Homemade Chicken Enchiladas

How to make Homemade Chicken Enchiladas


1 cup low-sodium organic chicken broth

1 tsp. unflavored gelatin (preferably from grass-fed cows)

1 Tbsp. olive oil

1 cup chopped onion (approx. 11⁄3 medium onions)

½ medium jalapeño, seeds and veins removed, chopped (optional)

4 cloves garlic, finely chopped

½ tsp. sea salt (or Himalayan salt)

2 Tbsp. of taco seasoning or make your own.

1 cup all-natural tomato puree

2 Tbsp. cornstarch (preferably GMO-free)

+ 2 Tbsp. water (combine to make a slurry)

1½ cups cooked shredded chicken breast

4 (6-inch) corn tortillas (I used egg wraps)

½ cup shredded cheddar-jack cheese


1. Sprinkle broth with gelatin. Set aside.

2. Heat oil in a medium nonstick skillet over medium-high heat until fragrant.

3. Add onion and jalapeño (if desired); cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

4. Add garlic; cook, stirring frequently, for 1 minute.

5. Add salt, taco seasoning, tomato puree, and broth. Bring to a boil, stirring frequently. Reduce heat to medium-low; gently boil, stirring occasionally, for 5 minutes.

6. Add cornstarch slurry; cook, stirring frequently, for 1 minute, or until thickened.

7. Combine 2⁄3 cup sauce with chicken in a medium bowl; mix well. Set aside.

8. Preheat oven to 425º F.

9. Place 2⁄3 cup sauce in the bottom of 9 x 9-inch casserole pan. Set aside.

10. Heat medium skillet over medium-high heat.

11. Cook tortillas for 10 seconds on each side. Set aside.

12. Place ½ Red container of chicken and sauce mixture (1½ oz.) on each tortilla; roll.

13. Place each rolled tortilla, seam-side down, in prepared pan. Top with remaining sauce. Sprinkle each tortilla with ½ blue container cheddar-jack cheese (approx. 2 Tbsp.).

14. Bake for 10 to 12 minutes, or until cheese is melted and sauce is bubbling.


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