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.
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
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.
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.
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.