Description
This Queso Chicken Enchiladas Bake is a weeknight hero that combines rich, creamy queso with tender chicken for an irresistible comfort food experience. Effortlessly prepared, it’s perfect for busy evenings and guaranteed to please the whole family.
Ingredients
Scale
- 3–4 cups cooked shredded chicken
- 1/2 cup queso
- 10–15 ounces enchilada sauce
- 10–12 tortillas (flour or corn)
- 1–2 cups shredded cheese (Mexican blend, Monterey Jack, or cheddar)
- 1/4 cup diced onion
- 1–2 cloves minced garlic
- 1/4 cup diced green chilies (optional)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Diced green chilies (canned) or a can of Rotel (optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a medium bowl, combine cooked, shredded chicken with 1/2 cup queso, 1/4 cup diced onion, 1-2 cloves minced garlic, 1/4 cup diced green chilies (if using), 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and a pinch of salt and pepper. Mix until well combined.
- Pour 1/2 cup enchilada sauce into the bottom of the prepared baking dish and spread it evenly.
- Warm tortillas in the microwave or lightly pan-fry them to prevent tearing.
- Lay a warmed tortilla flat, spoon 1/4 to 1/3 cup of chicken filling down the center, and roll it up tightly.
- Place the rolled enchilada seam-side down in the baking dish. Repeat with remaining tortillas and filling.
- Pour the remaining enchilada sauce evenly over the top of the enchiladas, then drizzle or pour the rest of the queso over them.
- Sprinkle shredded cheese evenly over the top.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Let the enchiladas rest for 5-10 minutes before serving. Garnish with fresh cilantro, sour cream, or sliced avocado if desired.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For convenience, use a rotisserie chicken for the shredded chicken. You can also substitute cooked ground beef for chicken, and use gluten-free tortillas if needed. To enhance the queso flavor, stir in cream cheese or a splash of heavy cream.