Cheesy Chicken Enchiladas
Cheesy Chicken Enchiladas
Ingredients
For the Filling
- 3 cups chicken, shredded, cooked
- 4 ounces cream cheese, softened
- 1 cup sweet peppers, sautéed, diced
- 1/2 cup onion, sautéed, diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Tenayo Roasted Poblano Mexican-Style Barbecue Sauce
- 1 cup shredded cheese, Monterey Jack or Colby Jack
- 8 oversized tortillas, flour
For the Creamy White Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup sour cream
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 4 ounces diced green chilies, canned, undrained
For Topping and Garnish
- 1/4 cup Tenayo Roasted Poblano Mexican-Style Barbecue Sauce
- 1 cup Colby Jack cheese, shredded
- 1/2 cup fresh tomato, diced
- 1/4 cup cilantro, chopped
- 1 avocado, sliced
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, combine the shredded chicken, softened cream cheese, sautéed sweet peppers and onions, minced garlic, salt, and black pepper. Mix well with a spatula until thoroughly combined.
⏱️ 5 min
- 3
Add 1/2 cup of Tenayo Roasted Poblano Mexican-Style Barbecue Sauce to the chicken mixture and mix again until fully incorporated.
⏱️ 2 min
- 4
Stir in 1 cup of shredded cheese (Monterey Jack or Colby Jack) into the chicken mixture until evenly distributed. Set the filling aside.
⏱️ 2 min
- 5
To prepare the creamy white sauce, melt 1/4 cup of butter in a medium saucepan over medium heat. Add 1/4 cup of all-purpose flour and whisk continuously for 1-2 minutes to create a roux.
⏱️ 3 min
- 6
Slowly whisk in 2 cups of chicken broth until the mixture is smooth and free of lumps.
⏱️ 2 min
- 7
Add 1 cup of milk and 1/2 cup of sour cream to the saucepan, continuing to whisk until the sauce is smooth and begins to thicken.
⏱️ 3 min
- 8
Stir in 1 1/2 cups of shredded Monterey Jack cheese, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of cumin, and 4 ounces of diced green chilies. Mix until the cheese is melted and the sauce is smooth and creamy.
⏱️ 3 min
- 9
To assemble the enchiladas, take one oversized tortilla and spread approximately 1/2 cup of the prepared chicken filling across one side. Roll up the tortilla tightly around the filling. Repeat with the remaining tortillas and filling.
⏱️ 8 min
- 10
Arrange the rolled enchiladas in a single layer in the prepared baking dish.
⏱️ 1 min
- 11
Pour the prepared creamy white sauce evenly over the enchiladas, ensuring they are generously covered.
⏱️ 1 min
- 12
Drizzle 1/4 cup of additional Tenayo Roasted Poblano Mexican-Style Barbecue Sauce over the white sauce. Use a spoon or knife to gently swirl the barbecue sauce into the white sauce for a marbled effect.
⏱️ 1 min - 13
Sprinkle 1 cup of Colby Jack cheese over the top of the enchiladas.
⏱️ 1 min
- 14
Bake for 20-25 minutes, or until the cheese is bubbling, melted, and golden brown.
⏱️ 25 min•🌡️ 375
- 15
Once baked, remove the enchiladas from the oven. Garnish with diced fresh tomato, chopped cilantro, and sliced avocado.
⏱️ 2 min
- 16
Serve the Cheesy Chicken Enchiladas immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Chicken Enchiladas
For the Filling
- 3 cups chicken, shredded, cooked
- 4 ounces cream cheese, softened
- 1 cup sweet peppers, sautéed, diced
- 1/2 cup onion, sautéed, diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Tenayo Roasted Poblano Mexican-Style Barbecue Sauce
- 1 cup shredded cheese, Monterey Jack or Colby Jack
- 8 oversized tortillas, flour
For the Creamy White Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup sour cream
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 4 ounces diced green chilies, canned, undrained
For Topping and Garnish
- 1/4 cup Tenayo Roasted Poblano Mexican-Style Barbecue Sauce
- 1 cup Colby Jack cheese, shredded
- 1/2 cup fresh tomato, diced
- 1/4 cup cilantro, chopped
- 1 avocado, sliced
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, combine the shredded chicken, softened cream cheese, sautéed sweet peppers and onions, minced garlic, salt, and black pepper. Mix well with a spatula until thoroughly combined.
⏱️ 5 min - 3
Add 1/2 cup of Tenayo Roasted Poblano Mexican-Style Barbecue Sauce to the chicken mixture and mix again until fully incorporated.
⏱️ 2 min - 4
Stir in 1 cup of shredded cheese (Monterey Jack or Colby Jack) into the chicken mixture until evenly distributed. Set the filling aside.
⏱️ 2 min - 5
To prepare the creamy white sauce, melt 1/4 cup of butter in a medium saucepan over medium heat. Add 1/4 cup of all-purpose flour and whisk continuously for 1-2 minutes to create a roux.
⏱️ 3 min - 6
Slowly whisk in 2 cups of chicken broth until the mixture is smooth and free of lumps.
⏱️ 2 min - 7
Add 1 cup of milk and 1/2 cup of sour cream to the saucepan, continuing to whisk until the sauce is smooth and begins to thicken.
⏱️ 3 min - 8
Stir in 1 1/2 cups of shredded Monterey Jack cheese, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of cumin, and 4 ounces of diced green chilies. Mix until the cheese is melted and the sauce is smooth and creamy.
⏱️ 3 min - 9
To assemble the enchiladas, take one oversized tortilla and spread approximately 1/2 cup of the prepared chicken filling across one side. Roll up the tortilla tightly around the filling. Repeat with the remaining tortillas and filling.
⏱️ 8 min - 10
Arrange the rolled enchiladas in a single layer in the prepared baking dish.
⏱️ 1 min - 11
Pour the prepared creamy white sauce evenly over the enchiladas, ensuring they are generously covered.
⏱️ 1 min - 12
Drizzle 1/4 cup of additional Tenayo Roasted Poblano Mexican-Style Barbecue Sauce over the white sauce. Use a spoon or knife to gently swirl the barbecue sauce into the white sauce for a marbled effect.
⏱️ 1 min - 13
Sprinkle 1 cup of Colby Jack cheese over the top of the enchiladas.
⏱️ 1 min - 14
Bake for 20-25 minutes, or until the cheese is bubbling, melted, and golden brown.
⏱️ 25 min•🌡️ 375 - 15
Once baked, remove the enchiladas from the oven. Garnish with diced fresh tomato, chopped cilantro, and sliced avocado.
⏱️ 2 min - 16
Serve the Cheesy Chicken Enchiladas immediately and enjoy!
⏱️ 1 min