Description
Creamy and cheesy queso chicken enchiladas filled with seasoned shredded chicken, smothered in rich queso sauce, and baked until bubbly and golden.
Ingredients
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (240ml) queso cheese sauce
- 1/2 cup (120ml) sour cream
- 8 small flour tortillas
- 1 1/2 cups (150g) shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro (optional)
- 1 jalapeño, sliced (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 3–4 minutes.
- Add shredded chicken, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine and heat through.
- In a bowl, mix queso cheese sauce with sour cream until smooth.
- Spread a thin layer of queso mixture on the bottom of the prepared baking dish.
- Fill each tortilla with chicken mixture and a small amount of shredded cheese. Roll tightly and place seam-side down in the dish.
- Pour remaining queso mixture evenly over the enchiladas and top with remaining shredded cheese.
- Bake for 20–25 minutes, until cheese is melted and bubbly.
- Garnish with cilantro and jalapeño slices before serving.
Notes
- Use rotisserie chicken for quicker preparation.
- Substitute corn tortillas for a more traditional option.
- Add black beans or corn to the filling for extra texture.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican