Chicken Enchiladas With Cheese

These Chicken Enchiladas With Cheese are a comforting crowd-pleaser, featuring tender shredded chicken nestled in soft corn tortillas. The filling is a savory blend of onions, jalapeos, and tomato sauce, providing a perfect balance of heat and richness. Each roll is dipped in a luxurious cream and bouillon mixture before being baked until bubbly and topped with melted Monterey Jack cheese. The result is a dish with a velvety texture and deep, aromatic flavors that feel indulgent yet homey. Ideal for family dinners or potlucks, this recipe brings together simple ingredients to create a hearty meal that satisfies every craving. Serve with fresh cilantro and lime wedges for an extra burst of brightness.

Cooking Method: Baking, Boiling, Sautéing, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 2232.4

Description

These Chicken Enchiladas With Cheese are a comforting crowd-pleaser, featuring tender shredded chicken nestled in soft corn tortillas. The filling is a savory blend of onions, jalapeos, and tomato sauce, providing a perfect balance of heat and richness. Each roll is dipped in a luxurious cream and bouillon mixture before being baked until bubbly and topped with melted Monterey Jack cheese. The result is a dish with a velvety texture and deep, aromatic flavors that feel indulgent yet homey. Ideal for family dinners or potlucks, this recipe brings together simple ingredients to create a hearty meal that satisfies every craving. Serve with fresh cilantro and lime wedges for an extra burst of brightness.

Ingredients

2 cup Chicken; cooked and shredded
2 tablespoon Olive oil
1 Garlic Clove; crushed
16 ounce Tomato sauce
1/4 teaspoon Salt
1/4 teaspoon Sugar
1 Whole Jalapeno pepper;canned
3 cup Heavy cream
5 Chicken Bouillion cubes
1/3 cup Olive oil
12 Corn Tortillas
1 1/2 cup Monterrey Jack; grated
1 lg Onion; chopped

Directions

1
Preheat your oven to 350F (175C).
2
Seed and finely chop the canned jalapeo pepper.
3
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
4
Add the chopped onion and saut until translucent and soft, about 5 minutes.
5
Stir in the crushed garlic, chopped jalapeo, tomato sauce, salt, and sugar.
6
Add the shredded chicken to the skillet and mix well to combine with the sauce.
7
Cover and let the chicken mixture simmer for 5 minutes to meld the flavors.
8
In a separate saucepan, heat the heavy cream over low heat.
9
Whisk in the chicken bouillon cubes until completely dissolved. Remove from heat and set aside.
10
In a small skillet, heat 1/3 cup of olive oil over medium-high heat.
11
Briefly dip each corn tortilla into the hot oil for a few seconds on each side to soften them.
12
Drain the softened tortillas on paper towels to remove excess oil.
13
Dip each softened tortilla into the warm cream mixture to coat thoroughly.
14
Place a coated tortilla on a flat surface and spoon 2-3 tablespoons of the chicken filling into the center.
15
Roll up the tortilla tightly and place it seam-side down in a 13x9-inch baking dish.
16
Repeat the process with the remaining tortillas and filling, arranging them snugly in the dish.
17
Pour any remaining cream mixture evenly over the assembled enchiladas.
18
Sprinkle the grated Monterey Jack cheese generously over the top.
19
Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly browned.
20
Let cool for 5 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2232.4kcal

% Daily Value *
Total Fat 145.8g225%
Saturated Fat 56.8g284%
Cholesterol 416.1mg139%
Sodium 4349.0mg182%
Total Carbohydrate 117.7g40%
Dietary Fiber 13.2g53%
Sugars 22.8g
Protein 91.4g183%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, enchiladas, cheese, mexican, cream, jalapeno, tortillas, baking, dinner, comfort food, easy, family meal

Read it online: https://www.chefs-mate.com/recipe/chicken-enchiladas-with-cheese/