Description
These Queso Chicken Enchiladas are a quick and comforting weeknight dinner, featuring juicy shredded chicken rolled in tortillas and smothered in a creamy, spicy queso sauce with melted cheese. Perfect for busy families, they deliver rich flavor with minimal effort.
Ingredients
3 cups Cooked shredded chicke
8–10 Flour or corn tortillas
2 cups Queso cheese sauce (jarred or homemade)
1 ½ cups Shredded Monterey Jack cheese
1 (4 oz) can Diced green chiles
1 teaspoon Ground cumi
½ teaspoon Garlic powder
To taste Salt and pepper
¼ cup Chopped fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish
- In a large bowl, combine shredded chicken, 1/2 cup queso sauce, diced green chiles, cumin, garlic powder, salt, and pepper. Stir until well mixed
- Spread a thin layer of queso sauce on the bottom of the prepared dish. Place a tortilla on a flat surface, spoon about 1/4 cup of the chicken mixture down the center, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas
- Pour remaining queso sauce over the rolled enchiladas. Sprinkle generously with Monterey Jack cheese
- Bake for 20-25 minutes, until bubbly and golden. Let rest for 5 minutes. Garnish with fresh cilantro if desired. Serve warm
Notes
Warm tortillas slightly before rolling to prevent cracking.
Do not overfill enchiladas; too much filling makes rolling difficult.
Use high-quality queso sauce for best flavor.
Let enchiladas rest after baking to make serving easier.
Double the recipe for meal prep; these reheat well.
To make ahead: Assemble but do not bake, cover with foil, refrigerate up to 24 hours. Bake as directed, adding 5 extra minutes.
For freezing: Assemble but do not bake, wrap tightly with foil, freeze up to 3 months. Thaw overnight and bake as directed.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat: Microwave individual portions 1-2 minutes, or reheat entire dish in a 350°F oven for 15-20 minutes.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 enchilada (approx.)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: chicken, dinner, enchiladas, queso, cheese