Go Back

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. 
Copied Print