Enchilada Azteca

Homemade enchiladas couldn’t be yummier OR healthier! Try Hungry Planet Chicken™ in your favorite Mexican dish for more protein, fiber, and fewer calories on your plate.

  • 15 min

  • 45 min

  • 60 min

    Total time
  • 4

  • Easy

  • 10


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 12 ounce Hungry Planet Chicken™ Plant-Based GroundBuy Now
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1½ cups red enchilada sauce, ready to serve
  • 24 - 6" corn tortillas, ready to bake or fry
  • 1 cup canned tomatoes, petite diced
  • ¼ cup canned green chili peppers
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

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

  • Step 2.

    Place ⅓ of the enchilada sauce in the bottom of a baking pan. Cover sauce with eight tortillas, followed by ⅓ of the tomatoes and green chillis evenly dispersed. Add ⅓ 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 to 15 minutes. Remove from oven and allow to rest for 15 minutes before serving.

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