Description
These Cheesy Chicken Enchiladas are the perfect warm and comforting meal for cold January nights. Packed with tender shredded chicken, a flavorful homemade enchilada sauce featuring smoky spices and a hint of dark chocolate, and topped with a melty blend of Monterey Jack and sharp cheddar cheeses, this recipe is sure to become a family favorite. Crispy fried tortillas filled with the savory chicken mixture are baked until bubbling and golden, delivering a deliciously cheesy and satisfying dish.
Ingredients
Scale
Filling
- 3 cups shredded cooked chicken (rotisserie works great)
- 1 cup shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
Enchilada Sauce
- 3 tablespoons vegetable oil, divided
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 cups chicken broth
- 3 tablespoons tomato paste
- 1 square (½ oz) dark chocolate
- Salt and pepper to taste
Others
- 12 corn tortillas (6-inch)
- 2 cups shredded Monterey Jack cheese, divided (1 cup for filling, 1 cup for topping)
- 1 cup shredded sharp cheddar cheese
Instructions
- Make the sauce: Heat 2 tablespoons of vegetable oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Add chili powder, cumin, garlic powder, and smoked paprika, stirring to combine the spices. Gradually whisk in the chicken broth and tomato paste, then bring the mixture to a simmer. Cook for 5 minutes until the sauce thickens slightly. Stir in the dark chocolate square until melted and combined. Season with salt and pepper to taste, then set the sauce aside.
- Prep the filling: In a medium bowl, combine the shredded cooked chicken, 1 cup of Monterey Jack cheese, and chopped fresh cilantro. Season the mixture with salt and pepper and mix well.
- Fry tortillas: Heat the remaining 1 tablespoon of vegetable oil in a skillet over medium heat. Fry each corn tortilla for about 10 seconds on each side until they become pliable but not crispy. Drain the fried tortillas on paper towels to remove excess oil.
- Preheat oven: Set your oven to 400°F (200°C). Grease a 9×13-inch baking dish to prevent sticking.
- Assemble: Spread ½ cup of the enchilada sauce evenly in the bottom of the prepared baking dish. Dip each fried tortilla into the remaining sauce to coat, then fill with the chicken and cheese mixture. Roll the tortillas tightly and place them seam-side down in the baking dish.
- Top and bake: Pour the remaining enchilada sauce over the assembled tortillas. Sprinkle the remaining 1 cup of Monterey Jack cheese and 1 cup of sharp cheddar cheese evenly over the top. Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for another 10 minutes, or until the cheese is golden and bubbly. Let the enchiladas rest for 5 minutes before serving to allow flavors to meld.
Notes
- Using rotisserie chicken saves time, but leftover cooked chicken works well too.
- Frying the tortillas briefly makes them pliable and prevents them from cracking when rolled.
- Dark chocolate adds a subtle richness and depth to the enchilada sauce—do not omit.
- Fresh cilantro adds brightness, but can be omitted if preferred.
- For a spicier kick, add some diced jalapeños to the filling or sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
