Chicken Enchiladas

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: 30-Minute Passport to Mexico

Rated: 4 stars out of 5Rate itRead users' reviews (207)

RECIPE
COMMENTS & REVIEWS(207)

Cook Time:
25 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 25 min
Total:: 30 min

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Ingredients

8 soft corn tortillas

Filling:

3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt

Sauce:

2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle

Directions

Preheat the oven to 275 degrees F.

Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.

Combine all sauce ingredients and heat through, keeping warm until needed.

Remove tortillas from oven and switch broiler on high.

Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.

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Comments & Reviews

recipe Chicken Enchiladas
Brandy Dallas, TX 02-04-2010
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Loved it!
Rated: 5 stars out of 5

It's got such a different taste - but delicious. My kids loved it b/c it wasn't spicy.
recipe Chicken Enchiladas
PJ Tampa, FL 01-26-2010
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Good, but . . .
Rated: 3 stars out of 5

First, reading the comments, and knowing my family, I did not add the cinnamon. My only problem with this recipe was that... it's so quick, we didn't like the corn tortillas. I make a Weight Watchers Mexican lasagna using corn tortillas, and everyone likes it. So, I have to assume it's bwecause of the quickness of the dish. The corn tortillas don't cook much, if at all, and we aren't crazy about the texture and flavor of them. The chicken filling is lovely, as is the easy tomato sauce.Read more
recipe Chicken Enchiladas
Jennifer Los Angeles, CA 01-12-2010
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Good, but would've made some adjustments
Rated: 3 stars out of 5

The enchiladas were very good except I should've taken everyone's advice and omitted the cinnamon. Also, the sauce itself was... too tomato-ey for my taste, I'll probably just use pre-made sauce next time. The chicken was fantastic and I would also recommend using flour tortillas instead of corn. Other than that, it was simply ok.Read more
recipe Chicken Enchiladas
Carol Pinson, AL 01-11-2010
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Bland and sweet enchiladas
Rated: 2 stars out of 5

I didn't care for the taste at all. The recipe also didn't make enough mix for the amount of chicken.
recipe Chicken Enchiladas
Brie Chesapeake, VA 01-09-2010
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Great for a quick, no hassel meal!
Rated: 5 stars out of 5

Absolutely flavorful and easy. I made this for some friends that came over. I modified this: blue corn tortilla chips... instead of tortillas. I layered the chicken, sauce, and chips. They moistened up nicely, but still provided some much needed texture I think enchiladas typically lack. Great for a pre-cooked meal for the week--to take to work for lunch or have on the go. Even better the second re-heating.Read more
recipe Chicken Enchiladas
Sally S Jordan, UT 12-27-2009
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Easy and Flavorfull
Rated: 5 stars out of 5

Only made one change to the recipe, used chicken thighs instead of breast - more economical. My son - very picky eater raved... about them, and couldn't wait to go back for more. Thanks Rachael for a quick, easy and scrumptious meal.Read more