Grilled Chicken Enchiladas & Spicy Cheddar Sauce

Amy H.


Fun Fact: The enchilada is one of the dishes mentioned in Mexico's first cookbook in 1831!


☆☆☆☆☆ 0 votes

25 Min
25 Min


  • 3
    large chicken breasts, grilled and finely chopped chicken
  • 2 c
    shredded cheddar cheese (separated)
  • 10+
    flour tortillas
  • 1 c
    red enchilada sauce

  • 1/4 c
  • 1 small
    onion, finely chopped
  • 1 tsp
    minced garlic
  • 3 Tbsp
    all purpose flour
  • 3 c
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1 tsp
    chili powder
  • 1/2 tsp
  • 1/8 tsp
    cayenne pepper (or to taste)
  • 1
    roasted red pepper, peeled and finely diced (jarred or roast yourself)
  • 1 small
    can of green chilis diced
  • ·
    salt and pepper to taste

How to Make Grilled Chicken Enchiladas & Spicy Cheddar Sauce


  1. Grill chicken 8 minutes per side. Cool and chop chicken very finely.
  2. Heat butter in deep skillet over medium heat. Add onions and garlic. Saute until browned and softened. Add flour and make a roux. Pour in milk and stir with a wire whisk until smooth. Add remaining ingredients cook over medium heat. Stir with the wire whisk until it's smooth and cheddar cheese is fully incorporated.
  3. Mix 1 cup cheese sauce and 1 c.shredded cheddar into chicken mixture and stir until smooth and blended.
  4. Spoon chicken mixture into tortillas and roll up. Place each roll into a greased 9x13 pan.
  5. Pour remaining cheese sauce over tortilla rolls. Drizzle enchilada sauce over the top. I pour the enchilada sauce into a squirt bottle for sauces and squirt it evenly over each enchilada. You don't have to use it up, squirt it on until it looks good to you. You can serve leftover sauce on the table for extra sauce.
  6. sprinkle with remaining 1 cup shredded cheddar cheese.
  7. Cover with aluminum foil and bake in a 350 degree oven for 25 minutes.
  8. garnish with a little green onion and sour cream or anything else you like!

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