clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


  • 2 tablespoons coconut oil
12 corn tortillas, cut into strips
  • 1/2 large onion sliced
  • 3 cups shredded cooked chicken
  • 1 4 ounce can Green Chilies, undrained
  • 1 14.5 ounce can diced tomatoes
  • 1 10 ounce can red enchilada sauce (heat is your option)
  • 1 8 ounce can Tomato Sauce
  • 1 cup shredded Cheddar and Monterey Jack blend cheese, divided
  • Garnish – Shredded lettuce, sour cream, green onions, and cilantro


  1. Melt coconut oil in a large skillet over medium high heat. Add tortilla pieces and onion; Cook over medium-high heat 5 minutes or until the onions are translucent and the tortillas begin to crisp. Add chicken, and then pour undrained tomatoes,enchilada, tomato sauce and chilies over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve with shredded lettuce, sour cream, green onions, and cilantro if desired.