These chicken enchiladas make a healthy and flavourful meal that the whole family will enjoy! 

Chicken Enchiladas | Haute & Healthy Living

I am super excited to share one of my favourite recipes with you today….these amazing chicken enchiladas! It’s actually a recipe that my mom had started making for several months back when I was living at home. Whenever I saw her whipping up a batch of these enchiladas and smelled that aroma in the kitchen, I got a little rush of excitement.

Chicken Enchiladas | Haute & Healthy Living

These, in my mind, are the definition of comfort food. They are packed full of flavour, and I love how you can control every single ingredient going into that {delicious} enchilada sauce. Which means less sodium and less artificial ingredients! I made a few subs to the recipe, like using a lower sodium chicken broth and subbing in whole grain tortillas for white, which increases the fibre, iron and B vitamin content! I love to top it up with a little Greek yogurt and avocado to really take it up to the next level. Everyone who has tried these has absolutely loved them, so I definitely recommend adding them to your recipe list! They’re a winner! :)

Chicken Enchiladas

Yield: Makes 10 enchiladas


  • 10 soft 6 inch whole grain tortillas
  • 3 cups no salt added chicken broth
  • 1 bay leaf
  • 1 tsp. dried oregano
  • 1 medium onion, quartered
  • 4 6 ounce boneless, skinless chicken breasts
  • 2 cups tomato sauce
  • 2 tsp. hot sauce
  • ¼ tsp. ground cinnamon
  • 2 tsp. chili powder, divided
  • 2 tbsp. tomato paste
  • 1 tsp. ground cumin
  • ½ cup fresh parsley, chopped


  1. Place a medium-sized saucepan over high heat. Add chicken broth, bay leaf, oregano, and onion and bring to a boil. Add chicken breasts to the pot, bring back to a boil and cover with a lid, reducing heat to medium.
  2. While the chicken is poaching make the enchilada sauce. In a saucepan, combine the tomato sauce, hot sauce, cinnamon and 1 teaspoon of chili powder. Bring to a simmer over medium heat and then reduce heat to low, keeping sauce warm until ready to use.
  3. Using two forks, shred the cooled chicken into small strips.
  4. Transfer the shredded chicken to a bowl and add ½ a cup of cooking liquid, tomato paste, 1 teaspoon chili powder and 1 teaspoon cumin.
  5. Preheat broiler to high. Pour a little bit of the enchilada sauce, about ¼ cup on the bottom of a casserole or baking dish. Divide chicken mixture equally between the tortillas by piling it up on the bottom half of each tortilla and rolling into a tube.
  6. Place enchiladas seam side down on top of the sauce in the baking dish. Once all the enchiladas are in the pan, pour remaining enchilada sauce over them. Top with a sprinkle of cheese, if desired.
  7. Place enchiladas in hot oven 6 inches from broiler and broil 5 minutes. Top with some plain Greek yogurt, chopped avocado and parsley if desired.

Chicken Enchiladas | Haute & Healthy Living

Nutrients per serving: (for one enchilada)

Servings: 10 • Calories: 203 • Fat: 5g • Carbohydrates: 23g • Fibre: 3 g • Protein: 17 g • Sugar: 4 g • Sodium: 382 mg •

Elysia, XOXO