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cheesy chicken enchilada recipe
- Total Time: 90 minutes
- Yield: 6 servings (12 enchiladas) 1x
- Diet: General
Description
This cheesy chicken enchilada recipe features tender chicken in a smoky chipotle-tomatillo cream sauce, all tucked into warm tortillas with plenty of gooey, melted cheese. It is a hearty, easy dinner idea that transforms simple ingredients into a family-friendly favorite, perfect for busy evenings.
Ingredients
- 1.1 lbs cooked shredded chicken breast or thighs
- 12 (6-inch) corn tortillas
- 0.5 lbs Monterey Jack cheese, grated
- 0.33 lbs medium cheddar cheese, grated
- 3 tbsp vegetable oil, divided
- 1.5 lbs tomatillos, husked and rinsed
- 1 medium white onion, roughly chopped
- 4 cloves garlic, peeled
- 2 to 3 chipotle peppers in adobo, plus 1 tbsp adobo sauce
- 1 cup vegetable stock
- 1 tsp ground cumin
- 0.5 tsp dried Mexican oregano
- 1 cup heavy cream
- 0.5 tsp salt (or to taste)
- 0.25 tsp black pepper (or to taste)
- 2.1 oz Cotija cheese, crumbled (for garnish)
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
- Prepare Sauce Vegetables: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place husked tomatillos, roughly chopped white onion, and peeled garlic cloves on the sheet. Drizzle with 1 tbsp vegetable oil. Roast for 15-20 minutes, or until softened and slightly charred.
- Blend and Simmer Cream Sauce: Transfer roasted vegetables to a blender. Add chipotle peppers, adobo sauce, vegetable stock, ground cumin, and dried Mexican oregano. Blend until completely smooth. Pour into a medium saucepan and bring to a gentle simmer over medium heat. Stir in the heavy cream. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Season with salt and black pepper to taste. Set aside to cool slightly.
- Combine Chicken Filling: Reduce oven temperature to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a medium bowl, combine the shredded cooked chicken with 1 cup (4.4 oz) of the grated Monterey Jack cheese and 0.5 cup (2.6 oz) of the grated cheddar cheese. Stir in 0.5 cup (120 ml) of the prepared smoky chipotle-tomatillo cream sauce until the filling is well combined.
- Soften Tortillas: Heat the remaining 2 tbsp vegetable oil in a small skillet over medium heat. Briefly dip each corn tortilla into the hot oil for about 10-15 seconds per side to soften it and make it pliable (this prevents tearing). Drain any excess oil on a paper towel-lined plate. (If tortillas are still tearing, warm for extra seconds or microwave for 30 seconds until flexible.)
- Assemble Enchiladas: Spread a thin layer (about 0.25 cup or 60 ml) of the smoky chipotle-tomatillo cream sauce on the bottom of the prepared baking dish. Take one softened tortilla, place about 3-4 tbsp of the chicken and cheese filling down the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in a single layer.
- Bake and Rest: Pour the remaining smoky chipotle-tomatillo cream sauce evenly over the rolled enchiladas. Sprinkle the remaining grated Monterey Jack and cheddar cheeses generously over the top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. For a more browned top, broil for the last 2-3 minutes (watch carefully). Remove from the oven and let rest for 5-10 minutes before serving.
Notes
To save time, use a pre-cooked rotisserie chicken. For ultimate convenience, use a high-quality store-bought enchilada sauce. For gluten-free, use certified gluten-free corn tortillas. For dairy-free, use plant-based shredded cheeses. For lower-carb, serve the filling over cauliflower rice. Always select firm, unblemished tomatillos and vibrant, fresh cilantro. Good quality cheeses enhance the dish. For extra veggies, add diced bell peppers or corn to the chicken filling before rolling.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas (approx 300 g)
- Calories: 550 calories
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 120 mg