Fire-Roasted Chicken Enchiladas

I made this for the first time today.  I call it fire-roasted because I did just that, fire-roasted the chicken and the peppers on the grill.  The canned tomatoes for the sauce are also fire-roasted.

This can easily be a gluten-free meal by using corn tortillas.  Just make sure the package does say “Gluten-free.”

Let me say, this is a time-consuming recipe.  BUT, totally worth it.  It’s not difficult, just a lot to do.   A lot of prepping and chopping. But I know you’re up to the task.  Especially since it’s so good.  And that’s worth it, right?  Plus, it’s fun.

So sharpen up your best knives and get cooking.

For the enchilada filling:

  • 2 whole chicken breasts, grilled and shredded to yield 3 cups
  • 1/2 cup roasted green chilies, chopped
  • 3/4 cup sour cream
  • juice from one lime
  • cracked pepper
  • salt
  • 1/4 tsp. cumin

After cooking and shredding the chicken, mix in a bowl with the sour cream, peppers, lime juice, cumin, salt and pepper. Set aside.

Begin to make the enchilada sauce:

  • 1 tablespoon olive oil
  • 1 small onion, peeled, diced fine
  • 1 tsp. chili powder- mild or hot
  • 1 tsp. cumin
  • 3-4 garlic cloves, minced
  • 1 28-oz. can fire-roasted tomatoes
  • 1 tsp. sugar
  • 1 tsp. balsamic vinegar
  • 2 tsp. dried or 1 Tbsp. minced cilantro

Heat the olive oil in a pan over medium heat and saute the chopped onion with the spices. About five minutes.  Add the remaining ingredients, cover and cook for 20 minutes.


  • Enchilada filling
  • Enchilada sauce
  • 10 – 12 corn tortillas
  • 1 1/2 cups shredded Monterey Jack and Cheddar mix
  • Freshly chopped cilantro

Preheat oven to 350°. Lightly oil or spray a baking dish.  Spread about a ladle full (about 4 oz.) of the enchilada sauce in the bottom of the dish.

Heat tortillas. You can either microwave them for about 40 seconds or heat them in a pan with a little oil.

Put a heaping spoonful of the filling on each tortilla and roll up. Roll around in sauce and place seam side down in the baking pan.

Cover with the remaining sauce and top with cheese and cilantro.  Cover with foil and bake 20 minutes.

Serve with The Best Guacamole Ever and additional sour cream and maybe a black bean salad on the side. Oh….don’t forget the Margarita.


~ by Maryann Romantini on July 31, 2010.

2 Responses to “Fire-Roasted Chicken Enchiladas”

  1. […] Serve with chips or as an accompaniment to dishes such as Fire-Roasted Chicken Enchiladas. […]

  2. […] Serve with chips or as an accompaniment to dishes such as Fire-Roasted Chicken Enchiladas. […]

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