Tested till perfect Chicken Enchiladas

Chicken Enchiladas

This rolled-tortilla casserole comes together deliciously with easy-to-find ingredients from the supermarket.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 28 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 8 8large flour tortillaflour tortillas

Tomato Sauce:

  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, minced
  • 2 2cloves garlic, minced
  • 2 tbsp 2tbspchili powder
  • 1 tsp 1tspground coriander
  • 1 tsp 1tspdried oregano
  • 1/2 tsp 1/2tspground cumin
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)ground tomatoes

Chicken Filling:

  • 2 lb 2lbboneless skinless chicken thighboneless skinless chicken thighs
  • 1 tbsp 1tbspvegetable oil
  • 1 1sweet yellow pepperyellow peppers or red pepper, cored, seeded and sliced
  • 1 1jalapeño pepperjalapeño peppers, seeded and minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 cups 2cupsMonterey Jack cheese, shredded
  • 1/4 cup 1/4cupfresh coriander, chopped
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Tomato Sauce: In large saucepan, heat oil over medium heat; fry onion, garlic, chili powder, coriander, oregano, cumin, salt and pepper, stirring occasionally, until softened, about 5 minutes. Add tomatoes and bring to boil; reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes.

Chicken Filling: Trim fat from chicken; cut crosswise into 1/4-inch (5 mm) thick slices. In large skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to bowl.

Drain fat from pan. Add yellow and jalapeno peppers, salt and pepper; cook over medium heat, stirring, until tender-crisp, 3 minutes. Add to chicken; let cool. Stir in 1 cup (250 mL) of the Monterey Jack cheese and 2 tbsp (25 mL) of the coriander.

Spread 1 cup (250 mL) of the tomato sauce in 13- x 9- inch (3 L) glass baking dish. Spoon heaping 1/2 cup (125 mL) of the filling down centre of each tortilla; roll up tightly and place, seam side down, in baking dish. (Make-ahead: Let enchiladas and remaining tomato sauce cool separately for 30 minutes; chill in refrigerator. Cover and refrigerate for up to 24 hours. Or wrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Add 10 minutes to covered baking time.)

Spoon remaining tomato sauce over enchiladas. Cover with foil; bake in 375°F (190°C) oven for 30 minutes. Sprinkle with remaining cheese; bake, uncovered, until tip of knife inserted in centre of enchilada for 5 seconds comes out hot, about 10 minutes. Sprinkle with remaining coriander.

Nutritional Information Per serving: about

cal 515 pro 36g total fat 22g sat. fat 8g
carb 43g fibre 5g chol 119mg sodium 891mg

% RDI:

calcium 27 iron 37 vit A 24 vit C 65
folate 45
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