Gourmet Chicken Enchiladas

Gourmet Chicken Enchiladas

  • Serves 4 people
  • Prep Time 10 mins
  • Cook Time 35 mins
  • Total Time 45 mins
  • Skill Level easy  


  • 8 corn tortillas, 6 inches each
  • 1 tbsp canola oil
  • 12 oz shredded cooked chicken, skin removed
  • 1 small onion, finely chopped
  • 12 oz shredded Monterey Jack cheese (4 loosely packed cups)
  • 1 clove garlic, minced
  • 2 tbsp pickled jalapenos, minced (optional)
  • 1 jalapeno pepper, finely chopped (remove seeds for milder flavor if desired)
  • 1 can (28 oz) whole peeled tomatoes, pureed
  • 1 tsp fresh lime juice
  • 1/4 tsp chili powder
  • Fresh cilantro leaves, for serving (optional)
  • Sour cream, for serving (optional)
  • Fairway Sea Salt and Freshly Ground Black Pepper


  1. 1Make the sauce: in a medium saucepan, warm oil over medium low heat. Add onion, garlic, jalapeno and chili powder. Cook until onions are translucent, about 8 minutes.
  2. 2Add tomatoes and 1/2 cup water. Season with salt and pepper. Bring to a boil, reduce heat, and simmer, crushing tomatoes lightly with the back of a spoon. Cook until tomatoes are tender and sauce is slightly chunky, 15 to 20 minutes. Add lime juice and season with salt and pepper.
  3. 3Preheat oven to 450°F.
  4. 4Make the enchiladas: in a medium skillet over medium high heat, warm tortillas, 10 to 15 seconds per side.
  5. 5Working with one tortilla at a time, top with 2 ounces of chicken, 1 ounce of cheese, and pickled jalapenos, if using; roll tightly. Place enchiladas, seam-side down, in a 9-inch by 13-inch baking dish.
  6. 6Pour sauce over tortillas, and top with remaining cheese.
  7. 7Bake until cheese has melted, 5 to 7 minutes. If desired, place under broiler for 1 to 2 minutes for a crispier top. Serve with sour cream and fresh cilantro, if desired.