Easy Chicken Enchiladas

Recipe By: Calphalon Team  -  Originally Published: 11/15/2013

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Make Mexican at home with this delicious enchilada recipe. If you're short on time, pick up a pre-cooked rotisserie chicken from the grocery store instead of baking chicken at home. Then, serve with corn and roasted red pepper salsa, refried beans, and Spanish or saffron rice for a restaurant-style meal.

  • Servings: Serves 6 - 8
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Beginner
  • Course: Entrée

Ingredients

1/2 c. chopped onion
2 cloves garlic
2 Tbsp. vegetable oil
1 1/2 c. chicken broth
2 Tbsp. chili powder
1 tsp. dried oregano leaves
1 tsp. ground cumin
1 tsp. salt
8 oz. tomato sauce
12 tortillas - flour or corn, 6 inch
3 c. cooked chicken breast or rotisserie chicken, shredded
1 c. Monterey Jack or cheddar cheese, shredded
1/2 c. sour cream (for garnish)
lettuce (for garnish)
salsa or ripe plum tomato, chopped and seeded (for garnish)

Directions

Preheat oven to 350F. 

Preheat 2-qt. sauce pan and add oil. Add onion and garlic, then stir continuously and cook until onion is tender. Stir in broth, chili powder, oregano, cumin, salt, and tomato sauce. Bring to a boil, then reduce heat. Simmer uncovered for 10 minutes. 

One at a time, dip tortillas into sauce to coat both sides. Place on a work surface, then spoon about ¼ cup of shredded chicken onto each tortilla and roll the tortilla around the chicken.

Place tortillas seam side down in ungreased 9x13 baking dish. Pour remaining sauce over enchiladas and sprinkle with cheese. 

Bake uncovered until the cheese is melted, 10 to 12 minutes. Serve with sour cream, shredded lettuce, and chopped, seeded tomatoes or salsa.