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Chicken Enchiladas with Cheese is a flavorful Mexican dish that combines tender chicken wrapped in soft tortillas, smothered in a spicy tomato sauce, and topped with melted cheese. This comforting meal is perfect for any occasion and is loved by both kids and adults.
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In a saucepan, bring water to a boil with the carrot, celery, leek, garlic, and a pinch of salt and pepper.
Once boiling, add the chicken breast and cook for 10 more minutes.
Remove the chicken, shred it, and strain the broth. Set both aside.
In a frying pan, sauté the chopped peppers in a bit of oil and salt.
Add some of the reserved chicken broth and the heavy cream.
Cook for a few minutes, then remove from the heat, season with salt and pepper, and set aside.
In a small pan, cook the onion rings slowly in oil with a little salt over low heat for about 20 minutes, until soft and caramelized.
Fill the corn tortillas with the shredded chicken, secure each one with a toothpick, and fry them in hot oil until crispy.
Place them on absorbent paper to drain excess oil.
Arrange the enchiladas in a baking dish, top with some of the cooked onions and pepper sauce, sprinkle with grated cheese, and place under a hot grill for 3 minutes.
Serve the chicken and cheese enchiladas piping hot.
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Drain fried tortillas well on paper towels to avoid sogginess before grilling.
Use a broiler for that final cheesy top layer to get a golden, bubbly finish.
Can I use a different protein?
Yes, you can substitute chicken with beef or vegetables for a different protein option.
Can I make these enchiladas ahead of time?
Yes, you can assemble them a few hours ahead and refrigerate. Frying and baking should be done just before serving to maintain texture and flavor.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
What can I serve with these enchiladas?
Serve with a side of Mexican rice or a fresh green salad.
Can I use pre-cooked or rotisserie chicken instead of boiling a breast?
Absolutely. Pre-cooked chicken saves time and still works great in the filling. Just skip the broth-making step and use store-bought or homemade broth instead.
