Easy Chicken Enchiladas

Lunch / Dinner

Easy Chicken Enchiladas

There’s a lot of flexibility in pantry staples. You can put together an easy Mexican-inspired dinner in a matter of minutes with a well-stocked pantry. If your family is looking for something with a little more spice, enchiladas are always a surefire hit. With this quick recipe, you can have them for a weeknight dinner with all the flavor of the weekend special.


8 enchiladas

Total Time

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Test Kitchen Tip

Rotisserie chicken makes these enchiladas especially quick and flavor-packed, but you can use any cooked chicken.


Preheat oven to 350°.

For the sauce, purée tomatoes in juice, chopped onion, and garlic in a food processor.

Heat oil in a large saucepan over medium. Stir in flour, chili powder, and cumin; cook 1 minute. Whisk in puréed tomato mixture and broth; bring to a boil. Reduce heat to medium-low and simmer sauce until thickened, 1520 minutes, stirring occasionally. Season sauce with salt and pepper and let cool.

For the filling, combine chicken, drained tomatoes, diced onion, and 1 cup Cheddar with ½ cup sauce to coat.

Spread ½ cup sauce in bottom of a 9x13-inch baking dish. Place 1 tortilla into dish, spread on 1 Tbsp. sauce, and flip.

Scoop 2 Tbsp. filling onto tortilla, and roll to enclose. Place tortilla, seam side down, in the dish. Repeat saucing, filling, and rolling with remaining tortillas.

Top enchiladas with remaining sauce and 1 cup Cheddar. Bake enchiladas until Cheddar melts and sauce is bubbly, 30 minutes; let cool slightly before serving.


So they don’t dry out, sauce the tortillas and flip so the sauce is on the outside during baking.

Nutritional Facts

Nutritional Facts

Per enchilada

Calories: 448

% Daily Value*

Total Fat 18g 27%

Saturated Fat 9g 45%

Cholesterol 60mg 20%

Sodium 1116mg 46%

Carbs 46g 15%

Fiber 4g 16%

Protein 25g

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

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