Description
This Cheesy Chicken Enchiladas recipe is a comforting and flavorful dish perfect for cozy January nights. Featuring tender shredded chicken wrapped in lightly fried corn tortillas and smothered in a rich, homemade chili-spiced sauce with melted Monterey Jack and sharp cheddar cheeses, this casserole-style enchilada is baked to bubbly perfection and garnished with fresh cilantro. It’s a satisfying meal that combines classic Mexican flavors with an easy-to-follow preparation method suitable for weeknight dinners.
Ingredients
Scale
Filling
- 3 cups shredded cooked chicken (rotisserie works great)
- 1 cup shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
Tortillas
- 12 corn tortillas (6-inch)
- 1 tablespoon vegetable oil (for frying tortillas)
Sauce
- 2 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 cups chicken broth
- 3 tablespoons tomato paste
- ½ oz dark chocolate (1 square)
- Salt and pepper to taste
Topping
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
Instructions
- Make the sauce: Heat 2 tablespoons of vegetable oil in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute until lightly browned. Add chili powder, cumin, garlic powder, and smoked paprika, stirring to combine. Gradually whisk in chicken broth and tomato paste, then simmer the sauce for 5 minutes until it thickens. Stir in the dark chocolate to enrich the sauce, and season with salt and pepper to taste.
- Prepare the filling: In a medium bowl, combine the shredded cooked chicken with 1 cup of shredded Monterey Jack cheese and chopped fresh cilantro. Season the mixture with salt and pepper to your preference and mix well.
- Fry the tortillas: Heat the remaining 1 tablespoon of vegetable oil in a skillet over medium heat. Fry each corn tortilla for about 10 seconds on each side to make them pliable and easier to roll. Drain the tortillas on paper towels to remove excess oil.
- Preheat the oven: Set the oven temperature to 400°F (200°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Assemble the enchiladas: Spread ½ cup of the prepared sauce evenly on the bottom of the baking dish. Dip each fried tortilla briefly into the sauce, fill with the chicken mixture, roll tightly, and place seam-side down in the dish.
- Top and bake: Pour the remaining sauce over the assembled enchiladas. Sprinkle evenly with the remaining shredded Monterey Jack and sharp cheddar cheeses. Cover the baking dish with aluminum foil and bake for 15 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is melted and golden brown. Let the enchiladas rest for 5 minutes before serving.
Notes
- Using rotisserie chicken saves time but freshly cooked shredded chicken works just as well.
- Frying tortillas briefly makes them pliable and prevents them from breaking when rolled.
- The dark chocolate adds subtle depth and richness to the sauce; do not omit for best flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For a spicier sauce, add a pinch of cayenne pepper or use a hotter chili powder variety.
