Cheesy Garlic Enchiladas: My Go-To Comfort Food Recipe

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I’ve got to tell you about these enchiladas. They’re basically what would happen if garlic bread and Mexican food had a beautiful baby. After years of tweaking this recipe in my tiny kitchen (and setting off the smoke alarm more times than I’d like to admit), I’ve finally nailed down the perfect combination of cheese and garlic that’ll make your taste buds dance.

Why This Recipe Has My Heart

The first time I made these enchiladas, it was a complete accident. I had leftover tortillas and way too much garlic (is there even such a thing?). My kids were hungry, and I was in one of those “let’s see what happens” moods. Turns out, sometimes the best recipes come from those random kitchen experiments.

What You’ll Need

Here’s everything you’ll want to grab from your pantry and fridge:

For the Filling:

  • 2 pounds of chicken breast, cooked and shredded
  • 8 cloves of garlic (yes, really!)
  • 3 cups of mixed cheese (I use cheddar and Monterey Jack)
  • 1 large onion, finely chopped
  • 2 tablespoons of butter
  • Salt and pepper to taste

For the Sauce:

  • 4 tablespoons of butter
  • 6 cloves of garlic, minced
  • 4 tablespoons of flour
  • 2 cups of chicken broth
  • 1 cup of sour cream
  • 1 teaspoon of dried oregano
  • Salt and pepper to taste

The Rest:

  • 12 large flour tortillas
  • 2 cups of cheese for topping
  • Fresh cilantro for garnish (unless you’re one of those people who think it tastes like soap – I get it!)

My Time-Saving Tricks

Listen, I know we’re all busy. Here’s what I’ve learned about making this recipe work on a hectic weekday:

  1. I often use a rotisserie chicken from the grocery store. It’s already cooked, seasoned, and ready to go. Just shred it up and you’re halfway there.
  2. The garlic and onion can be chopped up to a day ahead. Store them in an airtight container in the fridge, and they’ll be ready when you are.
  3. The sauce can be made while the oven preheats. Multi-tasking at its finest!

How to Put It All Together

The Filling

Remember that time I tried to stuff the tortillas while they were cold and they all cracked? Yeah, don’t do that. Here’s the right way:

  1. Melt the butter in a large pan and cook the onions until they’re soft and slightly golden.
  2. Add the garlic and cook for another minute. Your kitchen will smell amazing at this point.
  3. Mix in the shredded chicken and cheese. Season with salt and pepper.

The Garlic Sauce

This sauce is what makes these enchiladas special. It’s like a Mexican-inspired garlic Alfredo sauce, and it’s absolutely worth the extra effort:

  1. Melt the butter in a saucepan over medium heat.
  2. Add the minced garlic and cook until fragrant (about 1 minute).
  3. Sprinkle in the flour and whisk for 2-3 minutes.
  4. Slowly add the chicken broth while whisking to avoid lumps.
  5. Once it thickens, stir in the sour cream and oregano.
  6. Season with salt and pepper to taste.

Assembly Time

Here’s where the magic happens:

  1. Preheat your oven to 375°F (190°C).
  2. Warm the tortillas slightly so they’re pliable.
  3. Dip each tortilla in the sauce before filling.
  4. Add a generous portion of the chicken mixture.
  5. Roll them up and place them seam-side down in a baking dish.
  6. Pour the remaining sauce over the top.
  7. Sprinkle with extra cheese (because why not?).

The Final Touch

Bake for 25-30 minutes until the cheese is bubbly and slightly golden. Let them rest for 5-10 minutes before serving (I know it’s hard, but trust me on this one).

When Things Don’t Go as Planned

Sometimes life happens. Maybe you forgot to buy enough cheese (been there), or your sauce ended up a bit lumpy (done that). Here are some quick fixes:

  • Lumpy sauce? Run it through a blender or really go at it with a whisk.
  • Not enough cheese? Mix in some cream cheese to stretch it out.
  • Tortillas breaking? Warm them up more or double them up for extra stability.

Making It Your Own

Over the years, I’ve had friends add their own twists to this recipe. Some amazing variations I’ve tried:

  • Add roasted poblano peppers to the filling
  • Mix in some corn and black beans
  • Use different cheese combinations (pepper jack adds a nice kick)
  • Add a layer of refried beans before the chicken mixture

Serving Suggestions

I usually serve these with:

  • A simple green salad
  • Mexican rice
  • Extra sour cream
  • Sliced avocado
  • Fresh pico de gallo

Storage Tips

These enchiladas actually taste amazing the next day. Store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F for about 15-20 minutes, or until heated through. Just cover them with foil to prevent the top from getting too brown.

Real talk – these enchiladas have saved me on countless busy weeknights, potlucks, and even that time I had to impress my mother-in-law (mission accomplished!). They’re not the quickest recipe in my arsenal, but they’re worth every minute. Give them a try, and I bet they’ll become a regular in your dinner rotation too.

What’s your favorite enchilada filling? I’d love to hear your variations on this recipe!

Frequently Asked Questions

The best cheese for enchiladas is a combination of melty cheeses. I recommend using a mix of Monterey Jack for its excellent melting properties, sharp cheddar for flavor, and Oaxaca cheese for authenticity. Some great alternatives include Chihuahua cheese or a Mexican cheese blend. Avoid pre-shredded cheese as it contains anti-caking agents that can prevent smooth melting.
The secret to amazing enchiladas lies in three key steps: First, always lightly fry your tortillas in oil before filling them – this prevents them from getting soggy. Second, dip the tortillas in warm sauce before rolling them up. Finally, don’t skimp on the sauce and cheese on top. These steps ensure your enchiladas stay tender, flavorful, and perfectly textured throughout.
While both are rolled tortilla dishes, enchiladas and burritos have distinct differences. Enchiladas use corn tortillas, are covered in sauce, and are always baked. Burritos use larger flour tortillas, are typically filled with more ingredients including rice and beans, and are wrapped more tightly to be eaten by hand. Burritos are usually served without sauce on top and aren’t baked.
Enchiladas divorciadas (divorced enchiladas) get their name from the way they’re served – with two different sauces that don’t mix on the plate. Typically, one side is covered in red sauce (salsa roja) and the other in green sauce (salsa verde), with a line of cream or beans keeping them “separated” down the middle, hence the divorce reference.

Cheesy Garlic Enchiladas: My Go-To Comfort Food Recipe

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Ingredients
  

For the Filling:

  • 2 pounds of chicken breast cooked and shredded
  • 8 cloves of garlic yes, really!
  • 3 cups of mixed cheese I use cheddar and Monterey Jack
  • 1 large onion finely chopped
  • 2 tablespoons of butter
  • Salt and pepper to taste

For the Sauce:

  • 4 tablespoons of butter
  • 6 cloves of garlic minced
  • 4 tablespoons of flour
  • 2 cups of chicken broth
  • 1 cup of sour cream
  • 1 teaspoon of dried oregano
  • Salt and pepper to taste

The Rest:

  • 12 large flour tortillas
  • 2 cups of cheese for topping
  • Fresh cilantro for garnish unless you’re one of those people who think it tastes like soap – I get it!

Instructions
 

The Filling

  • Remember that time I tried to stuff the tortillas while they were cold and they all cracked? Yeah, don’t do that. Here’s the right way:
  • Melt the butter in a large pan and cook the onions until they’re soft and slightly golden.
  • Add the garlic and cook for another minute. Your kitchen will smell amazing at this point.
  • Mix in the shredded chicken and cheese. Season with salt and pepper.

The Garlic Sauce

  • This sauce is what makes these enchiladas special. It’s like a Mexican-inspired garlic Alfredo sauce, and it’s absolutely worth the extra effort:
  • Melt the butter in a saucepan over medium heat.
  • Add the minced garlic and cook until fragrant (about 1 minute).
  • Sprinkle in the flour and whisk for 2-3 minutes.
  • Slowly add the chicken broth while whisking to avoid lumps.
  • Once it thickens, stir in the sour cream and oregano.
  • Season with salt and pepper to taste.

Assembly Time

  • Here’s where the magic happens:
  • Preheat your oven to 375°F (190°C).
  • Warm the tortillas slightly so they’re pliable.
  • Dip each tortilla in the sauce before filling.
  • Add a generous portion of the chicken mixture.
  • Roll them up and place them seam-side down in a baking dish.
  • Pour the remaining sauce over the top.
  • Sprinkle with extra cheese (because why not?).

The Final Touch

  • Bake for 25-30 minutes until the cheese is bubbly and slightly golden. Let them rest for 5-10 minutes before serving (I know it’s hard, but trust me on this one).