Mexican Cravings for Bebe’…

enchiladaI have always wanted to make chicken enchiladas, but believe it or not, have always been a tad intimidated by them. I’m not quite sure why, because, wow, was I pleasantly surprised how easy they came together. Not to mention DELICIOUS. This is exactly what this 38 week pregnant mama needed. Although the food coma I entered afterwards was quite brutal 🙂

I highly recommend cooking your chicken breasts in the crock pot ahead of time. It makes this dish SO much faster, easier, and, in my opinion, tastier. I tried to make these healthier with a few short cuts, without jeopardizing the true flavor of the dish. There was no holding back on cheese though; you need a good amount to make this dish complete.

We are in our final countdown over here, trying to soak up every waking second I have with our #1 girl Char. I get sad thinking about what we are about to shock her with (even though I know long term she will have an instant, built-in best friend), I know there will be a transition period, and hate thinking at any point she will feel second best. So until baby #2 arrives, it’s basically Char’s world and I’m just living in it…aka she can have what ever she wants; desserts, candy/chocolates, later bedtimes, additional cartoon time, you name it #momguiltoverhere

Pulled Spicy Chicken Enchiladas: serves 4-6 (makes about 8-10 enchiladas)


For the crockpot:

  • 2 lb of chicken (we did 1 lb of chicken breast and 1 lb of chicken thighs to mix it up)
  • 1/4 cup of cilantro; finely chopped
  • 1 cup of red onion; finely chopped
  • 1/2 cup of tomato sauce
  • 1/2 cup of chicken broth/stock
  • 2 table spoons of hot sauce
  • generous sprinkles of salt, pepper, cumin, garlic powder, and chili powder (probably 2 table spoons at least)

For the enchiladas:

  • 8 whole wheat flour tortilla wraps
  • 1 cup shredded low fat Mexican cheese
  • non-stick cooking spray
  • 2 tbsp chopped scallions, green onions, or cilantro for topping
  • 2 jalapenos; thinly sliced to add on top right before serving
  • 1 Greek yogurt; to replace sour cream, upon serving

For the enchilada sauce:

  • 2 cups of tomato sauce
  • 2 garlic cloves; finely chopped
  • 3 chipotle peppers in adobo sauce; chopped (or more if you really want a kick, but beware these go a long way)
  • 1/2 cup of chicken broth/stock
  • generous sprinkles of salt, pepper, cumin, garlic powder, and chili powder (probably 2 table spoons at least)
  • 1 table spoon of nutmeg and cinnamon each


  1. In the crock pot, combine all ingredients above, and let cook on high for at least 6 hours.
  2. Shred chicken apart right before ready to place in casserole pan for cooking enchiladas. Or if doing the chicken a day prior, shred apart before cooling.
  3. Pre-heat oven to 400F.
  4. In a medium sauce pan saute garlic cloves for a few minutes in olive oil.
  5. Add tomato sauce, chipotle peppers, broth, and all spices to the sauce pan. Simmering on medium for 4-6 minutes, occasionally stirring. Taste and adjust for seasoning preference.
  6. Set aside until ready to pour over dish prior to putting in oven.
  7. Spray a 13 by 9-inch glass baking dish with non-stick spray.
  8. Put 1/3 cup chicken mixture into each tortilla and roll it. I try to load these up, stacking the filling vertical wise to get them nice and stuffed.
  9. Place rolled tortilla on baking dish seam side down.
  10. Generously top the tortillas with enchilada sauce, then shredded cheese. Don’t hold back here.
  11. Cover with foil and bake in the oven for 25 minutes.
  12. Top with any extra items such as Greek yogurt, cilantro, green onions, or jalapenos.


P.S. I know this might seem like a lot of ingredients/steps, but I promise it really went quickly and was very easy to do in the end.




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