| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 50 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 50 min |
| Yield: | 6 servings |
Ingredients
- 1 (14-ounce) can diced tomatoes with chiles, drained
- 2 scallions, light green and white parts only, finely chopped
- 1 jalapeno, seeded, deveined, and finely chopped
- 1/2 cup finely chopped cilantro leaves
- 1 lime, juiced
- Pinch salt
- 1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
- 2 cups grated Cheddar
- 1 cup sour cream
- 1/2 small red onion, finely chopped
- Salt and freshly ground black pepper
- 6 (8-inch) flour tortillas
Instructions
- To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
- Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.
- To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.
- Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
- Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 850 |
| Total Fat | 57 g |
| Saturated Fat | 22 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 53 g |
| Cholesterol | 215 mg |
| Sodium | 986 mg |
| Serving Size | 1 of 6 servings |
| Calories | 850 |
| Total Fat | 57 g |
| Saturated Fat | 22 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 53 g |
| Cholesterol | 215 mg |
| Sodium | 986 mg |
Reviews
This is my go to enchilada recipe…so delicious! Sometimes (when watching the carbs) I make as a casserole, no tortillas, and serve with tortillas and chips on the side so everyone can enjoy as they like!
Doubled this delicious recipe for Mother’s Day and also added a large can of green enchilada sauce and taco seasoning on the chicken. It was a huge hit! Definitely will make again!
delicious
Absolutely delicious, fast and easy! I made 8 and the whole family loved them!!
We liked it a lot! I used jar salsa. I was going to use a taco seasoning packet but forgot. It didn’t matter because it was good. I’ll try to remember next time. Yes, there will definitely be a next time.
This was a very good recipe. Everyone in my family loved it and I would make this again.
This recipe was easy and tasty, but the amount of cilantro was overpowering. I’ll make it again but will cut back on the cilantro.
I added enchiladas verde sauce which was a very nice addition. I also used a mix of both Mexican mix cheese as well as sharp cheddar.
I added enchiladas verde sauce which was a very nice addition. I also used a mix of both Mexican mix cheese as well as sharp cheddar.
Excellent! By far the best enchilada recipe! This was simple fast and so so good! Tweaks: I added 1/2 pkg taco seasoning to the chicken mixture and used queso fresco rather than shredded cheddar.
My family basically demanded that I make enchiladas when I really wanted to cook a stir-fry. Anyway, they turned out great. I loved them and so did my family.
Like a lot of other people, I made some tweaks. I added chipotle taco seasoning mix (delicious!) and decided to use already-prepared salsa.
They were great! I bumped up the flavor factor by using multigrain tortillas. Super easy and not as messy as the old fashioned way.
Read more at: http://www.foodnetwork.com/recipes/ingrid-hoffmann/fastest-ever-enchiladas-recipe.html#sni-reviews?oc=linkback