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.

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