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.
Ingredients
Scale
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
Instructions
- Craft a vibrant sauce by sautéing aromatic onions and garlic in a skillet until translucent and fragrant.
- 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.
- Preheat the oven to a robust 400°F, preparing a baking dish with a light cooking spray coating.
- Lay each tortilla flat and generously spread goat cheese across the center, creating a creamy foundation.
- Carefully spoon the robust chicken mixture along the cheese stripe, ensuring an even distribution of ingredients.
- Gently roll each tortilla into a neat enchilada, positioning them seam-side down in the prepared baking pan.
- Lavishly drench the enchiladas with enchilada sauce, ensuring complete coverage.
- Sprinkle a generous layer of grated cheese across the top, promising a golden, melted finish.
- Shield the dish with aluminum foil and bake until the cheese melts and the filling becomes piping hot.
- For an appetizing golden-brown cheese crust, remove the foil during the final moments of baking.
- 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