Delicious Homemade Chicken and Cheese Enchiladas Recipe | Easy Tex-Mex Dinner

Introduction

Looking for a delightful dinner option that’s both comforting and flavorful? Look no further than homemade Chicken and Cheese Enchiladas! This Tex-Mex classic is not only easy to make but also incredibly versatile, allowing you to tailor it to your taste preferences. Whether you’re cooking for a family dinner or hosting a casual gathering with friends, these enchiladas are sure to impress. Let’s dive into the details of how to create this mouthwatering dish step by step.

Ingredients and Preparation

Ingredients:

• 3 cups cooked, shredded chicken
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup minced onion
• 1/4 cup minced jalapeno
• 3 tablespoons all-purpose flour
• 1 teaspoon chili powder, or to taste
• 2 cups chicken stock/broth
• 1/2 cup sour cream
• 8 soft taco flour tortillas
• 1-1/2 cups shredded cheese (Monterey Jack, Pepper Jack, Cheddar, Mexican blend)
• 1/8 cup torn fresh cilantro, optional for garnish

Instructions:

1. Preheat and Prepare: Butter or spray a 9 by 13 inch baking dish with non-stick cooking spray and preheat your oven to 375 degrees F.
2. Prepare the Sauce: Heat butter in a large saucepan or skillet over medium heat. Add minced onion and jalapeno, sauté until tender. Add flour and cook for 3 minutes. Stir in chili powder and cook for an additional minute. Gradually whisk in chicken broth until fully incorporated. Bring to a boil and let it boil for 2 minutes until thickened. Remove from heat, adjust seasonings, and whisk in sour cream until well blended.
3. Prepare the Filling: Mix shredded chicken with 1/2 cup of shredded cheese. Take 1/3 cup of the sour cream mixture and add it to the chicken mixture.
4. Assemble the Enchiladas: Divide the chicken mixture into 8 equal portions. Spread each portion along the edge of a tortilla and roll it up tightly. Place the rolled tortillas seam side down into the prepared baking dish.
5. Bake: Spread the remaining sour cream mixture over the rolled tortillas. Cover the dish tightly with foil and bake at 375 degrees F for 20 to 25 minutes until hot. Remove the foil, sprinkle the remaining shredded cheese evenly over the top, and return to the oven, uncovered, for an additional 5 minutes or until the cheese is melted and bubbly.
6. Garnish and Serve: Garnish with torn cilantro and serve hot with a side of mixed garden salad, steamed broccoli, or green beans. This dish can easily be doubled or tripled to feed a crowd at potlucks or gatherings.

Tips and Variations

• Handling Jalapenos: If using fresh jalapenos, remember to wear gloves while handling them to avoid irritation. You can also substitute pickled jalapenos or green chilies for a milder flavor.
• Cheese Options: Experiment with different types of cheese such as Monterey Jack, Pepper Jack, Cheddar, or a Mexican blend to find your favorite flavor combination.
• Chicken Preparation: If you prefer, you can poach the chicken breasts instead of using pre-cooked chicken. Simply boil the chicken in salted water until cooked through, then shred it for use in the enchiladas.
• Seafood Variation: For a delicious seafood twist, substitute cooked shrimp and crab meat for the chicken, and season the sauce with Old Bay seasoning instead of chili powder. Follow the same assembly and baking instructions for seafood enchiladas.

Conclusion

Homemade Chicken and Cheese Enchiladas are a crowd-pleasing dish that’s perfect for any occasion. With simple ingredients and easy preparation, you can enjoy the authentic flavors of Tex-Mex cuisine right in your own kitchen. Whether you’re a seasoned chef or a novice cook, this recipe is sure to become a family favorite. So why wait? Gather your ingredients and start cooking up a batch of these delicious enchiladas today!