Easy Chicken Enchiladas

These easy chicken enchiladas, from America’s Test Kitchen, are made right in your toaster oven. Rotisserie chicken, cheese, spices and tomato sauce come together in the quickest and most irresistible way possible.

A rectangular dish of easy chicken enchiladas with a spatula resting in the dish and a couple enchiladas on a grey plate beside it.

From making the sauce to cooking the filling, preparing enchiladas can be a labor-intensive endeavor. We set out to streamline this multipot dish and devise a one-pan version easy enough to make in a toaster oven, although they work just as well in a standard oven. We created our own sauce by combining canned tomato sauce with chili powder, cumin, sugar, salt, and pepper. Using powdered garlic instead of fresh kept the sauce smooth, meaning there was no need to puree it. For the filling, we avoided anything that required excessive cooking. Shredded chicken provided nice texture and fit neatly inside the tortillas. Smooth-melting Monterey Jack cheese bound the filling; after spreading some sauce on the bottom of our casserole dish, we filled our tortillas and arranged them seam side down. Topped with the remaining sauce and sprinkled with extra cheese, our nearly effortless enchiladas were ready to go into our toaster oven, and come out ready for eating. An average-size rotisserie chicken should yield between 3 and 4 cups of shredded meat. This recipe can be halved; use an 8-inch (20-cm) square baking pan, to make a single row of enchiladas.–America’s Test Kitchen

How do I keep my enchiladas from getting soggy?

Ordinarily, corn tortillas are fried in a little bit of oil before rolling to make them a little more resistant to absorbing too much sauce and to making them more pliable. In this quick and pared-down version, a little swipe with oil before a stint in the microwave is all it takes.

Easy Chicken Enchiladas

  • Quick Glance
  • Quick Glance
  • 45 M
  • 1 H, 15 M
  • Serves 4 to 6
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Ingredients


Directions

Adjust standard oven or toaster oven rack to middle position and preheat the oven to 425°F (218°C).

In a medium bowl, whisk the tomato sauce, water, chili powder, cumin, sugar, garlic powder, salt, and pepper together. Taste, and adjust seasoning, if desired.

In a separate large bowl, combine 1 cup Monterey Jack, the chicken, 2 tablespoons cilantro, and 1/2 cup of the tomato sauce mixture.

Spread 1/2 cup of the tomato sauce over the bottom of an 9-by 13-inch (23-by 33-cm) baking dish or pan.

Brush both sides of tortillas with oil. Stack tortillas, wrap in damp dish towel, and place on plate; microwave until warm and pliable, about 1 minute.

Working with 1 warm tortilla at a time, spread 1/3 cup chicken filling across the center. Roll the tortilla tightly around the filling and place seam side down in the baking dish, making two rows of enchiladas. Pour remaining sauce over top to cover completely and sprinkle the remaining 1 cup Monterey Jack down center of enchiladas.

Cover the dish tightly with aluminum foil and bake until enchiladas are heated through and cheese is melted, rotating the dish halfway through baking, 25 to 30 minutes.

Move the dish to a wire rack and let cool for 10 minutes. Sprinkle with remaining 2 tablespoons cilantro and serve with lime wedges.

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Recipe Testers' Reviews

Good enchiladas are one of my favorite foods, I’m always looking for the best, that keeper recipe, and these easy chicken enchiladas may be the one. Sauce is the key to a great enchilada so I was intrigued by the no cook version sauce in this recipe. It’s a quick prep with 1 hour from start to plate and you can easily adjust the spiciness to suit your taste.

The enchiladas are filled with lots of moist chicken and a nice touch of cilantro. I added chopped raw onions and olives to 1/2 of the batch. Only heat 6 tortillas at a time so that they are sufficiently soft to roll firmly without breaking. Nice and quick!

Fast, fun, delicious, and like the name—easy! These easy chicken enchiladas are the perfect recipe for weekend game days. I made this last night for dinner and we really liked it. We like a little more heat than this had and didn’t like the sweetness from the sugar. I made it again for lunch today and left out the sugar and added some chipotle and cayenne pepper. We liked the second sauce better.

I've never oiled tortillas before heating them. This worked great making it easy to fold without breaking. We had avocado and tomatoes with our enchiladas, sour cream would have been good as well.

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