Cheesy Chicken Enchiladas Recipe

Cooked chicken enchiladas in a rectangular baking pan.

These crowd-pleasing enchiladas are a simple casserole dish of shredded, spiced chicken rolled in flour tortillas underneath a seed-speckled tomatillo sauce. Grated cheese is sprinkled over the top before it is baked until the cheese melts and the entire dish is heated through. You could serve it with a crisp leafy green salad and garnish with fresh cilantro.

Overall cook time:
About 1 hour
Inactive cook time:
15 minutes
Servings:
3 - 4

Ingredients

  • 1 Pound Boneless Skinless Chicken Breasts
  • 8 Flour Tortillas
  • 1 Yellow Onion, medium diced
  • 1 Pound Tomatillos
  • 1 Poblano Pepper
  • 1 Lime, quartered
  • 2 Scallions
  • ¾ Cup Shredded Whole-Milk Mozzarella Cheese
  • ¾ Cup Shredded Monterey Jack Cheese
  • ½ Cup Whole Green Chiles, seeded and minced
  • 2 - 3 canned chipotle chiles, seeded and minced

Spice Blend

  • ½ tsp Chili Powder
  • ½ tsp Sweet Paprika
  • ¼ tsp Ground Cumin
  • ⅛ tsp Garlic Powder
  • ⅛ tsp Onion Powder

Garnishes: chopped cilantro leaves, chopped scallions, sour cream, & chopped tomatoes

Instructions

  1. Cook & Pull the Chicken

    Shredding chicken on a cutting board.

    1. Preheat the oven to 450°F.

    2. In a medium pot, combine the chicken, a big pinch of salt and enough water to cover the chicken by 2 inches; heat to boiling on high. Once boiling, remove from heat and cover with a lid or foil. Let stand for 10 to 15 minutes, or until the chicken is cooked through. Thoroughly drain the poached chicken and transfer to a cutting board.

    3. Using 2 forks, carefully shred into bite-sized pieces.

  2. Roast the Vegetables

    1. While the chicken cooks, place the tomatillos, scallions and pepper on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat.

    2. Roast 10 to 12 minutes, or until browned and softened. Remove from the oven, leaving the oven on.

  3. Make the Filling

    1. While the roasted vegetables cool, in a pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, until softened, about 2 to 3 minutes.

    2. Add the chipotle chiles and spice blend. Cook, stirring frequently, until fragrant, about 1 to 2 minutes.

    3. Add the shredded chicken and 2 tablespoons of water. Cook, stirring frequently, until thoroughly combined, about 1 to 2 minutes. Remove from heat. Taste, then season with salt and pepper taste.

  4. Make the Salsa Verde

    1. Once the roasted vegetables are cool, carefully remove and discard the skin of the pepper; cut out and discard the stem, ribs and seeds.

    2. Transfer the vegetables to a cutting board; finely chop, then wash your hands, knife and cutting board.

    3. In a bowl, combine the chopped tomatillos, chopped poblano pepper, and scallions, and green chiles. Taste, then season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thickened.

    4. Stir in the juice of 2 lime wedges and a drizzle of olive oil; season with salt and pepper to taste.

  5. Assemble & Bake the Enchiladas

    Chicken enchilada ingredients, including shredded chicken, sauce, and tortillas.

    1. Place the tortillas on a work surface. Spread a thin layer of the salsa verde and ½ cup of filling into the bottom of a baking dish.

    2. Divide the salsa verde, remaining filling and ½ of the cheese between the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam sides down.

    3. Evenly top with the remaining sauce and remaining cheese; season with salt and pepper.

    4. Place the enchiladas in the oven and bake 11 to 13 minutes, or until lightly browned and the cheese has melted. Remove from the oven and let stand for at least 2 minutes before serving. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.

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