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Cheesy Chicken Enchiladas

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!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.