These shredded chicken enchiladas are my absolutely favorite enciladas. The recipe is super easy and it even includes a homemade enchilada sauce that's made with little effort in only 15 minutes.

Shredded Chicken Enchiladas With Homemade Enchilada Sauce

The BEST chicken enchiladas, hearty but full of veggies!

Course Main Course
Cuisine Mexican
Keyword chicken enchiladas
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people


Chicken enchiladas

  • 8 corn tortillas (20cm/8inch)
  • 1 cooked and chopped chicken breast (leftovers can be used)
  • 1/4 cabbage head
  • 1 carrot
  • 1 red bell pepper
  • 1 onion
  • 2 cloves garlic
  • 400 g mozzarella (shredded)
  • 1/3 cup pomegranate arils
  • 1 lime
  • 1 avocado (cut into thin slices)
  • chopped coriander

Homemade Enchilada Sauce

  • 800 g canned tomatoes
  • 1/2 cup pomegranate juice (or cranberry juice)
  • juice of half a lime
  • 1 TBSP peanut butter
  • 2 cloves garlic
  • 2 bay leaves
  • 1/2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 fresh chilli
  • salt and pepper to taste


Homemade Enchilada Sauce

  1. Preheat the oven to 180°C.

  2. Place all ingredients in a pot and bring to a boil. Let simmer for 10-15 minutes or until it thickens a bit.

  3. Use a blender to make a smooth sauce.

Chicken enchiladas

  1. Thinly slice cabbage and onions. Cut red bell pepper in small chunks and grate carrots. 

  2. In a skillet sauté onions, cabbage, carrots, and red bell peppers. When they soften add garlic and sauté for another minute.

  3. Place the sauteed vegetables in a big bowl and add shredded chicken breast, half of the shredded mozzarella and 1/3 of enchilada sauce (or more if the mixture seems too dry). Mix well and divide into eight parts. Use each part to fill one tortilla and roll them o keep all ingredients inside.

  4. Add 1/3 of enchilada sauce to the bottom of the baking pan. Place rolled tortillas on top and pour the remaining 1/3 of enchilada sauce over the tortillas. Add the other half of mozzarella on top and bake for 15 minutes or until the cheese is golden.

  5. Use pomegranate arils, avocado, lime and coriander as garnish. Serve warm.