Chicken Enchiladas


For 4


45 min


  • Level 1
  • Level 2



We call these chicken enchiladas “assembly food” because they’re really that easy. Pick up a rotisserie bird, or sub leftover roasted squash or sweet potatoes with black beans to make ’em veg.


1 jar not just pasta sauce
3 T chili powder
2 T ground cumin
1 tsp garlic powder
1 tsp dried oregano
1-2 chipotles in adobo sauce, chopped
3 C shredded cooked chicken (from one rotisserie chicken)
2 1/2 C shredded cheddar or monterey jack cheese (or a combination of the two)
1 can diced green chilies, drained (4 oz.)
1/2 C chopped fresh cilantro
10 soft corn tortillas
sour cream, diced avocado, lime wedges, and hot sauce for serving



Adjust oven rack to middle position and preheat oven to 400 degrees. grease a 9” x 13” glass baking dish with cooking oil spray or oil.


In a large measuring cup, combine not just pasta sauce with chili powder, cumin, garlic powder, oregano, and chipotle chili. Set aside.


In a large bowl combine chicken, 1½ cups of cheese, green chilies, cilantro, and ½ cup of sauce. season with salt and pepper.


Wrap tortillas in paper towels and microwave on high until pliable, 40 to 60 seconds. place about 1/3 cup filling down the center of each tortilla. tightly roll the tortillas around the filling and place seam side down in prepared baking dish.


Coat enchiladas with remaining sauce and sprinkle with remaining cheese.


Cover with aluminum foil and bake until heated through 20 to 25 minutes. uncover and bake until cheese browns, about 5 more minutes.