Chili Cheese Enchiladas

There’s something truly comforting about a warm, cheesy, and slightly spicy dish that fills your kitchen with mouthwatering aromas. Enter Chili Cheese Enchiladas! This delightful recipe combines tender chicken, rich Monterey Jack cheese, and zesty green chilies, all wrapped in soft tortillas and topped with a creamy sauce. Whether you’re planning a cozy family dinner or a gathering with friends, these enchiladas are sure to be a hit!

Why You’ll Love This Recipe

These Chili Cheese Enchiladas are a perfect blend of flavors and textures. They’re hearty, satisfying, and easy to make. Plus, they can be prepared ahead of time, making them an ideal choice for busy weeknights or meal prepping. The creamy, cheesy sauce is truly irresistible, and the addition of green chilies adds just the right amount of kick.

Kitchen Equipment You’ll Need

• 9×13 baking pan
• Saucepan
• Medium mixing bowl
• Whisk
• Aluminum foil

Ingredients

• 10 soft taco shells
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies

Step-by-Step Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Grease a 9×13 baking pan to prevent sticking.
3. In a medium bowl, mix together the shredded chicken and 1 cup of cheese.
4. Fill each tortilla with the chicken and cheese mixture, then roll them up and place them seam-side down in the baking pan.
5. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute.
6. Add the chicken broth to the saucepan, whisking until the mixture is smooth and thickened.
7. Stir in the sour cream and diced green chilies, being careful not to boil the mixture to avoid curdling the sour cream.
8. Pour the sauce evenly over the enchiladas in the baking pan.
9. Top with the remaining cheese and, if desired, sprinkle with diced green onions and black olives.
10. Cover the pan with foil and bake for 22 minutes. Then remove the foil and broil on high for about 3 minutes to brown the cheese.

Tips for Success

For the best results, make sure to whisk the sauce continuously to prevent lumps. Also, avoid letting the sauce come to a boil after adding the sour cream. This will keep it smooth and creamy.

Additional Tips and Variations

If you prefer corn tortillas, you can use them instead of flour tortillas. Warm them slightly before filling to prevent tearing. Feel free to add a can of black beans or corn to the filling for added texture and flavor.

Nutritional Highlights (Per Serving)

Each serving of these enchiladas is packed with protein from the chicken and cheese. The green chilies offer a boost of vitamin C, and the dish is a good source of calcium. For a lighter option, consider using low-fat cheese and sour cream.

Frequently Asked Questions (FAQ)

Can I freeze these enchiladas?

Absolutely! Assemble the enchiladas as directed but don’t bake them. Freeze in a 9×13 disposable aluminum pan or in individual portions. When ready, bake from frozen at 375 degrees for 45 minutes.

Can I use corn tortillas instead?

Yes, corn tortillas work well in this recipe. You’ll need about 12 to 15 corn tortillas due to their smaller size. Warm them before using to make rolling easier.

Conclusion

I hope you enjoy making and eating these Chili Cheese Enchiladas as much as I do! They’re a wonderful, comforting dish that’s perfect for any occasion. Give them a try and let me know how they turn out. I’d love to hear your thoughts and any creative twists you might add. Bon appétit!