If you’re only going to eat half of the batch, freeze the other half at the point where it gets placed in a baking dish and topped with the sauce. Wrap tightly and freeze for up to one month.

Equipment Needed

Measuring cups and spoons, mixing bowls, parchment lined baking sheet, knife, cutting board, baking dish x 2


Preheat the oven to 350°. 

Slice the bell peppers and onion and transfer to a bowl.

Season with half of the olive oil and half of the taco seasoning and mix thoroughly.

Transfer to the outside of the parchment lined baking sheet, leaving a space in the middle for the chicken breasts.

Place the chicken breasts in the same mixing bowl, add the remaining taco seasoning and olive oil and mix thoroughly.

Place the chicken breasts in the middle of the baking sheet containing the peppers and onions.

Bake in the oven for 30 minutes, or until the peppers and onions are slightly caramelized and the chicken breast has reached an internal temperature of 165°.

Let the chicken cool slightly, then chop it into small pieces.

Transfer the diced chicken breast into a large bowl and add the roasted peppers and onions, pinto beans, pickled jalapeños, 1 jar of enchilada sauce, and 2 cups of shredded cheese.

Season with salt and pepper to taste and mix thoroughly.

Lay eight tortillas on the counter and place 1/8th of the filling on each one.

Roll each enchilada very gently and tuck in the sides of the wrap.

When the enchiladas are rolled, use half a jar enchilada sauce to coat the bottom of each baking dish and then transfer four enchiladas into each.

Top the enchiladas with the remaining sauce and bake in the oven for 45 minutes.

Remove the enchiladas from the oven and top with the remaining cheese.

Return the enchiladas back to the oven for an additional 15 minutes.

Remove the enchiladas from the oven.

Serve with lime wedges and sour cream. Enjoy!