Cheesy Chicken Enchiladas Recipe

Cheesy Chicken Enchiladas Recipe


  • 2 tbsp butter
  • ½ cup chopped onion
  • 1 tsp ground cumin
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 tablespoon pickled jalapeño pepper slices, chopped
  • 3 tablespoons all-purpose flour
  • 1 cup cream
  • 2 cups chicken broth
  • 4 cups grilled thinly sliced chicken
  • 10 flour tortillas
  • 1 cup shredded Mozzarella cheese
  • ½ cup yellow cheddar cheese ( I didn’t have)

For the garnish:

  • Fresh cilantro, chopped,
  • Tomatoes, finely chopped
  • Green onions, thinly sliced
  • Pickled or fresh jalapenos, finely chopped
  • Green olives sliced (optional)


For The Sauce:

  1. Melt butter in a large saucepan over medium heat. Add onion and cook for 4-5 minutes until the onion is tender, then add cumin, salt, pepper & flour.
  2. Stir in the broth and cook on high, whisking periodically until thickened and bubbly.
  3. Add in the pickled jalapenos and cream, then cook another 3 minutes over medium heat.
  4. Remove from the heat and add 1 cup of Mozzarella cheese.

For The Filling:

  1. Stir 1 cup of sauce into the chicken.
  2. Place about ⅓ of the filling onto each tortilla, roll up and arrange seam side down in a lightly greased 13 x 9 baking dish.
  3. Once all enchiladas are in the dish, top them with the remaining sauce.
  4. Bake covered, in a 180 degree oven for about 15 minutes or until heated through.
  5. Sprinkle with remaining cheese, and if desired the chopped tomatoes and sliced green onions. Bake for 5 more minutes uncovered.
  6. Let stand for 10 minutes before serving.


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