Go Back
Easy Chicken & Goat Cheese Enchiladas photo

Chicken & Goat Cheese Enchiladas

These Chicken & Goat Cheese Enchiladas are a flavorful comfort dish, stuffed with savory chicken and creamy goat cheese, perfect for any gathering!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

Equipment

  • Large Skillet
  • Mixing Bowl
  • Baking Dish
  • Spatula
  • Measuring cups and spoons

Ingredients
  

  • 1 teaspoon vegetable oil for sautéing the onion and garlic
  • 1 medium onion chopped (about 1 cup chopped)
  • 2 cloves garlic minced
  • 1/2 cup canned tomato sauce
  • 1/3 cup chicken broth
  • 9 ounces cooked shredded chicken (from about 2 smallish chicken breasts)
  • 1/4 cup fresh cilantro plus more for topping
  • 1/4 cup pickled jalapeños drained and chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 8 pieces flour tortillas
  • 1/2 cup soft goat cheese (4 ounces)
  • 1 1/2 cups enchilada sauce
  • 1 cup Mexican blend cheese
  • to taste Sour cream for garnish

Instructions
 

  • In a large skillet, heat 1 teaspoon of vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
  • Once the onions and garlic are ready, stir in the tomato sauce, chicken broth, shredded chicken, 1/4 cup cilantro, chopped jalapeños, chili powder, cumin, oregano, and kosher salt. Mix well and let the filling simmer for about 5 minutes to meld the flavors.
  • Preheat your oven to 350°F (175°C). Take a flour tortilla, spoon a generous amount of the chicken filling onto the center, and add a dollop of soft goat cheese. Roll the tortilla tightly around the filling and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.
  • Pour the enchilada sauce evenly over the assembled enchiladas, ensuring they are generously covered. Sprinkle the Mexican blend cheese over the top.
  • Bake the enchiladas in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden brown.
  • Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Top with additional fresh cilantro and serve with a side of sour cream for garnish.

Notes

  • Use shredded rotisserie chicken for a quicker option.
  • Substitute cream cheese if you prefer a milder cheese.
  • Try using corn tortillas for a gluten-free option.
Keyword Cheesy, Comfort Food, Easy