Queso Chicken Enchiladas
Deliciously cheesy enchiladas filled with tender chicken and topped with rich queso sauce, perfect for a quick and satisfying dinner.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken Use rotisserie chicken for convenience.
- 1 cup queso sauce A creamy cheese sauce for filling and topping.
- 8 pieces tortillas Corn or flour tortillas, based on preference.
- 1/2 cup sour cream Adds tangy freshness.
- 1/4 cup chopped cilantro For garnish.
- 1 teaspoon cumin Enhances the flavor of the filling.
- 1 teaspoon paprika Adds warmth.
- 1 teaspoon chili powder Adjust based on heat preference.
- 1 cup chopped bell peppers Optional for added texture.
- 1 cup chopped onions Optional for added flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Shred the cooked chicken into bite-sized pieces.
- If using vegetables, sauté chopped bell peppers and onions in a skillet until softened.
Filling
- In a mixing bowl, combine shredded chicken, sautéed vegetables (if using), cumin, paprika, chili powder, and half of the queso sauce. Mix until well coated.
Assembly
- Warm corn tortillas slightly to prevent cracking when rolling. Spoon the chicken mixture into the center of each tortilla and roll tightly.
- Place rolled enchiladas seam-side down in a greased baking dish.
- Pour the remaining queso sauce over the top and add a dollop of sour cream. Sprinkle chopped cilantro before baking.
Baking
- Bake in the preheated oven for 20-25 minutes or until heated through and bubbling.
Notes
Feel free to customize the filling with spices or vegetables of your choice. Store leftovers in an airtight container; they last for up to 3 days in the fridge or can be frozen for 2 months.