Embark on a culinary adventure with this delicious Enchiladas with Chili Cheese recipe, a dish that marries the heartiness of chicken with the comforting embrace of melted cheese and a creamy sauce. This recipe offers a delightful fusion of textures and flavors, making it a perfect choice for family dinners, gatherings, or simply when you crave something special.
Choosing Ingredients
- Tortillas: Opt for soft taco shells or tortillas, preferably fresh. Corn tortillas offer a traditional taste, while flour tortillas provide a softer texture.
- Chicken: Use cooked, shredded chicken. You can boil chicken breasts and shred them, or for added flavor, use rotisserie chicken.
- Cheese: Monterey Jack cheese is recommended for its excellent melting qualities and mild flavor. However, feel free to experiment with different cheeses like cheddar or a Mexican blend.
- Butter & Flour: These are used for making the roux, which is the base of your sauce. Stick to unsalted butter and all-purpose flour for best results.
- Chicken Broth: Homemade broth offers richness, but store-bought versions work well too. For a lower sodium option, choose a low-sodium broth.
- Sour Cream: This adds creaminess to the sauce. Full-fat sour cream is ideal, but you can use light versions for a healthier alternative.
- Green Chilies: Canned green chilies provide a subtle heat. Choose between mild or hot, depending on your preference.
Preparation Tips
- Sauce Consistency: The key to a great enchilada sauce is achieving the right consistency. It should be thick enough to coat the back of a spoon. If too thin, cook a bit longer; if too thick, add a bit more broth.
- Rolling Enchiladas: Avoid overfilling the tortillas. An even distribution of chicken and cheese ensures each bite is flavorful and the enchiladas hold their shape while baking.
- Baking Tips: Covering the dish with foil during the initial baking prevents the cheese from burning. The final broil gives a deliciously crispy top.
Variations and Substitutions
- Vegetarian Option: Replace chicken with a mix of beans, corn, and bell peppers for a vegetarian variant.
- Beef or Pork: Shredded beef or pork can be used instead of chicken for a different flavor profile.
- Cheese Variations: Experiment with different types of cheese. A blend of cheddar and mozzarella can offer a more robust flavor.
- Spice Level: Adjust the amount and type of chilies to suit your heat preference. For extra spice, add chopped jalapeños or a pinch of cayenne pepper.
- Gluten-Free: Use gluten-free flour for the roux and verify that your tortillas are gluten-free if you’re catering to a gluten-sensitive diet.
Enchiladas with Chili Cheese
Ingredients Required:
- 10 tortillas for soft tacos
- 2 cups of shredded, cooked chicken
- 2 cups of grated Monterey Jack cheese
- 3 tablespoons of butter
- 3 tablespoons of flour
- 2 cups of chicken stock
- 1 cup of sour cream
- 1 can (4 oz) of chopped green chilies
Instructions:
- Warm your oven to 350°F (175°C).
- Use oil or butter to lightly coat a baking dish measuring 9×13 inches.
- Combine the cooked chicken with a cup of the Monterey Jack cheese. Distribute this mixture evenly among the tortillas, rolling them up afterwards. Place the rolled tortillas in the prepared baking dish.
- In a separate saucepan, melt the butter. Add flour to the melted butter, stirring for a minute to cook the flour. Gradually pour in the chicken stock, continuously whisking to create a smooth mixture. Cook this over medium heat until it thickens and becomes smooth.
- Once thickened, reduce the heat and blend in the sour cream and green chilies. It’s important to avoid boiling the mixture to prevent the sour cream from curdling.
- Drizzle this sauce over the enchiladas in the baking dish. Sprinkle the remaining cheese over the top. Optionally, you can also add chopped green onions and black olives for extra flavor.
- Cover the dish with foil and bake for 22 minutes. Then remove the foil and broil on high for an additional 3 minutes to brown the cheese on top.
Enjoy your savory and delightful Enchiladas with Chili Cheese!