Recipes Ingredients Meat & Poultry Chicken Easy Chicken Enchiladas 3.1 (205) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 3, 2023 Rate PRINT Share Prep Time: 20 mins Total Time: 50 mins Servings: 4 Our easy chicken enchiladas recipe is crowd-pleasing and versatile: You can use either leftover shredded chicken or a store-bought rotisserie bird and make your own enchilada sauce in just 20 minutes (or go the store-bought route). The corn tortillas and cheese (we use Monterey Jack), however, are non-negotiable. Best of all, you can prep this dish ahead of time and bake it later. Be prepared for it to go fast. Ingredients 1 tablespoon canola oil 1 small onion, finely chopped 1 garlic clove, minced 1 jalapeno, finely chopped ¼ teaspoon chili powder 1 can (28 ounces) whole tomatoes in puree Coarse salt and ground pepper 1 teaspoon fresh lime juice 8 corn tortillas (6 inches) 1 pound shredded cooked chicken, skin removed 4 cups shredded Monterey Jack cheese (12 ounces) 2 tablespoons minced pickled jalapenos 1 tablespoon canola oil 1 small onion, finely chopped 1 clove garlic, minced 1 jalapeño, finely chopped ¼ teaspoon chili powder 1 can (28 ounces) whole tomatoes in puree Coarse salt and ground pepper 1 teaspoon fresh lime juice 8 corn tortillas (6 inches) 1 pound shredded cooked chicken (skin removed) 4 cups shredded Monterey Jack cheese (12 ounces) 2 tablespoons minced pickled jalapeños Directions Heat oil in a medium saucepan over medium-low heat. Add onion, garlic, jalapeno, and chili powder; cook until onion is translucent, 8 minutes. Add tomatoes and 1/2 cup water to saucepan; season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook, gently crushing tomatoes with a wooden spoon, until sauce is thickened, 15 to 20 minutes. Add lime juice. Let sauce cool completely before storing. Heat a skillet over medium-high heat; warm each tortilla, about 10 seconds per side. Divide chicken, 3 cups cheese, and pickled jalapenos among tortillas; roll tightly. Place seam sides down in a 9-by-13-inch baking dish. When ready to bake, preheat oven to 450 degrees. Top with sauce and remaining cup cheese. Bake until cheese is melted and tortillas heated through, 6 minutes or longer if refrigerated. For a crisper top, broil 1 to 2 minutes more. Cook's Notes You can prepare recipe through step 3 the night before; cover, and refrigerate sauce and filled tortillas separately. Originally appeared: Everyday Food, September 2003 Rate It PRINT