If you have a craving for a dish that brings together comfort, flavor, and a touch of indulgence, look no further than the Creamy Chicken Enchiladas with Melted Mexican Cheese Recipe. This vibrant, cheesy delight delivers tender shredded chicken wrapped in soft tortillas, smothered in a rich enchilada sauce, and baked with a golden layer of ooey-gooey Mexican cheese. It’s a heartwarming meal that bursts with textures and savory notes, perfect for family dinners or impressing guests with a homemade Mexican favorite. Trust me, once you try this recipe, it will instantly become a beloved go-to in your kitchen!
Ingredients You’ll Need
Gathering quality ingredients is the first step to creating these delicious enchiladas. Each component plays an essential role, from the creamy texture of Greek yogurt to the bold flavors of taco seasoning, making this dish simple yet unforgettable.
- Refried beans (1/2 cup): Adds a creamy, savory base that binds the filling together beautifully.
- Greek yogurt (3/4 cup): Gives a tangy creaminess that elevates the enchiladas without overpowering.
- Taco seasoning (1 tbsp): Infuses the filling with a perfect blend of spices that deliver that classic Mexican zing.
- Shredded chicken (3 cups): Tender and juicy, it is the hearty protein foundation of the dish.
- Shredded Mexican cheese (1.5 cups, divided): A blend of cheeses that melts perfectly, offering richness and that irresistible golden crust.
- Red enchilada sauce (10 oz. can): Brings a savory, slightly spicy sauce that ties all the flavors together.
- Flour tortillas (8, 8-inch): Soft and pliable wraps that hold all the delicious filling while baking to perfection.
How to Make Creamy Chicken Enchiladas with Melted Mexican Cheese Recipe
Step 1: Prepare the filling
In a roomy bowl, combine the shredded chicken, refried beans, Greek yogurt, taco seasoning, and 1 cup of the shredded Mexican cheese. Mix everything thoroughly until the cheese, spices, and creamy ingredients blend into a luscious filling that promises amazing flavor inside every bite.
Step 2: Prepare the baking dish
Spread a thin layer of the red enchilada sauce across the bottom of your baking dish. This prevents the enchiladas from sticking and infuses the dish with that signature saucy goodness as it bakes. It’s a small step that makes a big difference.
Step 3: Assemble the enchiladas
Lay a flour tortilla flat on your workspace, spoon a generous amount of the creamy filling down the center, then roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat this process until all the filling and tortillas are used up, fitting them snugly side by side.
Step 4: Add sauce and cheese topping
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure each is well coated. Next, sprinkle the last half cup of shredded Mexican cheese over the top. This layer will melt and bubble beautifully in the oven, giving the dish its signature cheesy crust.
Step 5: Bake to perfection
Preheat your oven to 350°F (175°C) and bake the enchiladas for 20 to 25 minutes until the cheese is melted, bubbly, and lightly browned. The aroma alone will have everyone eagerly anticipating this creamy, comforting meal.
How to Serve Creamy Chicken Enchiladas with Melted Mexican Cheese Recipe
Garnishes
Bring fresh brightness to your enchiladas with a handful of chopped cilantro, a dollop of sour cream, and some sliced green onions. A squeeze of lime adds a zesty finish that cuts through the creamy richness perfectly.
Side Dishes
Pair this dish with classic Mexican sides like Spanish rice or refried beans for a complete feast. A simple crisp green salad with a tangy vinaigrette also balances the richness of the enchiladas beautifully.
Creative Ways to Present
Serve these enchiladas in individual ramekins for a charming presentation, or top each serving with avocado slices and pickled jalapeños for extra layered texture and flavor. Letting guests customize their garnishes offers a fun, interactive dining experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making leftovers an unbeatable lunch or dinner option.
Freezing
This recipe freezes wonderfully. After assembling but before baking, cover the dish tightly with foil and freeze for up to 2 months. When ready, thaw overnight in the fridge for best results, then bake as usual.
Reheating
To reheat, cover the enchiladas with foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated through and the cheese re-melts. For a crispier top, remove the foil in the last 5 minutes of baking.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas offer a more traditional flavor, but they can be a bit more delicate. To prevent cracking, warm them slightly before assembling to make them more pliable.
Is Greek yogurt necessary in this recipe?
Greek yogurt adds a creamy tang and richness that balances the spices, but you could substitute it with sour cream if preferred. Just be mindful of texture differences.
Can I make this recipe vegetarian?
Yes! Simply replace the shredded chicken with roasted vegetables, black beans, or a plant-based chicken substitute. The creamy filling and cheese will still make it delicious.
How spicy is the red enchilada sauce?
Most store-bought red enchilada sauces have a mild to medium heat, but the spice level can vary. Choose one that suits your preference or adjust by mixing in a little hot sauce or additional seasoning.
Can I prepare this dish ahead of time?
Definitely! You can assemble the enchiladas and refrigerate them for a few hours before baking. This makes it perfect for meal prepping or dinner parties where you want to save time.
Final Thoughts
There is something truly magical about the Creamy Chicken Enchiladas with Melted Mexican Cheese Recipe that makes it so hard to resist. It brings together creamy textures, cheesy indulgence, and bold Mexican flavors in every bite. Whether you’re cooking for your family, friends, or just treating yourself, this recipe will fill your kitchen with irresistible aromas and your heart with joy. Give it a try—your taste buds will thank you!
Print
Creamy Chicken Enchiladas with Melted Mexican Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Chicken Enchiladas are a delicious and hearty Mexican-inspired dish featuring shredded chicken mixed with refried beans, Greek yogurt, and taco seasoning, all wrapped in warm flour tortillas, covered in rich red enchilada sauce, and topped with melted Mexican cheese. Perfect for a comforting weeknight dinner, this recipe takes about 40 minutes from start to finish and serves 4 people.
Ingredients
Filling
- 1/2 cup refried beans (120g)
- 3/4 cup Greek yogurt (170g)
- 1 tbsp taco seasoning
- 3 cups shredded chicken (280g)
- 1 cup shredded Mexican cheese (84g) – part of 1.5 cups divided
Other Ingredients
- 10 oz. can red enchilada sauce
- 8 flour tortillas (8-inch)
- 1/2 cup shredded Mexican cheese (84g) – remainder of 1.5 cups divided
Instructions
- Prepare the Filling: In a large bowl, combine the shredded chicken, refried beans, Greek yogurt, taco seasoning, and 1 cup of shredded Mexican cheese. Mix thoroughly until all ingredients are evenly incorporated to create the enchilada filling.
- Prepare the Baking Dish: Lightly spread a small amount of the red enchilada sauce on the bottom of a baking dish to prevent sticking and add flavor.
- Assemble the Enchiladas: Lay one flour tortilla flat on a clean surface. Spoon an appropriate amount of the filling mixture onto the tortilla, then roll it tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat this process with all the tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Then sprinkle the remaining 1/2 cup of shredded Mexican cheese evenly on top of the enchiladas.
- Bake: Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake the enchiladas for 20-25 minutes or until the cheese on top is bubbly and slightly golden. Remove from oven and let cool slightly before serving.
Notes
- Use leftover shredded chicken or rotisserie chicken for convenience.
- Greek yogurt adds creaminess and protein while keeping the dish lighter than sour cream.
- You can substitute flour tortillas with corn tortillas for a gluten-free variation, but they may be more fragile.
- For extra spice, add chopped jalapeños or hot sauce to the filling or on top before baking.
- Let the enchiladas rest for 5 minutes after baking to make serving easier and help flavors meld.
