Chicken Enchiladas

Chicken Enchiladas

Remember  yesterday when I told you I was a single girl for four days..that also meant eating alone. boo. Well I made these delicious enchiladas… (I tried to make just two…I got four good sized ones) These were super flavorful, and soo filling..I was only able to eat one! This recipe could so easily be doubles or tripled..I didn’t want leftovers….like Ive said before..I hate them..I don’t get it either…?

Make these…one of my favorite thing about enchiladas is you can make them in advance and just pop them in the oven when your guests or company show up! I’m always looking for a few good meals with that convenience, (I hate standing in front of the stove cooking while people are here, not only do I feel rude, but I don’t get to enjoy the great company!! this is definitely one of my favorites to take care of that!! Enjoy!!

Chicken Enchiladas

Prep Time: 15 minutes

Cook Time: PT10-12M

Total Time: PT25-30M

Yield: 4 large Enchiladas

Serving Size: 1 Enchilada

Calories per serving: 190 Calories

Chicken Enchiladas


  • 1 large chicken breast
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1/4 cup minced white onion
  • 4 oz can diced chilies
  • 2 tomatoes, diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 2 teaspoon mexican spice blend (recipe below)
  • 4 whole wheat flour tortillas
  • 1/2 cup enchilada sauce (I used Trader Joes)
  • 1 cup cheddar cheese, freshly grated
  • cilantro (optional)
  • avocado (optional)
  • crema (optional) (1/4 cup fat free sour cream, lime zest, lime juice, mixed)
  • For the Mexican Spice Blend
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper


  1. Fill a pot with water and bring to a boil. Add the chicken breast and cook through, about 10-12 minutes.
  2. Remove the chicken breast, shred it, and set aside
  3. Preheat the oven to 350 degrees
  4. Heat a skillet on medium-high heat, add olive oil. Once warm, add minced garlic and onion. Saute until tender, reduce heat to medium-low.
  5. Add the diced tomatoes, saute for a couple of minutes.
  6. Add the shredded chicken, the garlic powder, cumin, and mexican spice blend, toss to thoroughly coat.
  7. Start loading your tortillas down the middle with your filling, roll and place flap side down, in the pan. Continue until the filling is gone.
  8. Drizzle your enchilada sauce over the top
  9. Pop in the oven for 10-15 minutes
  10. While they are in the oven prepare any toppings you may be using, slice the avocado, shop up the cilantro, mix the crema.
  11. When the enchiladas are done, remove them from the oven, and top with chosen toppings! Enjoy!


*Store Mexican Blend in an airtight container for future use! Never buy the salty packets again!! 😉

Enchiladas Adapted from: Tyler Florence

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