An easy, creamy, cheesy dinner that brings everyone to the table!
There is just something about a pan of homemade enchiladas coming out of the oven, covered in melted cheese, that makes dinner feel a little extra special.
I love finding recipes that look delicious and then putting my own spin on them. Sometimes it’s because I don’t have everything the original recipe calls for, and sometimes I just know my family would enjoy it a little more with a few changes.
This time, I started with a white chicken enchilada recipe and decided to make it a little heartier.
Instead of using just chicken, I added seasoned ground beef along with shredded rotisserie chicken. And because you can never have too much cheese in my kitchen, I finished everything off with a creamy cheese sauce on top.
The result? A pan of cheesy, creamy enchiladas packed with flavor and plenty of filling.
This is the kind of comfort food I love making for a family dinner.
The original recipe called for shredded chicken, Monterey Jack cheese, cream cheese, and a creamy white sauce.
That already sounded delicious, but I wanted something a little more filling.
First, I used a store-bought rotisserie chicken. If you haven’t started using rotisserie chicken for quick dinners, you’re missing out! It’s already cooked, has great flavor, and saves so much time in the kitchen.
Next, I browned some ground beef to add to the chicken. Combining the two meats gave the enchiladas a heartier filling.
Finally, I made a cheese sauce for the top. The original recipe already had a creamy sauce, but I wanted that extra cheesy finish.
And really, who is going to complain about more cheese?
Use rotisserie chicken to save time. This is one of my favorite shortcuts when making dinner. There’s no need to cook chicken separately when you can pick up one that’s already seasoned and ready to shred.
Season your ground beef. Since you’re combining chicken and beef, don’t skip seasoning the beef. It adds another layer of flavor to the filling.
Don’t overfill your tortillas. It’s tempting to pack them full, but leaving enough room to roll them makes assembling everything much easier.
Don’t skip the cheese sauce. That extra cheesy layer is what makes my version different from the original.
Make enough for leftovers. These enchiladas can be refrigerated and reheated for another easy meal.
These enchiladas are filling enough to be a meal on their own, but they also go great with Mexican rice, refried beans, a simple side salad, or chips and salsa.
If you’re feeding a hungry family, rice and beans are an easy way to stretch dinner a little further without spending a fortune.
One of my favorite things about cooking at home is being able to take a recipe and make it your own.
You don’t always have to follow every ingredient exactly. Sometimes a little change turns a good recipe into something your family really enjoys.
For these enchiladas, adding ground beef to the rotisserie chicken made them heartier, and the extra cheese sauce gave them that creamy, cheesy finish I was looking for.
If you love easy comfort food, give these chicken and beef enchiladas a try.
And don’t be afraid to add your own twist!
Happy cooking!
Link to original recipe: https://www.midgetmomma.com/wprm_print/white-chicken-enchiladas
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