Chicken Enchiladas


This is one of my go to recipes. Great for leftovers and my hubby loves it! We’ve cut out some carbs by microwaving the tortillas instead of pan frying them to make them roll-able. Enjoy!

Serves: 6


– 1 medium onion

– 1 tsp canola or olive oil

– salt

– 2 garlic cloves, minced

– 4 tbsp chilli powder

– 1 tbsp cumin

– 2 tsp sugar

– 28oz can tomato sauce

– 1lb boneless skinless chicken breasts

– ground black pepper

– 10 oz cheddar cheese (I like to use the Mexican mix)

– 1-4oz can pickled jalapenos, chopped

– 1/2 cup fresh cilantro, minced

– 12-6in corn tortillas

– cooking spray

– lime


*****Remember when cooking with chicken, or any raw meat for that matter, do not cross contaminate the tools you use when cooking. It is very easy and awful to make those eating your meal sick. Keep uncooked meat away from everything else until cooked.*******

1.) Adjust oven rack to middle and preheat oven to 400.

2.) Heat oil over medium in large saucepan. Add onion and 1/2 tsp of salt. Cover and cook, stirring often, until soft. (About 8 minutes)

3.) Stir in garlic, chilli powder, cumin and sugar. Cook 30 seconds and add tomato sauce. Bring to a simmer and cook until sauce has thickened (About 5 minutes.)

4.) Add chicken to sauce. Cover and cook for 20 minutes.Transfer chicken to a plate and shred with two forks.

5.) Toss together shredded chicken, 1/2 cup of the sauce, 1 cup of cheese, jalapenos, and cilantro.


6.) Stack tortillas on a microwave safe plate and cover with plastic wrap. Microwave for 50 seconds. Spread chicken mixture in middle of tortillas and wrap. Place in an oiled pan.

7.) Cover with sauce and top with cheese.

8.) Cover dish with foil and cook for 25 minutes.

9.) Take foil off of pan and cook 5 minutes longer until cheese is browned.

10.) Enjoy!

*All photos are originals taken by me


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