These delectable, comforting Cheesy Chicken Enchildas made 4 college boys very happy!
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!
Cheesy Chicken Enchiladas
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! I guess 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 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. Full of sauced up chicken and cheese, these were perfect for the ravenous teens. The unbaked enchiladas topped with a thick layer of shredded cheese convinced me to make a second batch for us at home.
Tips for Making Easy Chicken Enchiladas
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 me 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 my own cheese as that 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 for this job) so it doesn’t develop lumps.
- PRO-Tip: I also love using Wondra Flour, 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.
More Tex-Mex Recipes You’ll Love:
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.
- 1 cup chopped onion
- 1/2 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
- 1/2 teaspoon salt
- 1 tablespoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2 1/2 cups chicken broth
- 8 ounces shredded Monterey Jack cheese
- 1/4 cup flour
- 1 c. sour cream
- 12 6-inch flour tortillas
- Preheat oven to 350º. Grease 9 x 13 pan and set aside.
- Cook onions and bell pepper in 2 tablespoons butter until tender. Combine with chicken and green chilies. Set aside.
- 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.
- Stir in sour cream, ½ cup cheese and ½ cup sauce into chicken mixture. Spoon some of the sauce into bottom of prepared pan. Spoon chicken mixture into the center of each tortilla and roll. Place in pan. Repeat with remaining tortillas.Pour over remaining sauce. Sprinkle with remaining cheese. Bake for 25 minutes.
Serving Size:2 enchiladas
Amount Per Serving: Calories: 766Total Fat: 41gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 124mgSodium: 1416mgCarbohydrates: 67gFiber: 5gSugar: 4gProtein: 32g