Chicken Enchiladas


Enchiladas are one of my favorite mexican dishes because they are not usually as spicy as other mexican foods and can be loaded with veggies to make them healthier. This version is paleo, gluten-free, and amazing. I made the whole thing from scratch including the enchilada sauce and gluten-free tortillas, but if you do not have time to do this you can always just buy these things.


  • 2 Tablespoons olive oil
  • 1 medium onion, peeled and diced
  • 2 cups shredded chicken breast(pre cooked) NOTE: This is the yield from the breast meat of a 5lb roasting chicken or approximately 1 lb of chicken breast.
  • salt and pepper
  • 1 (4 ounce) can diced green chiles
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 8 gluten-free tortillas NOTE: You can use store-bought or make these using my recipe here
  • 2 cups shredded cheese NOTE: I used cheddar cheese because that is what I had lying around, but mexican or mozzarella cheese would be great too.
  • 1 batch enchilada sauce (or 8 oz store-bought enchilada sauce)


  1. Preheat oven to 350°F.
  2. Prepare your enchilada sauce and tortillas now, if you want to make them. This is also a good time to dice your onion and bell peppers.IMAG0322 IMAG0307
  3. In a large frying pan/skillet, heat olive oil over medium-high heat. Add onion and bell peppers and saute for about 5 minutes, stirring occasionally until your peppers get soft and your onions become translucent.  IMAG0317
  4. Add the shredded chicken and green chiles, and season with salt and pepper.  Saute for another 3-5 minutes, stirring occasionally until the chicken and chiles are heated through.IMAG0324
  5. Assemble the enchiladas starting with spreading 1- 1 1/2 tbsp of enchilada sauce on a tortilla then adding the chicken and vegetable mixture and 2-3 tbsp cheese on top of that.  IMAG0326
  6. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Once all the enchiladas are assembled and placed in the pan, spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.IMAG0327
  7. Bake uncovered for 20 minutes and then enjoy! If you have any leftovers(and this is a big if), this will stay in the fridge for up to 5 days and in the freezer for 3 months.

Serving size: 1 enchilada, Servings: 8


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One thought on “Chicken Enchiladas

  1. KBell says:

    The enchilada sauce in this recipe was outstanding, so much more refreshing than a bottle of store bought sauce. I could control the amount of chili powder for a milder sauce. Excellent!

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