Martha Stewart Chicken Enchiladas Recipe

Martha Stewart Chicken Enchiladas Recipe is a Mexican-inspired dinner featuring corn tortillas stuffed with shredded chicken and Monterey Jack cheese. This family favourite uses a homemade tomato sauce spiked with lime and pickled jalapenos for a bright, tangy finish.

I’ve tried a few versions of chicken enchiladas and this one from Martha Stewart is the one I keep going back to because the sauce is so fresh. Most recipes use tinned enchilada sauce which can be metallic, but making your own with whole tomatoes and fresh lime juice makes a massive difference. I learned that you must let the sauce cool slightly before pouring it over the tortillas so they don’t turn into a soggy mess before they even hit the oven.

The corn tortillas are doing more work than you’d think here. Without them, you lose that distinct earthy flavour and the structure needed to hold all that cheese and chicken together. If you find your tortillas are snapping when you roll them, make sure you don’t skip the step of warming them in a dry pan first. I served these at a casual Friday night dinner recently and everyone was asking for the sauce recipe.

Martha Stewart Chicken Enchiladas Recipe Ingredients

For the Tomato Sauce

• 1 tbsp rapeseed oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 fresh jalapeno, finely chopped
• ¼ tsp chilli powder
• 800g (28oz) tin whole plum tomatoes in juice
• 120ml (4fl oz) water
• ½ tsp sea salt and a pinch of black pepper
• 1 tsp fresh lime juice

For the Filling and Assembly

• 8 corn tortillas (15cm/6in diameter)
• 450g (1lb) shredded cooked chicken, skin removed
• 340g (12oz) Monterey Jack cheese, shredded
• 2 tbsp minced pickled jalapenos

How To Make Martha Stewart Chicken Enchiladas Recipe

1. Sauté the aromatics: Heat the rapeseed oil in a medium saucepan over a medium-low heat and add the onion, garlic, fresh jalapeno, and chilli powder. Cook for about 8 minutes until the onion looks see-through and soft but not brown.
2. Simmer the sauce: Pour in the tomatoes with their juice and the water, then add the salt and pepper. Bring the liquid to a boil, then turn the heat down and simmer for 15 to 20 minutes, crushing the tomatoes with a wooden spoon until the sauce thickens. Stir in the lime juice and take the pan off the heat to cool.
3. Warm the tortillas: Place a dry frying pan over a medium-high heat and toast each tortilla for about 10 seconds on each side. Put them on a plate and cover with a clean tea towel to keep them soft and pliable while you work.
4. Fill and roll: Lay a tortilla flat and place a portion of the chicken, a generous handful of cheese, and a few pickled jalapenos down the centre. Roll the tortilla tightly and place it seam-side down in a 23x33cm (9x13in) baking dish. Repeat this with the remaining tortillas until the dish is full.
5. Bake the enchiladas: Heat your oven to 230°C (450°F/Gas Mark 8) and pour the cooled tomato sauce over the rolled tortillas. Sprinkle the last of the cheese over the top and bake for 6 to 10 minutes until the cheese is bubbling and melted. If you want a brown, crispy top, turn on the grill for the final 2 minutes of cooking.

Recipe Tips

• Choose the right chicken. Use the meat from a supermarket rotisserie chicken to save time and ensure the filling stays moist. Avoid using only chicken breast as it can become dry during the second cook in the oven.
• Handle tortillas with care. Corn tortillas snap if they are cold, so keep them wrapped in a towel or foil immediately after warming. If they still feel brittle, dampen a kitchen roll sheet and microwave the stack for 30 seconds before frying.
• Grate your own cheese. Pre-shredded cheese is coated in starch to stop it sticking in the bag, which prevents it from melting smoothly. Buy a block of Monterey Jack and grate it yourself for a better stretch and flavour.
• Control the spice level. Remove the seeds and white ribs from the fresh jalapeno if you want the flavour without the heat. The pickled jalapenos provide acidity, so don’t leave them out even if you’re worried about spice.
• Prepare the sauce ahead. You can make the tomato sauce up to three days in advance and keep it in the fridge. This actually improves the flavour as the chilli and garlic have more time to infuse into the tomatoes.
• Avoid the soggy bottom. Do not drown the tortillas in sauce before they go into the oven. Only use enough to cover the tops; any leftover sauce can be served on the side after baking.

What To Serve With Chicken Enchiladas

These enchiladas are quite filling on their own so I usually keep the sides light. A simple green salad with rocket and a lime vinaigrette cuts through the weight of the cheese.

If you want a more substantial meal, serve them with a side of zesty coriander rice and a big bowl of guacamole. A dollop of soured cream on top helps balance the heat from the jalapenos.

How To Store Chicken Enchiladas

Fridge

Keep leftovers in an airtight container for up to three days. Make sure the dish has cooled completely before covering with clingfilm to prevent moisture buildup. The tortillas will soften over time as they absorb the sauce.

Reheat

The best way to reheat these is in the oven at 180°C (350°F/Gas Mark 4) for 15 minutes covered with foil. This prevents the cheese from burning while the middle heats through. You can use a microwave for 2 minutes, but the tortillas might become slightly chewy.

Freeze

You can freeze the assembled, unbaked dish for up to two months if wrapped tightly in double layers of foil. Defrost completely in the fridge overnight before baking as instructed. Do not freeze once they have been baked with the sauce, as the texture becomes mushy.

Martha Stewart Chicken Enchiladas Recipe Nutrition Facts

Per serving (1 of 4):

• Calories: 580
• Protein: 42g
• Fat: 34g
• Carbohydrates: 28g
• Sugar: 6g
• Sodium: 940mg.

FAQs

Can I use flour tortillas instead of corn?

Yes, you can use flour tortillas, but they will have a softer, more doughy texture and won’t have the traditional corn flavour. Flour tortillas don’t need to be toasted before rolling as they are naturally more flexible.

How do I stop the tortillas from falling apart?

The trick is to flash-fry them in a dry pan or a tiny bit of oil to create a barrier that stops the sauce from soaking in too quickly. Also, ensure your tomato sauce has thickened properly on the hob so it isn’t too watery.

Can I make Martha Stewart Chicken Enchiladas Recipe vegetarian?

Yes, you can swap the chicken for a mix of black beans, sweetcorn, and roasted sweet potato. Keep the cheese and sauce the same to maintain the core flavours of the recipe.

Why is my cheese not melting properly?

If you used pre-grated cheese, the anti-clumping agents are likely the cause. Always use freshly grated cheese from a block for the best results in high-heat recipes like this.

Can I use tinned enchilada sauce?

You can use a shop-bought sauce if you are in a rush, but the homemade version in this recipe provides a much fresher, tangier result. If you do use tinned, add a squeeze of fresh lime to brighten the flavour.

Try More Recipes:

• Martha Stewart Chicken Spinach And Potato Hash Recipe
• Martha Stewart Chicken Soup Rice Recipe
• Martha Stewart Chicken Parmesan Recipe
• Martha Stewart Chicken Tetrazzini Recipe
• Martha Stewart Chicken Taco Salad Recipe