Open Faced Chicken Enchiladas

Enchiladas are probably my husband’s favorite Mexican food. Until recently, I hadn’t tried to make homemade enchilada sauce. Then, the amazing Danielle Walker of Against All Grain, posted a recipe for her enchilada sauce. Danielle is a grain-free cooking genius. Anything that comes from her website or books is simply amazing. Her story is also very powerful. From what I can tell, she is a real, honest blogger with excellent culinary skills. Check out her website here! To make these enchiladas, I used some leftover cooked chicken from my Slow Cooker Roasted Chicken. I tossed the chicken, some quick chopped veggies and spices over a warm tortilla and drizzled with Danielle’s Enchilada Sauce. Serve with a fresh salad for a complete meal! Makes 4 servings

Open Faced Chicken Enchiladas

4 tortillas (corn, grain-free tortillas*, or even large lettuce pieces instead)
1 1/2 cups cooked chicken, shredded
1 tsp cilantro
1 tsp chili powder
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp garlic, minced
1/2 cup green onions, diced
1 cup Enchilada Sauce (from Against All Grain)
1 large avocado, sliced
Shredded cheese, if desired

  • In a skillet, combine chicken, cilantro, chili powder, garlic, sea salt and black pepper.
  • Stir mixture and warm up over medium heat for a few minutes.
  • Place tortilla shells (or lettuce wraps) on serving dishes. Top with chicken mixture, some green onions, a few avocado slices and a drizzle of enchilada sauce.


*The Urban Poser has a great recipe for Grain-Free Tortillas using cassava flour. Click here for recipe!*


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