Cheesy Chicken Enchilada

The way Americans make enchiladas isn’t traditional by any means. It really is more Southwestern or Tex Mex. You know what though? That’s ok. As cultures meet and begin to intertwine with one another, they adapt their languages (see: creoles and pidgins), cultures, and their food.

Food is something that will always bring people together. Even if you can’t speak the same language, and you’re using gestures, facial expressions, and baby talk, you’re still going to be able to communicate through food and eating. You can share. You can smile. You can compliment without spoken language. Food is a uniter. Food is amazing.

Some Tex Mex dishes count among the best comfort foods in the world. Or at least I believe so. Just look at this cheesy chicken enchilada recipe as an example. No doubt it’s very tasty, with the chicken, cheesy sauce and spices in it. One bite is sure to warm you up and make you feel better, especially after a long and tiring day.

Visit the link below for the recipe.

There’s really no doubt that this cheesy chicken enchilada recipe is one tasty and comforting dish. How could it not be? It’s got tender chicken rolled in a tortilla chip, then doused with creamy white sauce flavored with a handful of spices. It’s also got three different cheeses in it – jack cheese, cream cheese and cheddar, plus Greek yogurt. Yummy! This fabulous and comforting dish is from Lisa of


4 chicken breast, boneless skinless
1 1/2 cups sharp cheddar cheese, grated
1 1/2 cups jack cheese, grated
1/2 small red onion, diced
1 clove garlic, minced
1 tablespoon black pepper
1 tablespoon creole seasoning
1 tablespoon onion powder
1/2 tablespoon oregano, dried, crushed
extra virgin olive oil
cooking oil
creamy white sauce
corn tortilla shells
2 stalks green onions, sliced
sour cream

For the Creamy White Sauce:
4 ounces Philadelphia Cream Cheese
1 1/2 cups las palmas green chili enchilada sauce
1/2 cup sour cream
1/2 cup Chobani Greek Yogurt
1/2 cup chicken broth, low sodium
1/2 teaspoon black pepper
1/2 teaspoon creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder


  • Preheat oven to 375 degrees.
  • Prepare creamy white sauce by placing everything in a blender and blend until creamy, set aside until ready to use.
  • To prepare enchiladas, place chicken in a stock pot, cover with seasonings, mix well. Cover chicken with water. Bring to a boil, reduce heat to medium and cook chicken for about 15 minutes.
  • While chicken cooks, place about 1/2 cup cooking oil into a pan over medium heat, cook tortillas for about 1 minute on each side to soften, drain, and set aside.
  • Remove chicken from pot, dice into small chunks and set aside. Chicken may not be fully cooked at this point, please do not eat.
  • In a skillet add 1 tablespoon of olive oil over medium heat, add red onion and saute for about 5 minutes, add garlic and diced chicken and cook for about 2 minutes more.
  • To assemble enchiladas, spread about 1/2 cup of creamy white sauce on the bottom of a 13X9 casserole dish, make sure to cover the bottom.
  • Dip shells into remaining white sauce, place on casserole dish, stuff with about 1 1/2 tablespoon of chopped chicken and 1 tablespoon of cheese, roll, and repeat.
  • Top rolled enchiladas with remaining cheese and drizzle remaining creme sauce on top. Sprinkle green onions and bake enchiladas for about 30-40 minutes. Remove from oven, allow to cool and serve with beans.


Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at:

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