Chicken + roasted tomato enchiladas from Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers (page 44) by Julia Turshen

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Accompaniments: Kale salad with pepita dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • olympia_mhnhwe on March 13, 2026

    This chicken cooking technique is my new go-to. When I tried to make the enchiladas the tortillas I got completely disintegrated. Like that video of a raccoon putting cotton candy in water. Everything got dumped into a casserole dish with a little extra cheese and dinner was still delicious.

  • pandasaurus on June 11, 2024

    I guess I'm alone in this, but I thought it was a bit of a faff to make and not worth it. They fell apart and turned into disintegrated mush. The extra trouble of frying the tortillas did little to prevent the sogginess. I did add a can of black beans (drained) to make it more substantial; not sure if that had something to do with it. Deconstructed enchiladas would've been fine had there been great flavor but it was just flat and one-note. I also doubled the sauce to freeze some for future repurposing as tomato soup, as suggested, and that ended up being kind of disappointing as well.

  • averythingcooks on April 23, 2024

    I came here for the pan roast prep idea & while not the best enchiladas I've made, we did like them. I needed to up the heat in the sauce and as we like variety in the filling, I used less chicken to add red onion, corn, black beans & tomatillo salsa. A 1/2 recipe gave us 7 generous enchiladas. One thing definitely worth repeating for multiple uses is the oven roasted chicken smeared with the garlic cumin paste.

  • ginger2212 on September 05, 2021

    So simple and delicious!! I've made this a few times. My go to for delivery for friends who just had babies.

  • cheffreddie on June 09, 2021

    Extremely tasty! I usually add a can of black beans to the filling to bulk it up.

  • ChelseaP on May 21, 2021

    Easy and delicious.

  • hbakke on February 22, 2021

    Easy to make and delicious. I accidently bought crushed tomatoes instead of whole tomatoes so putting them on the sheet pan was interesting. Even though the tomato roasting was messy, the sauce was good. The enchiladas are definitely a repeat for me.

  • Jviney on September 25, 2019

    I liked this method and it was a good recipe. Nothing earth-shattering but quick and easy for enchiladas.

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Reviews about this recipe

  • Everyday Annie by Annie

    This version of red sauce enchiladas was a massive hit with everyone in my family...They are quite mild and I would probably amp up the spice a bit next time...

    Full review
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