Easy Chicken Enchiladas Recipe

Back to Easy Chicken Enchiladas All Reviews for Easy Chicken Enchiladas - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 50 mins Servings: 4 chicken-enchiladas-0903-mea100236.jpg

Ingredients Ingredient Checklist 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 jalapeÃ±o, 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 jalapeÃ±os

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

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 50 mins Servings: 4 chicken-enchiladas-0903-mea100236.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 50 mins Servings: 4

Recipe Summary

prep: 20 mins total: 50 mins

Servings: 4

prep: 20 mins

total: 50 mins

prep:

20 mins

total:

50 mins

Servings: 4

chicken-enchiladas-0903-mea100236.jpg

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 jalapeÃ±o, 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 jalapeÃ±os

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.

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.

Cook’s Notes

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

Reviews (6)

 Add Rating & Review     205 Ratings   5 star values:        27    4 star values:        43    3 star values:        74    2 star values:        49    1 star values:        12

Reviews (6)

Add Rating & Review     205 Ratings   5 star values:        27    4 star values:        43    3 star values:        74    2 star values:        49    1 star values:        12

Add Rating & Review

205 Ratings 5 star values: 27 4 star values: 43 3 star values: 74 2 star values: 49 1 star values: 12

5 star values: 27 4 star values: 43 3 star values: 74 2 star values: 49 1 star values: 12

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       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     Rating: Unrated       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.  

Martha Stewart Member     Rating: Unrated       01/10/2012   A family favorite, my kid's most requested meal.  

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       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!

Martha Stewart Member

Rating: Unrated 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.

Rating: Unrated

Rating: Unrated 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

Rating: Unrated 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.

Rating: Unrated 01/10/2012

A family favorite, my kid’s most requested meal.

Rating: Unrated 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.

Rating: Unrated 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!

All Reviews for Easy Chicken Enchiladas

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Easy Chicken Enchiladas

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (6)#

All Reviews for Easy Chicken Enchiladas#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (6)

All Reviews for Easy Chicken Enchiladas