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Easy Chicken Enchiladas

These easy chicken enchiladas from America's Test Kitchen are made right in your toaster oven. Rotisserie chicken, cheese, spices, and tomato sauce come together as quickly and irresistibly as possible.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 4 servings
Calories: 682 kcal
Course: Main Course
Cuisine: Tex-Mex

Ingredients

  • Two (8-ounce) cans tomato sauce
  • 1/2 cup water
  • 2 to 3 tablespoons store-bought or homemade chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 to 2 teaspoons granulated sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon table salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces Monterey jack cheese shredded (2 cups)
  • 3 cups shredded rotisserie chicken or leftover roast chicken
  • 4 tablespoons minced fresh cilantro divided
  • Ten to twelve (6 inch) corn tortillas
  • 2 tablespoons Mild vegetable oil
  • Lime wedges for serving

Instructions

    Cup of Yum
  1. Adjust standard oven or toaster oven rack to middle position and preheat the oven to 425°F (218°C).
  2. In a medium bowl, whisk the tomato sauce, water, chili powder, cumin, sugar, garlic powder, salt, and pepper together. Taste, and adjust seasoning, if desired.
  3. In a separate large bowl, combine 1 cup Monterey Jack, the chicken, 2 tablespoons cilantro, and 1/2 cup of the tomato sauce mixture.
  4. Spread 1/2 cup of the tomato sauce over the bottom of an 9-by 13-inch (23-by 33-cm) baking dish or pan.
  5. Brush both sides of tortillas with oil. Stack tortillas, wrap in damp dish towel, and place on plate; microwave until warm and pliable, about 1 minute.
  6. Working with 1 warm tortilla at a time, spread 1/3 cup chicken filling across the center. Roll the tortilla tightly around the filling and place seam side down in the baking dish, making two rows of enchiladas. Pour remaining sauce over top to cover completely and sprinkle the remaining 1 cup Monterey Jack down center of enchiladas.
  7. Cover the dish tightly with aluminum foil and bake until enchiladas are heated through and cheese is melted, rotating the dish halfway through baking, 25 to 30 minutes.
  8. Move the dish to a wire rack and let cool for 10 minutes. Sprinkle with remaining 2 tablespoons cilantro and serve with lime wedges.

Nutrition Information

Serving 1portion Calories 682kcal (34%) Carbohydrates 50g (17%) Protein 49g (98%) Fat 34g (52%) Saturated Fat 14g (70%) Monounsaturated Fat 10g Trans Fat 1g Cholesterol 129mg (43%) Sodium 2406mg (100%) Fiber 10g (40%) Sugar 17g (34%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 682

% Daily Value*

Serving 1portion
Calories 682kcal 34%
Carbohydrates 50g 17%
Protein 49g 98%
Fat 34g 52%
Saturated Fat 14g 70%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 129mg 43%
Sodium 2406mg 100%
Fiber 10g 40%
Sugar 17g 34%

* Percent Daily Values are based on a 2,000 calorie diet.