Authentic Cheesy Chicken Enchiladas
These homemade enchiladas feature tender shredded chicken seasoned with aromatic cumin and chili, wrapped in tortillas, and smothered in a velvety, roux-based cheese sauce. Perfect for a busy weeknight or a gathering, this recipe replaces standard sprinkling with a rich cheese sauce for superior texture and flavor. It is a satisfying, comforting, and authentic meal that the whole family will enjoy.
Ingredients
- 2 cups shredded chicken
- 1 diced yellow onion
- 2 cloves minced garlic
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 8 tortillas
- 2 cups red or green enchilada sauce
Instructions
- Heat oil in a large skillet over medium heat and sauté the onion and garlic until translucent.
- Add cumin and chili powder, stirring for one minute to toast the spices.
- Mix in the shredded chicken until heated through and well-coated, then set aside.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for one minute to create a roux.
- Slowly whisk in the milk until thickened into a smooth sauce.
- Stir in the shredded cheeses until melted and fully combined.
- Assemble the enchiladas by filling each tortilla with the chicken mixture, rolling them tight, and placing them in a baking dish.
- Pour the red or green enchilada sauce over the tortillas.
- Top with the creamy cheese sauce and bake until bubbly.
Notes
Use rotisserie chicken for a faster prep. You can substitute Pepper Jack for Monterey Jack if you prefer more heat. The cheese sauce prevents the filling from drying out in the oven.
Nutrition
Serving: 2gCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 22gSaturated Fat: 12gCholesterol: 95mgSodium: 850mgFiber: 3gSugar: 3g
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