Description
These Cheesy Chicken Enchiladas are perfect for cozy January nights, combining shredded chicken, a rich homemade enchilada sauce with a hint of dark chocolate, and a blend of melted Monterey Jack and sharp cheddar cheeses. Crispy fried corn tortillas are filled, rolled, smothered in sauce, and baked to golden perfection for a comforting and flavorful meal.
Ingredients
Scale
Chicken Filling
- 3 cups shredded cooked chicken (rotisserie works great)
- 1 cup shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
Enchilada Sauce
- 3 tablespoons vegetable oil, divided
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 cups chicken broth
- 3 tablespoons tomato paste
- 1 square (½ oz) dark chocolate
- Salt and pepper to taste
Other Ingredients
- 12 corn tortillas (6-inch)
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded sharp cheddar cheese
Instructions
- Make the sauce: Heat 2 tablespoons of vegetable oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Add chili powder, cumin, garlic powder, and smoked paprika, stirring to combine. Gradually whisk in chicken broth and tomato paste. Simmer the sauce for 5 minutes until it thickens. Stir in the dark chocolate square until melted and incorporated. Season with salt and pepper to taste.
- Prepare the filling: In a mixing bowl, combine shredded cooked chicken, 1 cup Monterey Jack cheese, and chopped fresh cilantro. Season the mixture with salt and pepper to taste and mix well.
- Fry the tortillas: Heat the remaining 1 tablespoon of vegetable oil in a skillet over medium heat. Fry each corn tortilla for about 10 seconds on each side until they become pliable but not crispy. Drain them on paper towels to remove excess oil.
- Preheat the oven: Set your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with cooking spray or oil.
- Assemble the enchiladas: Pour and spread ½ cup of the enchilada sauce evenly on the bottom of the prepared baking dish. Dip each fried tortilla briefly into the sauce, then fill with the chicken mixture. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with all tortillas.
- Top and bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the top with the remaining 1 cup Monterey Jack cheese and the 1 cup sharp cheddar cheese. Cover the baking dish with foil and bake for 15 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is melted and golden brown.
- Rest and serve: Remove the enchiladas from the oven and let them rest for 5 minutes before serving to allow the flavors to meld and the sauce to thicken slightly.
Notes
- Using rotisserie chicken speeds up preparation, but you can use any cooked chicken.
- Frying the tortillas briefly makes them pliable and prevents sogginess after baking.
- The dark chocolate adds depth and subtle richness to the enchilada sauce – don’t skip it!
- You can adjust the chili powder to control the spice level.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
