Quick & Zesty Chicken & Goat Cheese Enchiladas Recipe

Chicken and goat cheese enchiladas bring vibrant southwestern comfort to any dinner table.

Mexican culinary traditions inspired this mouthwatering fusion of succulent proteins and creamy dairy delights.

Soft tortillas wrapped around tender, seasoned meat create a delectable canvas for tangy cheese and robust spices.

Each bite promises a harmonious blend of textures that dance across your palate with incredible depth.

The combination changes ordinary ingredients into an extraordinary meal that satisfies serious hunger and culinary curiosity.

Warm, hearty, and packed with robust flavors, these enchiladas represent more than just food—they’re a celebration of cultural culinary creativity.

Rich and indulgent, this recipe elevates home cooking to a gourmet experience that will impress family and friends.

Why Chicken Goat Cheese Enchiladas Hit the Spot

• Creamy Cheese Explosion: Goat cheese adds a luxurious, tangy richness that transforms ordinary enchiladas into a gourmet experience, creating a smooth and velvety texture that melts perfectly with the spicy chicken filling.
• Quick Weeknight Wonder: This recipe comes together in under 45 minutes, making it an ideal solution for busy home cooks who crave a delicious, restaurant-quality meal without spending hours in the kitchen.
• Flavor-Packed Comfort: The combination of aromatic spices like chili powder, cumin, and oregano delivers a bold, southwestern-inspired taste that brings warmth and excitement to your dinner table, while the fresh cilantro adds a bright, herbaceous finish.
• Customizable Crowd-Pleaser: Easy to adapt for different heat levels by adjusting jalapeños, and simple to make vegetarian by swapping chicken for beans, these enchiladas are perfect for family dinners or casual gatherings with friends.

What You’ll Need for These Creamy Enchiladas

• Chicken: Lean protein that forms the hearty filling of the enchiladas, best when using boneless, skinless chicken breasts or thighs for easy shredding.
• Goat Cheese: Creamy, tangy cheese that adds richness and a distinctive flavor to the enchiladas.

• Onion, Garlic: Aromatic base that provides depth and savory foundation to the chicken mixture.
• Cilantro: Fresh herb that brings bright, herbal notes and traditional Mexican flavor.
• Jalapeños: Adds a spicy kick and authentic heat to the enchilada filling.

• Tortillas: Soft, pliable corn or flour tortillas that serve as the wrap for the enchilada filling.
• Tomato Sauce, Chicken Broth: Liquid components that create a moist and flavorful cooking base.
• Chili Powder, Cumin, Oregano: Warm, earthy spices that provide classic Mexican-style seasoning.
• Salt: Enhances and balances the overall flavor of the dish.
• Enchilada Sauce: Pre-made or homemade sauce that covers and moistens the enchiladas.
• Grated Cheese: Melty topping that adds a golden, crispy layer.

• Sour Cream: Optional creamy topping that provides a cool contrast to the spicy filling.

Rolling the Perfect Goat Cheese Enchilada

Step 1: Prepare the Oven

Warm up your oven to 400°F (200°C). Grab a 13-by-9-inch baking pan and give it a light spray of cooking spray to prevent sticking.

Step 2: Create Flavorful Chicken Filling

• Onion
• Garlic

• Tomato sauce
• Chicken broth
• Shredded chicken
• Cilantro
• Jalapeños
• Chili powder
• Cumin
• Oregano
• Salt

Let the mixture simmer and reduce slightly for 4 to 5 minutes. Remove from heat and let it cool slightly.

Step 3: Assemble the Enchiladas

Lay out a tortilla on a clean surface. Spread a generous stripe of goat cheese down the center. Top with about 1/3 cup of the chicken mixture. Carefully roll the tortilla, tucking in the sides. Place seam-side down in the prepared baking pan. Repeat with remaining tortillas.

Step 4: Final Baking Touch

Pour enchilada sauce generously over the rolled tortillas. Sprinkle grated cheese on top. Cover the pan with aluminum foil and bake for 20 to 25 minutes. For a golden, slightly crispy cheese top, remove the foil during the last 5 minutes of baking.

Step 5: Serve and Enjoy

Bring these delicious enchiladas to the table while they’re warm. Garnish with fresh cilantro and add a dollop of sour cream if you’d like.

Pro Tips to Keep the Filling Creamy and Rich

• Choose Fresh Ingredients: Select ripe tomatoes for sauce and vibrant cilantro to enhance the enchiladas' flavor profile.
• Control Spice Level: Adjust jalapeño quantity to match your heat preference, removing seeds for milder taste or adding more for extra kick.
• Cheese Distribution Technique: Spread goat cheese evenly across tortilla center to ensure consistent creamy texture in every bite.
• Tortilla Handling Tip: Warm tortillas slightly before filling to prevent cracking and make rolling easier.
• Baking Precision: Keep aluminum foil on during initial baking to prevent cheese from burning, then uncover briefly for golden-brown finishing touch.

Storing and Reheating These Cheesy Beauties Right

• Refrigeration: Store leftover enchiladas in an airtight container within 2 hours of cooking. Properly sealed, they'll stay fresh for 3-4 days in the refrigerator.
• Freezing: Wrap individual enchiladas tightly in plastic wrap, then place in a freezer-safe container. Frozen enchiladas maintain quality for up to 2 months.
• Reheating: Warm refrigerated enchiladas in the oven at 350°F for 15-20 minutes, covered with foil. For frozen enchiladas, thaw overnight in the refrigerator before reheating. Add a splash of chicken broth to prevent drying out and maintain moisture.

What Goes Best with These Tangy Chicken Enchiladas

• Pair with Zesty Margarita: Blend the enchiladas' spicy flavors with a classic margarita featuring fresh lime juice, tequila, and a salt rim. The citrusy kick will complement the rich chicken and tangy goat cheese.
• Serve with Mexican Street Corn Salad: Create a cool, creamy side dish with grilled corn, mayo, cotija cheese, chili powder, and lime. Its fresh crunch balances the warm, hearty enchiladas perfectly.
• Refresh with Cucumber Mint Agua Fresca: Craft a light, cooling drink that cuts through the dish's richness. Blend cucumber, mint leaves, water, and a touch of honey for a crisp, rejuvenating accompaniment.
• Top with Fresh Pico de Gallo: Spoon a bright, zippy salsa made from diced tomatoes, onions, cilantro, jalapeños, and lime juice over the enchiladas. This adds a fresh, vibrant layer of flavor and texture.

Flavor Twists for Even Better Enchilada Nights

• Vegetarian Veggie Delight: Swap chicken for roasted bell peppers, zucchini, and black beans. Use plant-based goat cheese alternative for a hearty meatless version that keeps all the original flavor profiles.
• Spicy Southwest Kick: Add chipotle peppers in adobo sauce and increase jalapeño quantity. Incorporate pepper jack cheese for an extra fiery dimension that transforms the original recipe into a heat-lover's dream.
• Mediterranean Fusion Wrap: Replace traditional Mexican spices with oregano, basil, and thyme. Incorporate crumbled feta instead of goat cheese and add sun-dried tomatoes for a Mediterranean-inspired enchilada experience.
• Seafood Coastal Edition: Use shredded white fish or crab meat instead of chicken. Mix in fresh dill and reduce chili powder, creating a lighter coastal-style enchilada with subtle ocean-inspired flavors.

Chicken & Goat Cheese Enchiladas Recipe

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4.9 from 39 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Mexican-inspired chicken & goat cheese enchiladas deliver a symphony of bold flavors and creamy textures. Zesty spices and tangy goat cheese create a luxurious twist on classic enchiladas you’ll savor with every delicious bite.

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Ingredients

Scale 1x2x3x

Main Protein:

• 9 ounces (255 grams) cooked shredded chicken
• ½ cup (4 ounces or 113 grams) soft goat cheese
• 1 cup Mexican blend cheese

Spices and Herbs:

• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ¾ teaspoon kosher salt
• ¼ cup fresh cilantro, plus more for topping
• ¼ cup pickled jalapeños, drained and chopped

Liquid and Additional Ingredients:

• 1 teaspoon vegetable oil
• 1 medium onion, chopped (about 1 cup chopped)
• 2 garlic cloves, minced
• ½ cup canned tomato sauce
• ⅓ cup chicken broth
• 8 flour tortillas
• 1 ½ cups enchilada sauce
• sour cream, for garnish

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Instructions

1. Craft a vibrant sauce by sautéing aromatic onions and garlic in a skillet until translucent and fragrant.
2. Incorporate chicken broth, tomato sauce, shredded chicken, cilantro, jalapeños, chili powder, cumin, oregano, and salt into the skillet, allowing flavors to meld and sauce to slightly condense.
3. Preheat the oven to a robust 400°F, preparing a baking dish with a light cooking spray coating.
4. Lay each tortilla flat and generously spread goat cheese across the center, creating a creamy foundation.
5. Carefully spoon the robust chicken mixture along the cheese stripe, ensuring an even distribution of ingredients.
6. Gently roll each tortilla into a neat enchilada, positioning them seam-side down in the prepared baking pan.
7. Lavishly drench the enchiladas with enchilada sauce, ensuring complete coverage.
8. Sprinkle a generous layer of grated cheese across the top, promising a golden, melted finish.
9. Shield the dish with aluminum foil and bake until the cheese melts and the filling becomes piping hot.
10. For an appetizing golden-brown cheese crust, remove the foil during the final moments of baking.
11. Garnish with fresh cilantro and a dollop of cool sour cream, adding a refreshing contrast to the warm, spicy enchiladas.

Notes

• Spice up your weeknight dinner with these zesty enchiladas packed with tangy goat cheese and tender chicken.
• Customize heat levels by adjusting jalapeño quantity or removing seeds for a milder version.
• Prepare filling ahead of time and refrigerate for quick assembly on busy evenings.
• Choose soft flour tortillas for easier rolling and more pliable texture.
• Fresh cilantro and sour cream transform this dish from good to restaurant-worthy with minimal effort.
• Leftover enchiladas reheat beautifully in the oven, maintaining their crispy edges and melted cheese.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 500
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 80 mg