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Chicken Enchiladas Recipe

Roll up chicken with a to-die-for enchilada sauce and melt your favorite cheeses right on top. For a milder, kid-friendly chicken enchiladas recipe, omit the jalapenos. Save time by using leftover or store-bought cooked chicken. Try sour cream and cilantro as enchilada toppings.

  • prep: 20 mins
    total time: 50 mins
  • servings: 4

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Ingredients

For the Enchiladas

  • 8 corn tortillas, 6 inches each
  • 12 ounces shredded cooked chicken, skin removed
  • 12 ounces shredded Monterey Jack cheese (4 loosely packed cups)
  • 2 tablespoons pickled jalapenos, minced (optional)
  • Sour cream, for serving (optional)
  • Fresh cilantro leaves, for serving (optional)

For the Sauce

  • 1 tablespoon canola oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 jalapeno pepper, finely chopped (remove seeds for milder flavor if desired)
  • 1/4 teaspoon chili powder
  • 1 can (28 ounces) whole peeled tomatoes, in puree
  • 1 teaspoon fresh lime juice
  • Coarse salt and freshly ground pepper

Directions

  1. Step 1

    Make the sauce: In a medium saucepan, warm oil over medium low heat. Add onion, garlic, jalapeno, and chili powder. Cook until onions are translucent, about 8 minutes. Add tomatoes and 1/2 cup water. Season with salt and pepper. Bring to a boil, reduce heat, and simmer, crushing tomatoes lightly with the back of a spoon. Cook until tomatoes are tender and sauce is slightly chunky, 15 to 20 minutes. Add lime juice, and season with salt and pepper.

  2. Step 2

    Preheat oven to 450 degrees. Make the enchiladas: In a medium skillet over medium high heat, warm tortillas, 10 to 15 seconds per side. Working with one tortilla at a time, top with 2 ounces of chicken, 1 ounce of cheese, and pickled jalapenos, if using; roll tightly. Place enchiladas, seam-side down, in a 9-by-13-inch baking dish.

  3. Step 3

    Pour sauce over tortillas, and top with remaining cheese. Bake until cheese has melted, 5 to 7 minutes. If desired, place under broiler for 1 to 2 minutes for a crispier top. Serve with sour cream and fresh cilantro, if desired.

Source
Everyday Food, September 2003

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Reviews (4)

  • girlwithcurlz 14 Aug, 2012

    Second time I have made this and I was quite pleased with the end result. I will definitely make them again... If I can get my hands on some pickled jalapeƱos i would love to taste the end result.

  • jaspro 10 Jan, 2012

    A family favorite, my kid's most requested meal.

  • ninasuzi 22 Jul, 2008

    I prepared these along with "Vegetarian Enchiladas" for a crowd of meat and non meat eaters. They were a hit! By putting out a few embelishments such as homemade salsa I had on hand, fresh guacamole and crema the spread looked impressive. For dessert we had homemade vanilla bean ice cream with crisped flour tortillas brushed with cinnamon and sugar. The whole meal took 55 minutes to prepare.

  • erinfaulk1 3 Jun, 2008

    I made these for Cinco De Mayo.My husband and I thought they tasted better than any mexican restaurant enchiladas. The sauce was very tasty and had a little kick to it!