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Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

A classic corn tortilla dish packed with peppery spice
  • Cheesy Chicken Enchiladas
  • Cheesy Chicken Enchiladas
  • Cheesy Chicken Enchiladas
  • Cheesy Chicken Enchiladas
This iconic homemade dish has a touch of creamy cheese and the perfect amount of spice! Perfectly cooked shredded chicken is the chosen filling for these savory tortillas, and we’ve added a whole lot of pepper jack cheese and mellow Alpha Tolman to get the perfect blend of melted cheese texture and bright spice. Plus, we’re topping these mouthwatering enchiladas off with a homemade sauce that’s bursting with classic flavor from a mix of chili powder and herbs.

Cheesy Chicken Enchiladas
A classic corn tortilla dish packed with peppery spice
  • Prep Time : 20 min
  • Cook Time : 1 hr
  • Total Time :1 hr 20 min
  • Serves 4


  • For the Sauce:
  • 2 Tbsp. Murray’s Olive Oil
  • 2 Tbsp. All purpose flour
  • 4 Tbsp. Chili powder
  • 1 tsp. Garlic powder
  • ½ tsp. Salt
  • 1 tsp. Ground cumin
  • ½ tsp. Oregano
  • 2 cups Chicken or vegetable stock
  • For the Enchiladas:
  • 4 Tbsp. Murray’s Olive Oil, divided
  • 1 Small white onion, peeled and diced
  • 1 lb. Boneless skinless chicken breasts
  • 1 Can diced green chilis, 4 oz.
  • 1 Can black beans, 14 oz.
  • 12-16 Medium corn tortillas
  • 1 lb. (3 cups) Maple Leaf Pepper Jack, shredded
  • 1 lb. (3 cups) Jasper Hill Alpha Tolman, shredded
  • 1 ½ cups Red enchilada sauce


  1. For the Enchilada Sauce:

    1. Begin by making your roux. Heat the oil (or equivalent amount of butter) in a saucepan and whisk in the flour. Cook for a minute or two, whisking to incorporate until the paste becomes smooth and turns a mocha brown color.
    2. Add the spices: chili powder, garlic powder, cumin and oregano and whisk to combine. Cook for another minute or so to toast the spices.
    3. Gradually add your stock, whisking to incorporate and to ensure no large clumps form.
    4. Reduce the heat to a simmer and allow the sauce to thicken to desired consistency.

  2. For the Enchildadas:

    1. Preheat the oven to 400 F.
    2. In a small baking dish, toss the chicken breasts in 2 tablespoons of oil and a pinch of salt before baking for 15-18 minutes.
    3. Remove the chicken to a plate to let cool before shredding.
    4. Reduce the oven to 350 F. In a large frying pan, heat the oil over medium-high and add the diced onion to saute. Stir occasionally and cook until the onion is soft and begins to brown.
    5. Add drained black beans and stir to incorporate. Reduce the heat to medium and allow to cook while you shred the chicken.
    6. Using your fingers or a fork, shred the chicken breasts. Incorporate the chicken and the diced green chilies into the onion mixture and set aside.
    7. To assemble the enchiladas, set up your assembly line including the stack of corn tortillas, the enchilada sauce, the chicken and onion mixture and shredded Pepper Jack cheese.
    8. Spoon two generous tablespoons of your enchilada sauce into the bottom of a 9 x 13 baking dish.
    9. Place roughly a ¼ cup of the chicken mixture in a line down the center of one tortilla, followed by roughly a ¼ cup of the shredded cheese and a spoonful of the enchilada sauce.
    10. Roll the tortilla to encase the fillings and place seam side-down into the baking dish. Repeat with remaining tortillas until you’ve used all the filling and roughly a ½ cup of grated cheese remains.
    11. Spoon an additional 3-4 tbsp of enchilada sauce over the rolled tortillas in the baking dish and top with remaining grated cheese to evenly coat.
    12. Bake uncovered for 20-25 minutes until the enchiladas are cooked through, the tortillas are crisped at the edges and the cheese is melted and bubbling.
    13. Serve warm topped with creme fraiche, chopped cilantro, diced scallions, pickled red onion, avocado or thinly sliced radishes.

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