Chicken Enchiladas (Rachael Ray) Recipe

Name: Chicken Enchiladas (Rachael Ray)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 soft corn tortillas; Filling; 3 cups chicken broth; 4 pieces boneless skinless chicken breasts; 1 bay leaf; 2 sprigs fresh oregano; 1 small onion, quartered; 2 tablespoons tomato paste; 1 teaspoon chili powder; 1 teaspoon ground cumin; salt; Sauce; 2 cups tomato sauce; 2 teaspoons cayenne pepper sauce; 1/4 teaspoon ground cinnamon; 1 teaspoon chili powder; 2 1/2 cups monterey jack cheese, shredded

Servings: persons

8 soft corn tortillas
Filling
3 cups chicken broth
4 pieces boneless skinless chicken breasts
1 bay leaf
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder
1 teaspoon ground cumin
salt
Sauce
2 cups tomato sauce
2 teaspoons cayenne pepper sauce
1/4 teaspoon ground cinnamon
1 teaspoon chili powder
2 1/2 cups monterey jack cheese, shredded

1
Preheat the oven to 275 degrees F.
2
Wrap corn tortillas in foil and warm in the oven.
3
Bring broth to boil in a saute pan.
4
Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer.
5
Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks.
6
Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
7
Combine all sauce ingredients in saucepan and heat through, keeping warm until needed.
8
Remove tortillas from the oven and switch broiler on high.
9
Pile chicken mixture into warm tortilla and roll.
10
Line casserole or baking dish with endchiladas, seam side down.
11
Pour hot tomato sauce over the chicken enchiladas and top with cheese.
12
Place enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.

960

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 soft corn tortillas, Filling, 3 cups chicken broth, 4 pieces boneless skinless chicken breasts, and more.

Yes, Chicken Enchiladas (Rachael Ray) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Enchiladas (Rachael Ray)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions