Chicken Enchiladas with Cheese

Introduction

Chicken enchiladas with cheese are a beloved classic in Mexican and Tex-Mex cuisine, known for their rich, comforting layers of tender shredded chicken, gooey melted cheese, and flavorful enchilada sauce. Whether you’re preparing a weeknight dinner or serving a crowd at a weekend gathering, this dish is sure to be a hit. The combination of warm tortillas rolled around a savory filling and smothered in sauce and cheese creates a hearty, satisfying meal that’s easy to prepare and even easier to enjoy.

The History

Enchiladas have deep roots in Mexican culinary traditions, dating back to the time of the Aztecs. Originally made with corn tortillas filled with various ingredients and bathed in chili sauce, enchiladas were a staple food long before Spanish colonization. The modern version of chicken enchiladas with cheese became more widespread in the United States, particularly in the Southwest, where dairy and wheat became more commonly used in recipes. Today, this version is a staple in many American households, often served with a sprinkle of cilantro, a dollop of sour cream, or a side of Mexican rice and refried beans.

Ingredients Breakdown

The beauty of chicken enchiladas with cheese lies in the harmony of its ingredients. Here’s a detailed look at each component:

Shredded Chicken: Usually made from cooked and shredded chicken breasts or thighs, it provides a lean protein base that soaks up the flavor of the enchilada sauce.
Flour or Corn Tortillas: While both types are used, flour tortillas are more common in the U.S. version because they are easier to roll and hold up better in the oven.
Enchilada Sauce: A rich, slightly spicy sauce made from dried chili peppers, spices, and sometimes tomatoes. It can be red or green, depending on the type of chili used.
Cheese: Typically a mild, melting cheese like Monterey Jack, cheddar, or a Mexican blend. It adds creaminess and helps bind the dish together.
Onion and Garlic: Adds depth and aromatic flavor to the overall dish.
Optional Add-ins: Some recipes include spices like cumin or paprika, sour cream, or a splash of lime juice to enhance the flavor profile.

Step-by-Step Recipe

Cook the Chicken: Boil or bake chicken breasts until fully cooked, then shred using two forks or your hands.
Prepare the Sauce: If using store-bought, open and stir. If making from scratch, blend soaked dried chilies with spices and simmer until thickened.
Sauté Aromatics: In a pan, sauté chopped onions and minced garlic until softened.
Combine Chicken and Sauce: Toss the shredded chicken with some enchilada sauce and the sautéed onions and garlic. Mix well to coat the chicken.
Assemble the Enchiladas: Dip each tortilla into the sauce to soften slightly, then fill with a few tablespoons of chicken mixture. Roll tightly and place seam-side down in a greased baking dish.
Top with Sauce and Cheese: Pour the remaining sauce over the rolled enchiladas and sprinkle generously with shredded cheese.
Bake: Bake in a preheated oven at 350°F (175°C) for about 20–25 minutes, or until bubbly and golden on top.
Cool and Serve: Let cool slightly before serving. Garnish with chopped cilantro, diced green onions, or a dollop of sour cream if desired.

Tips

To make the chicken more flavorful, season it with salt, pepper, garlic powder, or cumin before cooking.
If using corn tortillas, briefly fry or warm them to make them more pliable and less likely to crack when rolled.
Use a mix of cheeses for a more complex flavor — try combining cheddar with Monterey Jack or Oaxaca cheese.
Don’t skip the step of dipping the tortillas in sauce before filling — it prevents them from drying out during baking.
For a creamier version, mix a spoonful of sour cream into the chicken mixture before rolling.

Variations and Customizations

Chicken enchiladas are incredibly versatile and can be customized to suit your taste or dietary preferences:

Green Enchiladas: Use green enchilada sauce made with tomatillos and green chilies for a tangy, slightly tart flavor.
Vegetarian Version: Omit the chicken and add sautéed vegetables like spinach, mushrooms, zucchini, and bell peppers.
Spicy Kick: Add chopped jalapeños or serrano peppers to the filling or use a hotter enchilada sauce.
Low-Carb Option: Use low-carb or whole wheat tortillas, or wrap the filling in large lettuce leaves for a no-tortilla version.
Cheese-Free: Skip the cheese or use a vegan cheese alternative for a dairy-free version.

Health Considerations and Nutritional Value

Chicken enchiladas with cheese can be a nutritious meal when made with wholesome ingredients and in moderation. Here’s a general breakdown of the nutritional content per serving (assuming 6 servings):

Calories: 350–450 kcal
Protein: 20–25g (from chicken and cheese)
Fat: 15–20g (mainly from cheese and any added oil)
Carbohydrates: 30–40g (from tortillas and sauce)
Fiber: 2–4g (especially if whole grain tortillas are used)

To make it healthier, consider using whole wheat tortillas, low-fat cheese, and lean shredded chicken. Adding vegetables like spinach, peppers, or onions can also boost the fiber and vitamin content of the dish.

Ingredients

2 large boneless, skinless chicken breasts
8–10 flour or corn tortillas
2 cups enchilada sauce (red or green), divided
1 ½ cups shredded cheese (Monterey Jack, cheddar, or Mexican blend)
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon vegetable oil (optional)
Salt and pepper to taste

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook chicken breasts in a pot of water or steamer until fully cooked, about 15–20 minutes. Shred and set aside.
In a skillet, sauté chopped onions and minced garlic in oil until softened, about 3–4 minutes.
Mix shredded chicken with half of the enchilada sauce and the sautéed onion-garlic mixture. Season with salt and pepper.
Dip each tortilla in enchilada sauce to coat lightly, then fill with about 2–3 tablespoons of chicken mixture. Roll tightly and place in the baking dish.
Pour remaining sauce over the rolled enchiladas and top with shredded cheese.
Bake for 20–25 minutes, until sauce is bubbly and cheese is golden.
Let cool slightly before serving. Garnish with cilantro, green onions, or sour cream if desired.