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Enchiladas

Explore 21 recipes, 1 gallery, 6 videos, and more

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Enchilada Verde Casserole

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Chicken Enchiladas Verdes

Ingredients
  • 1 1/2 pounds bone-in chicken breast halves, skin removed
  • 1/2 medium white onion, halved crosswise
  • 1 whole garlic clove
  • 1/2 teaspoon coarse salt
  • 2 cups loosely packed fresh cilantro
  • 1 1/2 pounds tomatillos, husked and rinsed
  • 1 jalapeno chile
  • 1 poblano chile
  • 8 six-inch corn tortillas
  • 2 ounces reduced-fat Monterey Jack cheese, grated (about 1 cup)
  • 1/2 cup sour cream, thinned with 2 tablespoons water
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Chicken Enchiladas Recipe

Time:50 mins
Ingredients
  • 8 corn tortillas, 6 inches each
  • 1 tablespoon canola oil
  • 12 ounces shredded cooked chicken, skin removed
  • 1 small onion, finely chopped
  • 12 ounces shredded Monterey Jack cheese (4 loosely packed cups)
  • 1 clove garlic, minced
  • 2 tablespoons pickled jalapenos, minced (optional)
  • 1 jalapeno pepper, finely chopped (remove seeds for milder flavor if desired)
  • Sour cream, for serving (optional)
  • 1/4 teaspoon chili powder
  • Fresh cilantro leaves, for serving (optional)
  • 1 can (28 ounces) whole peeled tomatoes, in puree
  • 1 teaspoon fresh lime juice
  • Coarse salt and freshly ground pepper
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Lighter Chicken Enchiladas Recipe

Time:45 mins
Ingredients
  • Coarse salt and ground pepper
  • 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • 2 tablespoons vegetable oil, such as safflower
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cumin
  • 1 to 2 tablespoons minced canned chipotles in adobo
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 8 corn tortillas (6-inch)
  • 1/2 cup grated Monterey Jack cheese (2 ounces)
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Vegetable Enchiladas

Time:55 mins
Ingredients
  • 2 tablespoons olive oil, plus more for baking dishes
  • 2 teaspoons ground cumin
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 1/4 cup tomato paste
  • 1 can (14 1/2 ounces) reduced-sodium vegetable broth
  • Coarse salt and ground pepper
  • 3 cups grated pepper Jack cheese (12 ounces)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 box (10 ounces) frozen corn kernels, thawed
  • 6 scallions, thinly sliced, white and green parts separated
  • 16 corn tortillas (6-inch)
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Cheese Enchilada Casserole

Time:20 mins
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Tomatillo-Sauced Enchiladas, Part 1

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Tomatillo-Sauced Enchiladas, Part 2

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Chicken Enchiladas with Salsa Verde

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