Chicken Enchilada Recipe - Dr. Axe

Chicken Enchilada Recipe


If you’ve traveled to Mexico or have been to a Mexican restaurant then you may already be familiar with, or even in love with, enchiladas. They’re basically a tortilla filled with tasty ingredients and topped with a flavorful sauce.

What’s not to love? Well sometimes, enchiladas aren’t so healthy either because they are fried, don’t contain any vegetables, are smothered in an excessive amount of sour cream or all of the above.

The great thing about making an enchilada recipe in the comfort of your own kitchen is that you are in complete control of the ingredients and cooking process. I want to let you in on this easy chicken enchilada recipe that doesn’t take a lot of time, but is loaded with nutrition and flavor. Get excited for this healthy twist on a Mexican classic.

What Is An Enchilada?

You may have eaten one before, but do you know how to answer this question: what is an enchilada? An enchilada is a tortilla that has been rolled around a filling before being fried or baked and topped with some type of finishing sauce. The tortilla is usually either a corn tortilla or a flour tortilla.

What about that tasty filling? Enchiladas are typically stuffed with meat and all or some of the following: beans, cheese and vegetables. The topping on enchiladas can vary too, but it’s often a tomato- and chili-based sauce. Enchiladas can also have additional toppings like fresh cilantro, cheese, sour cream, lettuce and chopped onions.


Enchiladas have a Mexican origin that dates all the way back to Mayan times when the practice of hand rolling tortillas around other ingredients is said to have first began. When enchiladas became a Mexican street food, they were often just consisted of a plain corn tortilla dipped in chili sauce with no fillings. Nowadays, enchilada options are basically endless with all kinds of variations in fillings and sauces. (1)

How to Make Chicken Enchiladas

To date, you may have reserved your consumption of chicken enchiladas for restaurant outings. But what if I told you that it’s not that hard to recreate this delicious dish in the comfort of your own kitchen. You can follow this easy chicken enchilada recipe that is not just simple — it’s also loaded with protein and other key nutrients.

The sauce here is a salsa verde, which you can either buy from store or you can try your hand at salsa verde recipe. There are also many tasty recipes out there for other sauce options like tomatillo sauce or you could try an enchilada sauce recipe.

My easy chicken enchilada recipe isn’t completely dairy free, but it uses raw cheese, which is a healthier cheese option. Plus, it’s not smothered in dairy like sour cream chicken enchiladas. Also to keep the healthy factor strong, these enchiladas are baked rather than fried, and I use Paleo coconut wraps to keep this recipe both Paleo-friendly and gluten-free.

First things first, don’t forget to get your oven preheated to 350 F.

Next, set out one of your wraps on a clean, flat surface and fill it with the chicken, squash, onion and goat cheese. Now roll it up and place it in the baking dish.

Continue to lay out each wrap, filling it, rolling it and placing each one in the baking dish.

Once you have the baking dish full, top all of the enchiladas with the salsa verde.

Next, sprinkle the raw cheese on top.

Place the baking dish in the preheated oven and bake for 15 to 20 minutes.

You’ll know the enchiladas are done when they start to get a little golden brown around the edges.

Serve your homemade enchiladas topped with fresh cilantro and green onions.

Total Time

Prep: 10 minutes; Total: 30 minutes



Diet Type


  • 1 pound chicken tenders, cooked and chopped
  • 7–8 paleo coconut wraps OR grain-free tortillas
  • 1 yellow squash, chopped
  • 1 red onion, chopped
  • one 4-ounce package of goat cheese
  • 1–1½ cups salsa verde
  • raw goat or sheep cheese, shredded
  • cilantro, chopped
  • green onions, chopped


  1. Preheat oven to 350 F.
  2. On a wrap, add chicken, squash, onion and goat cheese and roll.
  3. Add each roll to a 8 x 10 baking dish.
  4. Once filled, top with salsa verde and raw cheese.
  5. Bake for 15–20 minutes.
  6. Serve topped with cilantro and green onions.

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  1. Nikki on

    Absolutely delicious!!!!! When cooking the chicken, I added some garlic powder, chili powder, and dash of salt and pepper to add a little more spice. I also opted for a Salsa Verde that included jalapeno. It was a great dish! I couldn’t find coconut wraps unfortunately and had to go with corn for the evening. My guests LOVED the dish and although everyone was full, we wished there was more!

  2. Susan on

    Adding one inch of raw organic tummwric root and ginger in your green tomatillo ir green salsa will increase nutritional value. Always eat one clove of garlic. Let it sit for 10 minutes prior to putting it in your food ao allicin priduces, in garlic.

  3. Angela on

    I would top the enchiladas with the raw cheese when you take them out of the oven…this way you are not cooking the raw cheese and depleting its natural enzymes.

  4. Kathy Ryan on

    Our favorite enchiladas are made with black beans, sweet potatoes, and chicken. Your recipe could be used and the black beans and diced (small ) sweet potatoes added.

  5. Harmony on

    These sound delicious! We are in the process of getting my 10 year old daughters gut, healthy. She loves Mexican so I can’t wait to try this! Where can I purchase the coconut wraps ? Or are they homemade? Constantly trying to find recipes she likes and can actually eat while in this process. Thank you!


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