Easy Low Sodium Chicken Enchiladas

This cheesy, tender Low Sodium Chicken Enchiladas Recipe is made with shredded chicken, salt-free sauce, and corn tortillas, ready in 45 minutes. Pulling the bubbling, sauce-soaked baking dish from the oven reveals perfectly soft tortillas yielding to a hearty filling. I love controlling the salt without losing classic flavor.

Try More Recipes:

• Low Sodium Tomato Sauce Recipe
• Low Sodium Orange Chicken Recipe
• Low Sodium Chicken Tortilla Soup Recipe

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Why This Classic Works

I used to rely on canned enchilada sauce until I realized how much sodium it was adding to our dinners. Switching to a homemade blend of no-salt-added tomato sauce and earthy spices changed everything.

The biggest surprise was that my family did not even notice the missing salt. Using a little bit of sharp cheddar cheese goes a long way to provide that comforting, savory finish.

Low Sodium Chicken Enchiladas Recipe Ingredients

• 2 cups cooked chicken breast, shredded (unsalted)
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 15 oz can no-salt-added tomato sauce
• 1/2 cup low-sodium chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 12 small corn tortillas
• 1 cup reduced-sodium cheddar cheese, shredded

How To Make Low Sodium Chicken Enchiladas Recipe

1. Sauté the aromatics: Heat olive oil in a saucepan over medium heat, then cook the diced onion and garlic until soft, about 5 minutes.
2. Simmer the sauce: Stir in the no-salt-added tomato sauce, chicken broth, chili powder, cumin, and oregano, letting it simmer for 10 minutes to thicken.
3. Prep the filling: Toss the shredded chicken with one-half cup of your homemade enchilada sauce in a medium mixing bowl.
4. Roll the enchiladas: Warm the corn tortillas in the microwave for 30 seconds to prevent cracking, then fill each with a spoonful of chicken, roll tightly, and place seam-side down in a 9×13 inch baking dish.
5. Bake to perfection: Pour the remaining sauce over the rolled tortillas, sprinkle with reduced-sodium cheese, and bake at 375°F for 20 minutes until bubbling.

Recipe Tips

• Warm your tortillas: Cold corn tortillas will split when you roll them, so always heat them gently in a damp paper towel first.
• Check your chili powder: Some commercial chili powder blends sneak in added salt, so read the label carefully before buying.
• Do not overstuff: Adding too much chicken filling makes rolling difficult and causes the enchiladas to burst in the oven.

What To Serve With Chicken Enchiladas

A side of cilantro lime brown rice pairs beautifully with the rich, earthy enchilada sauce. You can also serve them with a crisp green salad tossed in a simple olive oil and vinegar dressing to keep the sodium low.

How To Store

Keep leftover enchiladas in an airtight container in the fridge for up to 4 days. You can also freeze them tightly wrapped in foil for up to 3 months. Reheat in the oven or microwave until hot throughout.

FAQs

Can I use flour tortillas?

Yes, you can substitute flour tortillas if you prefer them. Just check the nutrition label, as some brands contain higher sodium levels than corn tortillas.

Can I make these ahead of time?

You can assemble the dish up to a day in advance and store it covered in the fridge. Add an extra 5 to 10 minutes to the baking time if cooking straight from cold.

How do I make it spicy?

Add half a teaspoon of cayenne pepper or some chopped fresh jalapeños to the sauce mixture while it simmers.

Nutrition

• Calories: 310 kcal
• Total Fat: 11 g
• Saturated Fat: 4 g
• Cholesterol: 65 mg
• Sodium: 140 mg
• Total Carbohydrate: 32 g
• Protein: 22 g

Try More Recipes:

• Low Sodium Chicken Tacos Recipe
• Low Sodium Green Bean Casserole Recipe
• Low Sodium Lasagna Recipe