Cuban Style Chicken Enchilada
This recipe was created using flour tortillas because of the smooth taste of how the enchilada melts in your mouth after each bite. I always enjoyed eating the neighbor’s enchiladas on special occasions, so I decided to create my own style of using Tonita’s Sweet Vine Cuban Sauce.
My family and friends enjoyed them so much that they requested I make them for birthdays and holidays.
3-4 skinless chicken breasts
12 flour tortillas (taco size) room temperature
2-16 oz Tonita’s Sweet Vine Cuban Sauce, mild or spicy
1 1/2 cups Mexican blend shredded cheese
1- 8oz jar of black olives
¼ teaspoon sea salt
- In a large pot add sea salt and boil chicken breasts in enough water to cover the chicken.
- Let chicken simmer and cook until the chicken is moist and tender.
- When chicken is done cool and shred each breast by hand.
- Heat the sauce in medium size pot and use tongs to dip one tortilla at a time into sauce for 5 seconds or until it is soft.
- Remove the tortilla and lay it in a 9 x 13 baking pan layered with some sauce.
- Add a scoop of shredded chicken, a little cheese and a tablespoon full of Tonita’s Sweet Vine Cuban Sauce on one side of the tortilla.
- Roll the tortilla tight and leave in the pan, continue the steps above with the rest of the tortillas using a second pan as needed.
- When the pan is full ladle additional sauce over the enchiladas, top with cheese, and sprinkle some olives on top.
- Bake enchiladas in the oven at 350°F for 20 to 25 minutes.
- You can substitute crab, shrimp or ground meat for the chicken.
- If you enjoy tamales, Tonita’s Cuban Sauce is great as a topping.
- You can make vegetarian/vegan enchiladas with our sauce. Use butternut squash and black beans, even yams and black beans. Also, use non-dairy cheese if you prefer.