If you’re looking for a comforting and delicious meal that never fails to impress, look no further than Three Cheese Chicken Enchiladas. This recipe combines tender chicken, a medley of three cheeses, and zesty flavors wrapped in soft tortillas, all baked to perfection. Whether you’re hosting a dinner party or just want to treat your family to a cozy night in, these enchiladas are sure to be a hit.

Why It’s My Go-To

These Three Cheese Chicken Enchiladas are an absolute favorite in my household because they strike the perfect balance between cheesy goodness and savory chicken. They are easy to prepare and can be customized with your favorite ingredients. Plus, they’re versatile enough to serve for any occasion, from casual weeknight dinners to festive gatherings. What’s more, they can be made ahead of time and popped in the oven right before serving, making your life a whole lot easier.

Ingredient Notes

1 medium onion, chopped: Adds depth and sweetness.
1 medium garlic clove, minced: Provides aromatic warmth.
1 tablespoon canola or vegetable oil: For sautéing; use your preferred cooking oil.
2 cups chopped cooked chicken: Shredded rotisserie chicken works great!
1 (10-ounce) can ROTEL Diced Tomatoes and Green Chiles: Adds a spicy kick and freshness.
1 teaspoon salt: Enhances the overall flavor.
1 teaspoon freshly ground black pepper: For subtle heat.
2 tablespoons chopped fresh cilantro: Brightens the dish.
3 ounces crumbled feta or goat cheese: Gives a tangy flavor; choose based on your preference.
Twelve 6-inch flour tortillas: Soft and pliable for rolling.
1 cup half-and-half cream: Adds creaminess to the sauce.
1 teaspoon ground cumin: Gives a warm, earthy flavor.
1 cup (4 ounces) shredded Monterey Jack cheese: Melts beautifully.
1 cup (4 ounces) shredded Cheddar cheese: Adds sharpness.
1/4 cup chopped fresh cilantro, for garnish (optional): For a fresh finishing touch.

What You’ll Need (Gear)

Large skillet: For sautéing the onion and garlic.
Baking dish: To hold your enchiladas while they bake.
Mixing bowl: For combining the chicken mixture.
Spatula or wooden spoon: For stirring and mixing.
Measuring cups and spoons: For accurate ingredient quantities.

Make Three Cheese Chicken Enchiladas: A Simple Method

Step 1: Sauté the Aromatics

In a large skillet, heat the canola or vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 2: Prepare the Chicken Mixture

In a mixing bowl, combine the sautéed onion and garlic with the chopped cooked chicken, ROTEL diced tomatoes and green chiles, salt, pepper, cilantro, and crumbled feta or goat cheese. Mix until well combined.

Step 3: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Spread a thin layer of half-and-half cream on the bottom of a baking dish. Take a tortilla, fill it with a generous scoop of the chicken mixture, and roll it up tightly. Place it seam-side down in the prepared baking dish. Repeat this process until all tortillas are filled and arranged in the dish.

Step 4: Make the Creamy Sauce

In a small bowl, mix the remaining half-and-half cream with the ground cumin. Pour this mixture evenly over the assembled enchiladas.

Step 5: Add Cheese and Bake

Sprinkle the shredded Monterey Jack and Cheddar cheese on top of the enchiladas. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.

Step 6: Garnish and Serve

Once baked, let the enchiladas cool for a few minutes. Garnish with additional chopped cilantro if desired. Serve warm and enjoy the cheesy, flavorful goodness!

Allergy-Friendly Swaps

Gluten-free tortillas: Use gluten-free flour tortillas or corn tortillas.
Dairy-free cheese: Substitute with your favorite dairy-free cheese options.
Vegetarian option: Replace chicken with black beans or sautéed vegetables.
Low-fat cream option: Use low-fat milk or a plant-based alternative in place of half-and-half.

Testing Timeline

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Prep Ahead & Store

You can prepare these Three Cheese Chicken Enchiladas ahead of time! Simply assemble them, cover with foil, and refrigerate for up to 24 hours before baking. If you want to freeze them, wrap them tightly in plastic wrap and then foil. They can be frozen for up to three months. When ready to bake, thaw overnight in the refrigerator and bake as directed.

Ask the Chef

Can I use store-bought rotisserie chicken for this recipe?

Absolutely! Store-bought rotisserie chicken is a fantastic time-saver and adds great flavor to your enchiladas.

What can I serve with these enchiladas?

These enchiladas pair wonderfully with a fresh green salad, some Mexican rice, or refried beans for a complete meal.

How spicy are the enchiladas?

The spice level is moderate due to the ROTEL tomatoes and green chiles. If you’re sensitive to spice, you can use mild versions or omit them entirely.

Can I make these enchiladas in advance?

Yes! You can assemble the enchiladas a day ahead and store them in the refrigerator until you’re ready to bake them.

See You at the Table

With its irresistible flavors and creamy texture, these Three Cheese Chicken Enchiladas are bound to become a staple in your home. They are perfect for gatherings or a cozy family night. Gather your ingredients, roll up those tortillas, and savor each delicious bite! Enjoy this delightful meal with loved ones, and I can guarantee you’ll be going back for seconds!