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

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

4.4 from 22 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
  • 1 teaspoon + 1½ teaspoons chili powder
  • 1 teaspoon 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)
  • ½ teaspoon ground cinnamon (We prefer fresh.)
  • 1½ cups grated 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, cayenne 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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  • Comments

    1. Karen |

      I just made the crock pot chicken! It turned out great, I can see how versatile this recipe is. I can’t wait to try it with some lemon and Rosemary! YUM! I’m going to try to make this tomorrow! As well as some chicken stock! I can’t wait!

    2. Laura |

      Yummy..this looks so good!

    3. Catherine |

      What size casserole dishes are you using for this?

      • erin |

        Catherine, I was wondering what size dish as well. I’m an amateur, so I’m not good at eyeballing and deciding. Guess it’ll be trial and error. :)

        • 100 Days of Real Food |

          Two square dishes like an 8X8 or 9X9

      • 100 Days of Real Food |

        Square ones…8X8 or 9X9

    4. jessica b |

      lisa, im curious as to what kind of tortilla press you have. as were eating healthy, i am finding i don’t have these helpful tools in my kitchen. i am starting my “wants” list such as a breadmaker and a tortilla press. :)

    5. |

      Made these enchiladas tonight! SO yummy. Thanks for sharing a great recipe! I also posted it to my blog to spread the love.

    6. Laura |

      I’ve been loving all your recipes and ideas. Thank you. I made the homemade corn tortillas tonight and I realize now they were too sticky so I’ll try adding a bit more masa harina next time. We found the enchiladas to be too spicy. Would you suggest that I simply cut all the spice measurements in half? Would love other recipes for the corn tortillas.

      • 100 Days of Real Food |

        I wouldn’t cut all the spices in half…just the chili powder and cayenne pepper. Or alternatively you could leave out the cayenne pepper all together and keep everything else the same.

    7. Amanda |

      We made these the other night for dinner and they were delicious!! I’ve made enchiladas before, but they were always just okay. This recipe is a keeper! Thank you so much for posting healthy and delicious recipes!

    8. Jennie |

      This is a delicious recipe. I love using cinnamon in the Mexican recipes you post (Fajitias). It gives a pleasant and unique flavoring to the food. Thanks for sharing!

    9. Terry |

      I made this recipe tonight. It was delicious! I put it all together in a big dish and baked at 350 for 15 minutes. Super good! Thanks for the yummy recipes! I also made the Jambalaya the other night and it was a huge hit with my husband! I agree with a previous post somewhere in your recipes: When is a cookbook coming out?? :)

    10. Candice |

      Could you please add a “pin it” button? Thanks so much :)

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