Chicken & Goat Cheese Enchiladas

Chicken & Goat Cheese Enchiladas: A Spicy Delight

Today, I’m thrilled to share a recipe that combines the creamy richness of goat cheese with the robust flavors of traditional Mexican cuisine: Chicken & Goat Cheese Enchiladas. This dish is a perfect fusion of textures and tastes, ensuring each bite is as exciting as the last. Ideal for a family dinner or a festive gathering, these enchiladas promise to be a crowd-pleaser!

Ingredients

• 1 teaspoon vegetable oil
• 1 medium onion, chopped (about 1 cup)
• 2 garlic cloves, minced
• 1/2 cup canned tomato sauce
• 1/3 cup chicken broth
• 9 ounces cooked shredded chicken (from about 2 small 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 flour tortillas
• 1/2 cup (4 ounces) soft goat cheese
• 1 1/2 cups enchilada sauce
• 1 cup Mexican blend cheese
• Sour cream, for garnish

Directions

1. Prepare the Oven and Pan:
   • Preheat your oven to 400°F (200°C). Lightly spray a 13-by-9-inch baking pan with cooking spray.
2. Cook the Filling:
   • Heat the vegetable oil in a non-stick skillet over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 2 minutes.
   • Stir in the tomato sauce, chicken broth, shredded chicken, chopped cilantro, pickled jalapeños, chili powder, cumin, oregano, and salt. Let it simmer until the mixture is slightly reduced, which should take about 4 to 5 minutes, then remove from heat.
3. Assemble the Enchiladas:
   • Lay a flour tortilla flat on a clean work surface. Spread about a tablespoon of soft goat cheese down the center, then top with approximately 1/3 cup of the chicken mixture.
   • Roll up the tortilla tightly and place it seam side down in the prepared baking pan. Repeat with the remaining tortillas.
4. Bake:
   • Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the Mexican blend cheese on top.
   • Cover the pan with aluminum foil and bake in the preheated oven for 20 to 25 minutes. If you prefer a slightly browned top, remove the foil during the last 5 minutes of baking.
5. Serve:
   • Garnish the hot enchiladas with fresh cilantro and a dollop (or splatter) of sour cream. Serve warm and enjoy!

Nutritional Information

• Calories: 350 kcal per serving
• Servings: 4

This recipe for Chicken & Goat Cheese Enchiladas is not just about tantalizing your taste buds but also about enjoying a meal that’s hearty and satisfying. The blend of spicy, tangy, and creamy flavors wrapped in a soft tortilla offers a delightful dining experience. Whether it’s a weeknight dinner or a special occasion, these enchiladas are sure to impress. Bon appétit!

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