Chicken Enchiladas Recipe

Cooked ground beef or cubed tofu can substitute for chicken in this spicy Mexican recipe.

1 tbsp canola or olive oil
1 clove garlic, minced
1 small onion, finely chopped
1 jalapeño pepper, finely chopped
1/4 tsp chili powder
1 28 oz. can whole stewed tomatoes
Coarse salt and freshly ground black pepper
1 tsp fresh lime juice
8 6″ corn tortillas
1-1/2 cups cooked chicken, shredded (skin removed)
5 cups shredded Canadian Monterey Jack cheese
Sour cream
Fresh cilantro leaves (optional)


Step 1: Heat oil in a medium saucepan over low-medium heat. Add garlic, onion, jalapeño and chili powder; cook until onion is translucent, about 7 minutes.

Step 2: Add canned tomatoes and 1/2 cup water to saucepan; season with salt and pepper. Bring to a boil then turn heat down to low-medium; simmer, gently crushing tomatoes with a wooden spoon until sauce has thickened, about 15 minutes. Add lime juice. Allow sauce to cool completely before storing.

Step 3: Heat a dry skillet over medium-high heat; warm each tortilla for 10-15 seconds per side. Divide chicken and 4 cups cheese among tortillas then roll each tightly. Place seam sides down in a lightly oiled 9-13″ baking dish.

Step 4: When ready to bake, preheat oven to 450°F. Top with sauce and remaining cup cheese. Bake until cheese is melted and tortillas are heated through, about 6-8 minutes. For a crisper top, broil 1-2 minutes. Serve with sour cream and garnish with cilantro, if desired.

Virginia Macdonald