Description
These Cheesy Chicken Enchiladas are a comforting and flavorful dish perfect for cozy January nights. Featuring tender shredded chicken, a rich and spicy homemade enchilada sauce with a hint of dark chocolate, and layers of melted Monterey Jack and sharp cheddar cheeses, baked to golden perfection. This recipe combines traditional Mexican spices and creamy cheese for a satisfying meal that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Chicken 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
Other Ingredients
- 12 corn tortillas (6-inch)
- 2 cups shredded Monterey Jack cheese, divided
- 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 about 1 minute until slightly toasted. Add chili powder, ground cumin, garlic powder, and smoked paprika, stirring to blend the spices. Gradually whisk in the chicken broth and stir in tomato paste. Bring the mixture to a simmer and cook for 5 minutes until the sauce thickens. Finally, stir in the dark chocolate square until melted and smooth. Season with salt and pepper to taste.
- Prepare the filling: In a mixing bowl, combine the shredded cooked chicken with 1 cup of shredded Monterey Jack cheese and the chopped fresh cilantro. Season the mixture with salt and pepper to your preference and set aside.
- Fry the 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, just until they become pliable. Drain the tortillas on paper towels to remove excess oil.
- Preheat the oven: Set your oven to 400°F (204°C). Grease a 9×13-inch baking dish with a bit of oil or non-stick spray to prevent sticking.
- Assemble the enchiladas: Spread ½ cup of the prepared enchilada sauce evenly in the bottom of the baking dish. Dip each tortilla into the sauce briefly to coat it, then fill with a generous amount of the chicken filling mixture. Roll each tortilla tightly and place seam-side down in the baking dish.
- Top and bake: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the top evenly with the remaining shredded Monterey Jack and sharp cheddar cheeses. Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden brown on top. Let the enchiladas rest for 5 minutes before serving to allow the flavors to meld and the dish to cool slightly.
Notes
- Using rotisserie chicken saves time and adds great flavor, but any cooked shredded chicken will work.
- If you prefer less spicy sauce, reduce the chili powder or omit smoked paprika.
- Dark chocolate in the sauce adds depth and balances the acidity from the tomato paste; don’t skip it!
- To make ahead, assemble the enchiladas and refrigerate covered for up to 24 hours before baking.
- Serve with sour cream, guacamole, or a fresh green salad for a complete meal.
