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Chicken and Goat Cheese Enchiladas

Chicken and Goat Cheese Enchiladas

Chicken and Goat Cheese Enchiladas, Rich enchilada sauce enrobed tortillas overstuffed with moist chicken and goat cheese. Delicious and tasty.
Course Dinner
Cuisine American, Mexican, Texmex
Keyword chicken and goat cheese, chicken enchiladas, Enchiladas, goat cheese, goat cheese enchiladas, mexican chicken recipes
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8

Ingredients

For the enchilada sauce

  • 2 Tablespoons Olive Oil
  • 2 large onions chopped
  • 2 cloves of garlic minced
  • 2 Tablespoons Chili powder
  • 1 tablespoon Smoked Paprika
  • 1 tablespoon cumin
  • 1 teaspoon oregano Mexican oregano, if you can find it.
  • 2 teaspoons chipotle powder optional for a little extra kick.
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 6 oz cans tomato paste
  • 1 15 oz can tomato sauce
  • 2 cups chicken broth vegetable broth, or water

For the filling

  • 3.8 oz can black olives drained, divided
  • 1 cup sliced green onions divided
  • The remaining cooked onions
  • 4 cups of chicken meat cubed into 2-inch pieces. One rotisserie chicken is perfect
  • 8-10 oz of fresh goat cheese crumbled
  • ½ cup chopped fresh cilantro
  • 8 8- inch flour tortillas
  • 2 cups shredded pepper jack cheese about 8 oz

Sour cream, sliced avocado or guacamole, and more cilantro for garnish

Instructions

  1. To Make the Enchilada sauce.
  2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onions and Sauté until softened and beginning to brown, about 5 minutes.
  3. Remove all but about ½ cup of the onions and set aside.
  4. Add the minced garlic to the pan with the ½ cup of the onions and cook for one minute until the garlic is fragrant. No need to cook it all the way.
  5. Add in the chili powder, smoked paprika, cumin, oregano, optional chipotle powder, salt, and pepper. Stir to combine.
  6. Stir in the tomato paste, tomato sauce, and the water or chicken broth.
  7. Bring the sauce to a boil stirring constantly. Reduce the boiling sauce to a simmer, cover and cook for 30 minutes, stirring occasionally, the sauce will be thicken. You can thin it down with some more water. It should be the consistency of watery pancake batter.
  8. Let the sauce cool for 10-15 minutes for easier handling. This sauce can be made a day ahead.
  9. To make the Enchiladas.
  10. Preheat the oven to 350°
  11. Prepare a 13 X 9 casserole dish by coating it with olive oil or cooking spray.
  12. Spread about 2 cups of the enchilada sauce to cover the bottom of the casserole dish.
  13. In a large bowl, combine ½ a cup of the green onions, ½ of the chopped olives, the reserved cooked onions, the chicken, crumbled goat cheese, and the cilantro.
  14. On a plate wide enough to fit a tortilla or a pie dish, spread a generous amount of the enchilada sauce.
  15. One at a time, Place a tortilla over the sauce and press down to coat one side. Flip the tortilla over to coat the other side. Place about 1/8 of the filling in a log down the center of the tortilla.
  16. Roll up the tortilla and place it in the prepared casserole dish seam side down. Repeat with the remaining tortillas making a row of 8 filled enchiladas. Add more sauce to the plate as necessary.
  17. Spread the remaining sauce evenly over the filled enchiladas.
  18. Sprinkle the shredded pepper jack cheese, the reserved chopped olives, and the green onions over the enchiladas concentrating more in the center of each enchilada.
  19. Bake for 30 – 40 minutes or until the cheese is bubbling and beginning to brown.
  20. Serve with sour cream, sliced avocados or guacamole, and more cilantro.

Recipe Notes

These enchiladas freeze beautifully and actually taste even better the next day.