Creamy Cheesy Chicken and Chile Enchiladas: A Flavorful Meal to Satisfy Every Craving 🌶️🧀🍗
1. Introduction
If you love hearty, comforting dishes that are packed with flavor, then enchiladas are the perfect choice. Specifically, these cheesy enchiladas with tender chicken and spicy chiles bring a delightful twist to traditional Mexican enchiladas. Whether you’re preparing a family dinner or impressing guests, this recipe for creamy cheesy chicken and chile enchiladas will not disappoint. The combination of savory chicken, melted cheese, and a flavorful chili sauce creates a dish bursting with taste and aroma that will keep everyone coming back for seconds.
2. Ingredients for Creamy Cheesy Chicken and Chile Enchiladas
- 8 large flour or corn tortillas
- 2 cups cooked shredded chicken (or use leftover cooked chicken)
- 1 cup sour cream
- 1 cup shredded Mexican cheese blend
- 2 cans green chiles, diced
- 1 cup enchilada sauce (red or green)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Fresh cilantro, chopped (for garnish)
- Olive oil for sautéing
3. Step-by-Step Instructions for Perfect Enchiladas
Preparing the Chicken Filling
Start by heating a skillet over medium heat with a tablespoon of olive oil. Sauté the chopped onion and minced garlic until fragrant and translucent. Add the cooked shredded chicken, cumin, smoked paprika, and diced green chiles. Stir well and cook for 3-4 minutes. Remove from heat and set aside.
Mixing the Creamy Sauce
In a mixing bowl, combine the sour cream, half of the shredded cheese, and a spoonful of enchilada sauce. Stir until smooth. This creates a creamy, cheesy mixture that will make your enchiladas irresistibly delicious.
Assembling the Enchiladas
Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Slightly warm the tortillas to make them pliable. Spread a spoonful of the chicken mixture onto each tortilla, then roll tightly. Place the rolled tortillas seam-side down in the baking dish. Pour the remaining enchilada sauce over the top, then spoon the remaining cheese and sauce evenly over the filled tortillas.
Baking to Perfection
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese bubbles and turns golden brown. Garnish with chopped cilantro before serving.
4. Storage Tips for Leftover Enchiladas
Allow the enchiladas to cool completely, then store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on medium heat until warmed through or bake in a preheated oven at 350°F (175°C) for 15-20 minutes. These Mexican enchiladas taste just as flavorful the next day!
5. Serving Suggestions for Your Cheesy Chicken Enchiladas
Serve your enchiladas with a side of fresh Mexican rice, classic refried beans, or a crisp green salad. For an extra burst of flavor, add a generous dollop of sour cream or a splash of hot sauce. To complement your meal, explore other delicious recipes like burger bowls or creamy pasta dishes.
6. FAQs about Creamy Cheesy Chicken and Chile Enchiladas
Can I use leftover cooked chicken for this enchilada recipe?
Absolutely! Leftover cooked chicken works perfectly and saves time. Simply shred the chicken and proceed with the recipe.
Can I make these enchiladas vegetarian?
Yes, substitute the chicken with black beans, vegetables, or hearty mushrooms for a delicious vegetarian version.
How long does it take to prepare and cook the enchiladas?
The total time is approximately 40 minutes — 10 minutes for preparation and 30 minutes for baking and assembling.
Can I make this recipe gluten-free?
Yes, use corn tortillas instead of flour ones. Ensure your enchilada sauce is gluten-free as well.
7. Kitchen tools that you might need for this recipe
- Fullstar Ultimate Veggie Prep Master – Make chopping and prepping ingredients easier, speeding up your cooking process.
- CAROTE Premium 16pc Nonstick Cookware Set – Provides the perfect pans for sautéing and baking.
- Ninja SLUSHi Pro RapidChill Drink Maker – Keeps your drinks chilled while you enjoy your flavorful meal.
8. Conclusion
Indulge in the rich, cheesy goodness of these chicken and chile enchiladas. This dish combines classic Mexican flavors with a creamy twist, making it a surefire crowd-pleaser. Perfect for weeknights or special gatherings, these enchiladas are easy to prepare and customizable to suit your taste. Give this recipe a try, and enjoy the comfort of a hearty, flavorful meal that everyone will love!
Print
Creamy Cheesy Chicken and Chile Enchiladas for a Flavorful Meal
A hearty and flavorful dish featuring tender shredded chicken wrapped in corn tortillas, topped with spicy chiles and a generous layer of melted Kraft Natural Cheese, baked to perfection.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 8 small corn or flour tortillas
- 2 cups cooked shredded chicken
- 1 cup chopped green chiles
- 2 cups Kraft Natural Cheese, shredded
- 1 cup enchilada sauce
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat; sauté onion and garlic until fragrant.
- Add shredded chicken and chopped green chiles; stir well.
- Warm tortillas slightly to make them pliable.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and roll up; place seam-side down in the dish.
- Pour remaining enchilada sauce over rolled tortillas.
- Sprinkle generously with grated Kraft Natural Cheese.
Notes
- For a spicier flavor, add extra green chiles or a splash of hot sauce.
- Serve with sour cream, avocado slices, or fresh lime on the side.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Baking and sautéing
- Cuisine: Mexican
- Diet: Easy, comfort-food
Nutrition
- Serving Size: 1 enchilada
- Calories: 340 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 70 mg