Dive into these Cheesy Chicken Enchiladas loaded with mesquite chicken, smoked bacon gouda, and pepper jack cheese — all smothered in a rich, creamy sauce! 🌮🔥 This recipe combines smoky, spicy, and creamy flavors for the ultimate Tex-Mex comfort dish. Whether it’s a family dinner or a weekend feast, this is the kind of meal that brings everyone to the table. Topped with peach salsa, crispy fried garlic, and melted cheese, every bite is bursting with flavor!
đź’ˇ Tips:
Use rotisserie or pre-cooked mesquite chicken for convenience.
Add black beans or quinoa for extra protein.
Perfectly pairs with rice, guacamole, or a crisp salad.
Make it once, and it’ll become a weekly favorite!
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Cheesy Chicken Enchiladas
Ingredients:
3 cups cooked mesquite chicken breast bite size pieces
8 flour tortillas
2 cups shredded smoked bacon gouda cheddar cheese
1 cup sliced deli pepper jack cheese
1 small onion, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
1 tablespoon of garlic butter
1 teaspoon cumin
1 teaspoon chili powder
½ cup fried garlic
1 large can of enchilada sauce
Salt and pepper to taste
Ingredients For the Creamy Sauce:
1 cup Daisy sour cream ranch dip
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon minced garlic
1 teaspoon smoked paprika
½ cup of fried garlic pieces for topping
½ cup of shredded smoked bacon gouda for topping
Peach Salsa for topping
Salt to taste
Optional: 1/2 teaspoon cayenne pepper for heat
Instructions:
1. Prepare the Chicken Filling: Heat olive oil and garlic butter in a skillet over medium heat. Sauté chopped onions until translucent. Add fully cooked mesquite bite-sized chicken pieces, cumin, chili powder, salt, pepper, and minced garlic. Cook for 2-3 minutes.
2. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Spray baking dish with spray. Put ½ of enchilada sauce at bottom of baking dish. Lay tortillas flat, spoon chicken mixture down the center, add cheese, add fried garlic, and roll tightly. Place seam-side down in a baking dish.
3. Create the Creamy Sauce: Combine Daisy sour cream ranch dip, heavy cream, and chicken broth in a saucepan over medium heat. Whisk continuously, adding minced garlic, smoked paprika, and salt. Stir until the sauce thickens.
4. Bake the Enchiladas: Pour creamy sauce over enchiladas, drizzle enchilada sauce on top, sprinkle with remaining cheese, and bake for 20-25 minutes until golden brown.
5. Final Touches: Remove from oven, let cheesy chicken enchiladas rest for 5 minutes, and top with peach salsa, cilantro, and sour cream.
Notes:
Use rotisserie chicken or mesquite fully cooked bite sized pieces of chicken from Sam’s to save time.
Substitute Greek yogurt for sour cream or low-fat cheese for a lighter version.
Add black beans or quinoa for extra fiber and protein.
Serve with Mexican rice, black bean salad, guacamole, or corn salad.
Refrigerate for up to 4 days or freeze for later use. Reheat in the oven or microwave.
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Let’s make some super easy chicken enchiladas for dinner! This recipe is a great way to use leftover shredded chicken. You’ll learn how to make enchiladas quickly and easily, perfect for a busy weeknight, and it’s a great way to enjoy some delicious mexican food.
[Music] Good morning. My name is Trisha Bear from the Culinary Command Post cooking channel and today I’m going to show you how to make chicken and turkey bacon enchiladas. So, we’re going to um make our sauce and our uh heat up our meat on the stove and also do our tortillas at the same time. The meat that I’m using for the chicken enchiladas is chicken breast bites. So, it’s already fully cooked. You can get this at Sam’s. It’s a mosquite chicken. Um, you can get that at Sam’s. And then I got some turkey bacon at Sam’s also. I like turkey bacon better because there’s not as much fat on the sides of it. So, I’m going to use the turkey bacon and the chicken as our protein source. And we’re going to be making our sauce, the enchilada sauce, at the same time that we’re heating up our tortillas. So, the first thing you need to do is uh put in the skillet about 1 tbsp of oil and then put in your minced garlic. And you need to turn your heat on to low. Okay. Then once you put the garlic on, just let it sautĂ© for just a minute. And I’m also going to put the onions in. So, it’s about a cup of onions. [Music] And we’re just going to get them brown. Then we’ll be ready to put our meat in. [Music] All right. And then, so while that’s cooking, I’m going to go ahead and heat up the burner for the tortillas. So, we’re going to put it on medium. And I just got a regular skillet. We don’t need no oil or anything cuz all we’re going to do is heat up the tortillas. It takes about eight tortillas. And I like the large tortillas because you can wrap them better. And all I’m trying to do is just get the tortillas a little bit brown. You don’t have to cook them on here, but I like them with a little bit of heat on them. Oops. Okay. So, on our sauce, we’re going to go ahead and turn on the heat to about medium high. And we need a half a cup of chicken broth. at least a cup of heavy cream. And then we’re going to use half of this um sour cream ranch dip. We’re going to put that in. And it’s really good. It has onions in it and sour cream. So, I would rather use that than just regular sour cream. All right. All right. So, we’re heating up our onions just to get them translucent or clear and our minced garlic. Tortillas don’t take but just a minute to brown. Turn it up to medium high on this stove. Okay. So, in the back we have our sour cream, our heavy cream, and our chicken broth. And I’m making a more than just one batch. So, I’m going to go ahead and put the rest of this in there. But normally you just need one cup of chicken broth, one cup of sour cream or sour cream dip, and then one cup of heavy cream. You want to make extra sauce because the enchiladas will dry out in the fridge. So, you do want to have extra sauce for tomorrow. And we’re going to add a little more heavy cream. All right. And then in addition to that, the heavy cream and the chicken broth and the sour cream, we’re going to go ahead and add in our other ingredients. So, it’s going to be um paprika, which is one teaspoon, and this is for the sauce. We’re going to add in um fried garlic onions. And they’re they’re kind of like um panko, but it’s it’s fried onions instead or fried garlic, I should say. It’s fried garlic. You can buy fried onions at Walmart, but I don’t know if you can buy this at Walmart, but this is fried garlic. I’m just going to put a little bit in. And then we’re also going to add the chili powder, which is one teaspoon. And then we’re going to add in about one tablespoon of herbs, which you can get those where the vegetable section is, and they’re fresh herbs. So, I’d rather use this than the dry powder one most of the time. Okay. And so while our onions and garlic is uh heating up, I’m going to go ahead and add a little bit of our smoked mosquite on the chicken. It is mosquite chicken, but I like to add a little bit more seasoning. And then also to the sauce, we’re going to add this green chili peppers in a can. And then I’m also going to add we put oil in the the skillet for the onions and garlic, but I’m going to add one tablespoon of the garlic butter that you can get from Walmart. It’s about $20 for a big container of it, but it lasts a long time and it’s already it’s garlic butter. It’s shelf stable, so you don’t have to um put it in the fridge. And that’ll give your sauce more flavor, too. Put a spoon of it in the sauce. And if you ever get a chance to um watch the VA’s healthy cooking channel, it’s usually on Thursdays at 2:00 and you just have to get a consult through your primary care manager to be signed up for that class. It’s free, but basically it’s healthy cooking that um this cook teaches us how to cook healthy dishes and it’s usually like a six week program. Okay, so our butter’s heating up and going to get over here and turn them. So you just want your tortilla to be lightly brown like that. This is an electric stove, so it takes longer than the gas stoves. So, I’m going to turn it up just a little bit. Okay. So, we’re going to whisk together our sauce. Once we get the meat done, we’re going to fill the tortillas up. And then we’re going to put our sauce on top, but we’re also going to use a can of regular red enchilada sauce over the tortillas on the bottom. And then drizzle it a little bit on top. Don’t forget your salt and pepper. All right. All right. See, just like that. So, it’s lightly browned tortilla. And the recipe calls for eight of them. [Applause] higher up. So, I move I turned the stove up on high to sautĂ© these onions and garlic quicker. Okay, so I’m going add a tablespoon of this onions and garlic to the sauce. Two tablespoons. All right. So, our meat’s already cooked, but I’m going to go ahead and put it in with the onions and garlic. Let it cook for just a couple minutes. It’s already cut up in bite-sized pizza pieces. And it’s basically it’s the members mark that you get from Sam’s. It’s already pre-cooked and everything. Okay. So, we’re going to add that to the skillet. So, we’re cooking our enchilada sauce, our meat, and our tortillas all at the same time. And your sauce should thicken up the longer it cooks. Just takes a few minutes for the sauce and the chicken. And then I’m going to go ahead and assemble it while the tortillas are cooking cuz they take they’re taking longer. So, just like that. And it kind of softens the tortillas up too if you cook them on the stove. You don’t need any oil or butter for that skillet. If you haven’t already turned in the essay for the Voice of Democracy or Patriot PIN, um that’s the deadlines October 31st. And you can win up to $35,000 for the Voice of Democracy essay scholarship, which is for 9th through 12th graders. And you can win up to $5,000 at the national level for Patriot Pin, which is for 6th through 8th graders. But then again, you also uh win money at the post level, which ours is in Henrietta, this district level, which is five towns in this area, and then the state level. And if you win the voice of democracy at the state level, they’ll pay for that kid to go to Washington DC for the national convention for the VFW and present them their award. So, even if they don’t win first place, which is $35,000 college scholarship, um they can also win other cash prizes. We had a guy or a kid a few years ago that won fourth or fifth place on that his essay for 9th through 12th graders and he got four or $5,000 just for that essay for for winning at the national level. And the theme this year is the same on both essays. So it’s basically how do you show your patriotism and support for our country. So anyone that shows up to our feed the vets, that’s how you show um patriotism patriotism to our country and support for the veterans. Our next one’s December the 4th. And if you have a veteran or dependent that want to sign up for it, they can call me at 479-414952. And now I’m going to put in some turkey bacon to go on our chicken to go with our chicken. All right. All right, we’re almost ready to assemble the enchiladas. I’m going to put instead of rolling them up, I may just put the tortillas on the bottom of our pan with the enchilada sauce instead of wrapping them up because it it takes a little bit to brown them. Make sure you keep whisking your sauce. Four. I’m just going to add a little more mosquite to it because I have a lot of meat meat in here. And this is smoky mosquite seasoning from Weber I got from Walmart. So, this is the enchilada pan that I’m going to use. And I’m just going to spray the bottom with cooking spray so it’ll be easier to get them out. Okay, now our tortillas are cooking faster. I had to turn up the heat to almost high to get them to cook. Now, I do have the oven preheating at 375, and it should only take about 20 25 minutes to to cook these because we’ve already cooked the meat. Got the sauce cooked. And the sauce may be a little bit thin, but it’s going to thicken up as it sets. And it’s also going to go in the oven, too. So, it’s okay if it’s too thin because it’s going to thicken up when it when it gets in the oven. Okay. Okay. So, now we’re going to move our tortillas and our meat and our sauce over here and we’re going to assemble the enchiladas. and The sauce is going to go on last for the creamy sauce. So, we’ll we’ll come back and put that on last. While it’s sim simmering, we’re going to go ahead and assemble our tortillas. I just got a couple more I’m going to cook over here. All right. So, we’re going to move over here to the table and we’re going to assemble the tortillas. Okay. Now, here’s the enchilada sauce that I’m using. And then we’re going to layer the levels, the different levels with the pepper jack cheese and smoked guda cheese with the one. Okay. Am I over far enough? You can move that little bit over here. Let me get these two off here. Okay. All right, let me turn that on low. Right. Okay. Now we’re ready to assemble our tortillas. So I’m going to put meat the meat and turkey bacon with the onions and garlic in it with the mosquite seasoning. And I like the big tortillas because you can get more meat in it. It’s they’re a lot easier to wrap like that. And then we’re going to put some cheese in it. We’re going to use this smoked guda cheese. And then once we put them in there, we’re going to layer them with the pepper jack cheese once we got them rolled up. Okay, get my glove. Okay, let me turn my tortilla because we’re making tortillas at the same time. All right, so I got them wrapped up and also going to say, well, we already put the sour cream in there in the sauce, so we’re going to leave it like that. So, I’m going to just tight wrap them up tight. And you want to put them seamside down so they stay together. We’re going to go Yeah, we’re going to go this side because it’s longer that way. Wrap them up. Just like that. And I’ve got some peach salsa that I got in Morris. And it’s I don’t really like salsa, but I do like the peach salsa. It reminds me of Ted’s salsa. Just wrap them tight as you can with putting them seamside down. Just like that. Check my tortilla. All right, we’ll do one more that. And you can add vegetables to this. Spinach, any kind of vegetable that you want. Okay. Cheese. When you put them in the When you put the the meat and cheese in the tortillas, just start more on one sides so that way you can wrap them tighter. I’ve got a red light on that camera, so I’m not sure if that’s right. Is that right here? Okay. The red light was on and I didn’t see nothing. Okay. Okay. Check my tortilla. All right. So, I’m tighten them. Putting them on tight. Just like that. And you can go ahead and and pour the tortillas at the bottom, the tortilla sauce, I mean at the bottom if you want. And then set your tortillas right in there on top. So that’ll be the bottom sauce. There you go. So now the bottom’s covered with enchilada sauce. Just like that. Yeah, definitely get the big tortillas. They wrap a lot easier. All right, let me check my last tortilla. I’ve still got my sauce, my cream sauce. uh simmering on the stove to get it thicker. All right. I kind of put the meat on one side of the tortilla, not in the very center, so I can get it as tight as I can. Roll it up tight as I can. So that’s about eight tortillas, which is what the recipe calls for. Now, I use the block cheese from the deli section just because I think it’s fresher and it tastes better. And they’ve got really good uh taam milk cheese for cheddar cheese you can use. This is smoked gouda. All right, I just got one more to wrap and then we’re ready to assemble assemble or put our sauce on there in just a minute. Now I’m going to drizzle the enchilada sauce on top of the burrito or the top tortillas. Once I get this last one wrapped, I want to put it down the side just like so. So, basically, there you go. There’s eight tortillas. And we’re going to actually put our enchilada sauce on top of these and then add our uh pepper jack cheese in our sauce. There you go. All right. So, make sure your sauce is on all your tortillas. And then I’m going to add pepperjack cuz I think it needs a little bit of a little bit of spice. I don’t like too spicy foods, but it’ll give it a little bit of flavor. Okay, let me get our sauce. All right, so here’s our sauce that we made on the stove. It didn’t take a few minutes to make it. Oops. Okay. Now, I’m going to drizzle that sauce on top of the enchiladas. And then we’re going to add our pepper jack cheese. And then also our um fried garlic that I was telling you about. And it’s okay to put too much sauce because like I said, it’s going to dry up a little bit once it sits. So, it’s okay to have too much sauce. All right. Now, we’re going to add our pepper jack cheese. Just like that. The sliced kind on top. And then we’ve got our oven set at 3 375° and we’re going to put it in there about 20 to 25 minutes. Everything’s already cooked, but we’re just trying to get the flavors um to marinate together. Just like that. And on top, I’m going to sprinkle this fried garlic once I get the cheese, pepper jack cheese on. So, we’ve got smoked guda cheese inside the tortilla. And then we’ve got pepper jack cheese on top. [Music] [Music] All right. So have that one. half that one. Okay, we’re going to put our fried garlic on top and an extra piece of cheese, which I’m going to try and make sure it ain’t too hot. There’s our fried garlic already grounded up. Now, the other thing you could put on it, which I’m going to do, is I’m going to put some of these crispy fried fried onions on top. [Music] Already crunched up. I just crunch them in my hands. [Music] [Music] Last thing I’m going to add is some Italian seasoning. There you go. And that’s about all you need. Italian seasoning. Sprinkle it on top. It gives it color and it’s also flavor. Okay. So, we’ve had our chicken and cheese enchiladas in the oven at 375 for 25 minutes. Now, we’re going to take them out. I did put fried onions on top. So, the last 5 minutes, I went ahead and put a piece of foil on top so it doesn’t burn the the onions that I put on top. And you can either put them on in the beginning or uh pedal them up at the last five minutes or so so they don’t burn. And that’s how you make chicken and cheese into life. [Music]
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