Description
Delightful creamy queso chicken enchiladas wrapped in tortillas and topped with cheese and sauce.
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 8 large flour tortillas (or corn tortillas for a gluten-free option)
- 2 cups shredded cheese (a mix of cheddar and Monterey Jack is ideal)
- 1 cup creamy queso dip (store-bought or homemade)
- 1 ½ cups enchilada sauce (red or green, depending on your taste)
- 1 small onion, diced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: Black beans, corn, or jalapeños for extra flavor or texture
Instructions
- Start by preheating your oven to 350°F (175°C). Meanwhile, heat a large skillet over medium heat. Add the olive oil, followed by the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Next, introduce the cooked, shredded chicken to the skillet. Sprinkle in the ground cumin, chili powder, and a pinch of salt and pepper. Stir everything together, letting the spices embrace the chicken for an additional 2-3 minutes.
- Now, it’s time to assemble! In a large bowl, combine the chicken mixture with 1 cup of the shredded cheese and half of the queso dip.
- Grab your tortillas and fill each one with about ¼ cup of the chicken mixture. Carefully roll them up and place them seam-side down in a greased 9×13 inch baking dish.
- Once all the enchiladas are snug in the dish, pour the remaining enchilada sauce over the top. Drizzle the rest of the queso dip on as well, then sprinkle with the remaining shredded cheese.
- Pop the dish into the oven and bake for about 20 minutes, or until the cheese is melted and bubbly.
- For a golden finish, switch to the broiler for the last 2-3 minutes, keeping a close watch to avoid burning.
- When they come out, garnish with freshly chopped cilantro. Serve warm and enjoy!
Notes
Substitutions for a lighter version can include reduced-fat cheese or Greek yogurt for creaminess with fewer calories. For gluten-free, use corn tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg