Description
Queso Chicken Enchiladas deliver a cheesy, flavorful Tex-Mex classic that’s perfect for weeknight dinners. Tender shredded chicken combined with creamy queso blanco and earthy spices is rolled into warm flour tortillas, topped with spicy enchilada sauce and cheddar cheese, then baked until bubbly and golden. Garnished with fresh green onions, these enchiladas offer a deliciously comforting meal in just 40 minutes.
Ingredients
Scale
Filling
- 2 cups shredded cooked chicken
- 1 cup queso blanco cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
Assembly
- 8 flour tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare Filling: In a bowl, combine the shredded chicken, queso blanco cheese, garlic powder, and ground cumin evenly to create the enchilada filling.
- Fill Tortillas: Spoon the chicken mixture onto each flour tortilla and roll them tightly to encase the filling.
- Arrange in Baking Dish: Place all the rolled tortillas seam side down in a baking dish in a single layer for even cooking.
- Add Sauce: Pour enchilada sauce evenly over the rolled tortillas, ensuring each one is nicely coated.
- Top with Cheese: Sprinkle shredded cheddar cheese generously on top of the sauced tortillas to create a creamy, melted topping.
- Bake: Bake the enchiladas in the preheated oven for 20-25 minutes or until the cheese is melted, bubbly, and golden.
- Garnish and Serve: Remove from oven and garnish with chopped green onions for a fresh touch before serving hot.
Notes
- You can substitute corn tortillas for a gluten-free option.
- For spicier enchiladas, add chopped jalapeños or hot sauce to the filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Using rotisserie chicken can save time on shredding and cooking chicken.
- Top with sour cream or avocado slices for added creaminess.
