Sensible Chicken Enchiladas
Recipe Type: Main
Cuisine: Mexican
Serves: Serves 8
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 4 ounce can green chiles
  • 3 tablespoons lime juice
  • 2 teaspoons cumin
  • salt and pepper, to taste
For Enchilada Sauce:
  • 14.5 ounce can fire-roasted tomatoes
  • 14.5 ounce can sugar free enchilada sauce or canned tomato sauce
  • 1 tablespoon olive oil
  • ½ cup onion, chopped
  • 4 garlic cloves minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ cup chopped cilantro
  • Salt and pepper to taste
  • 10 Food for Life sprouted grain tortillas
  1. Preheat oven to 350 degrees.
  2. In a large pan, heat olive oil over medium heat. Add garlic, onion and spices and sauté for 5 minutes.
  3. Add tomatoes and cilantro. Reduce heat and simmer for 20 minutes.
  4. In a mixing bowl mix together shredded chicken, lime juice, green chills, cumin, salt, and pepper.
  5. Spray 9x9 baking dish with non-stick spray.
  6. Spread ⅓ of enchilada sauce on the bottom of the dish.
  7. Spoon chicken mixture into tortillas, roll each one, and place in dish seam-side down.
  8. Pour remaining sauce over the top of rolled tortillas and bake for 20 minutes.
Recipe by Honest Cooking at