Cheese Chicken Enchiladas
A heartwarming dish featuring juicy chicken, smooth cheese, and aromatic spices, perfect for families and gatherings.
Ingredients
Main ingredients
- 3 pieces boneless, skinless chicken breasts (about 1 kg or ~2.2 lb) Seasoned with spices
- 1 teaspoon ground cumin For seasoning
- 1 teaspoon chili powder For seasoning
- 1 tablespoon olive oil For searing chicken
- 225 grams cream cheese, softened For creamy filling
- 1 cup milk For creamy consistency
- ½ cup sour cream For rich flavor
- 1 cup prepared queso dip (or queso blanco) Indulgent topping
- 1 small white onion, finely chopped Enhances aroma
- 1 can diced green chiles (4 oz / 113 g), drained For slight kick
- 10-12 pieces flour tortillas (8-inch size) Soft and pliable
- 2 cups shredded Monterey Jack cheese For melty experience
- 1 cup shredded cheddar cheese For bold flavor
Optional toppings
- chopped cilantro For freshness
- sliced jalapeños For added heat
- extra sour cream To top
Instructions
Preparation
- Preheat your oven to 190°C (375°F).
- Season the chicken breasts with salt, black pepper, ground cumin, and chili powder.
- In a skillet over medium heat, add the olive oil and sear the chicken for 2-3 minutes on each side.
- Transfer the chicken to the oven and bake for 20-25 minutes until cooked through, then shred into bite-sized pieces.
Mixing filling
- In a saucepan over medium heat, melt the cream cheese with the milk until smooth.
- Stir in the sour cream, queso dip, chopped onion, and drained green chiles, simmering for 2-3 minutes.
Assembly
- Spread ½ cup of the queso sauce on the bottom of a greased 9x13-inch baking dish.
- Combine shredded chicken with ½ cup of the queso sauce and 1 cup of Monterey Jack cheese.
- Fill tortillas with the mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining queso sauce over enchiladas and sprinkle with the remaining cheeses.
Baking
- Cover the dish with foil and bake for 15 minutes.
- Uncover and bake for an additional 5-7 minutes until cheese is bubbly and golden.
Serving
- Let the enchiladas rest for a few minutes before serving.
- Top with chopped cilantro, sliced jalapeños, and extra sour cream.
Notes
For added flavor, consider marinating the chicken or using different cheese options. Storing leftovers in an airtight container in the fridge is advised, and they can be frozen for longer storage.