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

25 Reviews / 4.5 Average
Adapted from Rachael Ray on, this Chicken Enchiladas recipe is perfect for families who love Mexican food. Make sure to use corn tortillas for maximum authenticity. Be sure to double this recipe and eat one casserole and freeze the other for later.
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Chicken Enchiladas from 100 Days of Real Food

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.

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152 thoughts on “Chicken Enchiladas (eat one casserole and freeze the other!)”

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Recipe Rating

  1. I cook for the Food Bank Volunteers in my area. I made these for them yesterday. I added epis (creole seasoning to the meat and onion mixture) and stuck to the rest of your recipe. They came out so moist and decadent. Thank you for sharing your recipe.

  2. 5 stars
    Have made this many times and enjoy it. Instead of all the sauce/seasonings, I just mix salsa in with the chicken and add black beans for protein/fiber. A fast option (and you can add spices as needed) that turns it into a no-prep meal that can be made with fresh but ready ingredients.

    1. Hi Amanda, I’m sorry that you didn’t personally like the cinnamon in this recipe. You can definitely omit it. – Nicole