These cheesy chicken enchiladas are sure to spice up dinner.  Scroll down to see the recipe my by Nicole of @glutnefreeandgolden using ONANA plantain tortillas
"Enchilada heaven!!! AND gluten free??"
made by @glutnefreeandgolden
  • ONANA Tortillas
  • 1 pre cooked rotisserie chicken or shredded chicken.
  • 5-6 oz of Paisa salsa verde green sauce
  • 1 can rinsed black beans
  • Queso fresco (shred)
  • 1 bag Mexican cheese
  • 2 cans green enchilada sauce
  • Jarred jalapeños
  • Ole Mexican crema


  • Peel rotisserie chicken and place in bowl. Add beans, and the salsa verde. Mix well.
  • In baking pan cover the bottom with green enchilada sauce and about 3 tbsp Mexican crema. Mix well. (You want this to just slightly cover the bottom of the pan.)
  • On stove top, warm up tortillas one by one for 1 minute each side. I will warm one and while I’m filling it, have the next one warming.
  • Fill tortilla with chicken mixture and mexican shredded cheese. Roll and place in the pan with the sauce. Repeat this until you fill your pan.
  • Pour more enchilada sauce over the top, depending on how wet you want them.
  • Take crumbled queso fresco and sprinkle over rolled enchiladas depending on how much cheese you want.
  • Then add Mexican shredded cheese and a few jalapeños. Place in oven on 375 for about 8-12 minutes. Baking time varied depending on the material of the pan I used. Cheese will be melted when they are done.
  • I then placed on broil for 2-3 minutes to crisp the outside. Once done, I poured more Mexican crema on the outside.

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