Favorite Cheesy Chicken Enchiladas
Submitted by Atomik
Cheesy chicken enchiladas filled with chili-spiced chicken, rolled in browned tortillas, smothered in a tomato and kidney bean sauce, and baked under a three-cheese blanket. A hearty Mexican main.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
1 hrsThese chicken enchiladas go heavy on the cheese, with a melty trio of mozzarella, cheddar, and Monterey jack blanketing a chili-spiced filling.
The filling starts with chicken and onion stir-fried over high heat until browned, then hit with a generous dose of chili powder, which toasts in the pan and blooms into deep, smoky flavor.
The sauce does double duty as filling moisture and topping: crushed tomatoes, tomato sauce, and red kidney beans simmered with garlic. The beans add heartiness and bulk, stretching the dish further.
One step worth the extra pan: lightly brown the tortillas in oil before filling them. That quick fry firms them up so they don’t turn to mush under all that sauce, keeping the enchiladas from falling apart. Bake just until the cheese melts and colors, then serve with a cool dollop of sour cream.
Chef Tips
- Brown the tortillas in a little oil first so they hold up under the sauce instead of going soggy.
- Bloom the chili powder in the hot pan with the chicken to deepen its flavor.
- Spoon sauce inside each tortilla and more over the top so they bake up moist throughout.
- Bake just until the cheese melts and lightly browns; overbaking dries the filling.
Variations
- Use corn tortillas for a more traditional Mexican enchilada.
- Stir black beans or corn into the filling, or add diced green chiles for more heat.
- Top with chopped cilantro, scallions, or sliced jalapenos before serving.
Ingredients
Directions
Put pan in high heat. Add two tablespoon of canola oil and a tablespoon of butter. Stir-fry chopped chicken and onion until lightly browned.
Sprinkle three tablespoons (at taste) of chili powder on the mixture and mix. Set aside.
In the same pan, put the crushed tomatoes, tomato sauce, red kidney beans and garlic together to boil over a medium heat. Reduce heat to low and keep warm.
While tomato sauce is warming, use another pan to brown the tortillas using a tablespoon of canola oil for each one. Also set aside. Warm stove to 400℉ (200℃).
In a 9"x13” pan, place all the tortillas side-by-side and fill with chicken mixture. Pour sauce in each tortillas before closing them. Pour the remaining sauce over the closed enchiladas. Spread cheese.
Cook for approximately ten minutes or until cheese colorizes. Serve with sour cream and chili powder.
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