serving: 2g | Calories: 413kcal | Carbohydrates: 13g | Protein: 37g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1265mg | Potassium: 494mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1475IU | Vitamin C: 28mg | Calcium: 247mg | Iron: 3mg