Introduction
Enchiladas always bring a delightful touch of Mexican cuisine to any table, and this particular recipe is no exception. With tender shredded chicken enveloped in creamy goodness and topped with melty Colby Jack cheese, these enchiladas are sure to impress. The addition of fresh cilantro and zesty diced tomatoes adds layers of flavor that will keep everyone coming back for more. Perfect for family dinners or gatherings, this dish combines simple ingredients to create a fiesta of taste.
Detailed Ingredients with measures
– 1½ pounds boneless skinless chicken breasts, cooked and shredded (approximately 3 cups)
– 8 ounces cream cheese, softened to room temperature and sliced into pats
– ½ cup heavy cream, room temperature
– ¼ cup chopped fresh cilantro (divided: 2 tablespoons for filling, 2 tablespoons for garnish)
– 1 teaspoon ground cumin
– ½ teaspoon fresh cracked black pepper
– 10 ounces diced tomatoes and green chilies, drained (e.g., Rotel’s chunky diced tomatoes and green chiles)
– 10 flour tortillas (8-inch size)
– 3½ cups freshly shredded Colby Jack cheese (divided: 2 cups for filling, 1½ cups for topping)
– 20 ounces red enchilada sauce (two 10-ounce cans)
– ½ cup sour cream, for garnish
– ½ cup pico de gallo, for garnish
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves approximately 6-8 people
Detailed Directions and Instructions
Step 1: Preheat and Prepare Baking Dish
Preheat the oven to 350°F. Generously spray a 9×13-inch baking dish with nonstick cooking spray.
Step 2: Add Enchilada Sauce
Pour one can of red enchilada sauce evenly into the bottom of the prepared baking dish.
Step 3: Melt Cream Cheese and Cream
In a 10-inch nonstick skillet over medium heat, add the sliced cream cheese and heavy cream, stirring constantly until the cream cheese is completely melted. Remove from heat.
Step 4: Combine Ingredients
Stir in 2 tablespoons of chopped fresh cilantro, ground cumin, and fresh cracked black pepper until well combined.
Step 5: Add Tomatoes and Chili
Add the drained diced tomatoes and green chilies to the cream cheese mixture. Stir to combine.
Step 6: Incorporate Shredded Chicken
Add the shredded chicken to the cream cheese mixture and stir until the chicken is completely coated.
Step 7: Fill the Tortillas
Measure ⅓ cup of the chicken cream cheese mixture down the center of a flour tortilla. Sprinkle 2-3 tablespoons of the 2 cups of shredded Colby Jack cheese over the top of the chicken mixture.
Step 8: Roll the Tortillas
Fold one end over the shredded cheese and tightly roll the tortilla up. Place the enchilada, seam side down, in the baking dish on top of the enchilada sauce. Repeat for the remaining tortillas.
Step 9: Top with Sauce and Cheese
Drizzle the remaining can of enchilada sauce over the top of the enchiladas and sprinkle the remaining 1½ cups of shredded Colby Jack cheese.
Step 10: Bake
Bake for 25-30 minutes, or until the cheese is melted and beginning to turn golden brown. (All ovens cook differently, so begin to check the enchiladas at the 20-minute mark.)
Step 11: Let Rest and Garnish
Let the enchiladas rest for about 5 minutes before topping with ½ cup of sour cream, ½ cup pico de gallo, and the remaining fresh chopped cilantro before serving.
Notes
Note 1
Ensure the heavy cream is at room temperature to facilitate easier mixing.
Note 2
For an added spice level, consider adding diced jalapeños to the chicken mixture.
Note 3
If you prefer a richer flavor, you can substitute sour cream with Greek yogurt.
Note 4
Feel free to adjust the amount of cilantro according to your taste preference.
Cook techniques
Shredding Chicken
Using cooked chicken breasts, let them cool slightly and use two forks to pull apart the meat. This technique ensures evenly sized pieces for better distribution in the enchiladas.
Melting Cream Cheese
Slice the cream cheese into pats and warm it slowly in a skillet with heavy cream over medium heat. Stir constantly to achieve a smooth and creamy consistency without scorching.
Mixing Ingredients
Combine the softened cream cheese mixture with spices, cilantro, and drained diced tomatoes thoroughly. This guarantees that all flavors will distribute evenly throughout the filling.
Rolling Enchiladas
Place filling down the center of the tortilla, then fold both ends over to contain the filling, followed by a tight roll. This method keeps the enchiladas intact during baking and ensures they hold their shape.
Baking
After assembling, bake in a preheated oven until the cheese is melted and bubbling, which creates a golden top layer. Checking at the 20-minute mark helps avoid overcooking.
Resting
Allow the baked enchiladas to rest for about 5 minutes before garnishing. This lets the cheese set slightly, making it easier to serve without losing shape.
FAQ
Can I use pre-cooked rotisserie chicken?
Yes, shredded rotisserie chicken works great and saves time in the preparation process.
What can I substitute for Colby Jack cheese?
You can substitute with a blend of Monterey Jack and Cheddar cheese for a similar flavor and melting quality.
How can I make this dish spicier?
Add diced jalapeños or a spicier enchilada sauce to the filling or drizzle over the top before baking.
Can I prepare these enchiladas ahead of time?
Absolutely! Assemble the enchiladas, cover, and refrigerate. Bake just before serving for best results.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
Conclusion
These creamy chicken enchiladas are an excellent combination of flavors and textures that come together effortlessly. The tender shredded chicken, creamy filling, and zesty enchilada sauce topped with gooey Colby Jack cheese create a comforting dish that is sure to please. Perfect for a family dinner or a gathering with friends, this recipe showcases how simple ingredients can yield a richly satisfying meal.
Chicken Enchilada Casserole
Layer the ingredients in a large baking dish for a casserole version. Use crushed tortilla chips between the layers for added crunch and texture.
Vegetarian Enchiladas
Replace the chicken with sautéed vegetables such as zucchini, bell peppers, and mushrooms for a delicious vegetarian option. You can also add black beans for extra protein.
Buffalo Chicken Enchiladas
Combine shredded chicken with buffalo sauce instead of the cream cheese mixture for a spicy twist. Serve with blue cheese dressing on the side.
Breakfast Enchiladas
Fill tortillas with a mixture of scrambled eggs, cheese, and chorizo or sausage. Top with salsa verde for a hearty breakfast option.
Seafood Enchiladas
Stuff the tortillas with a mix of shrimp and crab, blended with cream cheese and herbs. Use a white sauce or salsa verde for a refreshing take.
Cheesy Bean and Chicken Burritos
Swap the tortillas for burrito-sized flour tortillas and add refried beans for an even heartier meal.
Sweet Potato and Chicken Enchiladas
Incorporate mashed sweet potatoes into the filling for a sweet and savory flavor profile.
Spicy Salsa Roja Enchiladas
Use a homemade spicy red salsa instead of processed enchilada sauce for a fresh and vibrant taste throughout the dish.
Southwestern Chicken Wraps
Use the same filling to create wraps with a whole wheat tortilla and serve with a side of avocado ranch dressing for a healthier option.
