Tex-Mex Chicken Enchiladas with Roasted Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rolled corn tortillas stuffed with shredded chicken and cheese, baked in a rich roasted tomato and chili sauce. This mexican-inspired chicken ready in about 65 minutes blends small corn tortillas, shredded cheddar cheese, medium, halved roma tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. On a baking sheet, toss 6 halved roma tomatoes, 1 quartered medium yellow onion, 3 peeled garlic cloves, and 1 seeded jalapeño with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Roast for 25 minutes until vegetables are soft and slightly charred.
  2. Step 2: Transfer roasted vegetables to a blender with 1 cup chicken broth and blend until smooth to make the enchilada sauce.
  3. Step 3: Reduce oven temperature to 375°F. Lightly oil a 9x13-inch baking dish.
  4. Step 4: Warm 10 corn tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
  5. Step 5: Fill each tortilla with about 1/4 cup shredded chicken and 2 tbsp shredded cheddar cheese, then roll tightly and place seam side down in the baking dish.
  6. Step 6: Pour the roasted tomato sauce evenly over the enchiladas and sprinkle the remaining 1 cup cheddar cheese on top.
  7. Step 7: Bake uncovered for 20 minutes until cheese is melted and bubbly.
  8. Step 8: Garnish with 1/4 cup chopped fresh cilantro leaves before serving.

Frequently asked questions

How long does Tex-Mex Chicken Enchiladas with Roasted Tomato Sauce take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tex-Mex Chicken Enchiladas with Roasted Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tex-Mex Chicken Enchiladas with Roasted Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tex-Mex Chicken Enchiladas with Roasted Tomato Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tex-Mex Chicken Enchiladas with Roasted Tomato Sauce?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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