Fastest-Ever Enchiladas Recipe

Name: Fastest-Ever Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14-ounce) can diced tomatoes with chiles, drained; 2 scallions, light green and white parts only, finely chopped; 1 jalapeno, seeded, deveined, and finely chopped; 1/2 cup finely chopped cilantro leaves; 1 lime, juiced; Pinch salt; 1 rotisserie chicken, meat removed and shredded (skin and bones discarded); 2 cups grated Cheddar; 1 cup sour cream; 1/2 small red onion, finely chopped; Salt and freshly ground black pepper; 6 (8-inch) flour tortillas

Servings: persons

1 (14-ounce) can diced tomatoes with chiles, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, deveined, and finely chopped
1/2 cup finely chopped cilantro leaves
1 lime, juiced
Pinch salt
1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
2 cups grated Cheddar
1 cup sour cream
1/2 small red onion, finely chopped
Salt and freshly ground black pepper
6 (8-inch) flour tortillas

1
To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl.
2
Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
3
Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.
4
To prepare the enchiladas: Place the shredded chicken in a large bowl.
5
Add half of the grated cheese, sour cream, and onion; season with salt and pepper.
6
Mix well to combine.
7
Place the tortillas on your work surface.
8
Spoon about 1 cup of the chicken mixture across the center of each tortilla.
9
Roll them up to close and place, seam side down, in the prepared baking dish.
10
Pour the salsa over the tortillas.
11
Cover with aluminum foil and bake until heated through, about 40 minutes.
12
Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese.
13
Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes.
14
Serve hot.

952

kcal

Calories

Fat

123

Carbs

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 1 (14-ounce) can diced tomatoes with chiles, drained, 2 scallions, light green and white parts only, finely chopped, 1 jalapeno, seeded, deveined, and finely chopped, 1/2 cup finely chopped cilantro leaves, and more.

Yes, Fastest-Ever Enchiladas 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!

Fastest-Ever Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions