Chicken Enchiladas

Here's a super easy chicken enchilada recipe using only five ingredients. The enchiladas are full of flavor and you can feed a crowd with this recipe.

This recipe is with main ingredient

Here’s a recipe from our new 5 Ingredient Semi-Homemade Meals cookbook. It’s amazing how easy this recipe is, but the flavors are off the charts. Pressure cook the organic chicken thighs, roll them in grain free tortillas, top with sauce and cheese, and bake.

The beauty of this chicken enchilada recipe is that I show you how to buy the best quality ingredients and products from the grocery store, just like every other recipe in the cookbook.

How To Make Chicken Enchiladas

To make this easy chicken enchilada recipe, add 1.5 pounds of organic boneless and skinless chicken thighs to a pressure cooker with some good quality enchilada sauce and water. Pressure cook on high for 12 minutes. The chicken thighs will be incredibly tender and easy to shred.

Dip the almond flour tortillas in the reserved cooking liquid from the pressure cooker, fill with some chicken, and roll closes. Spread some of the enchilada sauce on the bottom of a 9×16 baking dish and fill it in with enchiladas seam side down.

Top with more enchilada sauce, shredded cheese, and bake covered in a 400F oven for 35 minutes. Remove foil, and broil for a few minutes until the cheese is bubbly.

Allow the chicken enchiladas to cool a few minutes before serving.

Here are the store bought best in class ingredients I used for this chicken enchilada recipe.

  • Siete enchilada sauce is the cleanest one on the market, either red or green. Whole Foods 365 makes a sauce that is clean also.
  • Siete almond flour tortillas or La Tortilla Factory makes a tortilla that uses both organic corn and wheat, it has great texture and flavor.
  • Kerrygold Dubliner cheddar from Costco. One of the few cheeses made from grass-fed milk.

Check out my other clean eating Mexican recipes:

Chicken Enchiladas

Course: dinner
Cuisine: Mexican
Keyword: chicken enchilada, enchilada
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 5 people
Calories: 760 kcal
Author: Bobby Parrish

Easy homemade chicken enchiladas made with only 5 ingredients.



  • 1 1/2 pounds organic boneless and skinless chicken thighs
  • 1 1/2 cup enchilada sauce
  • Tortillas
  • 1 cup organic cheddar or mozzarella grated at home
  • 3-4 radishes


  1. To cook the chicken, add the chicken thighs, 1 cup of water, ½ cup enchilada sauce, 1 teaspoon salt, and a few cracks of pepper to a pressure cooker. Pressure cook on high for 12 minutes once pressure has been reached. When finished, let the cooker sit for 10 minutes off the heat then carefully release the steam. Let the chicken cool for 10 minutes, transfer to a cutting board, and shred it with two forks. Keep the chicken moist by adding some of the cooking liquid to it.
  2. Meanwhile, slice the radishes very thin and place in a bowl. Cover with red wine vinegar and ¼ teaspoon salt. This will be your garnish later on.
  3. To make the enchiladas, preheat oven to 400°F. Dip one of the tortillas in the warm chicken cooking liquid, add 3 tablespoons of pulled chicken, and carefully wrap. Schmear some of the enchilada sauce on the bottom of an 8x10-inch baking dish and place the filled tortilla seam side down. Repeat with the remaining tortillas. Pour over a good amount of the enchilada sauce and then top with the grated cheese. Cover the baking dish tightly with tin foil and bake for 30-40 minutes until bubbly. Remove tin foil and broil for a couple minutes until the cheese is bubbly. Don’t walk away!
  4. Allow the enchiladas to cool slightly, serve on a plate and top with the pickled radishes. Enjoy!
Nutrition Facts
Chicken Enchiladas
Amount Per Serving (1 portion)
Calories 760 Calories from Fat 378
% Daily Value*
Fat 42g65%
Carbohydrates 40g13%
Fiber 4.7g20%
Protein 55g110%
* Percent Daily Values are based on a 2000 calorie diet.

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