Chicken Enchiladas

205 Ratings
  • 5 27
  • 4 43
  • 3 74
  • 2 49
  • 1 12

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

Everyday Food, September 2003

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Recipe Summary

total:
50 mins
prep:
20 mins
Servings:
4
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Ingredients

Directions

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

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  • 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.

  • 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.

  • 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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Reviews (6)

205 Ratings
  • 5 27
  • 4 43
  • 3 74
  • 2 49
  • 1 12
Martha Stewart Member
02/19/2017
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.
Martha Stewart Member
12/10/2014
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
Martha Stewart Member
08/14/2012
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.
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Martha Stewart Member
01/10/2012
A family favorite, my kid's most requested meal.
Martha Stewart Member
07/22/2008
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.
Martha Stewart Member
06/03/2008
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!
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