Cheesy enchiladas are a warm, comforting staple of Mexican cuisine that never fail to satisfy. These deliciously rich and flavorful dishes are typically made by rolling soft corn tortillas around a gooey cheese filling, then smothering them in a savory enchilada sauce—usually red or green, depending on regional or personal preference. The enchiladas are then topped with even more cheese and baked until bubbly and golden. The result is a melty, satisfying dish that blends bold spices with creamy, indulgent textures.
The beauty of cheesy enchiladas lies in their versatility. While cheese is the star, they can be customized in countless ways—by adding sautéed onions, roasted peppers, black beans, or even a touch of spicy salsa inside the filling for extra depth. Some versions layer in sour cream or crema, while others pair them with fresh garnishes like chopped cilantro, sliced avocados, or a squeeze of lime. Whether served as a weeknight dinner or a festive crowd-pleaser at a gathering, cheesy enchiladas are a cozy, crave-worthy classic that bring people together around the table.
Cheesy Enchiladas
Equipment
- 1 Small Mixing Bowl
Ingredients
- 2 Cups Cooked Shredded Chicken Rotisserie Chicken is fine!
- 1 Cup Shredded Monterey Jack Cheese
- 10 Flour Tortillas
- 3 tbsp Butter
- 3 tbsp All Purpose Flour
- 2 Cups Chicken Broth
- 1 Cup Sour Cream
- 1 Cup Shredded Monterey Jack Cheese
- Salt Pepper and Adobo seasoning a couple dash, to taste
Instructions
- Preheat oven to 350F degrees
- Spray 9x13 inch baking dish with non stick cooking spary
- In a medium size bowl mix together 2 cups of shredded, chicken with 1 cup of Monterey Jack Cheese along with salt pepper and adobo
- Place chicken mixture into each of the 10 flour tortillas
- Roll the all up and place them in the prepared backing dish
- In a medium sauce pan, melt 3 tablespoons of butter, whisk in 3 tablespoons of all purpose flour. let it cook for 1 min and (Don't Let It Burn)
- add 2 cups of chicken broth and whisk until smooth
- stir in 1 cup of sour cream and 4 ounce can of diced chiles (do not let this mixture boil
- Remove from heat and pour over the enchiladas
- Top with one cup of Monterey Jack Cheese
- Bake for about 20-25 minutes
