Lighter Chicken Enchiladas

READY IN: 35mins
Recipe by Sara's Kitsch

This came from Everyday Food by Martha Stewart, November 2008 edition.

Top Review by Bekah49036

WOW! These were so good. I'm not a lover of enchiladas but this sauce was amazing. I used leftover chicken from one I roasted yesterday and doubled the amount of chipotles. My fiance said he wanted it spicy and he got what he wanted. It had some HEAT! But in a good way. I also added a small onion and sauteed it with the garlic. Next time I will probably double the sauce though, I like a little extra. But this is definitely the best enchilada recipe I have tried. Thank you so much.

Ingredients Nutrition


  1. Bring 1 inch of salted water to a boil in a pan with a tight-fitting lid. Add chicken and cover, reducing heat to medium-low. Simmer the chicken for 5 minutes, then remove pan fom heat. Let chicken steam, covered for 12 to 14 minutes, until properly cooked throughout. Place chicken in a medium bowl and shred.
  2. To make sauce, heat oil over medium heat. Add garlic and cook for 1 minute. Add flour, cumin, and chipoltles. Whisk while cooking for 1 minute. Whisk in broth and 1/2 cup water. Bring mixture to a boil. Reduce heat until mixture is at a simmer. Cook for 5 to 8 minutes while whisking occasionally until sauce is slightly thickened. Season to taste. Combine 1 cup sauce with chicken and toss.
  3. Preheat oven to 400 degrees. Spread 1/4 cup sauce into the bottom of an 8-inch square baking dish and set aside. Stack tortillas and wrap them in a layer of damp paper towels; microwave them for one minute. Remove paper towels and fill each tortilla with chicken mixture. Roll them and arrange them in dish, seam-side down. Cover tortillas with the rest of the sauce and top with the cheese. Bake until hot and bubbling, approximately 15 to 20 minutes. Cool slightly before serving.

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