Recipes Ingredients Meat & Poultry Chicken Easy Chicken Enchiladas 3.2 (196) Prep Time: 20 mins Total Time: 50 mins Servings: 4 Our easy chicken enchiladas recipe is crowd-pleasing and versatile: You can use either leftover shredded chicken or a store-bought rotisserie bird and make your own enchilada sauce in just 20 minutes (or go the store-bought route). The corn tortillas and cheese (we use Monterey Jack), however, are non-negotiable. Best of all, you can prep this dish ahead of time and bake it later. Be prepared for it to go fast. Directions Heat oil in a medium saucepan over medium-low heat. Add onion, garlic, jalapeno, and chili powder; cook until onion is translucent, 8 minutes. Add tomatoes and 1/2 cup water to saucepan; season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook, gently crushing tomatoes with a wooden spoon, until sauce is thickened, 15 to 20 minutes. Add lime juice. Let sauce cool completely before storing. Heat a skillet over medium-high heat; warm each tortilla, about 10 seconds per side. Divide chicken, 3 cups cheese, and pickled jalapenos among tortillas; roll tightly. Place seam sides down in a 9-by-13-inch baking dish. When ready to bake, preheat oven to 450 degrees. Top with sauce and remaining cup cheese. Bake until cheese is melted and tortillas heated through, 6 minutes or longer if refrigerated. For a crisper top, broil 1 to 2 minutes more. Cook's Notes You can prepare recipe through step 3 the night before; cover, and refrigerate sauce and filled tortillas separately.