Easy Chicken Enchiladas
User Reviews
4.8
16 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
682 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Easy Chicken Enchiladas
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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.
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Ingredients
- Two (8-ounce) cans tomato sauce
- 1/2 cup water
- 2 to 3 tablespoons chili powder store-bought or homemade
- 2 teaspoons cumin ground
- 1 1/2 to 2 teaspoons granulated sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon table salt
- 1/4 teaspoon black pepper freshly ground
- 8 ounces Monterey jack cheese shredded (2 cups)
- 3 cups rotisserie chicken shredded, or leftover roast chicken
- 4 tablespoons cilantro divided, fresh, minced
- Ten to twelve (6 inch) corn tortillas
- 2 tablespoons vegetable oil mild
- lime for serving, wedges
Instructions
- Adjust standard oven or toaster oven rack to middle position and preheat the oven to 425°F (218°C).
- 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.
- In a separate large bowl, combine 1 cup Monterey Jack, the chicken, 2 tablespoons cilantro, and 1/2 cup of the tomato sauce mixture.
- 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.
- 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.
- 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.
- 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.
- 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
Show Details
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%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 682 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
16 reviews
Excellent
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