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To make these tasty chicken enchiladas, gather these key ingredients: - 3 cups cooked shredded chicken - 8 small corn tortillas - 1 cup shredded Monterey Jack cheese - 1 cup sour cream - 1 cup chicken broth - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper Each ingredient plays a crucial role. The chicken gives protein, while the tortillas provide a soft wrap. The cheese adds creaminess, and the spices give great flavor. For this recipe, you need a few kitchen staples: - A large skillet - A mixing bowl - A greased baking dish - A knife and cutting board These tools help you prepare the dish easily. A large skillet is perfect for cooking the chicken filling. A mixing bowl is needed for combining the white sauce. To make your dish even better, consider these garnishes: - Fresh cilantro - Extra cheese - Sliced jalapeños Garnishes can add color and flavor. Fresh cilantro gives a nice pop, while jalapeños add a spicy kick. You can mix and match to suit your taste. {{ingredient_image_1}} Start by heating a large skillet over medium heat. Add one tablespoon of olive oil. Once hot, toss in the finely chopped onion and minced garlic. Cook these for about five minutes. You want the onion to turn soft and clear. Then, add your three cups of cooked shredded chicken. Sprinkle in one teaspoon of ground cumin, one teaspoon of chili powder, half a teaspoon of salt, and a quarter teaspoon of black pepper. Stir well and cook for another three to four minutes until everything is heated through. This mix is your tasty filling. In a mixing bowl, blend one cup of sour cream with one cup of chicken broth. Stir until you have a smooth, creamy sauce. Set this aside for later. This white sauce adds a rich flavor and creamy texture to your enchiladas. Lightly warm the eight corn tortillas in a dry skillet for about ten seconds on each side. This step makes the tortillas easier to roll. Spoon some of the chicken filling onto each tortilla, then add a sprinkle of shredded Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat this for all the tortillas and filling. Now, pour the white sauce evenly over the rolled enchiladas. Make sure they are well-covered. Then, sprinkle the remaining shredded cheese on top. Bake in your preheated oven at 350°F (175°C) for 20 to 25 minutes. Look for the cheese to be bubbly and golden brown. Once done, let them cool for a few minutes. Finally, garnish with fresh cilantro before serving. Enjoy your delicious creation! To shred chicken easily, use two forks. Place the cooked chicken on a plate. Hold one fork steady and pull with the other fork. This will make shreds quickly. You can also use a stand mixer. Just place the chicken in the bowl and mix on low speed. It will shred in seconds. This method saves time and effort for your enchiladas. Corn tortillas are the best choice for enchiladas. They add a nice flavor and texture. Look for small tortillas, about 6 inches wide. They hold the filling well and don’t tear easily. If you want a softer option, try flour tortillas. They are thicker and can give a nice twist to your dish. Choose what you like best! For a great cheese melt, use Monterey Jack cheese. It melts well and adds creaminess. Grate the cheese freshly for the best results. Pre-shredded cheese contains anti-caking agents, which can affect melting. Layer the cheese generously on top of the enchiladas before baking. This will give you that bubbly, golden top that everyone loves. Pro Tips Use Fresh Tortillas: For the best texture and flavor, opt for fresh corn tortillas instead of packaged ones. They will enhance the overall taste of your enchiladas. Customize Your Filling: Feel free to add black beans, corn, or diced peppers to the chicken mixture for extra flavor and nutrition. This makes the dish more versatile. Make It Spicy: If you enjoy heat, add diced jalapeños or a sprinkle of cayenne pepper to the chicken mixture or the white sauce for a spicy kick. Let It Rest: Allow the enchiladas to sit for a few minutes after baking. This helps the flavors meld together and makes them easier to serve. {{image_2}} You can make a tasty vegetarian version of these enchiladas. Start by swapping the chicken for cooked beans or sautéed vegetables like zucchini and bell peppers. Use black beans for a rich flavor. For the cheese, you can stick with Monterey Jack or try a vegan cheese for a dairy-free option. If you love heat, add more spice to your enchiladas. Use spicy shredded chicken by adding diced jalapeños or a dash of hot sauce to the filling. You can also mix in some pepper jack cheese for extra kick. Top with sliced jalapeños before baking to heat them through. Feel free to get creative with the sauce! Instead of the creamy white sauce, try a green tomatillo sauce for a zesty twist. A red enchilada sauce gives a rich and bold taste. Just keep the cooking steps the same, and enjoy a whole new flavor profile! To store leftover enchiladas, let them cool first. Place them in an airtight container. Make sure to cover the top with plastic wrap or a lid. This helps keep them fresh. You can store them in the fridge for up to three days. If you need to keep them longer, consider freezing. When you are ready to eat your leftover enchiladas, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Add a little chicken broth or water to keep them moist. Cover the dish with foil. Bake for about 20 minutes or until heated through. If you like, uncover them for the last 5 minutes to crisp the cheese. To freeze enchiladas, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. You can keep them in the freezer for up to three months. When you want to eat them, defrost overnight in the fridge. Then, follow the reheating tips to enjoy them again! Yes, you can use flour tortillas. They offer a soft texture. However, corn tortillas add a nice flavor. They also hold up well with the sauce. If you like, try both types. Each brings a unique taste to your dish. You can use Greek yogurt instead of sour cream. It gives a similar creaminess. You can also try cream cheese or a dairy-free yogurt. Each option brings a different flavor. Choose what fits your taste and diet best. You can prep the enchiladas in advance. Assemble them fully, then cover and refrigerate. Bake them when you're ready to eat. Just add a few extra minutes to the cooking time. This makes meal prep easy and fun. Many sides work great with chicken enchiladas. Here are some ideas: - Mexican rice - Refried beans - Fresh guacamole - Simple green salad - Corn on the cob These sides add color and flavor to your meal. This blog post covered how to make chicken enchiladas from start to finish. We discussed key ingredients, step-by-step instructions, and helpful tips. You learned about variations, storage options, and answers to common questions. Cooking can be fun and simple. Feel free to mix it up with your own ingredients. Enjoy creating delicious enchiladas that everyone will love!

Cheesy Chicken Enchiladas with Creamy White Sauce

Delicious enchiladas filled with shredded chicken and topped with a creamy white sauce.
Print Recipe Save Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 3 cups cooked shredded chicken
  • 8 small corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 2 salt
  • 1 4 black pepper
  • 1 bunch Fresh cilantro, for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
  • Stir in the cooked shredded chicken, ground cumin, chili powder, salt, and black pepper. Cook for another 3-4 minutes until well combined and heated through. Remove from heat.
  • In a mixing bowl, combine sour cream and chicken broth to create a smooth sauce. Set aside.
  • Lightly heat the corn tortillas in a dry skillet for about 10 seconds on each side to make them pliable.
  • Spoon a portion of the chicken mixture onto each tortilla and sprinkle with a little shredded cheese. Roll up the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with remaining tortillas and filling.
  • Pour the white sauce evenly over the rolled enchiladas, ensuring they are well-covered. Sprinkle the remaining shredded cheese on top.
  • Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
  • Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.

Notes

Garnish with fresh cilantro for added flavor.
Keyword casserole, cheesy, chicken, enchiladas