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Plate of Chicken and Goat Cheese Enchiladas garnished with fresh herbs

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.