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Chicken Goat Cheese Enchiladas

Chicken Goat Cheese Enchiladas

The ultimate comfort food, Chicken Goat Cheese Enchiladas are creamy, cheesy, and packed with flavor. Perfect for a cozy family dinner or a casual gathering, these enchiladas are sure to satisfy your cravings. Make them tonight for an easy weeknight dinner that everyone will love!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon Vegetable Oil
  • 1 medium Onion chopped (about 1 cup chopped)
  • 2 cloves Garlic minced
  • 1/2 cup Canned Tomato Sauce
  • 1/3 cup Chicken Broth
  • 9 ounces Cooked Shredded Chicken (from about 2 smallish chicken breasts)
  • 1/4 cup Fresh Cilantro plus more for topping
  • 1/4 cup Pickled Jalapeños drained and chopped
  • 1 teaspoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Dried Oregano
  • 3/4 teaspoon Kosher Salt
  • 8 tortillas Flour Tortillas
  • 1/2 cup Soft Goat Cheese (4 ounces)
  • 1 1/2 cups Enchilada Sauce
  • 1 cup Mexican Blend Cheese
  • to taste Sour Cream for garnish

Equipment

  • Blender
  • Wooden Spoon
  • Mixing Bowl
  • Oven
  • Grater
  • Skillet
  • Frying Pan
  • Chef's Knife
  • Saucepan
  • Baking Sheet

Method
 

  1. Preheat oven to 400 degrees F. Lightly spray a 13-by-9-inch baking pan with cooking spray.
  2. Heat oil in a non-stick skillet set over medium heat. Add onion and garlic and stir until softened, about 2 minutes. Add tomato sauce, chicken broth, chicken, cilantro, jalapeños, chili powder, cumin, oregano, and salt. Simmer until slightly reduced, 4 to 5 minutes. Remove from heat.
  3. Lay a tortilla flat on a clean work surface. Spread a generous tablespoon of goat cheese in a stripe down the center, then top with about 1/3 cup of chicken mixture. Roll up and place, seam side down, in prepared baking pan. Repeat with remaining tortillas.
  4. Pour enchilada sauce over top and sprinkle with grated cheese. Cover with aluminum foil and bake until heated through and cheese is melted, about 20 to 25 minutes (if you like your cheese speckled with brown, remove the foil during the last 5 minutes of baking).
  5. Serve warm, topped with fresh cilantro and a dollop (or splatter) of sour cream if desired.

Notes

  • Storage: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool them completely before sealing to avoid condensation.
  • Freezing: These enchiladas freeze wonderfully. Wrap them tightly in plastic wrap and then foil before storing them in the freezer. They can be frozen for up to 3 months.
  • Reheating: When reheating, cover the enchiladas with foil to prevent them from drying out. Bake at 350 degrees Fahrenheit until heated through.
  • Variations: You can customize the filling with different proteins, such as ground turkey or black beans, for a vegetarian option. Experiment with different cheese types to find your favorite.
  • Serving Suggestions: Serve with a side of Spanish rice, black beans, or a fresh salad for a complete meal.