These Cheesy Chicken Enchiladas are an Indianapolis favorite. Shared in our Junior League cookbook, Winners, they’re always a hit!
Slightly spicy and super cheesy. Hands down, these are our favorite enchiladas. Yes, your kitchen may look like a disaster area after you’re through making the enchilada and smothering sauces and filling and rolling your tortillas, but the taste is definitely worth the effort. Just ignore the dirty pots, empty cans, and tomato splatters on your counter tops and savor the deliciousness of these super cheesy chicken enchiladas.
Tips for Making Chicken Enchildas:
- I can usually eek out a few extra enchiladas, making closer to 14 than 10.
- Since they freeze well, I just put half in another baking dish, cover well, and store in the freezer for a quick meal on a busy night.
- I typically grate my own cheese but found pre-shredded cheddar Jack which streamlined the preparation a bit. Unfortunately, I left 2 of the 4 packages in the fridge, so these weren’t ultra cheesy, but still super tasty (actually, nobody noticed)! So if you’re watching fat and calories, you may elect to do the same. But it may be the two pounds of cheese that make this such a winning dish!
Super Cheesy Chicken Enchiladas from the Junior League cookbook , Winners
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
- Category: Entree, Casserole
- Method: Baked
- Cuisine: Mexican
- 2 1/2 cups tomato sauce
- 2 tablespoons oil
- 1 tablespoon cumin
- 3/4 teaspoon chili powder
- 12 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups enchilada sauce
- 1 1/4 cups stewed tomatoes
- 1/4 cup green chiles, chopped, drained
- 3 cups cooked chicken, shredded
- 1 medium onion, chopped
- 1 1/2 cups stewed tomatoes, drained
- 3/4 cup green chiles,chopped, drained
- 3/4 cup sliced black olives, optional
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 10–14 flour tortillas
- 1 pound cheddar cheese, grated
- 1 pound Monterey jack cheese, grated
- Sour cream and guacamole, to serve
- To make enchilada sauce, combine tomato sauce, oil, cumin, chili powder, salt, and pepper in a medium-size saucepan. Simmer for 30 minutes.
- Combine 1 1/2 cups enchilada sauce, tomatoes and chilies to make smothering sauce.
- Combine chicken, onion, tomatoes, chilies, olives , chili powder, cumin, salt, and pepper in a large saucepan or Dutch oven. Simmer for 15 minutes.
- Assemble by brushing inside of tortillas with 2 tablespoons enchilada sauce. Top each tortilla with 3-4 tablespoons of chicken mixture.
- Mix grated cheeses. Place 2-3 tablespoons cheese on each tortilla and roll.
- Place rolls, seam down, in 9×13-inch baking dish. Add any remaining enchilada sauce to smothering sauce and pour over enchiladas. Top with remaining cheese. Bake at 350º for 20-25 minutes.
- Serve with sour cream and guacamole as toppings.
Linked to Mexican-Themed Blog Hop~