Welcome to a culinary journey that promises to transform simple ingredients into a dish so delightful, it will earn a permanent spot in your family’s recipe rotation. These incredibly comforting and utterly delicious Cheesy Chicken Enchiladas are more than just a meal; they’re a celebration of flavor, perfect for sharing with anyone from ravenous college students to busy new parents, or simply for a cherished family dinner.
Forget the notion that homemade enchiladas are complicated. Our recipe guides you through creating a rich, creamy sauce and a savory chicken filling from scratch, elevating this classic Tex-Mex casserole far beyond any store-bought alternative. Get ready to impress your loved ones with a dish that’s both easy to prepare and profoundly satisfying, bringing warmth and cheer to any table.
Why You Must Make These Cheesy Chicken Enchiladas
There are countless reasons why these Cheesy Chicken Enchiladas stand out as a must-try recipe. They offer a unique blend of convenience, comfort, and incredible flavor that appeals to everyone:
- Unbeatable Comfort Food: Loaded with tender, sauced chicken and an abundance of melted cheese, these enchiladas are the epitome of comfort food. They’re particularly perfect for satisfying the heartiest appetites, like those of growing teenagers or hungry young adults needing a substantial, homemade meal.
- Perfect Family Meal Solution: Planning a family dinner can be a challenge, but these enchiladas make it easy. They’re a crowd-pleaser that appeals to all ages, ensuring everyone at the table will find something to love. It’s a fantastic alternative to your usual weeknight rotation.
- Thoughtful Make-Ahead Gift: Looking for a heartfelt way to support new moms, busy families, or college students away from home? An unbaked pan of these creamy sour cream enchiladas is the perfect solution. They can be prepped in advance, making them an ideal and much-appreciated gift that provides a delicious, homemade meal with minimal effort for the recipient.
- Simple Yet Gourmet Flavor: While this recipe is incredibly easy to follow, the flavors are anything but simple. The homemade sauce and fresh ingredients combine to create a depth of flavor that far surpasses versions made with canned soups, offering a truly gourmet experience from your own kitchen.
The Story Behind the Recipe: A Mother’s Touch
The inspiration for these Cheesy Chicken Enchiladas often stems from the simple desire to nourish and spoil loved ones, especially those embarking on new chapters. I vividly recall one September, deep into my son Nick’s freshman year of college, when we finally managed to coordinate a dinner outing with him and his roommates. The moment Nick confidently ordered a $44 steak, my immediate thought was, “Wow, these boys can eat! This bill might break the bank!” It was a clear sign that dorm food wasn’t cutting it, and their appetites were boundless.
Knowing that other caring parents were also sending care packages—I’d heard tales of prime rib and multiple lasagnas arriving—I decided to contribute something equally comforting but with a different flair. Given Nick’s Spanish minor, I settled on Enchiladas de Pollo y Queso, or Cheesy Chicken Enchiladas. The vision of a casserole dish filled with unbaked enchiladas, generously topped with a thick layer of shredded cheese, was so appealing that I spontaneously decided to make a second batch for our family to enjoy at home. There’s something truly special about feeding those you love, and these enchiladas became an instant hit, providing that much-needed taste of home.
Key Ingredients for Flavorful Enchiladas
Crafting exceptional Cheesy Chicken Enchiladas begins with selecting quality ingredients. Each component plays a vital role in building the layered flavors that make this dish so irresistible. Here’s a closer look at what you’ll need and why:
- Kitchen Staples: You’ll start with fundamental ingredients like Onion (for a savory base), Butter (salted is perfectly fine, serving as the fat for the roux), Flour (essential for thickening the sauce), and a touch of Salt to enhance all the flavors.
- Bell Pepper: Whether you choose Red or Green Bell Pepper, finely chopped with ribs and seeds removed, it adds a subtle sweetness and a vibrant pop of color. I often opt for red bell pepper for its visual appeal and slightly sweeter profile.
- Cooked Chicken: The star of the filling! You can use pre-cooked boneless, skinless chicken breasts, or get creative with leftover roasted chicken, or even a rotisserie chicken for ultimate convenience. Shred or cut the chicken into bite-sized pieces for even distribution within the tortillas.
- Chopped Green Chilies: A small 4-ounce can of drained green chilies introduces a mild, earthy heat without overwhelming the palate. They are crucial for that authentic Tex-Mex flavor.
- Spices: A blend of Chili Powder, Ground Coriander, and Ground Cumin forms the aromatic heart of the sauce. These spices are expertly balanced to provide warmth, depth, and a characteristic Mexican flavor profile.
- Chicken Broth: We recommend a good quality Chicken Broth, such as Pacific brand, which is known for not being excessively high in sodium. It forms the liquid base of our creamy sauce.
- Monterey Jack Cheese: For that signature gooey, melty texture, Shredded Monterey Jack Cheese is ideal. Its mild, buttery flavor pairs perfectly with the other ingredients.
- Sour Cream: Full-fat Sour Cream is key to achieving a rich, creamy, and slightly tangy sauce that coats every bite of these enchiladas beautifully.
- Flour Tortillas: You’ll need 12 six-inch Flour Tortillas. While flour tortillas provide a soft, pliable wrap, you can also opt for whole wheat or corn tortillas for a gluten-free option or a different flavor profile.
Step-by-Step Guide to Perfect Cheesy Chicken Enchiladas
Creating this delectable Cheesy Chicken Enchiladas Casserole is a rewarding experience, far superior to recipes relying on canned soups, yet surprisingly simple. Follow these steps for an outstanding result every time:
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with cooking spray to prevent sticking and set it aside.
- Sauté Aromatics and Prepare Filling: In a large pan, melt 2 tablespoons of butter over medium heat. Add the chopped onions and bell pepper, sautéing them until they are tender and translucent, about 5-7 minutes. Once softened, transfer the cooked vegetables to a bowl and combine them with your shredded, cooked chicken and drained green chilies. Mix well and set this flavorful chicken mixture aside.
- Craft the Creamy Sauce Base: Using the same pan, melt the remaining 3 tablespoons of butter. Once melted, gradually whisk in the flour, chili powder, ground coriander, ground cumin, and salt. Cook this mixture, stirring constantly for about 1-2 minutes, to create a roux—this will remove the raw flour taste. Slowly pour in the chicken broth while whisking continuously. Continue to whisk and cook over medium heat until the sauce thickens and becomes bubbly and smooth. Remove the pan from the heat.
- Enrich the Sauce and Filling: Stir the sour cream and ½ cup of shredded Monterey Jack cheese into the thickened sauce until fully incorporated and smooth. Then, spoon about ¼ cup of this creamy sauce into your prepared chicken and vegetable mixture and mix thoroughly. This ensures the chicken filling is moist and flavorful.
- Assemble the Enchiladas: Spoon a small amount of the remaining sauce into the bottom of your greased baking pan, spreading it evenly. Take one 6-inch flour tortilla, place a generous portion of the chicken mixture down the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking pan.
- Repeat and Arrange: Continue this process with the remaining tortillas, filling each with the chicken mixture and arranging them snugly in a single layer in the baking dish. Ensure they are placed seam-side down to keep the filling secure during baking.
- Final Touch and Bake: Once all the enchiladas are arranged, pour the remaining creamy sauce evenly over them, ensuring they are fully coated. Finally, sprinkle the remaining shredded Monterey Jack cheese generously over the top. Bake in the preheated oven for 25 minutes, or until the cheese is melted, bubbly, and lightly golden, and the enchiladas are heated through.
Expert Tips for Enchilada Success
Elevate your Cheesy Chicken Enchiladas from good to absolutely glorious with these expert tips and tricks:
- Chicken Preparation Hacks: The shredded chicken can come from a variety of sources. A store-bought rotisserie chicken is a fantastic shortcut for busy days. Leftover roasted or poached chicken also works beautifully. To shred chicken easily, you can use two forks to pull it apart, or for a super-fast method, place warm cooked chicken breasts in a stand mixer with the paddle attachment and mix on low speed for about 30 seconds until perfectly shredded.
- Customizing the Heat: If you love a bit of a kick, add a minced jalapeño pepper when you sauté the onions and bell pepper. For even more heat, consider a pinch of cayenne pepper in the sauce. If you prefer milder flavors, simply stick to the green chilies.
- Tortilla Choices: While flour tortillas offer a soft and pliable wrap, feel free to use your favorite type. Whole wheat tortillas are a nutritious option, and corn tortillas (ensure they are pliable by warming them slightly) are excellent for a gluten-free version and add an authentic corn flavor. Always opt for 6-inch diameter tortillas for consistent rolling and baking.
- The Art of Cheese: Monterey Jack is excellent, but feel free to experiment with other cheeses like sharp cheddar, a Mexican cheese blend, or even a hint of smoky gouda. PRO-Tip: Always grate your own cheese from a block! Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting as smoothly and creamily as freshly grated cheese.
- Mastering a Lump-Free Sauce: Don’t be intimidated by making the white sauce. The key is constant whisking, especially when adding the flour to the butter (to make the roux) and then slowly pouring in the broth. I find a flat whisk particularly effective for reaching the corners of the pan and ensuring a smooth, lump-free consistency.
- Preventing Sticking: Always spray your baking dish generously with a non-stick cooking spray like Pam. This simple step ensures your enchiladas lift out easily and maintain their beautiful presentation.
- Rolling for Success: Always place your rolled enchiladas seam-side down in the baking dish. This technique helps to keep the filling securely inside the tortilla during baking, preventing any delicious spillage.
- The Secret to Smooth Sauces: For an exceptionally smooth and lump-free cream sauce, consider using Gold Medal’s Wondra Flour. It’s a granular, pre-sifted flour specifically designed to blend effortlessly into liquids, making it perfect for gravies and sauces without the worry of clumps.
- Make-Ahead and Freezing Instructions: These enchiladas are fantastic for meal prep!
- To Make Ahead: Assemble the enchiladas as directed, cover the baking dish tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if baking from cold.
- To Freeze: Assemble the enchiladas in a freezer-safe baking dish (without baking). Cover tightly with plastic wrap, then with aluminum foil. Freeze for up to 2-3 months. To bake from frozen, remove foil and plastic, cover loosely with foil, and bake at 350°F (175°C) for 45-60 minutes, then uncover and bake for another 15-20 minutes, or until bubbly and heated through.
Frequently Asked Questions
Shredding cooked chicken breasts is simple. You can easily do it by hand with two forks in a bowl, pulling the chicken apart. For a quicker method, especially with a larger batch, a stand mixer with the paddle attachment can shred warm chicken breasts in under a minute. Boneless, skinless chicken breasts are generally the easiest to work with for shredding.
To adapt this recipe for a gluten-free diet, simply substitute regular all-purpose flour with a high-quality gluten-free all-purpose flour blend (ensure it contains xanthan gum for best results) when thickening the sauce. Additionally, use certified gluten-free corn tortillas instead of flour tortillas.
When serving enchiladas to guests, offer a vibrant array of sides and toppings to complement the dish. Include bowls of fresh salsa, creamy homemade guacamole, finely chopped fresh cilantro, and extra sour cream. You might also consider serving Mexican rice, refried beans, or a simple green salad with a zesty vinaigrette to round out the meal.
Absolutely! To make a vegetarian version, simply omit the chicken. Instead, you can use sautéed black beans, corn, bell peppers, zucchini, or mushrooms as the main filling. You can also add a variety of roasted vegetables for extra flavor and texture.
Leftover enchiladas should be stored in an airtight container in the refrigerator for up to 3-4 days. They reheat beautifully in the microwave or oven. For oven reheating, cover with foil and bake at 300°F (150°C) until warmed through.
You May Also Like These Tex-Mex Recipes:
If you’re a fan of the vibrant flavors of Tex-Mex cuisine, explore these other delicious recipes that pair wonderfully with our Cheesy Chicken Enchiladas or stand strong on their own:
- This Spicy Mexican Corn Salad would be the perfect fresh and zesty side dish to cut through the richness of the enchiladas.
- For a comforting meal on a cold winter’s night or a robust game day appetizer, this hearty Black Bean Chili can’t be beat!
- Or, for lighter fare that doesn’t compromise on flavor, this Mexican Chopped Salad with Cilantro Vinaigrette makes a wonderful meatless meal. Add grilled chicken or shrimp for a heartier, protein-packed version.
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Cheesy Chicken Enchiladas Recipe
25 minutes
35 minutes
1 hour
5 servings
A cheesy, delectable Tex-Mex casserole that will have you coming back for seconds!
Ingredients
- 1 cup chopped onion
- ½ cup chopped bell pepper (red or green, I used red)
- 5 tablespoons butter, divided
- 2 cups shredded, cooked chicken
- 1 can (4 ounces) green chilies, drained
- ½ teaspoon salt
- 1 tablespoon chili powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 2 ½ cups chicken broth
- 8 ounces shredded Monterey Jack cheese
- ¼ cup flour
- 1 cup sour cream
- 12 6-inch flour tortillas
Instructions
- Preheat oven to 350ºF (175°C). Grease a 9 x 13 inch pan and set aside.
- Cook onions and bell pepper in 2 tablespoons butter until tender. Combine with chicken and green chilies. Set aside.
- In the same pan, melt the remaining 3 tablespoons of butter, blend in flour, seasonings, and salt. Whisk in broth, cook, and whisk until thick and bubbly. Remove from heat.
- Stir in sour cream, ½ cup cheese and ¼ cup sauce into the chicken mixture.
- Spoon some of the sauce into the bottom of the prepared pan. Spoon chicken mixture into the center of each tortilla and roll. Place in pan.
- Repeat with remaining tortillas.
- Pour over the remaining sauce. Sprinkle with the remaining cheese. Bake for 25 minutes.
Notes
Recipe source unknown.
Recommended Products
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- Wusthof Wave (Tomato) Knife
- OXO Cutting Board
- Wondra Flour
Nutrition Information:
Yield:
6
Serving Size:
2 enchiladas
Amount Per Serving:
Calories: 766
Total Fat: 41g
Saturated Fat: 20g
Trans Fat: 1g
Unsaturated Fat: 17g
Cholesterol: 124mg
Sodium: 1416mg
Carbohydrates: 67g
Fiber: 5g
Sugar: 4g
Protein: 32g
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