Go Back
Homemade Chicken & Goat Cheese Enchiladas photo

Chicken & Goat Cheese Enchiladas

Creamy goat cheese and shredded chicken are rolled in tortillas and baked in enchilada sauce for an easy, flavorful weeknight meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • 13x9-inch baking pan
  • nonstick skillet
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Aluminum Foil

Ingredients
  

  • 1 teaspoon vegetable oil
  • 1 medium onion, chopped about 1 cup chopped
  • 2 cloves garlic, minced
  • 1/2 cup canned tomato sauce
  • 1/3 cup chicken broth
  • 9 ounces cooked shredded chicken from about 2 smallish chicken breasts
  • 1/4 cup fresh cilantro plus more for topping
  • 1/4 cup pickled jalapeños, drained and chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 8 flour tortillas
  • 1/2 cup soft goat cheese about 4 ounces
  • 1 1/2 cups enchilada sauce
  • 1 cup Mexican blend cheese, grated
  • sour cream for garnish

Instructions
 

  • Preheat the oven to 400°F (200°C) and lightly spray a 13x9-inch baking pan with cooking spray.
  • Heat the vegetable oil in a nonstick skillet over medium heat. Add the chopped onion and minced garlic and cook, stirring, until softened, about 2 minutes.
  • Add the tomato sauce, chicken broth, shredded chicken, 1/4 cup chopped cilantro, drained chopped pickled jalapeños, chili powder, cumin, oregano, and kosher salt to the skillet. Stir and simmer until the mixture has reduced slightly, about 4–5 minutes. Remove from heat.
  • Lay one tortilla flat and spread about 1 tablespoon of the soft goat cheese in a stripe down the center. Top with roughly 1/3 cup of the chicken mixture, then roll tightly and place seam-side down in the prepared baking pan. Repeat with remaining tortillas and filling.
  • Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle the grated Mexican blend cheese on top. Cover the pan with aluminum foil.
  • Bake until heated through and the cheese is melted, about 20–25 minutes. For browned spots on the cheese, remove the foil for the last 5 minutes of baking.
  • Serve the enchiladas warm topped with additional chopped cilantro and a dollop of sour cream if desired.

Notes

  • Use pre-cooked rotisserie chicken to save time.
  • Drain jalapeños well to avoid excess liquid.
  • Soft goat cheese spreads easier at room temperature.
  • Cover tightly with foil to keep tortillas moist while baking.
  • For a spicier dish, add more chopped jalapeños.