Creamy Chicken Enchiladas are a comforting and delicious dish perfect for a family dinner or a festive gathering. This recipe combines tender chicken breasts with creamy cheese, flavorful green chilies, and a rich red enchilada sauce, all wrapped in soft flour tortillas. Let’s dive into this mouthwatering recipe step-by-step.
Ingredients
- 4 boneless and skinless chicken breasts
- 1 tablespoon vegetable oil
- 1/2 an onion, chopped into small pieces
- 2 minced garlic cloves
- 1 can of diced green chilies (4 ounces)
- 1 can of red enchilada sauce (10 ounces)
- 2 cups Monterey Jack cheese, shredded
- 8 eight-inch flour tortillas
- 1 package of cream cheese, softened (8 ounces)
Instructions
Step 1: Prepare the Chicken
- Cook Chicken:
- Preheat your oven to 375°F (190°C). In a large skillet, heat the vegetable oil over medium heat. Add the chicken breasts and cook until they are no longer pink in the center and the internal temperature reaches 165°F (74°C), about 6-8 minutes per side.
- Shred Chicken:
- Once cooked, remove the chicken from the skillet and let it cool slightly. Shred the chicken into small pieces using two forks.
Step 2: Prepare the Filling
- Sauté Onion and Garlic:
- In the same skillet, add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine Ingredients:
- Add the shredded chicken, diced green chilies, and softened cream cheese to the skillet. Stir until the cream cheese is fully melted and the mixture is well combined. Remove from heat.
Step 3: Assemble the Enchiladas
- Fill Tortillas:
- Lay out the flour tortillas on a flat surface. Spoon an equal amount of the chicken mixture onto each tortilla, spreading it down the center.
- Add Cheese:
- Sprinkle 1 cup of the shredded Monterey Jack cheese evenly over the chicken mixture in each tortilla.
- Roll and Place:
- Roll up the tortillas tightly and place them seam-side down in a greased 9×13-inch baking dish.
Step 4: Bake the Enchiladas
- Add Sauce and Cheese:
- Pour the red enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 5: Serve
- Garnish and Serve:
- Remove the enchiladas from the oven and let them cool slightly before serving. Garnish with chopped fresh cilantro, sliced green onions, or a dollop of sour cream if desired. Enjoy your creamy chicken enchiladas hot!
Cooking Notes and Tips
- Chicken: You can use pre-cooked rotisserie chicken to save time. Simply shred the meat and proceed with the recipe.
- Cheese: Feel free to substitute Monterey Jack cheese with cheddar, Colby Jack, or a Mexican cheese blend.
- Tortillas: For a gluten-free option, use corn tortillas instead of flour tortillas.
Variations
Spicy Chicken Enchiladas
- Add Spice:
- Stir in 1/2 teaspoon of cayenne pepper or a few dashes of hot sauce to the chicken mixture for a spicy kick.
Veggie Chicken Enchiladas
- Add Vegetables:
- Add 1 cup of sautéed bell peppers, zucchini, or spinach to the chicken mixture for a veggie-packed version.
Green Enchiladas
- Use Green Sauce:
- Substitute the red enchilada sauce with green enchilada sauce for a different flavor profile.
Serving Suggestions
With Sides
- With Rice:
- Serve with Mexican rice or cilantro lime rice for a complete meal.
- With Beans:
- Pair with refried beans or black beans for a delicious side.
With Beverages
- With Margaritas:
- Enjoy with a classic margarita or a refreshing agua fresca.
- With Soda:
- Serve with a cold soda or sparkling water.
FAQs
Q: Can I make these enchiladas ahead of time? A: Yes, you can assemble the enchiladas and refrigerate them for up to 24 hours before baking. When ready to bake, add an additional 10-15 minutes to the baking time.
Q: How do I store leftovers? A: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Q: Can I freeze these enchiladas? A: Yes, you can freeze assembled enchiladas before baking. Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
Q: What if I don’t have green chilies? A: You can substitute green chilies with chopped jalapeños or omit them if preferred.
Q: Can I use a different type of meat? A: Yes, you can use shredded beef, pork, or even a meat substitute for a different protein option.
Creamy Chicken Enchiladas are a comforting and delicious dish that’s perfect for any occasion. With tender chicken, creamy cheese, and flavorful enchilada sauce, these enchiladas are sure to be a hit. Whether you stick to the classic recipe or try one of the variations, this dish is always satisfying and delicious. Enjoy making and sharing these delightful enchiladas with your family and friends!