Description
These Chicken & Goat Cheese Enchiladas are a delightful twist on the classic enchilada. The creamy goat cheese pairs perfectly with the spicy chicken filling, creating a dish that’s both comforting and full of flavor. The addition of pickled jalapeños adds a tangy kick that balances the richness of the cheese.
This recipe is ideal for a quick weeknight dinner or a special occasion. The enchiladas are easy to assemble, and the ingredients are likely already in your pantry. Whether you’re a seasoned cook or a beginner, this dish is sure to impress your family and friends with its delicious taste and beautiful presentation.
Ingredients
1 teaspoon vegetable oil
1 medium onion, chopped (about 1 cup chopped)
2 garlic cloves, 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 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
Instructions
Preheat oven to 400°F (200°C). Lightly spray a 13-by-9-inch baking pan with cooking spray.
Heat oil in a non-stick skillet set over medium heat. Add onion and garlic and stir until softened, about 2 minutes. Add tomato sauce, chicken broth, chicken, cilantro, jalapeños, chili powder, cumin, oregano, and salt. Simmer until slightly reduced, 4 to 5 minutes. Remove from heat.
Lay a tortilla flat on a clean work surface. Spread a generous tablespoon of goat cheese in a stripe down the center, then top with about 1/3 cup of chicken mixture. Roll up and place, seam side down, in prepared baking pan. Repeat with remaining tortillas.
Pour enchilada sauce over top and sprinkle with grated cheese. Cover with aluminum foil and bake until heated through and cheese is melted, about 20 to 25 minutes (if you like your cheese speckled with brown, remove the foil during the last 5 minutes of baking).
Serve warm, topped with fresh cilantro and a dollop (or splatter) of sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 350 kcal