With tẹndẹr chickẹn wrappẹd in corn tortillas and smothẹrẹd in rẹd saucẹ and chẹẹsẹ, you can’t go wrong with thẹsẹ rẹstaurant quality chickẹn ẹnchiladas!


  • 3 cups cooked and shredded chicken breast
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ of a medium onion, diced about ¾ cup
  • 2 cloves of garlic minced
  • 1 ½ tablespoons taco seasoning
  • ⅓ cup reduced sodium chicken broth
  • 1 28-ounce can Red Enchilada Sauce divided
  • Juice from 1 lime
  • Salt and pepper to taste
  • 12 corn tortillas
  • 2 cups shredded Mexican cheese blend divided
  • Cilantro, sour cream, diced tomatoes, lime slices for garnish (optional)


  • Melt butter and 1 tablespoon olive oil in a large saute pan over medium heat. Add onions and cook until translucent.
  • Stir in chicken, garlic and taco seasoning and cook for 1-2 minutes.
  • Stir in ½ cup of enchilada sauce, ⅓ cup chicken broth and lime juice. Simmer for about 5-7 minutes.
  • Preheat oven to 350 degrees F. Spray a large baking dish (9”x13”) with nonstick cooking spray.
  • Spoon about a ½ cup of enchilada sauce into the baking dish and spread to coat evenly.
  • Microwave tortillas for about 30 seconds to soften.
  • Dip each tortilla in enchilada sauce to lightly coat. Spoon ¼ cup of the chicken mixture down the center of each tortilla. Sprinkle about a tablespoon of cheese over the chicken. Roll and place seam side down into the baking dish.
  • Pour remaining enchilada sauce over the enchiladas . Top with remaining cheese. Bake uncovered for 15 minutes, or until cheese is melted and bubbly.
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Recipe adapted from yellowblissroad