Chicken Enchiladas

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.

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