Best Easy Chicken Enchiladas One-Pot Recipe
This one-pot recipe combines a rich, homemade enchilada sauce with flavorful shredded chicken, Monterey Jack cheese, and fresh cilantro. These enchiladas are baked to cheesy perfection and served with lime wedges for a zesty finish.
Equipment
- 13-by-9-inch baking dish
- Aluminum foil
- Microwave-safe plate
Ingredients
For the Sauce:
- 1 15-ounce can tomato sauce
- ½ cup water
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons sugar
- ¾ teaspoon garlic powder
- ¼ teaspoon pepper
For the Filling:
- 8 ounces Monterey Jack cheese shredded (2 cups), divided
- 3 cups shredded cooked chicken
- 3 tablespoons minced fresh cilantro divided
Assembly:
- 12 6-inch corn tortillas
- 2 tablespoons vegetable oil
- Lime wedges for serving
Instructions
Prepare Sauce:
- Preheat the oven to 450°F, adjusting the rack to the middle position.
- Whisk together the tomato sauce, water, chili powder, cumin, sugar, garlic powder, and pepper in a bowl.
Prepare Filling:
- In a separate bowl, mix 1 cup of Monterey Jack cheese, the shredded chicken, 2 tablespoons of cilantro, and ½ cup of the tomato sauce mixture.
Assemble Enchiladas:
- Spread ½ cup of sauce on the bottom of a 13-by-9-inch baking dish.
- Brush both sides of the tortillas with oil, stack them, and microwave in a damp towel for about 1 minute until warm and pliable.
- Working with one tortilla at a time, spread ⅓ cup of the chicken filling across the center, roll tightly, and place seam side down in the baking dish. Repeat with remaining tortillas.
- Pour the remaining sauce over the enchiladas, covering completely, and sprinkle the remaining 1 cup of Monterey Jack cheese down the center.
Bake:
- Cover the dish tightly with greased aluminum foil and bake for 20 minutes, or until the enchiladas are heated through and the cheese is melted.
- Remove from the oven and let cool for 10 minutes. Garnish with the remaining 1 tablespoon of cilantro and serve with lime wedges.
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