5 from 2 votes

Healthy Chicken Enchiladas

 September 24, 2019
HEALTHY CHICKEN ENCHILADAS - INGREDIENTS2-3 cooked chicken breasts (1.5 - 2 lbs)2 jars salsa verde (I buy mine from Trader Joe’s)1/2 onion, diced3 garlic cloves, mashed1 tablespoon ghee or avocado oil or olive oilOne package of 6-8 burrito size tortillasSalt & pepper to tasteFOR THE TOPPINGS:Diced tomatoesJalapeñosAvocadoMexican cheese, sea salt and pepper to taste

I have been in a major dinner rut lately, so it was time I branched out and created a recipe that is not a pasta recipe – what a concept, ha! These enchiladas are super customizable, so feel free to get creative with it. You can also make this recipe completely dairy-free by omitting the cheese all together because the salsa makes this dish so flavorful on it’s own.

First things first, the chicken. You need to cook the chicken before making the enchiladas. To do this, you can use the instant pot (preferred), but if you don’t have one, that is ok too! No worries!

If using instant pot, place fresh chicken breasts in the instant pot and pour one jar of salsa on top. Set at ‘poultry’ for 10 minutes and let pressure release on its own. Remove cover and shred chicken with two forks.

If you are not using an instant pot, add the raw chicken to a pot with one jar of salsa and 1/4 cup water. Once it comes to a gentle boil, turn the heat to low, cover and simmer for 20 minutes. Shred the chicken using the same method above.

Now on to making the enchiladas!


5 from 2 votes
Nicole Modic
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  • 2-3 cooked chicken breasts (1.5 - 2 lbs)
  • 2 jars salsa verde (I buy mine from Trader Joe's)
  • 2 onion, diced
  • 3 garlic cloves, mashed
  • 1 tbsp tablespoon ghee or avocado oil or olive oil
  • one package of 6-8 burrito size tortillas
  • salt & pepper to taste


  • Diced tomatoes
  • Jalapeños
  • Avocado
  • Mexican cheese, sea salt and pepper to taste


  • Sauté the diced onion in a large pan.
  • After a few minutes, add the mashed garlic, a pinch of s&p, and remove from heat after 3-4 minutes.
  • Add the cooked shredded chicken to the pan with the onions and mix everything together well.
  • Next, assemble the enchiladas.
  • Lay out tortillas on the counter and spray both sides with oil.
  • That step is optional, but it’s a great way for the tortillas to get crispy— I’d do it if I was you.
  • Pour some salsa into the bottom of an 8x8 baking dish (about 1/4 jar).
  • Next, fill each tortilla with some chicken mixture and roll them up tightly.
  • Place folds side down into an 8x8 baking dish.
  • Repeat until tortillas are gone. pour remaining salsa on top.
  • Sprinkle on some Mexican cheese, if using.
  • Bake for 20 minutes at 350 degrees. you can turn on the broiler for a minute or two at the end to brown the cheese.
  • Remove from oven and garnish with diced tomatoes, sliced jalapeños, and avocado.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!



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