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Chicken Enchiladas

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For a kid-friendly (milder) dish, omit the jalapenos. To save time, use leftover or store-bought cooked chicken. Try sour cream and cilantro as toppings.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2003

Ingredients

  • 1 tablespoon canola oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 jalapeno, finely chopped
  • 1/4 teaspoon chili powder
  • 1 can (28 ounces) whole tomatoes in puree
  • Coarse salt and ground pepper
  • 1 teaspoon fresh lime juice
  • 8 corn tortillas (6 inches)
  • 1 pound shredded cooked chicken, skin removed
  • 4 cups shredded Monterey Jack cheese (12 ounces)
  • 2 tablespoons minced pickled jalapenos
  • 1 tablespoon canola oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 jalapeño, finely chopped
  • 1/4 teaspoon chili powder
  • 1 can (28 ounces) whole tomatoes in puree
  • Coarse salt and ground pepper
  • 1 teaspoon fresh lime juice
  • 8 corn tortillas (6 inches)
  • 1 pound shredded cooked chicken (skin removed)
  • 4 cups shredded Monterey Jack cheese (12 ounces)
  • 2 tablespoons minced pickled jalapeños

Directions

  1. Heat oil in a medium saucepan over medium-low heat. Add onion, garlic, jalapeno, and chili powder; cook until onion is translucent, 8 minutes.

  2. Add tomatoes and 1/2 cup water to saucepan; season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook, gently crushing tomatoes with a wooden spoon, until sauce is thickened, 15 to 20 minutes. Add lime juice. Let sauce cool completely before storing.

  3. Heat a skillet over medium-high heat; warm each tortilla, about 10 seconds per side. Divide chicken, 3 cups cheese, and pickled jalapenos among tortillas; roll tightly. Place seam sides down in a 9-by-13-inch baking dish.

  4. When ready to bake, preheat oven to 450 degrees. Top with sauce and remaining cup cheese. Bake until cheese is melted and tortillas heated through, 6 minutes or longer if refrigerated. For a crisper top, broil 1 to 2 minutes more.

Cook's Notes

You can prepare recipe through step 3 the night before; cover, and refrigerate sauce and filled tortillas separately.

Reviews Add a comment

  • susanstgermaine
    19 FEB, 2017
    I made the enchiladas for a crowd of kids and adults. It was a hit! I did not use the jalapeños. I added some grated zucchini to the tomato sauce. I also made some other Martha kid friendly recipes and they were very successful.
    Reply
  • thomassharp
    10 DEC, 2014
    Delicious! Super easy and quick to make. Instead of Monterey Jack, I used a cup of Colby Jack and a cup of Taco cheese since that all I had on hand. It came out really good. Even my picky sons and husband devoured it! i am search more i found this recipes blog. www.allhealthyrecipes.blogspot.com
    Reply
  • 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 jalapeños i would love to taste the end result.
    Reply
  • jaspro
    10 JAN, 2012
    A family favorite, my kid's most requested meal.
    Reply
  • 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.
    Reply
  • 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!
    Reply