Three Cheese Chicken Enchiladas
If you’re on the hunt for a cozy weeknight dinner that feels like a warm hug, look no further than these delectable Three Cheese Chicken Enchiladas. This dish expertly combines tender chicken, creamy cheeses, and a zesty tomato base, all wrapped up in soft flour tortillas. Whether you’re feeding a family or prepping for meal prep, these enchiladas are sure to impress. Not only are they easy to make, but they also pack a punch of flavor that will have everyone asking for seconds.
Why It Deserves a Spot
Three Cheese Chicken Enchiladas are the perfect dish to showcase a medley of flavors and textures. The creamy combination of Monterey Jack, Cheddar, and feta or goat cheese provides a rich and satisfying experience. Plus, the addition of fresh cilantro and spices adds a refreshing touch that takes this dish to the next level. Ideal for a casual dinner with friends or a cozy family meal, these enchiladas are a versatile and crowd-pleasing recipe you’ll want to keep in your rotation.
What You’ll Gather
- 1 medium onion, chopped
- 1 medium garlic clove, minced
- 1 tablespoon canola or vegetable oil
- 2 cups chopped cooked chicken
- 1 (10-ounce) can RO*TEL Diced Tomatoes and Green Chiles
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro
- 3 ounces crumbled feta or goat cheese
- Twelve 6-inch flour tortillas
- 1 cup half and half cream
- 1 teaspoon ground cumin
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup (4 ounces) shredded Cheddar cheese
- ½ cup chopped fresh cilantro, for garnish (optional)
Prep & Cook Tools
- Large skillet: For sautéing the onion and garlic.
- Mixing bowl: To combine the chicken mixture.
- Baking dish: Where the enchiladas will be assembled and baked.
- Spatula: For mixing and serving.
- Measuring cups and spoons: To measure out ingredients accurately.
- Oven: To bake the enchiladas to perfection.
Make Three Cheese Chicken Enchiladas: A Simple Method
Step 1: Sauté the Aromatics
In a large skillet, heat the canola or vegetable oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Step 2: Prepare the Filling
To the skillet, add the chopped cooked chicken, RO*TEL diced tomatoes and green chiles, salt, pepper, and ground cumin. Mix well and let it cook for another 2-3 minutes until everything is heated through. Remove from heat and stir in the chopped fresh cilantro and crumbled feta or goat cheese.
Step 3: Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Take a tortilla and spoon a generous amount of the chicken mixture into the center. Roll it up tightly and place it seam-side down in a baking dish. Repeat this process until all tortillas are filled.
Step 4: Prepare the Sauce
In a separate bowl, whisk together the half and half cream and additional spices if desired. Pour this mixture evenly over the assembled enchiladas in the baking dish.
Step 5: Add the Cheese
Sprinkle the shredded Monterey Jack and Cheddar cheese evenly over the top of the enchiladas. This will give them a beautifully cheesy finish.
Step 6: Bake to Perfection
Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Step 7: Garnish and Serve
Once out of the oven, let the enchiladas cool for a few minutes. Garnish with additional chopped fresh cilantro if desired. Serve hot and enjoy the rich, cheesy goodness!
Dietary Swaps & Alternatives
- For a lighter version, substitute the half and half with Greek yogurt or a plant-based cream alternative.
- Use whole wheat or corn tortillas for a healthier option.
- Try shredded rotisserie chicken for a quicker alternative to cooking your own chicken.
- For a vegetarian option, replace the chicken with black beans or roasted vegetables.
Author’s Commentary
Three Cheese Chicken Enchiladas are one of those dishes that feel like home. They are so versatile and forgiving, making them perfect for both novice cooks and experienced chefs alike. I love that you can customize the fillings based on what you have on hand or your personal taste preferences. The combination of flavors is simply irresistible, and the creamy texture paired with the spices creates a comforting meal that never fails to satisfy. Plus, they’re great for leftovers, making busy weeknights a breeze!
Save for Later: Storage Tips
If you have leftovers (which is rare with these enchiladas), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 15 minutes until warmed through. You can also freeze these enchiladas before baking. Just wrap them tightly in foil or plastic wrap and store in the freezer for up to 3 months. When you’re ready to enjoy, bake from frozen, adding a few extra minutes to the cooking time.
Quick Questions
Can I use different types of cheese in this recipe?
Absolutely! Feel free to mix and match cheeses based on your preferences. Pepper Jack, Queso Blanco, or even a sprinkle of Parmesan can add a unique twist to your enchiladas.
What if I don’t have cooked chicken on hand?
No problem! You can easily use rotisserie chicken, or for a vegetarian option, substitute with black beans or sautéed vegetables.
Can I make these enchiladas ahead of time?
Yes! You can assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking. Just remember to cover them tightly to prevent them from drying out.
How spicy are these enchiladas?
The spice level can be adjusted based on your taste. The RO*TEL brings a mild heat, but if you prefer it spicier, consider adding jalapeños or using a hotter salsa.
In Closing
These Three Cheese Chicken Enchiladas are a delightful way to bring comfort food to your table. They’re easy to make, packed with flavor, and sure to be a hit with everyone who tries them. So gather your ingredients, unleash your inner chef, and get ready to enjoy a dish that’s as satisfying to make as it is to eat. Don’t forget to share your creation with friends and family, and watch as they fall in love with every cheesy, flavorful bite!
Three Cheese Chicken Enchiladas
Ingredients
Equipment
Method
- In a large skillet, heat the canola or vegetable oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- To the skillet, add the chopped cooked chicken, RO*TEL diced tomatoes and green chiles, salt, pepper, and ground cumin. Mix well and let it cook for another 2-3 minutes until everything is heated through. Remove from heat and stir in the chopped fresh cilantro and crumbled feta or goat cheese.
- Preheat your oven to 350°F (175°C). Take a tortilla and spoon a generous amount of the chicken mixture into the center. Roll it up tightly and place it seam-side down in a baking dish. Repeat this process until all tortillas are filled.
- In a separate bowl, whisk together the half and half cream and additional spices if desired. Pour this mixture evenly over the assembled enchiladas in the baking dish.
- Sprinkle the shredded Monterey Jack and Cheddar cheese evenly over the top of the enchiladas. This will give them a beautifully cheesy finish.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once out of the oven, let the enchiladas cool for a few minutes. Garnish with additional chopped fresh cilantro if desired. Serve hot and enjoy the rich, cheesy goodness!
Notes
- For a lighter version, substitute the half and half with Greek yogurt or a plant-based cream alternative.
- Use whole wheat or corn tortillas for a healthier option.
- Try shredded rotisserie chicken for a quicker alternative to cooking your own chicken.
- For a vegetarian option, replace the chicken with black beans or roasted vegetables.
