Enchilada Azteca

Enchiladas made with Hungry Planet Chicken™, Tex-Mex seasonings, and corn tortillas.

  • 15 min

  • 45 min

  • 60 min

    Total time
  • 4

  • Easy

  • 9


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Foodservice Recipe


  • 12 oz Hungry Planet Chicken™Buy Now
  • 1 tsp Chilli Powder
  • 1 tsp Ground Cumin
  • ¼ tsp Black Pepper
  • ½ tsp Garlic Powder
  • 1 ½ cup Red Enchilada Sauce (ready to serve)
  • 24 x 6" Corn Tortillas (ready to bake or fry)
  • 1 cup Canned Tomatoes (petite diced)
  • ¼ cup Canned Green Chilli Peppers


  • Step 1.

    Preheat oven to 425°F. Combine 12 oz Hungry Planet Chicken™, 1 tsp chili powder, 1 tsp cumin, kosher salt, ¼ tsp black pepper, and ½ tsp garlic powder. Flatten on an oiled sheet pan and bake for 8-10 minutes. Remove, dice and set aside. Reduce oven temperature to 350°F.

  • Step 2.

    Place one third of the enchilada sauce in the bottom of a baking pan. Cover sauce with eight tortillas, followed by one third of the tomatoes and green chillis evenly dispersed. Add one third of the reserved Hungry Planet Chicken™ evenly over tomato mixture and repeat two more times. Top with cheese blend.

  • Step 3.

    Cover very tightly with foil and bake at 350°F for 20 minutes. Remove foil and return to oven. Bake until cheese is golden brown, about 10-15 minutes. Remove from oven and allow to rest for 15 minutes before serving.

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