Authentic Cheesy Chicken Enchiladas

A Classic Mexican Comfort Dish

Cheesy chicken enchiladas are a beloved dish in Mexican cuisine, combining tender shredded chicken, a flavorful sauce, and plenty of melted cheese, all wrapped in soft corn tortillas. This dish is hearty, satisfying, and packed with traditional flavors, making it a favorite for family dinners or gatherings.

Why You’ll Love This Recipe

• Authentic flavors: Uses traditional spices and ingredients for a true Mexican taste.
• Cheesy and comforting: Loaded with gooey, melted cheese inside and on top.
• Make-ahead friendly: Perfect for meal prepping or freezing for later.
• Customizable: Easily adjust the spice level or add extra ingredients to suit your preferences.

Ingredients

For the Chicken Filling:

• 2 cups cooked and shredded chicken (rotisserie or poached)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup shredded Mexican blend or cheddar cheese
• ½ cup sour cream
• ¼ cup chopped fresh cilantro (optional)

For the Enchilada Sauce:

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 2 cups chicken broth
• 1 (8-ounce) can tomato sauce
• Salt and pepper to taste

For Assembly:

• 12 corn tortillas
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
• ¼ cup diced green onions (optional)
• ½ cup chopped fresh cilantro for garnish

Instructions

1. Prepare the Enchilada Sauce

1. In a saucepan, heat the vegetable oil over medium heat.
2. Add the flour and chili powder, whisking continuously for about 1 minute to create a roux.
3. Stir in the garlic powder, onion powder, cumin, and oregano.
4. Gradually pour in the chicken broth and tomato sauce, whisking to prevent lumps.
5. Bring to a simmer and cook for about 5–7 minutes, until the sauce thickens.
6. Season with salt and pepper, then remove from heat.

2. Make the Chicken Filling

1. In a large bowl, combine the shredded chicken, cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
2. Mix in the shredded cheese, sour cream, and cilantro (if using).

3. Soften the Tortillas

1. Heat a dry skillet over medium heat.
2. Warm each corn tortilla for 10–15 seconds per side to make them pliable. You can also microwave them wrapped in a damp paper towel for 30 seconds.

4. Assemble the Enchiladas

1. Preheat the oven to 375°F (190°C).
2. Spread ½ cup of the enchilada sauce in the bottom of a greased 9×13-inch baking dish.
3. Fill each tortilla with about 2 tablespoons of the chicken mixture. Roll them up tightly and place them seam-side down in the dish.
4. Pour the remaining enchilada sauce over the rolled tortillas.
5. Sprinkle the shredded cheese evenly over the top.

5. Bake the Enchiladas

1. Cover the dish with foil and bake for 20 minutes.
2. Remove the foil and bake for another 10 minutes, or until the cheese is fully melted and bubbly.

6. Serve and Enjoy

1. Garnish with chopped green onions and fresh cilantro.
2. Serve hot with sour cream, guacamole, or a side of Mexican rice and beans.

Variations

• Spicy Enchiladas: Add diced jalapeños or a few dashes of hot sauce to the filling.
• Creamy Verde: Use a green tomatillo salsa instead of red enchilada sauce.
• Vegetarian Option: Swap the chicken for black beans, sautéed mushrooms, or grilled vegetables.
• Extra Protein: Mix in cooked chorizo or bacon with the chicken.

Servings and Timing

• Servings: 4–6
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze assembled (but unbaked) enchiladas for up to 3 months. Thaw overnight in the fridge before baking.
• Reheating: Warm in a 350°F (175°C) oven for 15 minutes or microwave individual portions for 1–2 minutes.

Frequently Asked Questions

Can I use flour tortillas instead of corn tortillas?

Yes, but corn tortillas provide a more authentic texture and flavor. If using flour tortillas, reduce baking time slightly.

How do I keep my corn tortillas from breaking?

Warm them before assembling, either on a skillet or in the microwave wrapped in a damp paper towel.

Can I make these ahead of time?

Yes, assemble the enchiladas, cover, and refrigerate overnight before baking.

What’s the best cheese for enchiladas?

A blend of cheddar, Monterey Jack, and Oaxaca cheese works well for melting and flavor.

Can I use store-bought enchilada sauce?

Absolutely! While homemade sauce is more flavorful, a quality store-bought version saves time.

How do I make the dish gluten-free?

Use gluten-free flour or cornstarch in the sauce and ensure all seasonings are gluten-free.

Can I add vegetables to the filling?

Yes, bell peppers, spinach, or zucchini make great additions to the chicken filling.

How do I make these less spicy?

Reduce the chili powder and omit the optional green chiles or jalapeños.

What can I serve with enchiladas?

Mexican rice, refried beans, or a fresh salad complement the dish well.

Can I double the recipe for a crowd?

Yes, use a larger baking dish or two separate dishes to accommodate more servings.

Conclusion

Authentic cheesy chicken enchiladas bring bold Mexican flavors to your table in a satisfying and easy-to-make dish. Whether you’re preparing them for a casual weeknight meal or a festive gathering, these enchiladas are sure to impress. Try them with your favorite toppings and sides for a delicious homemade feast!

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