Craving cheesy, comforting chicken enchiladas? Let’s face it, nobody wants a soggy enchilada. This recipe guarantees perfectly firm tortillas and a deliciously saucy chicken filling. Discover the simple trick to achieving enchilada perfection every single time!
Why You’ll Love These Cheesy Chicken Enchiladas
These aren’t just any enchiladas; they’re a game-changer! Here’s why you’ll be making them again and again:
- No More Soggy Tortillas: Our secret method keeps the tortillas firm and prevents them from becoming mushy.
- Perfectly Saucy Filling: The chicken filling is moist, flavorful, and complements the cheesy topping beautifully.
- Easy to Make: With simple ingredients and easy-to-follow instructions, these enchiladas are perfect for a weeknight meal.
- Crowd-Pleasing: Everyone loves a good enchilada, and this recipe is guaranteed to be a hit with family and friends.
Gathering Your Ingredients for Cheesy Chicken Enchiladas
The magic of these cheesy chicken enchiladas lies in the quality and combination of the ingredients. We’re building layers of flavor, from the savory chicken filling to the rich enchilada sauce and the blanket of melted cheese. Using fresh, flavorful ingredients makes all the difference. Let’s explore each component:
- Corn Tortillas: These are the foundation of our enchiladas. Opt for a brand you trust, and consider the size – smaller tortillas can be easier to roll. Don’t skip the warming step; it’s essential for pliability!
- Cooked Shredded Chicken: This is the heart of the filling. Leftover rotisserie chicken is a fantastic shortcut, or you can poach or bake your own chicken breasts for maximum flavor. Using pre-cooked chicken saves a significant amount of time, especially on busy weeknights.
- Enchilada Sauce: The sauce provides moisture and that signature enchilada flavor. Choose your favorite brand and heat level. The enchilada sauce is key to preventing dryness and ensuring the tortillas are tender.
- Shredded Monterey Jack Cheese: This cheese melts beautifully and has a mild flavor that complements the chicken and sauce. We’ll use it both in the filling and on top for a double dose of cheesy goodness.
- Chopped Onion: Onions add a subtle sweetness and savory depth to the filling. Yellow or white onions work well.
- Garlic Powder: For convenience and consistent flavor, we’re using garlic powder. It blends seamlessly into the filling.
- Cumin: A touch of cumin adds warmth and a subtle earthy note to the chicken mixture, rounding out the flavors.
- Chicken Broth: A little chicken broth helps to moisten the filling and bind everything together.
- Fresh Cilantro: A sprinkle of fresh cilantro adds a pop of color and a bright, fresh flavor to finish the enchiladas. It’s the perfect garnish!
Crafting Your Cheesy Chicken Enchiladas: Step-by-Step
Making these cheesy chicken enchiladas is easier than you might think! The most important thing is to follow the steps carefully, especially the trick for preventing sogginess. Let’s get started and create enchilada perfection!
- Preheat the Oven: Get your oven preheating to 350 degrees F (175 degrees C). This ensures the enchiladas bake evenly and the cheese melts perfectly.
- Create a Sauce Barrier: Pour half of the enchilada sauce into the bottom of a 9×13 inch baking dish. This crucial step creates a barrier between the tortillas and the dish, preventing them from absorbing too much moisture and becoming soggy. Don’t skip this!
- Mix the Chicken Filling: In a large bowl, combine the cooked shredded chicken, chopped onion, garlic powder, cumin, chicken broth, and half of the Monterey Jack cheese. Mix everything well, ensuring the ingredients are evenly distributed. The cheese helps bind the filling together and adds a delicious melty texture.
- Warm the Tortillas: This is key to preventing cracking and making the tortillas pliable. Briefly heat each tortilla in a dry skillet over medium heat or in the microwave for about 10-15 seconds. They should be soft and easy to roll without tearing. If you are looking for other snacks ideas, you might also like these cream cheese stuffed pretzel bites!
- Fill and Roll: Place about 2 tablespoons of the chicken mixture into the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Placing them seam-side down helps them stay closed during baking.
- Pour Remaining Sauce: Pour the remaining enchilada sauce evenly over the enchiladas, ensuring they are well covered. This keeps the tortillas moist and adds flavor.
- Add Cheese: Sprinkle the remaining Monterey Jack cheese generously over the top of the enchiladas. This creates a delicious, melty topping.
- Bake to Perfection: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Keep an eye on them to prevent the cheese from burning.
- Garnish and Serve: Garnish with fresh chopped cilantro before serving. The cilantro adds a pop of color and freshness to the enchiladas.
Tips for Perfect Cheesy Chicken Enchiladas Every Time
Want to ensure your cheesy chicken enchiladas are a resounding success? Here are some pro tips to keep in mind:
- Don’t Overfill: Too much filling can make the enchiladas difficult to roll and prone to bursting. Stick to about 2 tablespoons per tortilla.
- Use Quality Ingredients: The better the ingredients, the better the flavor. Opt for high-quality chicken, cheese, and enchilada sauce.
- Prevent Sticking: If you’re concerned about the enchiladas sticking to the bottom of the dish, you can lightly grease the baking dish before adding the sauce.
- Spice It Up: Add a pinch of cayenne pepper to the chicken filling for a little extra heat, or use a spicier enchilada sauce. You can even add a finely chopped jalapeño to the filling for a bolder flavor.
- Make Ahead: Assemble the enchiladas ahead of time, cover them with plastic wrap, and refrigerate for up to 24 hours before baking. This is a great way to save time on a busy weeknight.
- Freezing: Assembled enchiladas can be frozen before baking. Wrap tightly in plastic wrap and then foil. Bake from frozen, adding about 15-20 minutes to the baking time.
- Serving Size Options: Are you having a small gathering, if you want a quick dinner, then why not make easy cheesy chicken bake.
What to Serve With Cheesy Chicken Enchiladas
Cheesy chicken enchiladas are a complete meal on their own, but they’re even better with some delicious side dishes! Consider these options:
- Mexican Rice: A classic accompaniment to enchiladas.
- Black Beans: A simple and healthy side dish.
- Guacamole and Tortilla Chips: Perfect for dipping and snacking.
- Sour Cream or Greek Yogurt: A cool and tangy topping.
- A Simple Salad: A refreshing counterpoint to the richness of the enchiladas.
Your Cheesy Chicken Enchiladas Questions Answered (FAQ)
Can I use flour tortillas instead of corn tortillas?
While corn tortillas are traditional for enchiladas, you can use flour tortillas if you prefer. However, flour tortillas tend to be more absorbent, so the enchiladas may be slightly soggier. Be sure to still use the sauce barrier trick!
Can I use a different type of cheese?
Absolutely! Monterey Jack is a great choice for its melting properties and mild flavor, but you can substitute with cheddar, Colby Jack, or even a Mexican cheese blend. Consider trying pepper jack for a little extra spice.
Can I add vegetables to the filling?
Yes, you can definitely add vegetables to the chicken filling. Diced bell peppers, corn, or black beans would all be delicious additions. Sauté the vegetables before adding them to the chicken mixture.
How do I prevent the cheese from burning?
If you notice the cheese is browning too quickly, you can tent the baking dish with foil for the last few minutes of baking. This will protect the cheese from burning while still allowing the enchiladas to heat through.
Can I make these enchiladas vegetarian?
Yes! You can easily adapt this recipe to be vegetarian by substituting the chicken with cooked black beans, pinto beans, or a combination of vegetables. Ensure you adjust the seasoning accordingly to maximize the flavor.
Enjoy Your Homemade Cheesy Chicken Enchiladas!
There you have it – a foolproof recipe for cheesy chicken enchiladas that are guaranteed to be a hit! With the simple trick of adding sauce to the bottom of the dish, you’ll never have to worry about soggy tortillas again. Now, go ahead and impress your family and friends with this delicious and easy-to-make dish. Don’t forget to leave a comment and let us know how they turned out!
Cheesy Chicken Enchiladas (Never Soggy!)
Ingredients
- 12 corn tortillas
- 2 cups cooked shredded chicken
- 1 (10 ounce) can enchilada sauce
- 2 cups shredded Monterey Jack cheese, divided
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 cup chicken broth
- Fresh cilantro, chopped, for garnish
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Pour half of the enchilada sauce into the bottom of a 9×13 inch baking dish. This creates a barrier between the tortillas and the dish, preventing sogginess.
- In a large bowl, combine the shredded chicken, onion, garlic powder, cumin, chicken broth, and half of the Monterey Jack cheese. Mix well.
- Warm the tortillas: Briefly heat each tortilla in a dry skillet or microwave (about 10-15 seconds) to make them more pliable and prevent cracking.
- Fill and roll: Place about 2 tablespoons of the chicken mixture into each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
- Pour remaining sauce: Pour the remaining enchilada sauce evenly over the enchiladas.
- Add cheese: Sprinkle the remaining Monterey Jack cheese over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Garnish with fresh cilantro before serving.
