Chicken Enchiladas

By Rick Martínez

Published September 21, 2023

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
65 minutes
Prep Time
10 minutes
Cook Time
55 minutes
Rating
5(5,004)
Comments
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With the help of rotisserie or roast chicken and easy, premade (or canned) enchilada sauce, these American Southwest-inspired enchiladas are ready in about an hour. Make them vegetarian by substituting the chicken with roasted vegetables, such as summer or winter squash, eggplant or mushrooms. For extra flavor and texture, add some fresh cilantro, or chopped raw onion or jalapeño to the filling before you roll up the enchiladas. Pre-shredded cheese (preferably Cheddar or a Mexican blend) will help get this meal on the table even faster.

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Ingredients

Yield:6 servings

  • ¼ cup vegetable oil

  • 12 (6-inch) corn tortillas

  • ½ medium white onion, chopped

  • 1 medium poblano or green bell pepper, stemmed, seeded and chopped

  • 3 garlic cloves, finely chopped

  • 2 large tomatoes, cored and finely chopped

  • Kosher salt (such as Diamond Crystal)

  • 2 cups cooked shredded chicken (from a roast chicken or rotisserie chicken)

  • 2 ½ cups enchilada sauce or from 2 (10-ounce) cans

  • 12 ounces (3 cups) sharp Cheddar, shredded

  • Pico de gallo, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

31 grams carbs; 91 milligrams cholesterol; 560 calories; 15 grams monosaturated fat; 5 grams polyunsaturated fat; 14 grams saturated fat; 37 grams fat; 1 gram trans fat; 5 grams fiber; 858 milligrams sodium; 27 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Using 2 tablespoons of the oil, lightly brush both sides of each tortilla. Heat a large skillet or griddle over medium-high and, working in batches, cook tortillas until lightly browned and just starting to crisp but still pliable, 45 seconds to 1 minute per side. (This will prevent the tortillas from completely falling apart while cooking.) Set aside.

  2. Step 2

    Heat the remaining 2 tablespoons of oil in a large skillet over medium-high and cook onion, poblano, garlic, tomatoes and juices, and 1 teaspoon salt, stirring and scraping up any browned bits, until most of the liquid has evaporated and tomatoes begin to stick to the skillet, 9 to 11 minutes. Stir in chicken, ½ cup enchilada sauce and ½ teaspoon salt until combined and just warmed through; remove from heat. Taste and season with additional salt, if necessary.

  3. Step 3

    Pour ½ cup enchilada sauce into a 9-by-13-inch baking dish, spreading to cover the bottom. Working one at a time, arrange a scant ¼ cup of chicken down the center of the tortilla, roll to secure the filling and place seam side down in the baking dish. Repeat with remaining tortillas and chicken, making sure they’re nestled right up against each other.

  4. Step 4

    Pour the remaining enchilada sauce over the tortillas, then scatter cheese on top. Bake until the sauce is bubbling and the cheese is just beginning to brown, 15 to 20 minutes. Serve warm topped with pico de gallo, if desired. For leftovers, divide remaining enchiladas into portions of 2 or 3; wrap each portion tightly in plastic wrap or place in a freezer bag, squeeze out the air, seal and freeze for up to 3 months.

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Ratings

5 out of 5
5,004 user ratings
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Comments

Sundee

I have made enchiladas like this numerous times, and they are delicious. I would make one recommendation. If making ahead or to freeze, dip each tortilla into the sauce, roll up, and place in dish as instructed. Then, keep the remaining sauce separate and pour it on and top with cheese just prior to cooking. Otherwise, the sauce soaks into the tortillas to the point of causing the final product to be very dry.

PK

Im too lazy to bother rolling so I just stack them. Tortilla on the bottom, filling, tortilla, sauce, cheese, and bake.

Davebarnes

Chiles Poblanos, never green bell peppers.

Joe

It may not be traditional, but I added corn and also put cheese inside each enchilada for extra cheesiness!

Gregory

Dynamite. Used rotisserie chicken and followed the recipe exactly. Spray the pan before putting in the enchilada sauce so the tortillas don't stick when baking. Whole family, even young kids, love them. Definitely going in the rotation.

Noelle

An authentic enchilada recipe from a Mexican woman I met decades ago: Fry small-diced russets and chopped sweet onion seasoned with salt & pepper till tender; set aside. In a pan with hot oil, quickly dip tortillas till pliable and drain on paper towels. Lay out tortillas and fill with potato/onion mixture, diced tomatoes, sliced black olives, cheddar & jack pepper cheeses, shredded. Roll up and place in large dish. Spoon enchilada sauce to cover and sprinkle with remaining cheddar. Yum.

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