Description
This Cheesy Chicken Enchiladas recipe features tender shredded chicken rolled in warm corn tortillas, smothered in a flavorful homemade red sauce, and topped with a blend of Monterey Jack and cheddar cheeses. Baked to perfection, these enchiladas are a comforting Mexican-inspired main course that deliver deliciously cheesy, savory, and mildly spiced flavors in every bite.
Ingredients
Scale
For the Enchiladas
- 2 cups cooked shredded chicken
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 12 small corn tortillas
For the Sauce
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon apple cider vinegar
For Garnish
- Chopped cilantro
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Warm Tortillas: Wrap the corn tortillas in a damp towel and microwave for 30 seconds. This softens them to make rolling easier without cracking.
- Make Red Sauce: Heat olive oil in a medium saucepan over medium heat. Add diced onion and sauté until softened, about 3 minutes. Stir in minced garlic and cook for 30 seconds more. Sprinkle the flour, chili powder, cumin, oregano, smoked paprika, salt, and pepper over the onion mixture, stirring well to form a paste.
- Add Liquids and Simmer: Slowly whisk in chicken broth until the sauce is smooth and lump-free. Stir in tomato paste, then bring the sauce to a gentle simmer. Cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly. Stir in apple cider vinegar for brightness and set the sauce aside.
- Assemble Enchiladas: Spread 1/2 cup of the prepared sauce evenly over the bottom of the greased baking dish. In a bowl, mix the shredded chicken with 1 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Spoon some sauce over each tortilla, add a portion of the chicken-cheese mixture, then roll up tightly. Place each rolled tortilla seam-side down in the baking dish.
- Top and Bake: Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle the remaining 1/2 cup Monterey Jack and 1/2 cup cheddar cheese on top. Bake uncovered in the preheated oven for 20 to 25 minutes, until the cheeses are melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with freshly chopped cilantro before serving warm.
Notes
- For enhanced flavor, prepare the red sauce a day ahead and refrigerate to allow flavors to deepen.
- Use rotisserie chicken as a convenient shortcut to cooked shredded chicken.
- If tortillas crack while rolling, briefly heat them in a skillet with a small amount of oil to improve pliability.
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven until warmed through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
