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Pasture Raised Chicken Enchiladas Recipe

Looking for an upgrade from canned red enchilada sauce? You’ll be blown away at how easy it is to make your own – and it’s so much more delicious! Just a few staple ingredients, plus our incredibly tasty 1915 Farm Pasture Raised Chicken Breasts, and you’re on your way to an impressive dinner. Set yourself up for an even easier future meal by doubling the sauce and freezing half for another day!

Serves 4-6



For the Enchilada Sauce

  • 3 medium-sized tomatoes (if you have large beefsteaks, consider using just two)
  • 2 Tbsp avocado oil or olive oil
  • ½ yellow or white onion, roughly chopped
  • 2-3 Tbsp onion, finely diced for assembling enchiladas
  • 4 garlic cloves, peeled and slightly smashed
  • 1 tsp cumin
  • 1 tsp kosher salt
  • Freshly ground black pepper to taste
  • 1 tsp oregano
  • 3 chipotles in adobo
  • 1 Tbsp adobo sauce
  • 1 cup chicken broth (preferably homemade from your 1915 Farm chicken bones/scraps ;)

For the Chicken

To Assemble Enchiladas

  • 6-8 fajita-sized flour tortillas (if you prefer corn, use 8-10 and warm them before rolling)
  • 8 oz. block of Monterey Jack cheese, shredded on the coarse side of a box grater
  • 8 oz. block of sharp cheddar cheese, shredded on the coarse side of a box grater
  • Mexican Crema or Sour Cream for serving
  • A few sprigs of cilantro, minced for serving
  • Cotija cheese, crumbled for serving



Preheat oven to 400°. Roast the tomatoes until blistered, about 10 minutes. Alternatively, fire roast them with a small kitchen torch. Next, prepare to bake the chicken breasts.

In a small baking dish, splash some avocado or olive oil, then add chicken breasts. Season them with kosher salt, pepper, cumin, oregano. Bake the chicken for 30-40 minutes, depending on size of chicken breasts. Check internal temperature to ensure doneness, 165° in the thickest part.

While the chicken is baking, heat oil in a skillet over medium heat and sauté chopped ½ onion with a sprinkle of salt. Seasoning in layers is key to building a flavorful dish, and salt helps vegetables release their water, resulting in better caramelization.

Add the whole garlic cloves to the onions and sauté a few minutes longer. Cut the roasted tomatoes into quarters and add to skillet, along with the chipotles, and adobo sauce.

Next, add the cumin, oregano, salt, & pepper. Let the spices toast a bit before stirring them in to combine. Add chicken broth and simmer for 5 minutes on medium heat, then transfer to blender and purée until smooth.

Return blended sauce to skillet and simmer on medium-low heat for 10 minutes.

Once the chicken is done, shred with two forks. Prepare your assembly line for the enchiladas, then get rolling. Add a spoonful of enchilada sauce a large baking dish (9x13 or similar). Then, add a bit of enchilada sauce to a small plate. Coat both sides of each tortilla in sauce, then fill with shredded chicken, shredded cheese, and some diced raw onion. Roll tight and place seam side down in the baking dish.

Cover the enchiladas with the remaining sauce and shredded cheese. Bake at 400° for 15-20 minutes, until cheese is hot and bubbly.

Serve with crema or sour cream, cilantro, and cotija cheese if desired. Enjoy!

We hope you enjoy this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm


P.S. If you can't get enough of our pasture raised, free range chicken breast – consider subscribing to the new Blissful for Boneless box (ships free in TX, reduced in other states). Each box includes our most popular boneless cuts including chicken breasts, ground chicken, boneless thighs, ground beef, stew meat/beef roast, and craft boneless steaks! Perfect for the home cook looking for a little more convenience while not sacrificing the quality and taste 1915 Farm delivers, right to your door.

Recipe adapted from Mexican Please


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