Cheesy Chicken Enchiladas

How to make Cheesy Chicken Enchiladas.

Ingredients: Serves 4-6

  • 2 chicken breasts, grilled and thinly sliced
  • 10 flour tortillas
  • 1 cup shredded Mozzarella cheese
  • ½ cup yellow cheddar cheese
  • 2 tbsp butter
  • ½ cup chopped onion
  • 1 tablespoon pickled jalapeño pepper slices, chopped
  • 3 tablespoons all-purpose flour
  • 1 cup of single cream
  • 2 cups chicken broth
  • 1 tsp ground cumin
  • ¼ teaspoon pepper
  • ½ teaspoon salt

For the garnish:

  • Fresh cilantro, chopped,
  • 2 Tomatoes, finely chopped
  • 1 Green onion, thinly sliced
  • Pickled or fresh jalapeños, finely chopped
  • Green olives sliced (optional)


For The Sauce:

  1. Melt the butter in a large saucepan over medium heat.
  2. Add the onion and cook for 4-5 minutes until the onion is tender, then add the cumin, salt, pepper & flour.
  3. Stir in the broth and cook on high, whisking periodically until thickened and bubbly.
  4. Add in the pickled jalapeños and cream, then cook for another 3 minutes over medium heat.
  5. Remove from the heat and add 1 cup of  Mozzarella cheese.

For The Filling:

  1. Stir 1 cup of sauce into the chicken.
  2. Place about ⅓ of the filling onto each tortilla, roll up and arrange seam side down in a lightly greased 13 x 9 baking dish.
  3. Once all enchiladas are in the dish, top them with the remaining sauce.
  4. Bake covered, in an 180C degree oven for about 15 minutes or until heated through.
  5. Sprinkle with the remaining cheese, and if desired, the chopped tomatoes and sliced green onions.
  6. Bake for 5 more minutes uncovered.
  7. Let it stand for 10 minutes before serving.
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