Recipe: Chicken Enchiladas (eat one casserole and freeze the other!)

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The key to making this dish “real food” is ensuring that the corn tortillas you use are 100% whole-grain. Reading food labels can be confusing as it is, but trying to figure out what products are truly 100% whole-grain is especially hard. Very few food labels say “whole corn” as the main ingredient so you either have to keep looking or make the tortillas yourself (with Masa Harina and a tortilla press). I’ve searched grocery stores high & low and was able to find one brand of corn tortillas that proudly states they are made with “whole corn.” They are located in the freezer section of Earth Fare next to the other frozen breads products and they are called: Food for Life Sprouted Corn Tortillas.

Chicken Enchiladas from 100 Days of Real Food

4.6 from 19 reviews
Chicken Enchiladas (eat one casserole and freeze the other!)
Adapted from Rachael Ray on
  • 12 whole-grain corn tortillas
  • 1 “all natural” rotisserie chicken from Earth Fare (or similar store) or boil your own raw whole organic chicken or 4 chicken breasts
  • 1 cup of cooked brown rice
  • 1 cup of frozen corn kernels
  • 3 tablespoons organic tomato paste
  • Chili powder
  • Ground cumin
  • 3 cups organic canned tomato sauce (with no salt added if you can find it)
  • 1 – 2 teaspoons cayenne pepper (depending on if you like a little spice)
  • Ground cinnamon
  • Monterey Jack cheese
  • Optional: sour cream, cilantro, avocado or guacamole
  1. Preheat the oven to 275 degrees F.
  2. Wrap corn tortillas in foil and warm in the oven while you prepare everything else.
  3. Shred cooked chicken using forks. Mix in 3 tablespoons tomato paste, ½ cup grated cheese, rice, frozen corn kernels (no need to defrost them), 1 teaspoon chili powder, and 1 teaspoon ground cumin.
  4. For the sauce combine 3 cups tomato sauce, pepper, ½ teaspoon cinnamon, 1 ½ teaspoons chili powder and heat through, keeping warm until needed.
  5. Remove tortillas from oven and switch on broiler to high. Now with most enchilada recipes you have to individually wrap up each tortilla with the filling, but why go through all of that effort when you can just layer it like lasagne and the end result still tastes the same?
  6. Using two separate square or round baking dishes start to distribute the ingredients in the following order: 1. Sauce (spread a little out on bottom of baking dishes), 2. Tortilla layer (I used 2 for each tortilla layer), 3. About a quarter of chicken mixture (for each dish), 4. More sauce, 5. Another tortilla layer, 6. The rest of chicken mixture, 7. Another tortilla layer, 8. The last of the sauce, 9. Grated cheese on top.
  7. Now, for the extra casserole that you are going to freeze go ahead and stop here. Cover it, label it, and throw it into the freezer. When you decide to defrost it later then you can pick things back up with the last broiling step below (after it has been defrosted).
  8. Put the casserole under the broiler and broil for about 5 minutes or until the cheese melts and it is heated through.
    Serve with cilantro, avocado/guacamole and enjoy!
We recommend organic ingredients when feasible.


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134 comments to Recipe: Chicken Enchiladas (eat one casserole and freeze the other!)

  • Renu Thamman

    whole foods 365 organic corn tortillas are made with “whole corn”

  • Kathy C

    I have the masa & press, and can’t get into the taste of those tortillas. I think I’ve been ruined by the commercial ones! I keep making them, and forcing them down, but just can’t get into them. Any ideas as to what I can add to improve the flavor? Anyone?

    • Deborah

      Are you using enough salt? What about the fat you are using? Try a little lard or leftover bacon grease. FYI I don’t believe in a low fat diet, in case you can’t tell.

  • Jayme

    I just tried this recipe and am completely new to Organic/Clean eating. I used 4 cans of tomato sauce and omitted the cinnamon. Besides those minor adjustments, this turned out FANTASTIC! My husband (of 7 years) said this was the best meal I’ve ever cooked. We served it with leftover Pinto Beans we had and topped it off with Sour Cream and Cilantro! SOOO good! My husband was happy when I told him we have another serving in the freezer for later use! :)

  • Susan Sunnucks

    This was a good recipe and my family and I enjoyed it even though we’re not big Mexican food eaters. Only complaint was a lot of prep (had to cook rice and chicken ahead of time). At least I have another meal for later! My question is how long and what temp. can I cook it in the oven instead of broiling? It was luke warm when it came out of the oven. I had the chicken mixture and sauce warmed up but by the time it was put together and put in the oven it was cool. Thanks!

    • Amy Taylor (comment moderator)

      Hi Susan. I’m not sure because we’ve not made it that way. My guess would be that you could bake it for 10-15 minutes or so at 375 and have it fully warmed through.

  • These are the exact same enchiladas I got from another blog , Pink Parsley & are hands down the best enchiladas I have ever eaten. Only change I make is I use cheddar cheese instead of white.

  • Amber

    We had these enchiladas for dinner tonight and we are hooked! Instead of rice, I used bell peppers, onions, and black beans to boost the protein and veggies. AMAZING!

    Instead of making my own tortillas, I picked up Tortilla Land gluten free fresh uncooked corn tortillas from Costco. They fit the 5 ingredient rule and only took about 1 minute each to cook.

  • […] This recipe is very loosely based on a chicken enchilada recipe from […]

  • […] settled on trying out some enchiladas, with different fillings. We also spotted the genius idea of layering your enchiladas like lasagna instead of going through the pain of rolling them, and decided to try that […]

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