Cheesy Chicken Enchiladas

The moment I think of a cozy family dinner, Cheesy Chicken Enchiladas come to mind. It’s a dish that has been a staple in our household for years, bringing warmth and joy to our dining table. I remember the first time I made them, the kitchen filled with the delightful aroma of sizzling chicken and melting cheese. My family gathered around, eager to dive into the cheesy goodness, and I knew I stumbled upon something special. The combination of tender chicken, flavorful spices, and gooey cheese rolled up in warm tortillas is simply irresistible. Whether it’s a weeknight meal or a festive gathering, these enchiladas always steal the show.

As I prepare to make Cheesy Chicken Enchiladas again, the anticipation builds. I love the way the vibrant colors of the ingredients come together, and how each bite surprises you with layers of flavor. It’s comforting to know that with each enchilada, I’m serving love and tradition. This dish is more than just a meal; it’s a celebration of family, and every time I make it, I’m reminded of the laughter and joy that fills our home. So, gather your loved ones, roll up your sleeves, and let’s make some magic happen in the kitchen!

Shopping List for Cheesy Chicken Enchiladas

When it comes to making Cheesy Chicken Enchiladas, the quality of your ingredients can elevate the dish from good to unforgettable. Each component plays a crucial role in creating a beautiful balance of flavors and textures. Let’s gather the key players for this delightful meal.

• 1 pound chicken breasts – Pounded thin for easy cooking and shredding, this is the star of the enchiladas.
• 1 cup low sodium chicken broth – Adds moisture and flavor to the chicken.
• 1/2 Mexican squash – Provides a lovely texture and flavor addition (optional).
• Corn kernels – Fresh corn adds sweetness and crunch (optional).
• 1 red bell pepper – A pop of color and sweetness (optional).
• 3 cups shredded Monterey Jack cheese – Melts beautifully and adds creaminess.
• 2 cups shredded sharp cheddar cheese – For a tangy, bold flavor.
• 8-10 flour tortillas – The perfect wrap for your enchilada filling.
• 2 tablespoons unsalted butter – For sautéing and richness.
• 1 tablespoon olive oil – Adds flavor and helps cook the chicken.
• 1-2 jalapenos – For a spicy kick, adjust to your taste.
• 1/4 cup all-purpose flour – For thickening the sauce.
• 1 (14 oz.) can low sodium chicken broth – Additional moisture for the sauce.
• Spices: 1 tsp each of ground cumin, garlic powder – Enhances the overall flavor.
• 1/2 tsp each of salt, chili powder, smoked paprika, onion powder – Perfectly seasoned!
• 1/4 teaspoon pepper – A little extra seasoning.
• 1/4 teaspoon cayenne pepper – Optional for heat.
• 1-2 tablespoons lime juice – Brightens up the flavors.
• 1/2 cup sour cream – Adds creaminess to the sauce.
• Fresh toppings: tomatoes, avocados, cilantro – To garnish and enhance the dish.
• Chips, freshly squeezed lime, hot sauce – For serving!

Step by Step Instructions for Cheesy Chicken Enchiladas

Making Cheesy Chicken Enchiladas is a straightforward and enjoyable process. With each step, you’ll see how simple ingredients come together to create a dish that’s bursting with flavor. Let’s dive into the steps!

1. Cook and shred the chicken: Start by heating 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for about 3 to 5 minutes, or until one side is golden brown. Flip the chicken and pour in 1 cup of chicken broth. Cover and reduce the heat to medium, simmering for about 10 minutes. After that, flip the chicken again and cook for an additional 5 to 10 minutes until it’s thoroughly cooked and tender enough to shred. Remove the chicken from the skillet and let it rest for 5 minutes before shredding or dicing it.
2. If using corn tortillas: Flash frying the tortillas adds texture and prevents tearing. Heat enough canola or vegetable oil in a cast iron skillet to cover the bottom, over medium-high heat. Working one tortilla at a time, add it to the oil and fry for about 10 seconds on each side until soft, but not browned. Line the finished tortillas on a paper towel-lined plate to absorb excess oil.
3. Prepare the jalapeno lime sauce: In a medium saucepan, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the minced jalapeno and cook for about 2 minutes. Sprinkle in 1/4 cup of flour and cook for an additional 3 minutes until the mixture thickens. Reduce the heat to low and slowly whisk in the can of chicken broth until smooth, followed by the spices. Bring it to a boil, then simmer until slightly thickened. Remove from heat and stir in lime juice and sour cream.
4. Make the filling: In the same skillet where you cooked the chicken, heat 1 teaspoon of olive oil over medium-high heat. Add the Mexican squash, corn, and red bell pepper and sauté for 1 to 2 minutes. Turn off the heat and stir in the shredded chicken, 3 tablespoons of the jalapeno lime sauce, 2 cups of Monterey Jack cheese, and 1 cup of sharp cheddar cheese.
5. Assemble the enchiladas: Preheat your oven to 350°F (175°C). Spread 1/4 cup of jalapeno lime sauce on the bottom of a lightly greased 9×13 baking dish. Take the enchilada filling and place it in the center of each tortilla, rolling them tightly and lining them in the dish. Pour the remaining jalapeno lime sauce over the top and sprinkle the remaining cheeses.
6. Bake the enchiladas: Bake the enchiladas uncovered at 350°F for about 30 minutes or until bubbly. For an extra touch, broil them for a few minutes until the cheese is golden brown. Top with your desired garnishes.

Expert Tips about Cheesy Chicken Enchiladas

When it comes to perfecting Cheesy Chicken Enchiladas, a few expert tips can help elevate your dish. Here’s what I’ve learned over the years:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
• Freezing: You can freeze assembled enchiladas before baking. Just wrap them tightly in foil, and they will last in the freezer for up to 3 months. Bake from frozen, adding extra time.
• Pairing: These enchiladas go well with a fresh salad or some Mexican rice. You could also serve them with a side of beans for a complete meal.
• Spice Level: Adjust the heat to your preference by varying the number of jalapenos or adding more cayenne pepper.
• Garnishing: Fresh toppings like diced tomatoes, avocado slices, and cilantro can make a big difference in flavor and presentation.
• Serving Style: Serve with tortilla chips on the side and a bowl of salsa for dipping—perfect for gatherings!

Pairing Suggestions for Cheesy Chicken Enchiladas

When it comes to serving Cheesy Chicken Enchiladas, the possibilities are endless. Here are some great pairing suggestions to complement your dish:

• Side Salad: A simple mixed green salad with a lime vinaigrette adds freshness to balance the richness of the enchiladas.
• Mexican Rice: Fluffy Mexican rice flavored with cumin and lime is a classic side that pairs perfectly.
• Refried Beans: Creamy refried beans add extra protein and flavor alongside your enchiladas.
• Salsa: Serve with a variety of salsas—mild to spicy—to cater to different taste buds.
• Guacamole: Fresh guacamole adds a creamy, delicious element that pairs beautifully with the cheese and spices.
• Chips: Tortilla chips can be a fun, crunchy side for scooping up any extra sauce or toppings.
• Occasions: These enchiladas are perfect for casual dinners, family gatherings, or even festive celebrations like Cinco de Mayo!
• Storage Tips: Store any leftovers in the fridge for up to 3 days, but they’re best enjoyed fresh from the oven!

FAQ

Conclusion

In summary, Cheesy Chicken Enchiladas are not just a meal; they’re a comforting experience that brings family and friends together. With their blend of flavors and textures, they are sure to impress anyone at your dinner table. I encourage you to give this recipe a try—you won’t be disappointed. Every bite is filled with love, warmth, and a delightful cheesy pull that’s simply irresistible!

Cheesy Chicken Enchiladas

The ultimate comfort food, Cheesy Chicken Enchiladas are flavorful, creamy, and easy to make. Packed with tender chicken and melted cheese, this dish will satisfy any craving. Perfect for weeknight dinners or gatherings with family and friends, you'll be eager to make these enchiladas tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound chicken breasts pounded thin (2-3 breasts)
• 1 cup low sodium chicken broth
• 1/2 Mexican squash sliced and quartered (optional)
• 1 cup Corn kernels from 1 ear of corn, about 1 cup (optional)
• 1 red bell pepper chopped (optional)
• 3 cups shredded Monterrey Jack cheese divided, more or less to taste
• 2 cups shredded sharp cheddar cheese divided, more or less to taste
• 8-10 flour tortillas or 10-12 quality corn tortillas like La Tortilla Factory
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1-2 jalapenos deveined, seeded, minced
• 1/4 cup all-purpose flour
• 1 14 oz. can low sodium chicken broth
• 1 tsp ground cumin EACH
• 1/2 tsp salt EACH
• 1/2 tsp chili powder EACH
• 1/2 tsp smoked paprika EACH
• 1/2 tsp onion powder EACH
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper optional for more heat
• 1-2 tablespoons lime juice
• 1/2 cup sour cream
• Tomatoes
• Avocados
• cilantro
• chips
• freshly squeezed lime
• hot sauce

Equipment

• Wooden Spoon
• Whisk
• Oven
• Large Pot
• Skillet
• Frying Pan
• Chef's Knife
• Saucepan
• Baking Sheet

Method

 

1. 1. Cook and shred the chicken: Start by heating 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for about 3 to 5 minutes, or until one side is golden brown. Flip the chicken and pour in 1 cup of chicken broth. Cover and reduce the heat to medium, simmering for about 10 minutes. After that, flip the chicken again and cook for an additional 5 to 10 minutes until it’s thoroughly cooked and tender enough to shred. Remove the chicken from the skillet and let it rest for 5 minutes before shredding or dicing it.
2. 2. If using corn tortillas: Flash frying the tortillas adds texture and prevents tearing. Heat enough canola or vegetable oil in a cast iron skillet to cover the bottom, over medium-high heat. Working one tortilla at a time, add it to the oil and fry for about 10 seconds on each side until soft, but not browned. Line the finished tortillas on a paper towel-lined plate to absorb excess oil.
3. 3. Prepare the jalapeno lime sauce: In a medium saucepan, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the minced jalapeno and cook for about 2 minutes. Sprinkle in 1/4 cup of flour and cook for an additional 3 minutes until the mixture thickens. Reduce the heat to low and slowly whisk in the can of chicken broth until smooth, followed by the spices. Bring it to a boil, then simmer until slightly thickened. Remove from heat and stir in lime juice and sour cream.
4. 4. Make the filling: In the same skillet where you cooked the chicken, heat 1 teaspoon of olive oil over medium-high heat. Add the Mexican squash, corn, and red bell pepper and sauté for 1 to 2 minutes. Turn off the heat and stir in the shredded chicken, 3 tablespoons of the jalapeno lime sauce, 2 cups of Monterey Jack cheese, and 1 cup of sharp cheddar cheese.
5. 5. Assemble the enchiladas: Preheat your oven to 350°F (175°C). Spread 1/4 cup of jalapeno lime sauce on the bottom of a lightly greased 9×13 baking dish. Take the enchilada filling and place it in the center of each tortilla, rolling them tightly and lining them in the dish. Pour the remaining jalapeno lime sauce over the top and sprinkle the remaining cheeses.
6. 6. Bake the enchiladas: Bake the enchiladas uncovered at 350°F for about 30 minutes or until bubbly. For an extra touch, broil them for a few minutes until the cheese is golden brown. Top with your desired garnishes.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.