Easy Chicken Enchiladas | PCC Natural Markets

Easy Chicken Enchiladas

Serves: 4

Your rating: None (2 votes)

These ingredients are:
egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A great way to use leftover cooked chicken, this is a quick, crowd-pleasing meal for a weeknight dinner.



Preheat oven to 350° F.

Heat oil in a sauté pan over medium heat. Cook onions until soft, about 5 minutes. Stir in garlic, cumin and coriander. Remove from heat and allow to cool slightly.

In a large bowl, combine onion mixture, shredded chicken, half the cheese and half the cilantro.

Pour enough enchilada sauce to coat the bottom of a 9- by 13-inch baking dish. Warm tortillas in the oven wrapped in foil until just pliable, 2 to 3 minutes.

To assemble: Lay a tortilla on a flat surface and add 1/4 to 1/2 cup chicken mixture in the center. Roll up and place seam-side down in the prepared baking dish. Continue until all the chicken mixture is used. Top with remaining enchilada sauce and sprinkle with cheese.

Bake until bubbly and the cheese is melted, 20 to 25 minutes. Top with remaining cilantro.

Recipe by Jackie Freeman, PCC Chef

More about: cheese, chicken, tortillas


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccnaturalmarkets.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login