Description
A comforting and flavorful recipe for Cheesy Chicken Enchiladas made with tender shredded chicken, a blend of Monterey Jack and cheddar cheeses, and homemade red enchilada sauce. Baked to bubbly perfection and garnished with fresh cilantro, this dish is perfect for a satisfying Mexican-inspired dinner.
Ingredients
Scale
Enchiladas
- 2 cups cooked shredded chicken
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8–10 corn tortillas
- 1 tablespoon vegetable oil (for softening tortillas)
- 1 tablespoon chopped fresh cilantro (optional for garnish)
Homemade Red Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 2 tablespoons tomato paste
- 2 cups chicken broth
Instructions
- Make the red sauce: Heat 2 tablespoons of vegetable oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to avoid lumps. Add chili powder, garlic powder, onion powder, cumin, oregano, and salt. Stir to combine all the spices, then whisk in the tomato paste and gradually add the chicken broth. Bring the mixture to a simmer, cooking for 5 to 7 minutes while stirring frequently until the sauce thickens slightly. Remove from heat and set aside.
- Prepare the oven and tortillas: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. To soften the tortillas, warm each one individually in a skillet with a little vegetable oil over medium heat or alternatively, wrap the tortillas in a damp towel and microwave them for about 30 seconds to make them pliable and easy to roll.
- Assemble the enchiladas: Pour about half a cup of the prepared red sauce over the bottom of the greased baking dish. In a mixing bowl, combine the shredded chicken with 1 cup of the Monterey Jack cheese and 1/2 cup of cheddar cheese. Spoon a generous amount of this mixture onto each softened tortilla, then roll it up tightly and place seam-side down in the baking dish.
- Top and bake: Pour the remaining red sauce evenly over the rolled enchiladas, then sprinkle the remaining Monterey Jack and cheddar cheese evenly on top. Bake the enchiladas in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro if desired and serve hot. Optionally, accompany with sour cream, avocado slices, or a squeeze of lime for additional flavor.
Notes
- Rotisserie chicken is a convenient shortcut that works perfectly for this recipe.
- You can prepare the enchilada sauce up to 3 days in advance and refrigerate it to save time on busy days.
- Serving suggestions include sour cream, fresh avocado, or a splash of lime juice to enhance the dish.
