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Product is gluten free
vegan product
NON gmo product
products supports local farmers

The chicken enchiladas recipe is a family favorite and perfect to make with leftover chicken. Simply gather the ingredients and follow these simple instructions.

chicke enchilada food belize


  • 3 1/2 cups cooked chicken, cut into bite-size pieces

  • 3 1/2 cups shredded cheddar cheese, divided

  • 8 corn tortillas

  • 1/2 cup chopped green onions

  • 2 garlic cloves, chopped

  • 4 tbsp. vegetable oil

  • 1 tbsp. Hot Mama’s Habanero Pepper Powder

  • 1/2 tsp. leaf oregano

  • 2 tsp. cumin

  • 2 cans (15 oz.) tomato sauce

  • 1 cup water

  • Sour cream


  • Preheat oven to 350 F.

  • Sauté the onions and garlic in oil for about 3 minutes (DO NOT let them brown!)

  • Add the chili powder, oregano and cumin

  • Cook 1 to 2 minutes longer, stirring constantly.

  • Add the tomato sauce and water

  • Simmer for 5 minutes

  • Add 3/4 cup sauce to the chicken and 1 to 2 cups cheese and mix well.

  • Heat each tortilla a few seconds on each side in a skillet over medium heat. Stack on a paper towel.

  • Spread 1/2 cup sauce in the bottom of a shallow 2 quart baking dish.

  • Divide the chicken mixture evenly between the tortillas. Fold the sides over the filling and place seam side down in the baking dish.

  • Pour the remaining sauce over the enchiladas.



*Optional: for an extra spicy note, dash a few drops of Aunt Sadie’s Pepper Sauces including Fiery, or Too Hot.

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