Chicken Enchiladas | PCC Natural Markets

Chicken Enchiladas

Serves: 4

Your rating: None (15 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Prepare these delicious and easy-to-make enchiladas for your next dinner party or potluck.



Preheat oven to 375° F.

Bring water to a boil over medium-high heat. Add salt and chicken breasts. Chicken should take approximately 20 minutes to cook (check to make sure it is cooked through before removing from pot).

While chicken cooks, add olive oil to a saucepan over medium heat. Add chopped onions and chili powder. Cook, stirring occasionally, for about 10 minutes, until onions are fully caramelized.

Remove cooked chicken breasts from the pot and place on a cutting board. Using two forks, shred chicken.

In a 9- by 13-inch baking dish, add a small amount of enchilada sauce just to coat the bottom of the dish.

For each enchilada, add equal portions beans, onions, chicken, cheese and jalapeños to a tortilla. Wrap the filled tortilla and place in the baking dish. Once all enchiladas are complete, bathe them with remaining sauce.

Bake for 20 minutes. Garnish with a little shredded cheese and return to the oven for 2 to 3 more minutes. Serve hot.

Recipe by Tom Monahan, PCC staff member

More about: chicken, tortillas


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GLUTEN FREE? May want to change tag

Only Gluten Free if you substitute and use corn or teff tortillas instead of wheat flour. Also, shredded cheese, canned jalapenos and enchilada sauce also must be gluten free.
Sweet Creek makes an awesome GF enchilada sauce, but be careful because many brands are NOT GF.

Great catch!

The recipe has been changed so it's not listed as gluten-free. Thanks for the GF tips on the cheese and other ingredients too. Your keen eyes and awareness are much appreciated! Cheers, Nancy

How do you make enchilada sauce?

I wish the recipe was completely from scratch!

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