Name: Toaster-Oven Easy Chicken Enchiladas
Total time: 1 h
Ingredients: 1 (8-ounce) can tomato sauce; ¼ cup water; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon sugar; ¼ teaspoon garlic powder; ⅛ teaspoon table salt; ⅛ teaspoon pepper; 4 ounces Monterey Jack cheese , shredded (1 cup), divided; 1½ cups shredded rotisserie chicken; 2 tablespoons minced fresh cilantro , divided; 6 (6-inch) corn tortillas; 1 tablespoon vegetable oil; Lime wedge

Why This Recipe Works

From making the sauce to cooking the filling, preparing enchiladas can be a labor-intensive endeavor. We set out to streamline this multipot dish and devise a one-pan version easy enough to make in a toaster oven. We created our own sauce by combining canned tomato sauce with chili powder, cumin, sugar, salt, and pepper. Using powdered garlic instead of fresh kept the sauce smooth, meaning there was no need to puree it. For the filling, we avoided anything that required excessive cooking. Shredded chicken provided nice texture and fit neatly inside the tortillas. Smooth-melting Monterey Jack cheese bound the filling; after spreading some sauce on the bottom of our casserole dish, we filled our tortillas and arranged them seam side down. Topped with the remaining sauce and sprinkled with extra cheese, our nearly effortless enchiladas were ready to go into our toaster oven, and come out ready for eating.

Before You Begin

An average-size rotisserie chicken should yield between 3 and 4 cups of shredded meat. This recipe can be doubled using a 13 by 9-inch baking pan; arrange enchiladas in 2 columns across width of dish and increase bake time to 25 to 30 minutes.

Instructions

Adjust toaster oven rack to middle position and heat oven to 425 degrees. Whisk tomato sauce, water, chili powder, cumin, sugar, garlic powder, salt, and pepper together in bowl. In separate bowl, combine ½ cup Monterey Jack, chicken, 1 tablespoon cilantro, and ¼ cup tomato sauce mixture.

Spread 1/4 cup sauce over bottom of 8-inch square baking dish or pan. Brush both sides of tortillas with oil. Stack tortillas, wrap in damp dish towel, and place on plate; microwave until warm and pliable, about 1 minute.

Working with 1 warm tortilla at a time, spread ⅓ cup chicken filling across center. Roll tortilla tightly around filling and place seam side down in baking dish in single row. Pour remaining sauce over top to cover completely and sprinkle remaining ½ cup Monterey Jack down center of enchiladas.

Cover dish tightly with aluminum foil and bake until enchiladas are heated through and cheese is melted, 20 to 30 minutes, rotating dish halfway through baking. Transfer dish to wire rack and let cool for 10 minutes. Sprinkle with remaining 1 tablespoon cilantro and serve with lime wedges.