Easy “Enchiladas”

I put Enchiladas in quotes because I do not want to compare these to traditional enchiladas. These are my easy, no guilt enchiladas. I used my instant pot to make easy shredded chicken, but you can use a crock pot or even do this on a stove-top! I make mine gluten free by using corn tortillas (plus I like the taste), but you can use flour tortillas if you prefer. You can also make this dairy-free in a pinch by using your favorite dairy-free cheddar! Most recipes call for mixing the shredded chicken with cheese making the dish much more indulgent, my recipe limits the cheese to a thin layer on top. You still get the cheesy flavor and texture with way less guilt!



  • 1 pack of chicken (4 breasts)
  • 1 pack taco seasoning low sodium
  • 3/4 cup water
  • 15 corn tortillas
  • 1 can Refried black beans
  • Salsa
  • Cheddar Cheese
  1. put the chicken, taco seasoning and water in the instant pot and give it a good stir. set instant pot for 15 minutes low pressure with 10-minute natural pressure release. (If you are doing this in the crockpot it will take around 4 hours to get shreddable chicken and may require more water, you can also boil the chicken and shred it then soak it in a heated mixture of water and taco seasoning.)
  2. shred the chicken. Preheat oven to 350.
  3. spread thin layer of refried black beans on corn tortilla, pile up some shredded chicken down the center of the tortilla, and roll ’em up!
  4. place rolled tortilla seam side down in a baking dish
  5. repeat until you use up your chicken (I usually get around 15 enchiladas)
  6. top the enchiladas in the tray with salsa and cheddar cheese
  7. cook in the oven for 30 minutes or until the edges crisp and the cheese melts
  8. ENJOY!

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