Description
These Queso Chicken Enchiladas are a creamy, cheesy masterpiece that will have everyone asking for seconds. Tender chicken wrapped in soft corn tortillas and smothered in a rich queso sauce makes for the ultimate comfort food.
Ingredients
Scale
- 1.5 to 2 pounds of boneless, skinless chicken breasts or thighs (cooked, shredded)
- 10–12 regular-sized (6-inch) corn tortillas
- 16–24 ounces of store-bought queso blanco or yellow queso dip
- Velveeta cheese (for homemade queso base)
- Monterey Jack cheese (for homemade queso base)
- Milk or cream (for homemade queso base)
- Diced green chiles
- Cumin
- Chili powder
- Dried oregano
- 1 small yellow onion (finely chopped)
- 2 cloves of garlic (minced)
- Salt and black pepper (to taste)
- 1 cup of shredded cheese for topping (Monterey Jack, cheddar, or Mexican blend)
- 2–3 tablespoons of sour cream or cream cheese (optional for filling)
Instructions
- Step 1: Prepare Your Chicken – Boil, bake, or pan-fry your boneless, skinless chicken breasts or thighs until cooked through, then shred them using two forks. If using a rotisserie chicken, shred the meat and discard the skin and bones.
- Step 2: Create the Flavorful Filling – In a large skillet, heat a tablespoon of oil over medium heat. Add your finely chopped onion and sauté until softened, about 5 minutes. Stir in your minced garlic and cook for another minute until fragrant. Add the shredded chicken, diced green chiles, 1 teaspoon of chili powder, ½ teaspoon of cumin, and ¼ teaspoon of dried oregano. Stir everything together until well combined and heated through. Stir in 2-3 tablespoons of sour cream or cream cheese if using. Season with salt and black pepper to taste. Remove from heat.
- Step 3: Warm Your Tortillas – Stack 3-4 tortillas, wrap them in a damp paper towel, and microwave for 30-60 seconds until warm and flexible. Alternatively, lightly grease a non-stick skillet and warm each tortilla for about 15-20 seconds per side until soft.
- Step 4: Assemble the Enchiladas – Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Take one warmed tortilla, spoon about ¼ to ⅓ cup of the chicken filling down the center, roll the tortilla up tightly, and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas and filling.
- Step 5: Drench in Queso and Bake – Warm your queso sauce. Generously pour the warm queso sauce evenly over all the rolled enchiladas. Sprinkle about 1 cup of your extra shredded cheese over the top of the queso. Bake for 20-25 minutes, or until the queso is bubbly around the edges and the cheese on top is melted and slightly golden.
- Step 6: Serve and Enjoy! – Let the enchiladas rest for a few minutes after taking them out of the oven. Serve hot, garnished with fresh cilantro, a dollop of sour cream, sliced avocado, or pico de gallo.
- Prep Time: 30 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: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: For a spicier kick, consider adding cayenne pepper or hot sauce to your queso. If using store-bought queso that is too thick, thin it out with milk or chicken broth. Feel free to add sautéed vegetables like bell peppers or corn to the filling for added nutrition.