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Jicama Chicken Enchiladas_2

Jicama Chicken Enchiladas

  • Author: Krista
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Method: Easy Baking
  • Cuisine: Mexican


  • 4 cups chicken – cooked and shredded – I used the pre-cooked, plain chicken from Trader Joe’s but a rotisserie chicken from your favorite grocery store is perfect as well.
  • 1 packet jicama wraps
  • 1 jar of salsa verde – I used Trader Joe’s brand
  • 2 cans enchilada sauce – I used green but if you prefer red, go for that!
  • 4 cups shredded cheese – I used the Mexican Blend from a bag
  • 1 can black beans – drained and rinsed
  • 1 large tomato – chopped


Preheat oven to 350F

  1. Place shredded chicken into a large mixing bowl. Add in the jar of salsa verde, 2 cups of shredded cheese, rinsed beans, and diced tomatoes. Stir gently to combine.
  2. Coat a large baking dish with non-stick spray. Spoon about 1/2 cups of enchilada sauce into the bottom of the dish. Swirl around to coat the bottom of the dish.
  3. Assemble the enchiladas. Take one jicama wrap and fill with the chicken mixture, about 3 tablespoons then roll up the wrap. Place the enchilada, seam side down, into the prepared baking dish. Repeat until you run out of the chicken mixture.
  4. Pour enchilada sauce over all the enchiladas and top with remaining cheese. Bake 20-30 minutes or until the cheese is melted and bubbly!
  5. Serve while hot! Optional toppings to add salsa, sour cream, avocado, or jalapeno!

Keywords: Jicama Chicken Enchiladas