Chicken and Cheese Enchiladas

Your family will love these Chicken and Cheese Enchiladas. They are like the Mexican form of lasagna, only they are made with enchilada sauce that is essentially Mexican gravy. Let that sink in. But OMG, yes! SO GOOD!

Chicken and Cheese Enchiladas

I'm calling these Chicken and CHEESE (emphasis on the cheese) enchiladas because we load them up with extra cheese. Because more cheese is always better. This is Cheeseslave, after all!

I am from Texas, and, generally speaking, I do not like enchiladas. I have never made enchiladas before, and I can count the times I've ordered enchiladas in a restaurant on one hand. Why? Because most enchiladas suck. That nasty red sauce that tastes awful — like ketchup with added chili powder.

These Chicken and Cheese Enchiladas are different. The homemade enchilada sauce is what makes all the difference. It's made with bone broth, so not only is it super tasty, but it's extremely nutritious.

My family loves these Chicken and Cheese Enchiladas so much, we have them in rotation every week now.

A HUGE thank you to Gimme Some Oven, which is where I got the recipes (and then modified them). I love you forever!

Your family will love these Chicken and Cheese Enchiladas. They are like the Mexican form of lasagna, only they are made with enchilada sauce that is essentially Mexican gravy. Let that sink in. OMG, yes! SO GOOD!

How to Make Chicken and Cheese Enchiladas

This recipe is so easy! Jump down to the printable recipe below.

First you make the homemade enchilada sauce. This can be done up to two weeks ahead. You can also make it in batches and store in the freezer. It's really fast to make though, so we always make it fresh.

Your family will love these Chicken and Cheese Enchiladas. They are like the Mexican form of pizza, only they are made with enchilada sauce that is essentially Mexican gravy. Let that sink in. OMG, yes! SO GOOD!

After you have the sauce ready, all you do to assemble the enchiladas is layer the sauce, then beans, then chicken, then cheese on the tortillas.

Your family will love these Chicken and Cheese Enchiladas. They are like the Mexican form of lasagna, only they are made with enchilada sauce that is essentially Mexican gravy. Let that sink in. OMG, yes! SO GOOD!

Arrange the assembled enchiladas in a buttered baking dish.

Your family will love these Chicken and Cheese Enchiladas. They are like the Mexican form of lasagna, only they are made with enchilada sauce that is essentially Mexican gravy. Let that sink in. OMG, yes! SO GOOD!

Layer on any remaining enchilada sauce and top with cheese.

Your family will love these Chicken and Cheese Enchiladas. They are like the Mexican form of lasagna, only they are made with enchilada sauce that is essentially Mexican gravy. Let that sink in. OMG, yes! SO GOOD!

Bake in a 350 degree oven for 20 minutes until it's all ooey-gooey like this.

Your family will love these Chicken and Cheese Enchiladas. They are like the Mexican form of lasagna, only they are made with enchilada sauce that is essentially Mexican gravy. Let that sink in. OMG, yes! SO GOOD!

Your family is gonna love these enchiladas!

Chicken and Cheese Enchiladas: Pin the Recipe for Later

Chicken and Cheese Enchiladas
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Chicken and Cheese Enchiladas
Chicken and Cheese Enchiladas
Print Recipe
Your family will love these Chicken and Cheese Enchiladas. They are like the Mexican form of pizza, only they are made with enchilada sauce that is essentially Mexican gravy. Let that sink in. OMG, yes! SO GOOD!
Servings Prep Time
4-6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
20 minutes
Chicken and Cheese Enchiladas
Chicken and Cheese Enchiladas
Print Recipe
Your family will love these Chicken and Cheese Enchiladas. They are like the Mexican form of pizza, only they are made with enchilada sauce that is essentially Mexican gravy. Let that sink in. OMG, yes! SO GOOD!
Servings Prep Time
4-6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
20 minutes
Ingredients
  • 1/2 Onion (yellow or white)
  • 2 TBS Butter (or other healthy fat)
  • 1 pound Chicken thighs (ideally organic, free range)
  • To taste Sea salt
  • To taste Freshly ground black pepper
  • 8 Flour or corn tortillas (medium size - not the large burrito tortillas)
  • 1 batch Homemade enchilada sauce (see my recipe)
  • 1 can Black beans or pinto beans (15.5 ounces)
  • 1-2 pounds Shredded cheese Mexican-blend or other cheese blend (like cheddar/jack/mozzarella)
Servings: people
Instructions
  1. Make the homemade enchilada sauce. This can be prepared up to a week or two in advance and stored in the fridge (or longer in the freezer).
  2. Preheat oven to 350 degrees F.
  3. Peel and dice the onion. Set aside.
  4. Chop the chicken thighs into bite-sized pieces.
  5. Drain the beans and set aside.
  6. In large saucepan, heat butter over medium-high heat.
  7. Add diced onion and sautée until soft, stirring occasionally, about 3-5 minutes.
  8. Add chopped chicken and cook through, about 5-8 minutes.
  9. Season with sea salt and freshly ground black pepper.
  10. Remove chicken from heat and set aside.
  11. Grease a 9 x 13-inch baking dish with butter or other healthy fat (coconut oil, lard, duck fat, or olive oil).
  12. Set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese.
  13. Assemble the enchiladas: Lay out a tortilla. Spread on some of the enchilada sauce. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with grated cheese.
  14. Roll up the tortilla and place in the greased 9 x 13-inch baking dish.
  15. Repeat with the remaining ingredients.
  16. Spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
  17. Bake uncovered for 20 minutes at 350 degrees F.
  18. Remove from oven and serve immediately.
Recipe Notes

If you like, you can use pre-cooked chicken. This is the perfect use for chicken leftover from roast chicken. Just shred or chop about a pound of roast chicken and set aside. Sautée and cook the onion ONLY (without the chicken). Stir in the chicken when you remove the onion from the heat.

To make this recipe gluten-free, use corn tortillas and use gluten-free flour in the sauce.

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

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