If you are craving a comforting, cheesy, and flavorful dinner that feels like a warm hug, this Monterey Chicken Enchiladas Recipe is exactly what your kitchen needs. Bursting with tender chicken, creamy spinach, crispy onions, and that irresistible Monterey Jack cheese, these enchiladas bring together layers of texture and taste in the most delicious way. Whether you’re feeding a hungry family or impressing friends at a casual dinner, this recipe serves up guaranteed smiles with every bite.
Ingredients You’ll Need
These ingredients are simple but each plays an essential role in creating the perfect balance of creaminess, zest, and crunch you want in your enchiladas. Using a mix of fresh and pantry staples makes this dish not only approachable but incredibly satisfying.
- 8 flour tortillas, soft taco size: Provide the perfect soft wrap to hold all the delicious fillings without breaking.
- 1½ cups cooked shredded chicken: The hearty protein base that makes these enchiladas filling and flavorful.
- ½ (10-oz) package frozen spinach, thawed and drained: Adds a vibrant green color and a punch of nutrition, plus moisture for the filling.
- ½ cup French fried onions: Offer a delightful crunch and a subtle onion sweetness inside the mixture.
- 2½ cups shredded Monterey Jack cheese, divided: The star cheese, melting into gooey goodness and delivering that signature milky flavor.
- 3 Tbsp butter: Essential for creating the rich, velvety sauce that ties everything together.
- 3 Tbsp all-purpose flour: Helps thicken the sauce to the perfect consistency without clumping.
- 2 cups chicken broth: Provides savory depth and moisture to the sauce, balancing the richness.
- 1 Tbsp taco seasoning: Infuses the sauce with warm, inviting spices that elevate the entire dish.
- 1 cup sour cream: Adds creamy tang and softens the spice, making the sauce luscious and smooth.
- 1 (4-oz) can diced green chilies: Brings a subtle heat and bright flavor contrast that livens up the enchiladas.
How to Make Monterey Chicken Enchiladas Recipe
Step 1: Prepare the Baking Pan and Preheat Oven
Begin by heating your oven to 350ºF and spraying a 9×13-inch pan with cooking spray. This sets you up to assemble and bake your enchiladas without any sticking issues.
Step 2: Mix the Filling and Roll Tortillas
In a spacious bowl, combine the shredded chicken, thawed and drained spinach, crispy French fried onions, and 1½ cups of the shredded Monterey Jack cheese. This mixture balances moist, crunchy, cheesy, and meaty notes that will make every bite memorable. Spoon the filling evenly onto each tortilla, then roll them up and place them seam side down in the prepared baking pan. This careful placement ensures they stay intact during baking.
Step 3: Make the Creamy Sauce
On medium heat, melt butter in a small saucepan. Whisk in the flour and cook it for about a minute to remove the raw flour taste. Slowly add chicken broth, whisking continuously until smooth and slightly thickened. Remove from heat and blend in taco seasoning, sour cream, and diced green chilies for a creamy, spicy sauce with a hint of tanginess. This sauce is the magic that makes these enchiladas extra special.
Step 4: Assemble and Bake
Pour the luscious sauce evenly over the rolled tortillas in the pan. Sprinkle the remaining 1 cup of Monterey Jack cheese on top to create that irresistible golden crust. Bake for 20 to 25 minutes, allowing the sauce to bubble and the cheese to melt thoroughly.
Step 5: Broil for the Perfect Finish
Switch your oven to broil and give the dish a few minutes to brown the cheese until bubbly and beautifully golden. Keep a close eye on it to prevent burning — this step adds the final pizzazz that makes your enchiladas so irresistible.
How to Serve Monterey Chicken Enchiladas Recipe
Garnishes
To elevate your enchiladas, sprinkle fresh chopped cilantro or green onions on top for a fresh, herbaceous pop of color and flavor. A dollop of sour cream or guacamole adds creaminess and balances the spice, while pickled jalapeños or a squeeze of lime juice lend a nice tang to brighten the dish.
Side Dishes
Serve these enchiladas alongside a crisp, colorful salad with avocado and corn for a refreshing crunch. Mexican rice or black beans make perfect hearty sides that soak up any extra sauce. For something lighter, roasted veggies or a tangy slaw also complement the richness of the enchiladas beautifully.
Creative Ways to Present
For gatherings, try serving the enchiladas family-style right in the baking dish so everyone can help themselves to that gooey goodness. Alternatively, plate individual servings with a drizzle of salsa verde or a sprinkle of queso fresco for elegance. You might also cut the enchiladas into smaller “bites” and serve them as a flavorful appetizer at parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover enchiladas tightly with foil or plastic wrap and store in the refrigerator for up to 3 days. The flavors even deepen overnight, making for a delicious lunch or dinner the next day.
Freezing
If you want to prepare ahead, assemble the Monterey Chicken Enchiladas Recipe completely but hold off on baking. Cover tightly and freeze for up to 2 months. When ready, thaw overnight in the fridge and bake as usual, adding a few extra minutes to the baking time.
Reheating
Reheat enchiladas in a preheated 350ºF oven until warmed through, about 15-20 minutes. Cover with foil initially to keep the cheese from over-browning, then remove it near the end if you want to crisp the top again. Avoid microwaving to maintain that delightful cheesy texture.
FAQs
Can I substitute the chicken with another protein?
Absolutely! Shredded turkey, cooked beef, or even roasted vegetables can replace chicken depending on your preference or dietary needs, and they will all blend nicely with the sauce and cheese.
Is there a way to make this recipe gluten-free?
Yes! Use gluten-free flour or a cornstarch slurry instead of all-purpose flour when making the sauce, and swap the flour tortillas for corn tortillas that are certified gluten-free.
How spicy is this Monterey Chicken Enchiladas Recipe?
The dish has a mild to medium heat level, mostly thanks to the green chilies and taco seasoning. You can adjust the spice by choosing mild or hot seasoning or adding extra chilies if you like more kick.
Can I use fresh spinach instead of frozen?
Fresh spinach works great! Just sauté it lightly until wilted and drain any excess moisture before mixing it with the filling to avoid soggy enchiladas.
What’s the best way to shred chicken quickly?
Using two forks to pull apart cooked chicken breasts works well, or for faster shredding, you can pulse cooked chicken in a food processor with short bursts, being careful not to turn it into a paste.
Final Thoughts
This Monterey Chicken Enchiladas Recipe is one of those golden go-to dishes that combines ease, flavor, and comfort in every mouthwatering bite. Once you try it, I promise it will quickly become a beloved staple in your cooking rotation. So grab your ingredients, gather your loved ones around, and enjoy the warm, cheesy goodness that these enchiladas bring to the table.
Print
Monterey Chicken Enchiladas Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Monterey Chicken Enchiladas feature tender shredded chicken mixed with spinach, crispy fried onions, and gooey Monterey Jack cheese, all rolled in soft flour tortillas. A creamy, flavorful sauce made with chicken broth, taco seasoning, and sour cream is poured over the enchiladas before baking to perfection. Topped with melty cheese and briefly broiled for a golden finish, this dish makes a comforting and delicious meal ready in just 30 minutes.
Ingredients
Enchiladas
- 8 flour tortillas (soft taco size)
- 1½ cups cooked shredded chicken
- ½ (10-oz) package frozen spinach, thawed and drained
- ½ cup French fried onions
- 2½ cups shredded Monterey Jack cheese, divided
Sauce
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 2 cups chicken broth
- 1 Tbsp taco seasoning
- 1 cup sour cream
- 1 (4-oz) can diced green chilies
Instructions
- Prepare Oven and Pan: Preheat your oven to 350ºF (175ºC) and spray a 9×13 inch baking pan with cooking spray to prevent sticking.
- Mix Filling and Assemble Enchiladas: In a large bowl, combine the shredded chicken, thawed and drained spinach, French fried onions, and 1½ cups of shredded Monterey Jack cheese. Spoon the mixture evenly onto each flour tortilla, roll them up tightly, and place them seam side down in the prepared baking pan.
- Make the Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for about 1 minute to form a roux. Gradually whisk in the chicken broth until the mixture is smooth, then continue cooking until the sauce thickens. Remove the saucepan from heat and stir in the taco seasoning, sour cream, and diced green chilies until well combined.
- Assemble and Top: Pour the creamy sauce evenly over the rolled enchiladas in the pan. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
- Bake and Broil: Bake the enchiladas in the preheated oven for 20 to 25 minutes until bubbly and heated through. For a perfect finish, place the dish under the broiler for a few minutes to brown and crisp the cheese topping. Keep a close eye to prevent burning.
Notes
- Make sure to thoroughly drain the spinach to avoid excess moisture in the filling.
- Use soft taco size tortillas for easy rolling and fitting in the baking dish.
- Broil at the end just until cheese is golden and bubbly to add texture and flavor.
- This recipe can be made ahead and refrigerated before baking, just add a few extra minutes to cooking time if baking cold.
- For extra spice, add diced jalapeños to the filling or sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
