Cheesy Chicken Enchiladas

These chicken enchiladas are the bomb, easy as that. Soft tortillas wrapped around seasoned chicken, smothered in homemade enchilada sauce, and covered in melted cheese – it’s comfort food that actually comes together quickly on a weeknight.

The secret to full on deliciousness is making your own sauce. It takes about 15 minutes and tastes so much better than anything from a can, so please, make sure you give it a go. While it simmers, you cook the chicken filling with onions, garlic, green chiles, and a handful of spinach. From there, it’s just assembly: spread sauce on a tortilla, add filling and cheese, roll it up, and repeat.

These are the enchiladas you make when you want something delicious and comforting without spending hours in the kitchen. Serve them with cilantro and avocado on top, and dinner is done. Oh man, I’m getting hungry just thinking about it!

Your Cheesy Chicken Enchilada Ingredients

Enchilada Sauce

2 tablespoons extra virgin olive oil
½ cup tomato sauce
1 tablespoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon fine sea salt
1 cup chicken broth
2 teaspoons flour
2 teaspoons water

Chicken Filling

1 tablespoon butter
1 onion, finely diced
1 clove garlic, minced
1 lb. boneless, skinless chicken, cut into ½-inch cubes
1 (4-ounce) can diced green chiles
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
1 cup spinach

For Assembly

15 corn tortillas
2 cups grated mild Cheddar
2 cups grated Monterey Jack

Step by Step: Homemade Cheesy Chicken Enchiladas

Make the sauce:

Heat the oil in a small saucepan over medium-high heat. Add the tomato sauce and stir in the spices and salt. Whisk in the chicken broth. Mix the flour and water together to make a slurry, then whisk it into the sauce. Lower the heat and simmer for 10 minutes until the sauce has reduced by about one-quarter and coats the back of a spoon. Remove from heat and let cool to room temperature.

Make the filling:

While the sauce simmers, melt the butter in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes until fragrant. Add the chicken, green chiles, spices, and salt. Cook for 5 to 7 minutes until the chicken is cooked through. Add the spinach and cook for 1 minute until wilted. Remove from heat.

Assemble:

Mix the two cheeses together. Preheat the oven to 375°F. Spoon some sauce into the bottom of a 9×13-inch baking dish.
Spread 1 tablespoon of enchilada sauce on a tortilla. Add a couple spoonfuls of chicken filling down the middle. Drizzle another teaspoon or two of sauce over the chicken, then sprinkle with about a tablespoon of cheese. Fold the sides of the tortilla over the filling and place seam-side down in the baking dish. Repeat with remaining tortillas.
Bake for 15 minutes until the edges crisp and the cheese melts. Garnish with chopped cilantro and diced avocado. Serve immediately.

Cheesy Chicken Enchiladas

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5 from 4 reviews

Author: Honest Cooking
Total Time: 55 minutes
Yield: 6 servings 1x

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Description

These are the enchiladas you make when you want something satisfying without spending hours in the kitchen.

Ingredients

Units

Enchilada Sauce

2 tablespoons extra virgin olive oil
1/2 cup tomato sauce
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt
1 cup chicken broth (homemade or store bought)
2 teaspoon flour
2 teaspoon water

Chicken Enchilada Filling

1 tablespoon butter
1 onion (finely diced)
1 clove garlic (minced)
1 lb. boneless (skinless chicken, cut into 1/2- inch cubes)
1 4– ounce can diced green chilies
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 cup spinach

Enchiladas

15 corn tortillas
2 cups grated mild Cheddar
2 cups grated Monterey Jack

Instructions

To make the sauce:

Heat the oil in a small saucepan over medium-high heat add the tomato sauce and stir in the spices and salt.
Whisk in the chicken broth.
Make a slurry with the flour and water., then add the slurry to the sauce and whisk well.
Lower the heat and simmer for 10 minutes or until the sauce is reduced by about one-quarter and coats the back of a spoon.
Remove from the heat and et cool to room temperature.

To make the chicken filling:

While the sauce is reducing, prepare the chicken filing: In a large skillet over medium heat, melt the butter.
Add the onion and garlic and saute for 2 minutes, until fragrant.
Add the chicken, diced green chiles, spices and salt to the skillet and cook for 5 to 7 minutes, until no pink remains in the center of the chicken.
Add the spinach and saute for the 1 minute, until wilted. Remove the pan from the heat and set aside.

To make the enchiladas:

Mix the two cheeses.
Preheat the oven to 375 degrees F. Spoon some of the sauce into the bottom of a 9×13 inch baking dish.
Assemble the enchiladas. Spread 1 tablespoon of the enchilada sauce on a tortilla, then place a spoonful or two of the chicken filling in the middle.
Drizzle an additional teaspoon or two of the sauce over the chicken, then sprinkle with about a tablespoon of the mixed cheese.
Fold the sides of the tortilla up and over the filling and place the tortilla, seam side down, in the baking dish.
Repeat with the rest of the tortillas, sauce, filling and cheese.
Bake for 15 minutes, or until the edges of the tortillas crisp and the cheese is melted.
Garnish with chopped cilantro and diced avocado. Serve immediately.

Prep Time: 30 mins
Cook Time: 25 mins
Category: Main
Method: Baking
Cuisine: Mexican