Go Back
Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

The ultimate comfort food, Cheesy Chicken Enchiladas combine savory shredded chicken, melted cheese, and warm tortillas for a perfect weeknight dinner. Each bite is creamy and satisfying, making it a dish everyone will love. Try it tonight for a delightful meal!
Print Recipe Pin Recipe
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Onion
  • ½ cup Bell Pepper chopped
  • 5 tablespoons Butter divided
  • 2 cups Cooked Chicken shredded
  • 1 can 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 Monterey Jack Cheese shredded
  • ¼ cup Flour
  • 1 cup Sour Cream
  • 12 6-inch Flour Tortillas

Equipment

  • Blender
  • Frying pan
  • Wooden Spoon
  • Oven
  • Chef's Knife
  • Whisk
  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Preheat your oven to 350ºF. Grease a 9 x 13 pan to prevent sticking.
  2. In a skillet, melt 2 tablespoons of butter over medium heat. Add chopped onions and bell peppers. Sauté until tender.
  3. Combine sautéed vegetables with shredded chicken and green chilies. Stir and set aside.
  4. Melt 3 tablespoons of butter in the same skillet. Add flour and stir to form a roux. Cook until lightly golden.
  5. Gradually whisk in chicken broth, stirring until sauce thickens and bubbles. Remove from heat.
  6. Stir in sour cream, ½ cup Monterey Jack cheese, and ¼ cup sauce into the chicken mixture.
  7. Pour some of the sauce into the bottom of the greased pan.
  8. Fill each tortilla with chicken mixture, roll up, and place seam-side down in the pan.
  9. Pour remaining sauce over the filled enchiladas and sprinkle with remaining cheese.
  10. Bake for 25 minutes until cheese is bubbly and lightly golden. Enjoy!

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.
  • Freezing: You can freeze the assembled enchiladas before baking. Just wrap tightly in foil or plastic wrap and freeze for up to three months. Bake from frozen; just add about 10 to 15 minutes to the cooking time.
  • Pairing: Serve these enchiladas with a crisp salad or some guacamole to balance the richness.
  • Spice Levels: Adjust the spice level by adding more or less chili powder depending on your preference.
  • Variations: Try adding black beans or corn for a twist, or use different types of cheese for unique flavors.