America's Test Kitchen Tex-mex Cheese Enchiladas Save Recipe

This enchilada recipe is inspired by America's test kitchen. I love how they find the best possible way to make a dish by testing it over and over again with different ingredients and different methods until they find the best possible combination of taste, texture, etc. for a perfectly foolproof recipe. Their website says they test each recipe between 30 and 70 times!

The America's Test Kitchen Chicken Enchiladas recipe is foolproof because it's been tested over and over. It is easy to make and delicious!

Contents

• 🔪 How to make
• 📋 Recipe
• 💬 Comments

America's Test Kitchen has cookbooks, a magazine, a TV show, an online cooking school and a membership site that allows you to access all of their content. I purchased The Complete America's Test Kitchen TV Show Cookbook 2001-2021 for $25. The America's Test Kitchen Chicken Enchiladas recipe I am about to share with you came from that book which contains over 1,000 pages.

🔪 How to make

Ingredients

For a quick recipe consider using a rotisserie chicken.

• 1 lb. boneless skinless chicken breasts trimmed & pounded if necessary
• Salt & pepper
• 2 ½ cups of enchilada sauce store bought or from scratch
• 1 cup finely crumbled queso fresco or feta cheese
• 1 4 oz. can of green chiles
• ½ cup minced fresh cilantro
• 12 6-inch soft corn tortillas
• Olive oil spray or you can use olive oil in a little bowl with a brush
• 1 cup shredded cheddar cheese
• Lime wedges optional
• Sour cream optional

Instructions

There is a little bit of effort involved ahead of time prepping this recipe because you have to cook and shred the chicken, but then you can clean up while the enchiladas cook in the oven

Step 1
Preheat oven to 350. Pat chicken dry and season with salt and pepper.

Step 2
Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.

Step 3
Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, ½ cup of the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired. Cover to keep warm.

Step 4
Lightly coat both sides of 6 tortillas with vegetable oil and place on a baking sheet. Bake until tortillas are soft & pliable, about 2 to 4 minutes.

Step 5
Quickly place tortillas on a flat surface and place ⅓ cup of the chicken mixture into each one. Tightly roll each tortilla around the chicken and place in a 9x13 baking dish. Repeat steps 4 and 5 for the remaining 6 tortillas.

Step 6
Increase oven temperature to 450 degrees. Pour 1 more cup of enchilada sauce over the tortillas and sprinkle with the cheddar cheese. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.

Step 6
And bake!

Whew, finally you get to enjoy the world's most perfect enchilada recipe.

📋 Recipe

This enchilada recipe is inspired by America's test kitchen. I love how they find the best possible way to make a dish by testing it over and over again with different ingredients and different methods until they find the best possible combination of taste, texture, etc. for a perfectly foolproof recipe. Their website says they test each recipe between 30 and 70 times!

• ▢ 1 lb. boneless - skinless chicken breasts trimmed & pounded if necessary
• ▢ Salt & pepper
• ▢ 2 ½ cups of enchilada sauce - store bought or from scratch
• ▢ 1 cup finely crumbled queso fresco or feta cheese
• ▢ 1 4 oz. can of green chiles
• ▢ ½ cup minced fresh cilantro
• ▢ 12 6-inch soft corn tortillas
• ▢ Olive oil spray - or you can use olive oil in a little bowl with a brush
• ▢ 1 cup shredded cheddar cheese
• ▢ Lime wedges - optional
• ▢ Sour cream - optional

• Preheat oven to 350. Pat chicken dry and season with salt and pepper.

• Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.

• Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, ½ cup of the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired. Cover to keep warm.

• Lightly coat both sides of 6 tortillas with vegetable oil and place on a baking sheet. Bake until tortillas are soft & pliable, about 2 to 4 minutes.

• Quickly place tortillas on a flat surface and place ⅓ cup of the chicken mixture into each one. Tightly roll each tortilla around the chicken and place in a 9x13 baking dish. Repeat steps 4 and 5 for the remaining 6 tortillas.

• Increase oven temperature to 450 degrees. Pour 1 more cup of enchilada sauce over the tortillas and sprinkle with the cheddar cheese. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.

• Serve with remaining enchilada sauce, optional lime wedges and optional sour cream.

To make ahead, complete through step 5, cover with plastic wrap and place in fridge for up to 2 days. Begin with step 6 when ready to cooking but do not cover. Bake for 10-20 minutes or until warm.

Nutrition information may vary depending upon type of enchilada sauce used.

Serving: 2 enchiladas | Calories: 420 kcal | Carbohydrates: 40 g | Protein: 29 g | Fat: 16 g | Saturated Fat: 8 g | Fiber: 5 g

Information shown is an estimate and is for information only. 730 Sage Street is not responsible for the factual accuracy of any nutrition information, calculations or claims.

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America's Test Kitchen Tex-mex Cheese Enchiladas Save Recipe

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