I’m so excited to share my recipe for Tex-Mex Cheesy Chicken Enchiladas with you today, Tartlets.
If you’ve come to my house for a Super Bowl party over the past decade, then there’s a good chance you’ve tried this dish. If not, well, today’s your lucky day to try these enchiladas for yourself.
At your own home, just to be clear. I’m not cooking for everybody.
Why are Tex-Mex Cheesy Chicken Enchiladas the book-inspired recipe for The Hacienda?
I’m fully aware that enchiladas are really “Tex-Mex” instead of “Mexican.” While there’s a lot of delicious-sounding Mexican food mentioned in The Hacienda, I’ve watched a few episodes of Mexican Made Easy.
You know what? Cooking authentic Mexican food doesn’t seem that easy.
So, I’ve decided to go the Tex-Mex route with my book-inspired recipe for The Hacienda because these enchiladas are the closest I’m ever going to get to making real Mexican food.
Tex-Mex Cheesy Chicken Enchiladas are a great make-ahead meal
This chicken enchilada dish a perfect make-ahead meal. While you can make the entire meal in one day — which I usually do — it’s very easy to cook various parts of the dish over two days since the process is divided into three parts:
- Make the shredded chicken in the slow cooker in the morning and/or day 1.
- Make the white enchilada sauce, the chicken enchilada filling, assemble the enchiladas in the afternoon and/or day 1
- Pop the enchiladas in the fridge and bake it up in the oven when you’re ready for dinner and/or day 2.
This Tex-Mex Cheesy Chicken Enchilada recipe makes 8 enchiladas, and it’s easy to double if you’re cooking for a crowd. (Which is one of the reasons I make it for Super Bowl parties.)
When I’m making this meal for myself and Mr Tart, we get two-to-three dinners out of it. I consider it a bonus that the enchiladas reheat really well.
Unusual ingredients in Tex-Mex Cheesy Chicken Enchiladas
We’ve already established that this recipe deviates from authentic Mexican cuisine, but even I admit that some of the ingredients in these Tex-Mex Cheesy Chicken Enchiladas are a little unorthodox:
- Corn tortillas are typically used to make enchiladas, while flour tortillas are used to make burritos. I don’t like corn tortillas because they crumble easily, so I’ve used whole wheat tortillas to make my chicken enchiladas. They hold up super well to the puddles of sauce poured over them.
- Speaking of sauce — this recipe doesn’t use red or green enchilada sauce. The enchiladas are covered with a white enchilada sauce made from — wait for it — condensed cream of mushroom soup.
I know, I know. These Cheesy Chicken Enchiladas are swiftly moving away from “Tex Mex” and making a nose-dive toward becoming an “American casserole.” I make no more apologies at this point because the enchiladas are freakin’ delicious.
Why I love Tex-Mex Cheesy Chicken Enchiladas
In addition to them being make-ahead magic, Tex-Mex Cheesy Chicken Enchiladas are one of my favorite dinners because of the flavor and the texture.
First, there’s the enchilada filling, which is packed with flavor since it’s made with shredded chicken that’s been slow-cooked in a mix of salsa, homemade taco seasoning, fresh cilantro, and lime juice until it’s nice and tender.
I add black beans to my filling, and I’ve also added corn kernels in the past. If you’re a person who loves jalapenos, feel free to drop those in there, too. Whatever you want.
Then, there’s the texture, which is soft and creamy and (obviously) cheesy. That white enchilada sauce made with the mushroom soup just pools over every inch of the casserole dish. For someone who avoids S.B.E. (Soggy Bun Experience) like the plague, I adore how these enchiladas turn out each and every time.
And, I love using the 98% Fat Free soup because, well, why not cut calories out where you can? (Read: this means I can put on extra shredded cheese.)
If the idea of mushrooms turns you off, don’t worry — Mr Tart hates mushrooms, and he gobbles these chicken enchiladas up, mushroom sauce and all. If he doesn’t taste the mushrooms, neither will you.
What do you serve with Tex-Mex Cheesy Chicken Enchiladas
For a crowd-pleasing family dinner, serve up Tex-Mex Cheesy Chicken Enchiladas with a side dish of rice, corn, or more black beans. If you’re looking to create a Tex-Mex feast, these enchiladas would pair great with Steak Tacos or Loaded Turkey Nachos.
Chicken Enchiladas also make great football food. I place a double batch out for Super Bowl parties along with other game day favorites like Cincinnati Chili, One Pot Cheeseburger Pasta, and Firehouse Chicken Wings. When it comes to drinks, Pineapple Mint Agua Fresca is the perfect homemade Mexican refreshment for this Tex-Mex meal.
Tex-Mex Cheesy Chicken Enchiladas
Ingredients
- 1 – 1.5 lb boneless,skinless chicken breasts
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1.5 tsp onion powder
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 lime, juiced
- 1/2 cup fresh cilantro, roughly chopped
- 1 cup medium salsa
- 1 tbsp unsalted butter
- 1/2 cup chopped green onions
- 10.75-oz can 90% Fat Free Condensed Cream of Mushroom Soup (ex: Campbell's)
- 3/4 cup milk
- 15.5-oz can black beans, rinsed and drained
- 8 oz Monterey Jack cheese, freshly grated
- 4 oz Colby Jack cheese, freshly grated
- 8 whole wheat tortillas
- Additional fresh cilantro for garnish (optional)
- Additional chopped green onion for garnish (optional)
Instructions
PREP INSTRUCTIONS
- Chop all your cilantro and set aside.
- Chop all green onions and set aside.
- Grate the Monterey Jack cheese and set aside, then grate the Colby Jack cheese and set aside (keep the two cheeses separate).
- Make your homemade taco seasoning: mix together the chili powder, cumin, onion powder, paprika, dried oregano, salt, and ground black pepper in a small bowl. Set aside.
COOKING INSTRUCTIONS, PART 1: THE SHREDDED CHICKEN
- In the basin of a slow cooker, stir together the taco seasoning, lime juice, salsa, and ½ cup chopped cilantro until combined.
- Add the chicken breasts to the slow cooker and nestle them into the salsa mixture.
- Cover the slow cooker and cook chicken on HIGH for 2 hours, then turn the slow cooker to LOW for 1 additional hour, until chicken shreds easily with two forks.
- Turn off the slow cooker, shred the chicken, then return the shredded chicken to the slow cooker and mix it into the reduced salsa mixture. Set aside.
COOKING INSTRUCTIONS, PART 2: THE ENCHILADA FILLING
- In a large skillet over medium heat, melt the butter and add the ½ cup chopped green onions. Sauté onions, stirring occasionally, until softened, 3-5minutes.
- Lower the heat to medium-low, then add the cream of mushroom soup and the milk to the skillet. Stir until all ingredients completely combined in a thin sauce.
- Carefully ladle out ¾ cup of the sauce and set it aside.
- Add the shredded chicken, black beans, and shredded Monterey Jack cheese to the remaining sauce in the skillet. Stir to combine until cheese has melted. Remove skillet from heat.
COOKING INSTRUCTIONS, PART 3: ASSEMBLING AND COOKING THE ENCHILADAS
- Preheat oven to 350F.
- Spray a 9x13 inch baking dish with cooking spray and set aside.
- Spoon about ½ cup of the chicken mixture into a tortilla**, then roll the enchilada up and lay it seam-side-down in the prepared baking dish. Repeat process with remaining chicken enchilada filling and tortillas.
- Pour the reserved white enchiladas sauce over the enchiladas, using a spatula to cover the tops of the enchiladas in a thin layer of sauce. Sprinkle the grated Colby Jack cheese evenly over the enchiladas.
- Bake chicken enchiladas at 350F for 20-25 minutes, or until bubbly.
- Remove chicken enchiladas from oven and let cool 5 minutes before serving.
