Chicken & Potato Enchiladas Recipe

Makes 6 servings | Gluten free 

Step 1

2 c potatoes, thinly sliced
½ tsp salt

Step 2

2 lb. chicken breast or thighs, cut into bite-size pieces
2 Tbsp olive oil
½ tsp salt

Step 3

1 c tomato sauce
1-2 Tbsp chili powder
1 tsp cumin
1 c chicken broth (preservative free)
½ tsp salt
1 c salsa

Step 4

1 c shredded cheese


  1. Preheat oven to 350° degrees.
  2. In a quart-size sauce pan, bring water, salt and potatoes to a boil. Reduce heat and simmer until tender, about 7-10 minutes.
  3. Season and brown chicken in olive oil.
  4. Combine sauce ingredients in separate pan and simmer for about 10-15 minutes, stirring occasionally.
  5. In a square baking dish layer: sauce, potatoes, sauce, chicken, sauce, potatoes, sauce, chicken. Top with shredded cheese.
  6. Bake at 350° for 30-40 minutes until hot and bubbly.
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