Chicken Enchiladas


I don’t know what is going on, but I must be seriously craving Mexican food!!! I mean I just made chicken enchiladas and this has got to be the third or fourth Mexican meal we’ve had in the past few weeks. πŸ™‚ This recipe is more representative of a lasagna-style dish, but enchiladas none the less. Layering it like lasagna will still give you all the same great taste, but you don’t have to spend the time rolling each tortilla. In addition, this recipe allows you to make one casserole for tonight and one for the freezer. It’s wonderful to have that second casserole in the freezer because as I’ve been finding out, with an infant at home, it seems that dinner preparation time is always limited. πŸ™‚

12 whole-grain corn tortillas (I used homemade)
1 rotisserie chicken or boil your own raw whole chicken or 4 chicken breasts (I used a rotisserie chicken)
1 cup of cooked brown rice
1 cup of frozen corn kernels
3 tablespoons organic tomato paste
Chili powder
Ground cumin
3 cups organic canned tomato sauce (with no salt added if you can find it)
1 – 2 teaspoons cayenne pepper (depending on if you like a little spice)
Ground cinnamon
Monterey Jack cheese
Optional: sour cream, cilantro, avocado or guacamole


Prepare corn tortillas. Keep covered when cooked to keep warm. If using store bought corn tortillas, preheat the oven to 275 degrees F. Wrap corn tortillas in foil and warm in the oven while you prepare everything else.

Shred cooked chicken using forks.

shredded chicken

Mix in 3 tablespoons tomato paste, Β½ cup grated cheese, rice, frozen corn kernels (no need to defrost them), 1 teaspoon chili powder, and 1 teaspoon ground cumin.

before adding chicken

For the sauce combine 3 cups tomato sauce, pepper, Β½ teaspoon cinnamon, 1 Β½ teaspoons chili powder and heat through, keeping warm until needed.


Remove tortillas from oven and switch on broiler to high.

Using two separate square or round baking dishes start to distribute the ingredients in the following order:
1. Sauce (spread a little out on bottom of baking dishes)
2. Tortilla layer (I used 2 for each tortilla layer)
3. About a quarter of chicken mixture (for each dish)
4. More sauce
5. Another tortilla layer
6. The rest of chicken mixture
7. Another tortilla layer
8. The last of the sauce
9. Grated cheese on top

starting to layer

before baking

For the extra casserole that you are going to freeze go ahead and stop here. Cover it, label it, and throw it into the freezer. When you decide to defrost it later then you can pick things back up with the last broiling step below (after it has been defrosted).

Put the casserole under the broiler and broil for about 5 minutes or until the cheese melts and it is heated through. Serve with your choice of toppings: cilantro, avocado, or sour cream.


Enjoy πŸ™‚

Recipe adapted from


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