If you’re in the mood for a savory, flavorful, and satisfying meal, these chicken enchiladas are the answer. Filled with tender chicken, creamy cheese, and a rich, homemade sauce, these enchiladas are sure to become a staple in your household. The balance of spices and creamy textures creates an irresistible dish, perfect for any dinner occasion.
Why You’ll Love This Recipe
I absolutely love making this recipe because it’s simple yet packed with bold flavors. The combination of shredded chicken, rich Monterey Jack cheese, and a creamy, zesty sauce makes each bite feel like a warm hug. Plus, the addition of jalapeños and a squeeze of lime brings just the right amount of kick without overwhelming the palate. It’s a fantastic dish to serve to guests or for a family dinner, and I always get rave reviews when I make it.
Ingredients
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
2 Tbsp. corn starch
2 cups chicken broth
1 clove of minced garlic
½ teaspoon salt and pepper
1 cup sour cream
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 finely chopped jalapeño, seeded
1 teaspoon lime juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F and grease a 9×13-inch pan.
In a medium-sized bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, and minced garlic. Roll this mixture into tortillas and arrange them in the greased pan.
In a saucepan, melt the butter over medium heat. Stir in the corn starch and cook for one minute.
Gradually add the chicken broth, whisking constantly until the mixture is smooth. Allow it to cook over medium heat until it bubbles and thickens.
Stir in the sour cream, chopped jalapeños, lime juice, cumin, onion powder, garlic powder, salt, and pepper. Be careful not to let it boil.
Pour the sauce over the rolled tortillas in the pan. Top with the remaining cup of shredded cheese.
Bake for about 25 minutes, or until the cheese has browned and the enchiladas are bubbly.
Servings and Timing
Servings: 10
Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes
Variations
Vegetarian version: Substitute the chicken for black beans or a mixture of sautéed vegetables like bell peppers and zucchini.
Spicier: Add extra jalapeños or a dash of hot sauce to the sauce for more heat.
Cheese: Feel free to use a blend of cheeses like cheddar and Monterey Jack for added flavor.
Storage/Reheating
These enchiladas store well in the fridge for 3-4 days. I like to cover them tightly with plastic wrap or aluminum foil to keep them fresh. To reheat, simply pop them in the oven at 350°F for 10-15 minutes, or until heated through. If you prefer, you can microwave individual servings, but the oven tends to keep the texture better.
FAQs
1. Can I use a different type of cheese?
Yes, you can use other cheeses like cheddar or a Mexican cheese blend if you prefer a different flavor.
2. How do I make the sauce thicker?
If the sauce is too thin, you can stir in a bit more cornstarch mixed with water, or cook it a little longer to allow it to reduce and thicken.
3. Can I make the enchiladas ahead of time?
Absolutely! You can assemble the enchiladas a day before and store them in the fridge. Just bake them the next day when you’re ready to serve.
4. Can I freeze these chicken enchiladas?
Yes, these enchiladas freeze really well. Just assemble the dish, wrap it tightly in plastic wrap, and freeze for up to 2-3 months. To reheat, bake from frozen at 350°F for 40-45 minutes.
5. How can I make the dish less spicy?
If you’re not a fan of spice, you can skip the jalapeños or use mild green chilies instead. You can also reduce the amount of garlic powder and cumin if you prefer a milder flavor.
Conclusion
These chicken enchiladas are a crowd-pleasing favorite that I always look forward to making. They are easy to prepare, filled with mouthwatering ingredients, and perfect for any occasion. Whether you’re serving them for a casual family dinner or a festive gathering, I can guarantee they’ll be a hit
Savory, flavorful, and satisfying chicken enchiladas filled with tender chicken, creamy cheese, and a rich homemade sauce. A perfect dish for any dinner occasion.
Ingredients
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
2 Tbsp. corn starch
2 cups chicken broth
1 clove of minced garlic
½ teaspoon salt and pepper
1 cup sour cream
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 finely chopped jalapeño, seeded
1 teaspoon lime juice
Instructions
Preheat the oven to 350°F and grease a 9×13-inch pan.
In a medium-sized bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, and minced garlic. Roll this mixture into tortillas and arrange them in the greased pan.
In a saucepan, melt the butter over medium heat. Stir in the corn starch and cook for one minute.
Gradually add the chicken broth, whisking constantly until the mixture is smooth. Allow it to cook over medium heat until it bubbles and thickens.
Stir in the sour cream, chopped jalapeños, lime juice, cumin, onion powder, garlic powder, salt, and pepper. Be careful not to let it boil.
Pour the sauce over the rolled tortillas in the pan. Top with the remaining cup of shredded cheese.
Bake for about 25 minutes, or until the cheese has browned and the enchiladas are bubbly.
Notes
For a vegetarian version, substitute the chicken with black beans or sautéed vegetables like bell peppers and zucchini.
If you prefer more heat, add extra jalapeños or a dash of hot sauce.
Feel free to use a blend of cheeses like cheddar and Monterey Jack for more flavor.
Store leftovers in the fridge for 3-4 days or freeze for up to 2-3 months.
To reheat, bake at 350°F for 10-15 minutes, or microwave individual servings.
