Shredded Chicken Enchiladas



I haven’t made a Mexican dinner in a while, shocking I know, considering how much we love Mexican around here.

But in all honesty I’ve been trying to avoid dairy and animal products since my cholesterol came back so high and also as a result of the research I’ve been doing on animal products.

And as you all know if you leave me stranded on an island with wine and cheese I may never call you!!  😀

So anyway, this recipe came about due to a complete and epic failure in the kitchen the day before when I was attempting to make SWEET POTATO enchiladas.  While, the sweet potato enchiladas ended up in the garbage, my homemade enchilada sauce did not.

Needless to say, I was not happy with all the time and effort that went into the Sweet Potato Enchiladas and was not about to waste all that delicious homemade sauce.

What to do with the sauce…. what to do …

Hellllloooooo Shredded Chicken Enchiladas !!!


I will tell you right upfront that if you used canned sauce it WILL NOT come out the same.  The homemade sauce (which takes literally 15 min and no effort) is what makes these enchiladas so good !

PLEASE don’t skip this part, a homemade recipe requires homemade ingredients.


I have to tell you these enchiladas FAR exceeded my expectations.  The chicken was so soft and tender and had just the right amount of enchilada sauce to seep in there.

And then adding a little cheese INSIDE the tortilla makes a difference too, it gets all gooey.

The tortilla is smothered in the sauce and then topped with a little more cheese and makes it so soft you don’t even need a knife to cut them ~ pure perfection!

what to serve



Refried Beans

World’s PERFECTLY cooked brown rice

Garnishes such as lime, cilantro, guacamole, sour cream


Shredded Chicken Enchiladas



  • 3 Organic Chicken Breasts
  • Spices Needed: Cumin, Chili Powder, Garlic Powder, Onion Powder, Salt, Pepper
  • Whole Wheat Tortillas
  • Organic Cheese of Choice, shredded
  • Enchilada Sauce (I used THIS)


  1. Heat the oven to 400 degrees.
  2. Rinse the chicken breasts and pat dry, remove any fat or trimmings needed.
  3. Sprinkle with spices, no measuring needed, just sprinkle on one side.
  4. Heat some olive oil in a large OVEN PROOF skillet and place the chicken in spice side down. Let cook over med/high heat for 3-4 minutes. Flip and cook the other side.
  5. Place the chicken in the oven and continue cooking until done or until it reaches a temp of 165.
  6. Let the chicken cool and shred.
  7. Add 1/4 – 1/2 of the enchilada sauce to the chicken in a large bowl and combine.
  8. Place approx. 1/3 cup of the chicken in a whole wheat tortilla, sprinkle it with a handful of the shredded cheese and place it in a baking pan. Continue until done with all the chicken or run out of tortillas.
  9. Pour the remaining enchilada sauce over the tortillas making sure to get the ends with a spoon or basting brush.
  10. Cover with alum foil and bake approximately 15-20 minutes or until the cheese is all melted.
  11. Serve with refried beans, rice, chips and salsa and salad.

Recipe Source:  Happily
I used all organic ingredients when making this recipe, and hope you do too!  🙂

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