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

4.5 from 15 reviews

Chicken Enchiladas (eat one casserole and freeze the other!)
 
Adapted from Rachael Ray on foodnetwork.com
Ingredients
  • 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
Instructions
  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!

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

  • Erin

    Just made this recipe tonight and my husband and I loved it! I halved everything (but followed all ingredients/instructions as written) and just made one dish to try it out and see if we liked it. I will definitely be making this again – 2 separate dishes so I can freeze one to have on hand next time. It’s a must-try!

  • Courtney

    I’ve been making meals off your meal plans for the last two weeks and this has been our favorite so far. I left out the corn and only used 1 teaspoon of cayenne pepper, and that was spicy enough for me :) I’m so happy that I have another one of these in the freezer for a future meal. Thanks for the site and the great recipes!

  • I wanted to stop by and leave a comment that I was able to find some whole grain tortillas.
    The brand is Casa Valdez and in the ingredients it says “Whole grain corn, water and trace of lime.”
    I think it helped that they are based in Caldwell, ID which is pretty local.

  • Annie

    Just a note that I also found corn tortillas with ingredients listed as “whole corn, water, lime” – the 365 brand (store brand) at Whole Foods.

  • Jenni

    This is absolutely amazing! Made it tonight with the homemade whole wheat tortillas (refrigerated from earlier in the week). My husband can’t stop raving, my 2-year-old is scarfing it down and i’m watching the leftovers i planned on disappear! I’ve been using the recipes on this site a lot in the past couple weeks and love the resources to move toward more real food!

  • Donna

    I made these last night & they were great! Everyone enjoyed them. I have half in the freezer for another dinner! I had a little extra filling but no tortillas left, so I grated a little cheese over top & warmed it for my lunch & it was still great! Thank you for all your efforts into a great site.

  • Kathy Buffan

    This is great with homemade salsa verde (tomatillo sauce).

  • Jennifer Eulberg

    I made this for dinner last night and it was awesome! My almost 2 yr old scarfed it down and was looking for more! It did take a while to prepare, but it was so worth the effort. We’re going hard core with the ‘october Unprocessed’ challenge and if all our meals were this tasty, it will be a breeze to stick to it!

  • Leslie

    What are you guys freezing the extra dish in? I’ve been told not to freeze glass??

  • [...] adapted from 100daysofrealfood.com Share this:ShareEmailPrintDiggFacebookTwitterLike this:LikeBe the first to like [...]

  • Andrea

    My oven has a seperate drawer for broiling and its not very deep. What temp do you recommend for cooking it in the oven without using the broiler?

  • Jill

    Would this taste good with ground beef?

  • Shawnna

    I liked everything but the sauce. It was too sweet, and pretty bland for our tastes, even though it was spicy enough with the cayenne. I’m from Texas though, so I’m used to Tex-Mex. I will probably sub salsa next time, or play around with another red sauce (or maybe sour cream sauce). The chicken filling was so good!

  • Julie

    Can I use left over Quinoa instead of the brown rice?

  • Rachel Frost

    I made this tonight and it was pretty easy to make and I thought it was really good. I put some medium Wholly Salsa on top. I would definitely make it again.

  • Nicole

    Hi! I’m loving all the great information and recipes provided on the site, like this one. I was wondering what the portion size was this dish? Also, nutritional information would be great for those of us trying to keep track of the calories we are consuming. Thanks so much!

  • Reagan

    I am in the midst of eating this right now! Made it tonight for dinner. DELICIOUS!!! The cinnamon just brings it all together. My 3 yr. old asked for seconds which is rare! My picky eater said it was alright, but my teenager, myself and my husband loved it!

  • Tera

    I made this dish 3 times. It has become one of my go to weeknight meals. It is so easy and a great use for leftover chicken breasts. It is equally as good the next day even when microwaved.

  • Christina

    I just made this last night, my hubby and I loved it! I made my own corn tortillas using King Arthur Masa Harina and we have extras in the freezer. Thanks Lisa!

  • Aimee

    Just came across your site and love all of the information! I use as much non-processed food in our family meals as possible and am excited to try some of your new recipes. I was wondering if you had any thoughts on rice and the recent information on it containing arsenic. We used to eat rice a lot until I heard about that. Unfortunately, I read that whole grain rice had even higher levels of arsenic than plain white rice. Not sure if organic rice is safe or if you have any other ideas. I like this recipe but was hesitant because it called for rice.

    Thanks in advance!

    • Assistant to 100 Days (Amy)

      Hi Aimee. I hear your concern. There is so much conflicting information out there. A great substitution for rice is quinoa and it is wonderfully nutritious! Maybe giving quinoa a try will help ease the worry. ~Amy

  • Rebeccca

    Made this tonight, it was amazing! Better than going out to eat at a Mexican restaurant! Even my kids and 19 month loved it. I added black beans and onions, and used flour tortillas, only cause kids don’t like corn tortillas. Would highly recommend! Thank you!

  • Britney Bouldin

    Made these last night. Super easy. Super yummy. Husband loved. 6 y/o who has a history of hating corn tortillas and is obsessed with flour tortillas ate two servings. 3 y/o who has a long history of refusing to eat dinner (literally has gone to bed hungry every night for a year unless we have pizza) ate all of her portion with minimal complaints. This is HUGE! First real success moment with dinner and it happened with whole real food. Mommy could cry! Thank you Lisa and team :)

  • Lauren

    I can’t seem to find how much this serves? Thanks!

    • Assistant to 100 Days (Amy)

      Hi Lauren. We do not typically provide serving size information but I can tell you that my vegetarian version of this serves recipe serves 6-8. ~Amy

  • [...] will be chicken enchiladas using the remaining chicken from last night with a side salad.  I found some great whole corn [...]

  • Amy

    Just finished eating these for dinner and they were great! I made the whole wheat tortillas for the first time and they worked perfect in this recipe. I’m really enjoying so many of your recipes and my husband is now on board with eliminating processed foods. Thanks for helping us find great meals that we feel good about eating.

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