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–+ servings

Queso Chicken Enchiladas

Delicious enchiladas filled with shredded chicken and smothered in a creamy queso sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 2 cups Shredded Cooked Chicken Use rotisserie chicken for convenience.
  • 1 cup Queso Blanco Store-bought or homemade.
  • 1 cup Shredded Cheddar Cheese For topping.
  • 8 large Corn Tortillas Warm them to prevent cracking.
  • 1 cup Sour Cream For serving.
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 cup Enchilada Sauce Store-bought or homemade.
For Garnish
  • 1/4 cup Chopped Fresh Cilantro Optional.
  • 1/2 cup Sliced Jalapeños Optional.

Method
 

Prepare the Filling
  1. In a mixing bowl, combine shredded chicken, queso blanco, cumin, and chili powder. Mix well.
  2. Preheat the oven to 375°F (190°C).
Assemble the Enchiladas
  1. Warm the corn tortillas in a skillet until pliable.
  2. Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll it up, and place seam-side down in a baking dish.
  3. Pour the enchilada sauce over the rolled tortillas and sprinkle with shredded cheddar cheese.
Bake
  1. Cover the baking dish with foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve
  1. Remove from the oven and let cool for a few minutes.
  2. Serve with sour cream, cilantro, and jalapeños on top.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 12gFiber: 3gSugar: 2g

Notes

These enchiladas can be made ahead of time and stored in the refrigerator before baking.

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