Cheesy Chicken Enchiladas

These delectable, comforting Cheesy Chicken Enchiladas made 4 college boys very happy!

They’re perfect to share with hungry kids who were no longer eating dorm food on campus, with new moms or families in need, or just for your own family; these Easy Chicken Enchiladas will be a hit!

Why You Must Make 

• They’re filled with sauced-up chicken and cheese; these were perfect for ravenous teens.
• Enchiladas also make a delicious family meal.
• You can prep and give an unbaked pan of these Sour Cream Enchiladas to new moms, college kids living in a dorm with a kitchen, or an apartment.

We were well into September and finally made plans to take Nick and his college roomies out for dinner. When Nick ordered a $44 steak, I started to wonder if this dinner bill would break the bank! Only my son had the nerve to order the most expensive item on the menu…whew. Those boys can eat! Besides dinner out, I brought two batches of cookies and dinner for another night.

I knew some prime rib had been dropped off along with a couple of lasagnas (I think the moms are spoiling these guys!). I decided to make a batch of Enchiladas de Polio y Queso, or Cheesy Chicken Enchiladas. After all, Nick is a Spanish minor. The unbaked enchiladas topped with a thick layer of shredded cheese convinced me to make a second batch for us at home.

Ingredient Notes

•  Kitchen Staples – Onion, Butter (salted is OK), Flour, Salt
•  Bell Pepper – Red or green, chopped, with ribs and seeds removed (I used red for a pop of color).
•  Cooked Chicken – I used boneless, skinless chicken breasts. Shred or cut into bite-sized pieces.
•  Chopped Green Chilies – Small 4-ounce can,  drained. They add some subtle heat.
•  Chili Powder
•  Ground Coriander
•  Ground Cumin
•  Chicken Broth – I use the Pacific brand. It’s not overloaded with sodium.
•  Monterey Jack Cheese – Shredded
•  Sour Cream – I use full-fat.
•  Flour Tortillas – 12 six-inch tortillas. May use whole wheat or corn (gluten-free option)

Recipe Tips 

This Chicken Enchiladas Casserole isn’t much more difficult than those recipes using canned soup, but a heck of a lot better! Here are some tips to help you make perfect Cheesy Chicken Enchiladas.

• The shredded chicken can come from a rotisserie chicken, leftover chicken, or freshly poached or roasted chicken from your kitchen.
• If you want spicy enchiladas, add a minced jalapeno when you saute the onions and bell pepper.
• I usually buy whole wheat tortillas for myself and flour tortillas for my husband. Feel free to use your favorite kind and brand that are 6 inches in diameter.
• Add your favorite cheeses to this recipe. I love Monterey Jack, but Cheddar or a Mexican cheese mixture works well, too. PRO-Tip: I like to Grate (affiliate link) my own cheese, as it always melts better than the packaged shredded cheeses.
• If you’re nervous about making the white sauce, don’t be! Just make sure to whisk constantly (I prefer a Flat Whisk (affiliate link) for this job) so it doesn’t develop lumps.
• Spray your baking dish with a non-stick cooking spray like Pam. This helps prevent the enchiladas from sticking to the bottom of the pan.
• Place your enchiladas seam-side down in the baking dish. This minimizes the filling from spilling out.
• PRO-Tip: I also love using Wondra Flour (affiliate link) made by Gold Medal. It’s a granular flour that’s perfect for cream sauces and gravy, as it doesn’t get lumpy like regular flour.

Frequently Asked Questions

You May Also Like These Tex-Mex Recipes:

• This Spicy Mexican Corn Salad would be the perfect side with these enchiladas.
• And on a cold winter’s night or game day, this Black Bean Chili can’t be beat!
• Or for lighter fare, this Mexican Chopped Salad with Cilantro Vinaigrette is a wonderful meatless meal. Add chicken or shrimp for a heartier version.

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The Recipe:

Cheesy Chicken Enchiladas Recipe

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Yield 5 servings

A cheesy, delectable Tex-Mex casserole that will have you coming back for seconds!

4.8 Stars (18 Reviews)

Ingredients

• 1 cup chopped onion
• ½ cup chopped bell pepper (red or green, I used red)
• 5 tablespoons butter, divided
• 2 cups shredded, cooked chicken
• 1 can (4 ounces) 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 shredded Monterey Jack cheese
• ¼ cup flour
• 1 c. sour cream
• 12 6-inch flour tortillas

Instructions

1. Preheat oven to 350º. Grease 9 x 13 pan and set aside.
2. Cook onions and bell pepper in 2 tablespoons butter until tender. Combine with chicken and green chilies. Set aside.
3. In the same pan, melt the remaining 3 tablespoons of butter, blend in flour, seasonings, and salt. Whisk in broth, cook, and whisk until thick and bubbly. Remove from heat.
4. Stir in sour cream, ½ cup cheese and ¼ cup sauce into the chicken mixture.
5. Spoon some of the sauce into bottom of prepared pan. Spoon chicken mixture into the center of each tortilla and roll. Place in pan.
6. Repeat with remaining tortillas.
7. Pour over the remaining sauce. Sprinkle with the remaining cheese. Bake for 25 minutes.

Notes

Recipe source unknown.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wusthof Wave (Tomato) Knife
• 
  OXO Cutting Board
• 
  Wondra Flour

Nutrition Information:

Yield:

6

Serving Size:

2 enchiladas
Amount Per Serving: Calories: 766Total Fat: 41gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 124mgSodium: 1416mgCarbohydrates: 67gFiber: 5gSugar: 4gProtein: 32g

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