Description
Cheesy Creamy Chicken Enchiladas are a comforting and flavorful Mexican-inspired dish featuring tender shredded chicken cooked with sautéed onions, jalapeños, and green chilies, wrapped in soft tortillas and smothered with a rich, cheesy sauce made from Monterey Jack, Pepper Jack, and sharp Cheddar cheeses. Baked to perfection until bubbly and golden, these enchiladas are garnished with fresh cilantro and perfect for a satisfying family dinner.
Ingredients
Scale
Chicken Mixture
- 3 cups chicken meat (1 rotisserie chicken shredded or cut into ½-inch pieces)
- 1 medium onion (2 cups), diced
- 1 jalapeno, ribs and seeds removed
- 2 4-ounce cans diced green chilies with juice (divided)
- ½ teaspoon smoked paprika (divided)
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons canola or olive oil (divided)
- 2 cups chicken broth (divided; ¼ cup and 1¾ cups)
- Kosher salt, to taste
- Ground black pepper, to taste
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup grated Monterey Jack cheese
- ½ cup grated Pepper Jack cheese
- 1 cup grated sharp Cheddar cheese
- ½ cup sour cream
- 2 tablespoons chopped fresh cilantro
Assembly
- 12 8-inch flour or corn tortillas
- Additional shredded cheese for topping
- Picanté sauce (taco sauce or salsa), for serving
- Chopped tomatoes, for garnish
- Chopped fresh cilantro, for garnish
Instructions
- Preheat Oven: Heat oven to 350°F and adjust oven rack to the middle position for even baking.
- Prepare Baking Dish: Spray a 9×13-inch casserole dish with nonstick cooking spray to prevent sticking.
- Warm Tortillas: Wrap tortillas in paper towels and heat in the microwave on HIGH until softened and warm, then set aside.
- Sauté Vegetables: In a large skillet, heat 1 tablespoon oil over medium heat. Add diced onions and jalapeño; sauté for 4-5 minutes until softened.
- Add Chicken and Spices: Stir in shredded chicken, 1 can green chilies with juice, ¼ teaspoon smoked paprika, and crushed red pepper flakes. Mix well and cook for 1 minute.
- Add Broth and Heat: Pour in ¼ cup chicken broth, stir, and bring mixture just to a boil. Remove from heat and set aside.
- Make Cheese Sauce Base: In a separate large skillet over medium heat, melt butter and whisk in flour. Cook for 1 minute, whisking continuously to form a roux.
- Add Remaining Broth: Slowly add remaining 1¾ cups chicken broth while whisking. Cook for 2 minutes until slightly thickened.
- Incorporate Chilies: Stir in remaining can of green chilies with juice.
- Add Cheese and Cream: Reduce heat to low. Stir in 2 cups of the mixed cheeses, sour cream, ¼ teaspoon smoked paprika, and chopped cilantro. Cook just until cheese has melted smoothly.
- Season Sauce: Taste and season the cheese sauce with kosher salt and ground black pepper as desired.
- Assemble Enchiladas: Spoon about 2 tablespoons of the chicken mixture onto the center of each warm tortilla. Top with 1 tablespoon shredded cheese and roll up tightly. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
- Pour Cheese Sauce and Top: Pour the cheese sauce evenly over the rolled enchiladas. Sprinkle additional shredded cheese on top.
- Bake: Bake uncovered at 350°F for 30-40 minutes until hot, bubbly, and the cheese on top begins to brown.
- Garnish and Serve: Remove from oven and sprinkle with extra fresh cilantro. Serve with picanté sauce, chopped tomatoes, and additional cilantro as desired.
- Enjoy: Serve warm and enjoy your cheesy creamy chicken enchiladas!
Notes
- Use rotisserie chicken for convenience and great flavor; alternatively, cook and shred your own chicken breasts or thighs.
- Adjust the amount of jalapeño and crushed red pepper flakes to control spiciness.
- Flour or corn tortillas can be used depending on your preference and dietary needs.
- For a gluten-free version, use gluten-free flour for the roux and corn tortillas certified gluten-free.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best results.
- Adding fresh lime juice or avocado slices as toppings can add brightness and creaminess.
