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Chicken Enchiladas

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“This is my favorite Chicken Enchiladas recipe. I get requests for this recipe all the time. It's a bit lower in fat because you're not dipping the tortillas in hot oil. This recipe is from Betty Crocker's Chicken Cookbook.”

Ingredients Nutrition


  1. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender.
  2. Stir in broth, chili powder, oregano, cumin, salt and tomato sauce.
  3. Heat to boiling; reduce heat, simmer uncovered 10 minutes.
  4. Dip each tortilla into sauce to coat both sides.
  5. Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken.
  6. Place seam sides down in an ungreased rectangular baking dish, 13x9x2 inches.
  7. Pour remaining sauce over enchiladas; sprinkle with cheese.
  8. Cook uncovered in 350° oven until cheese is melted, 10-12 minutes.
  9. Serve with sour cream and, if desired, shredded lettuce.
  10. Do-ahead Note: After placing enchiladas in baking dish, sprinkle with cheese (do not pour remaining sauce over enchiladas); cover and refrigerate no longer than 24 hours.
  11. To serve, pour remaining sauce over enchiladas; cook uncovered in 350° oven until hot and bubbly 20-30 minutes.

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