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By MegaCoolHealthyMom

Chicken Enchiladas

10 steps
Prep:20minCook:25min
Encilladas made with an easy homemade sauce. Shredded chicken is poached in chicken broth with thyme, oregano, and bay leaves for flavor and moistness.
Updated at: Sun, 19 Oct 2025 08:55:59 GMT

Nutrition balance score

Good
Glycemic Index
31
Low
Glycemic Load
15
Moderate

Nutrition per serving

Calories647.4 kcal (32%)
Total Fat32.3 g (46%)
Carbs48 g (18%)
Sugars5.5 g (6%)
Protein40.1 g (80%)
Sodium2143.1 mg (107%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet

Instructions

SHREDDED CHICKEN

Step 1
Rinse chicken breasts and pat dry. Salt and pepper both sides
Step 2
Place chicken breasts in a saucepan. Add 4 cups of chicken broth to the pan, or enough to cover the chicken by 1 inch. Add thyme, oregano, and bay leaves to the broth.
Step 3
Bring broth to a boil. As soon as it starts to boil, reduce the temperature until the liquid is gently simmering.
Step 4
Cook until the internal temperature of the chicken is 160°F, about 8 - 10 minutes. Transfer the chicken to a cutting board and let it rest for 5 minutes. The chicken will continue to cook to 165°F while resting.
Step 5
Shred chicken and place in a medium bowl.
Step 6
Add 1 cup of the shredded cheese to the shredded chicken. Add salt, pepper, and Adobo seasoning to taste to the shredded chicken. Mix and set aside.

SAUCE

Step 7
Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
Step 8
Divide chicken mixture and place into each of the flour tortillas. Roll them up and place them in the prepared baking dish in one row.
Step 9
Pour sauce over the enchiladas in the baking dish. Top with the remaining shredded cheese.
Step 10
Bake for about 20-25 minutes, until it is slightly bubbly. If you want to brown the cheese, broil for 1-2 minutes.

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