Chicken & Goat Cheese Enchiladas

Chicken & Goat Cheese Enchiladas are a delightful twist on a classic dish, combining tender shredded chicken with creamy goat cheese for a rich, satisfying meal. Perfect for busy weeknights or a family gathering, these enchiladas are easy to prepare and sure to impress. The blend of spices and toppings adds the perfect finishing touch, making every bite irresistible.

Why You’ll Love This Chicken & Goat Cheese Enchiladas

• Flavor-packed with savory spices and creamy goat cheese.
• Quick to prepare, perfect for weeknight dinners.
• Great for meal prep; make ahead and bake when ready.
• Family-friendly dish that pleases both kids and adults.
• Delicious leftovers that taste even better the next day.

Ingredients Needed

Protein

• 9 ounces cooked shredded chicken (from about 2 smallish chicken breasts)

Veggies

• 1 medium onion (chopped, about 1 cup)
• 2 cloves garlic (minced)
• 1/4 cup fresh cilantro (plus more for topping)
• 1/4 cup pickled jalapeños (drained and chopped)

Sauce

• 1/2 cup canned tomato sauce
• 1/3 cup chicken broth
• 1 1/2 cups enchilada sauce

Spices

• 1 teaspoon vegetable oil (for sautéing)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 3/4 teaspoon kosher salt

Grains

• 8 pieces flour tortillas

Dairy

• 1/2 cup soft goat cheese (4 ounces)
• 1 cup Mexican blend cheese

Toppings

• Sour cream (for garnish)

Step-by-Step Instructions

1. Sauté the Vegetables

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.

2. Prepare the Filling

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 it simmer for about 5 minutes.

3. Preheat the Oven

Preheat your oven to 350°F (175°C).

4. Assemble the Enchiladas

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 and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.

5. Add Sauce and Bake

Pour the enchilada sauce evenly over the assembled enchiladas and sprinkle the Mexican blend cheese on top. Bake for 25-30 minutes, until the cheese is bubbly and golden brown.

6. Serve

Once baked, remove the enchiladas from the oven and let cool for a few minutes. Top with additional fresh cilantro and serve with a side of sour cream for garnish.

Serving Suggestions Chicken & Goat Cheese Enchiladas

• Pair with a fresh green salad or guacamole for a refreshing balance.
• Serve alongside Mexican rice or refried beans for a hearty meal.
• Top with avocado slices or diced tomatoes for added flavor and texture.
• Enjoy with a chilled glass of horchata or a refreshing margarita.

Tips for Success Chicken & Goat Cheese Enchiladas

• Shred the chicken in advance for faster assembly.
• Don’t skip the simmering step; it melds the flavors beautifully.
• Ensure tortillas are pliable; warm them slightly if they’re stiff.
• Store leftovers in an airtight container for up to 3 days in the fridge.

Variations

Here are a few easy ways to change it up:

• Swap cooked chicken for shredded beef or pulled pork for a new flavor.
• Make it spicy by adding extra jalapeños or a dash of hot sauce.
• For a dairy-free option, substitute the goat cheese with a dairy-free cheese alternative.
• Add bell peppers or corn to the filling for extra veggies.

Follow us on Pinterest for more cozy ideas.

Chicken & Goat Cheese Enchiladas

A delightful twist on a classic dish, these enchiladas combine tender shredded chicken with creamy goat cheese and flavorful spices, perfect for busy weeknights or family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

Protein

• 9 ounces cooked shredded chicken (from about 2 smallish chicken breasts)

Veggies

• 1 medium onion (chopped, about 1 cup)
• 2 cloves garlic (minced)
• 1/4 cup fresh cilantro (plus more for topping)
• 1/4 cup pickled jalapeños (drained and chopped)

Sauce

• 1/2 cup canned tomato sauce
• 1/3 cup chicken broth
• 1 1/2 cups enchilada sauce

Spices

• 1 teaspoon vegetable oil (for sautéing)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 3/4 teaspoon kosher salt

Grains

• 8 pieces flour tortillas

Dairy

• 1/2 cup soft goat cheese (4 ounces)
• 1 cup Mexican blend cheese

Toppings

• Sour cream (for garnish)

Method

 

Preparation

1. 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.
2. 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 it simmer for about 5 minutes.
3. Preheat your oven to 350°F (175°C).

Assembly

1. 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 and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.

Baking

1. Pour the enchilada sauce evenly over the assembled enchiladas and sprinkle the Mexican blend cheese on top. Bake for 25-30 minutes, until the cheese is bubbly and golden brown.
2. Once baked, remove the enchiladas from the oven and let cool for a few minutes. Top with additional fresh cilantro and serve with a side of sour cream for garnish.

Notes

Shred the chicken in advance for faster assembly. Don't skip the simmering step; it melds the flavors beautifully. Ensure tortillas are pliable; warm them slightly if they're stiff. Store leftovers in an airtight container for up to 3 days in the fridge.