Oh boy, let me tell you about these Irresistible Cheesy Chicken Enchiladas. They are the ultimate in creamy comfort, the kind of dish that just wraps you up in a warm hug on a chilly evening. My family requests these at least once a month, and honestly, I never get tired of making them because they are SO darn easy and always disappear in minutes. There’s just something magical about the combination of tender chicken, melty cheese, and that rich enchilada sauce that spells pure happiness. This recipe is my absolute go-to when I need to whip up something that feels special but doesn’t take hours. Trust me, once you try these, they’ll become a favorite in your house too!
Why You’ll Love These Irresistible Cheesy Chicken Enchiladas
Seriously, these aren’t just *any* enchiladas. They’re the real deal when it comes to comfort food. Here’s why they’re about to become your new obsession:
- Super Easy to Make: Even if you’re new to cooking, you can totally nail these! They come together way faster than you think.
- Ultimate Comfort Food: That creamy filling and gooey cheese? Pure bliss. It’s the perfect meal for cheering yourself up or for a cozy night in.
- Packed with Flavor: We’re talking savory chicken, zesty chilies, and just the right amount of spice. So much yum!
- Crowd Pleaser Alert: Whether it’s family dinner, friends visiting, or a potluck, everyone devours these. No leftovers, guaranteed!
- Weeknight Warrior: Despite how fancy they taste, they’re surprisingly quick to get on the table after a long day.
- So Cheesy It Hurts (in a good way!): We load these up with not one, but TWO kinds of cheese. Yes, please!
Gather Your Ingredients for Irresistible Cheesy Chicken Enchiladas
Alright, let’s get you prepped for making these cheesy dreams come true! Here’s what you’ll need to have on hand. Don’t worry, it’s all stuff you can usually find at your local supermarket. I like to grab my shredded chicken ahead of time, maybe from a rotisserie chicken, to save a few minutes!
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can chopped green chilies
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cooked chicken
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 (6-inch) corn tortillas
- 1 (10 ounce) can red enchilada sauce
Step-by-Step Guide to Making Creamy Comfort Chicken Enchiladas
Alright, let’s get cooking! This is where the magic really happens and we turn those simple ingredients into something ridiculously delicious. It flows pretty quickly, so having everything prepped helps a ton. Don’t worry, it’s all straightforward!
Preparing the Flavorful Filling for Your Cheesy Chicken Enchiladas
First things first, let’s get that amazing filling ready. Grab a good-sized skillet and heat up that olive oil over medium heat. Toss in your chopped onion and let it get nice and soft, about 5 minutes. Then, add the minced garlic and let it do its thing for just a minute until it smells amazing – don’t let it burn!
Now, stir in the chopped green chilies, the rinsed black beans, and those yummy diced tomatoes and green chilies (don’t drain them, all that juice is flavor!). Give it a good mix with the chili powder, cumin, salt, and pepper. Let that simmer for about 5 minutes so all those flavors get to know each other.
Take the skillet off the heat. This is where it gets creamy! Stir in your shredded cooked chicken, the sour cream, and both the Monterey Jack and cheddar cheeses. Mix it all up until everything is combined and super melty. Ooh, it smells so good already!
Assembling and Baking Your Creamy Comfort Enchiladas
Okay, time to assemble! You’ll want to preheat your oven to 375 degrees F right now. While it’s heating, you need to warm up those corn tortillas just a little bit so they become pliable and don’t crack when you roll them. I usually pop them in the microwave for about 30 seconds, or you can quickly warm them in a dry skillet. It makes a HUGE difference, trust me!
Grab about half a cup of that glorious chicken mixture and spoon it right into the center of each warm tortilla. Roll them up snugly and place them seam-side down in your 9×13 inch baking dish. Try to pack them in there pretty snugly so they hold their shape.
Once they’re all rolled and nestled in, pour that whole can of red enchilada sauce evenly over the top. Make sure every enchilada gets a nice coating! Pop the dish into your preheated oven and bake for about 20-25 minutes. You’ll know they’re ready when they’re bubbling hot and the sauce looks delicious. I love to serve these straight from the oven!
So, while these are baking, maybe whip up some of my irresistible honey-butter cornbread to go alongside? Just a thought! 😉
Tips for the Best Irresistible Cheesy Chicken Enchiladas
You know, making these enchiladas is pretty straightforward already, but I’ve picked up a few little tricks over the years that just take them from great to absolutely *phenomenal*. These aren’t complicated, just little things that make a big difference in taste and texture. I genuinely think these tips help make them truly irresistible!
For starters, don’t skimp on the cheese! Using both Monterey Jack and cheddar is key, but if you want to go extra decadent, feel free to add a sprinkle of Cojita on top before serving. And trust me on warming those tortillas. If they’re tough, they’ll just break when you roll them, and nobody wants that! A few seconds in the microwave or a quick zap in a dry pan is all they need.
I also find that using a rotisserie chicken is a total lifesaver for getting shredded chicken quickly. If you have a little extra time, though, I’ve found that chicken thighs, when slow-cooked until tender, add an even richer flavor to the filling compared to just breasts. And don’t be afraid to add a tiny pinch more salt or a dash more chili powder to the filling if your chicken or enchilada sauce tastes a bit bland – sometimes you just gotta taste and adjust!
Looking for other cheesy chicken delights? You absolutely have to try my Cheesy Chicken Broccoli Rice Casserole or my classic Cheesy Chicken Broccoli Casserole. They’re just as comforting!
Serving Suggestions for Creamy Comfort
These enchiladas are so satisfying on their own, but they’re even better with a few sides! A scoop of my amazing potato salad is always a hit, or for something lighter, my crisp super crunch salad balances the richness perfectly. Don’t forget simple toppings like fresh salsa, a dollop of sour cream, or some bright cilantro!
Storage and Reheating Instructions
Got leftovers? Lucky you! These cheesy chicken enchiladas store beautifully. Just pop any extras into an airtight container and keep them in the fridge for up to 3 days. To reheat, I like to pop them back into a 350°F oven for about 15-20 minutes until they’re heated through and bubbly again. You can also microwave them, just be sure to cover them so they don’t dry out!
Frequently Asked Questions about Cheesy Chicken Enchiladas
Got questions? I’ve got answers! These enchiladas are pretty forgiving, but here are a few things people often ask me.
Can I make these Irresistible Cheesy Chicken Enchiladas ahead of time?
Oh, absolutely! These are totally make-ahead friendly and still taste amazing. You can assemble the enchiladas in the baking dish (before adding the sauce), cover them tightly with plastic wrap, and keep them in the fridge for up to a day. When you’re ready to bake, just uncover them, pour on the enchilada sauce, and bake as usual, maybe adding a few extra minutes to the baking time since they’ll be cold. They might not be *quite* as perfectly cheesy as fresh, but they’re still incredibly delicious and a total lifesaver!
What are good substitutions for the chicken in these creamy enchiladas?
You’ve got options! If you want to keep it cheesy but meat-free, try using extra black beans or refried beans mixed with some corn. You could also swap the chicken for shredded turkey, or even some seasoned ground beef. For a vegetarian twist that’s still super hearty, I’ve seen folks use seasoned crumbled tofu or even cauliflower rice mixed with beans, and it’s delicious!
How do I prevent my tortillas from breaking when rolling?
This is a big one! The absolute key is to warm them up first. If you just try to roll cold corn tortillas, they’ll snap like twigs. I find microwaving them for about 20-30 seconds, or quickly warming them on a dry skillet over low heat, makes them super pliable and easy to roll. Just don’t overdo it, or they’ll get mushy!
Nutritional Information
Just a little heads-up, the nutritional info below is an estimate, and it can wiggle around a bit depending on the exact brands you use and how much of each yummy ingredient you pile on. But, it gives you a good idea of what you’re working with!
Serving Size: 2 enchiladas
- Calories: 550
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg
- Sodium: 900mg
- Sugar: 5g
Irresistible Cheesy Chicken Enchiladas
- Total Time: 45 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy and cheesy chicken enchiladas for a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can chopped green chilies
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cooked chicken
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 (6-inch) corn tortillas
- 1 (10 ounce) can red enchilada sauce
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in green chilies, black beans, diced tomatoes and green chilies, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Remove from heat and stir in shredded chicken, sour cream, Monterey Jack cheese, and cheddar cheese.
- Warm tortillas slightly to make them pliable.
- Spoon about 1/2 cup of the chicken mixture into the center of each tortilla. Roll up tortillas and place seam-side down in a 9×13 inch baking dish.
- Pour enchilada sauce over the rolled tortillas.
- Bake for 20-25 minutes, or until heated through and bubbly.
Notes
- For extra cheesy enchiladas, top with more shredded cheese before baking.
- Serve with your favorite toppings like salsa, avocado, or cilantro.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 550
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg
Keywords: cheesy chicken enchiladas, creamy enchiladas, comfort food, Mexican dinner, easy enchiladas