Get ready to take your taste buds on a flavorful adventure with Chicken Cheese Enchiladas, a dish that combines tender chicken and melty cheese into a delightful, savory harmony.
This isn’t just a meal—it’s a celebration of flavors that transforms your dinner table into a vibrant fiesta. Let’s explore how to create this Mexican-inspired culinary masterpiece.
Why You’ll Love This Recipe
- Rich & Creamy: A luscious, velvety sauce coats each enchilada.
- Perfectly Balanced Flavors: A delightful mix of savory chicken, melted cheese, and a hint of spice.
- Family-Friendly & Crowd-Pleasing: Great for gatherings or a cozy family dinner.
- Make-Ahead Friendly: Prepares well in advance for easy weeknight meals.
Ingredients
Here’s what you’ll need to craft this mouthwatering dish:
- 2 cups Greek yogurt (for a tangier, lighter alternative to sour cream)
- 1 (10.75 oz) can condensed cream of mushroom soup (adds a depth of umami flavor)
- 1 (4 oz) can fire-roasted green chilies (for a subtle smoky kick)
- 1 (2.25 oz) can black olives, chopped
- 4 cups shredded rotisserie chicken (adds a juicy, seasoned touch)
- 2 ½ cups shredded Colby Jack cheese, divided
- 2 ½ cups shredded sharp cheddar cheese, divided
- 12 soft flour tortillas (6-inch, warmed)
- 4 scallions, thinly sliced
- ½ teaspoon ground cumin (for a warm, earthy flavor boost)
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
Step-by-Step Directions
Prepare the Creamy Base:
In a large mixing bowl, whisk together the Greek yogurt, cream of mushroom soup, fire-roasted green chilies, chopped black olives, cumin, smoked paprika, and garlic powder. Reserve 1 ½ cups of this mixture for topping.
Create the Filling:
Add the shredded rotisserie chicken, 2 cups of Colby Jack cheese, and 2 cups of sharp cheddar cheese to the remaining creamy mixture. Stir until fully combined.
Assemble the Enchiladas:
Spoon about ½ cup of the chicken filling into the center of each warmed tortilla. Roll tightly and place seam-side down in a greased 13×9-inch baking dish.
First Bake:
Spread the reserved creamy sauce evenly over the enchiladas. Bake uncovered at 350°F (175°C) for 35 minutes.
Cheese Topping:
Sprinkle the remaining Colby Jack and sharp cheddar cheeses over the enchiladas, followed by sliced scallions.
Final Bake:
Return to the oven and bake for an additional 10-12 minutes, or until the cheese is bubbly and golden.
Helpful Tips:
- Spices: For a richer flavor, consider adding a little chili powder or oregano.
- Cheese: 5 cups of cheese might be a lot for some. Feel free to adjust to your liking!
- Greek Yogurt: It’s a healthy and tangy option, but if you prefer a more traditional taste, try sour cream or heavy cream.
- Mushroom Soup: It’s convenient, but for a more natural and rich flavor, you could make your own mushroom cream sauce with fresh ingredients.
- Veggies: While there are green chilies and scallions, adding some sautéed onions, bell peppers, or corn to the filling can boost flavor and freshness.
Serving & Storage Tips
Serving Suggestions:
Pair these cheesy enchiladas with Mexican rice, refried beans, fresh guacamole, or a crisp side salad. For a refreshing drink, try a homemade agua fresca or a classic margarita.
Storage & Reheating:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap enchiladas individually in foil and freeze for up to 2 months.
- Reheat: Bake at 350°F (175°C) for 15 minutes or microwave for 1-2 minutes per enchilada.
Pro Tips
- Warm Tortillas Properly: Microwave them for 15 seconds, or lightly toast on a dry skillet to make rolling easier.
- Boost the Heat: Add a diced jalapeño or a pinch of cayenne pepper to the filling for an extra kick.
- Extra Crispiness: Before adding the sauce, lightly pan-fry the rolled enchiladas for a crunchy edge.
- Layer for Casserole Style: Instead of rolling, layer tortillas, filling, and sauce for an easy enchilada bake.
Enjoy your upgraded, extra-flavorful Cheesy Chicken Enchiladas!
