Chicken Enchiladas

A cozy plate that comes together fast, leaning on chicken and tortillas for depth. A reliable answer to 'what's for dinner?'

Why You'll Love This Recipe

• Big-batch dinner that easily feeds 6.
• Freezer-friendly and great for meal trains.
• Uses rotisserie chicken for an easy shortcut.
• Customizable heat and toppings.
• Classic comfort food everyone in the family likes.

Ingredient Notes

• Corn tortillas are traditional and gluten-free; flour are softer and easier to roll.
• Pre-shredded bagged cheese contains anti-caking agents — block cheese melts noticeably better if you have a few extra minutes.
• Tomato sauce is smoother than crushed; if you only have crushed, blend it briefly.

Ingredient Substitutions

• Black beans + corn instead of chicken for vegetarian.
• Green enchilada sauce (salsa verde) for a lighter, tangier version.
• Pepper Jack for extra heat.

Equipment Needed

• 9x13 baking dish
• Medium saucepan
• Tongs
• Aluminum foil

Prep Tips

• Shred the chicken with two forks or a hand mixer on low — faster than chopping.
• Have the dish, sauce, filling, and tortillas all in a row before you start rolling for assembly-line speed.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 8 small flour tortillas, 1 cup shredded cheese, 1 medium tomato, diced, 1 medium onion, diced, 3 cloves garlic, minced, 1 chili powder, 1 tsp cumin. mince the garlic, dice the onion, and shred the cheese before you start cooking.

2. 2

   Preheat the oven to 375°F and lightly grease the 9x13 dish.

3. 3

   Heat the olive oil in the saucepan over medium heat. Add the onion and cook 4 minutes until soft. Add the garlic, chili powder, cumin, and smoked paprika; cook 60 seconds until fragrant.

4. 4

   Stir in the tomato sauce, broth, and salt. Simmer 8–10 minutes until slightly thickened. Pour about ½ cup of sauce into the bottom of the baking dish to coat.

5. 5

   In a bowl, combine the shredded chicken with ½ cup of the sauce and ½ cup of the cheese. Soften the tortillas (stack between damp paper towels and microwave 30 seconds) so they roll without cracking.

6. 6

   Fill each tortilla with about ¼ cup of the chicken mixture, roll snugly, and place seam-down in the dish. Pour the remaining sauce evenly over the top, scatter with the remaining 2 cups cheese, cover with foil, and bake 15 minutes. Uncover and bake 8–10 more minutes until the cheese is golden and bubbling. Rest 5 minutes, then finish with cilantro and serve.

Artsi Pro Tips

• Warming the tortillas before rolling is the difference between intact enchiladas and a torn-up mess.
• Mixing some sauce into the chicken keeps the filling moist after baking.
• Rotisserie chicken makes this a true 30-minute dinner.

Common Mistakes

• Skipping the tortilla warming step — cold tortillas tear.
• Underseasoning the sauce. Taste before pouring.
• Overfilling, which makes the enchiladas burst and stick to the pan.

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