Description
Queso Chicken Enchiladas are a quick, comforting weeknight meal using rotisserie chicken and store-bought queso for a creamy, cheesy dinner ready in under 30 minutes.
Ingredients
3 cups Cooked chicken, shredded
8 (8-inch) Flour tortillas
2 cups Queso cheese dip
1 cup Shredded cheddar cheese
4 oz Diced green chiles, drained
To taste Salt
To taste Pepper
To taste Garlic powder
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish
- Mix your filling. In a bowl, combine the shredded chicken, half of the queso dip (about 1 cup), and the diced green chiles. Season with salt, pepper, and garlic powder
- Assemble the enchiladas. Spoon about ¼ cup of the chicken mixture down the center of each tortilla. Roll them up tightly and place them seam-side down in the baking dish
- Top with sauce and cheese. Pour the remaining 1 cup of queso dip over the enchiladas. Sprinkle the shredded cheddar cheese on top
- Bake uncovered for 20-25 minutes, until bubbly and golden. Let them rest for 5 minutes before serving
Notes
For best results, warm your tortillas before rolling to prevent cracking.
Don’t overfill the tortillas. Use a generous hand with the queso.
Use a good-quality, smooth medium-thick queso from the refrigerated section; avoid watery kinds.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in microwave or oven.
Assemble unbaked dish and freeze for up to 2 months; thaw overnight before baking.
- Prep Time: 10 mins
- Cook Time: 20-25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 490 kcal
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: chicken, dinner, enchiladas, queso, easy