Can you hear me singing from the rooftops?! With one extremely picky little eater, I struggle to find meals we can ALL eat but ALAS! I have found one! This chicken enchilada recipe is inspired by the Skinnytaste. I made several recipe changes to account for personal preference as well as what I thought my kids would eat. A couple time-savers to make note of: a rotisserie chicken works perfectly for this and there is nothing wrong with pre-made enchilada sauce. Just read your labels to make sure it’s a “clean” sauce and you are good to go. I also swapped corn tortillas in for flour tortillas…because that’s how we roll in this house. The icing on the cake with this recipe? I watched my little one waltz over to the fridge to take out hot sauce to put on his plate for “dipping”. Be still my heart!
Family-Friendly Chicken Enchiladas
- 1 teaspoon avocado oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup tomato sauce
- 1/3 cup chicken broth
- 1 1/2 – 2 cups shredded rotisserie chicken
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 9 6″ corn tortillas
- 1 1/2 cups enchilada sauce (this is the brand I used)
- 1 cup shredded Mexican cheese blend
- chopped cilantro, for garnish
- chopped scallions, for garnish
- sour cream, optional
Preheat oven to 400F
In a medium nonstick skillet, sauté the onions and garlic in the avocado oil for a couple minutes, stirring occasionally until soft. Add the tomato sauce, chicken broth, chicken, 1/4 cup chopped cilantro and spices. Simmer 5 minutes & remove from heat.
Drizzle a small amount of the enchilada sauce in the bottom of a 13 x 9 glass baking dish so that it covers the bottom. Put 1/3 cup (+/-) of chicken mixture into each tortilla, roll it up and place seam side down in the baking dish. Pour enchilada sauce over the enchiladas and sprinkle the tops with cheese. Cover the dish with aluminum foil, being careful it does not touch the cheese. Bake until hot and the cheese it melted. About 20 minutes. At the 20 minute mark remove the foil and bake an additional 5 minutes to brown the top a bit more.
Sprinkle with scallions and cilantro when serving. Serve with sour cream if that’s your kind of thing.