Tomato Chicken Enchiladas

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Easy weeknight dinner that's packed with flavor!

Today, we’re bringing you our Tomato Chicken Enchiladas—a comforting twist on a classic Mexican dish. This recipe combines tender rotisserie chicken with bold, fire-roasted tomatoes and a kick of green chiles.

WOT we love about this recipe: The homemade enchilada sauce, which is infused with garlic, cumin, and oregano, adds rich flavor. This is also a great make-ahead dish that can be frozen.

Perfect for a family dinner or a get-together with friends, these enchiladas are sure to become a favorite.

Tomato Chicken Enchiladas

Yield: 10 Enchiladas

Ingredients

2 cups shredded rotisserie chicken
2 tbsp olive oil
1 cup onion, chopped
2 large cloves of garlic, minced
2 15 oz cans chopped fire-roasted tomatoes
1 15 oz can of tomato sauce
2 4 oz cans chopped green chiles
1 tsp ground cumin
½ tsp Mexican oregano or regular
½ tsp Kosher salt
2 tbsp cilantro, finely chopped
1 cup sour cream, divided
2½ cups shredded Mexican or sharp cheddar cheese, divided
8-10 6” flour tortillas

Instructions

Lightly oil a 9x13 baking pan and set aside.
In a medium-sized saucepot, over medium heat, add the olive oil and minced garlic. Sauté for a few minutes until onions are translucent.
Add the fire-roasted tomatoes to the onions and garlic with any liquid in the can. Stir to combine.
Add the chopped green chilies, cumin, oregano, and Kosher salt. Bring to a boil and reduce heat to a low simmer for 30 minutes. Use an immersion blender to puree the tomatoes to the desired texture.
Add the can of tomato sauce and simmer for another 20 minutes.
Add the chopped cilantro and stir to combine.
Remove sauce from the heat and add ½ cup of sour cream. Stir to combine and set aside.
In another saucepan over medium-low heat, add 2 cups of shredded cheese and ½ cup of sour cream. Stir constantly until the cheese is melted and the sauce is creamy. Stir in the shredded chicken.
Fill the tortillas with the desired amount of chicken mixture and place them seam-side down in a prepared 9x13 baking pan. Cover with approximately ½ of the tomato sauce, reserving the extra for serving.
Cover the pan with parchment and bake at 350-degree oven for 30 minutes. Remove from oven and top with ½ cup of shredded cheese and bake for another 8-10 minutes.