Description
These Queso Chicken Enchiladas are a delicious and comforting Mexican-inspired dish featuring shredded chicken mixed with aromatic spices and fresh vegetables, all rolled in soft corn tortillas, smothered in creamy queso cheese sauce, and baked to perfection. Served with a fresh cilantro garnish, this recipe brings a flavorful and satisfying meal perfect for dinner.
Ingredients
Scale
Filling Ingredients
- 2 cups cooked shredded chicken
- 1 cup diced onions
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
Other Ingredients
- 8 corn tortillas
- 2 cups queso cheese sauce
- 1/2 cup chopped cilantro (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas.
- Prepare the filling: In a large bowl, combine the cooked shredded chicken, diced onions, diced tomatoes, cumin, chili powder, and salt. Mix well to evenly distribute the flavors.
- Warm the tortillas: Gently warm the corn tortillas to make them pliable and easy to roll without cracking.
- Assemble the enchiladas: Spoon the chicken mixture onto each tortilla, then roll them tightly to enclose the filling.
- Arrange in baking dish: Place the rolled tortillas seam-side down in a baking dish, fitting them snugly next to each other.
- Add the queso sauce: Pour the queso cheese sauce evenly over the arranged enchiladas, covering them well.
- Bake the enchiladas: Bake in the preheated oven for 20 minutes or until the cheese sauce is hot and bubbly throughout.
- Garnish and serve: Remove from the oven and sprinkle with chopped cilantro before serving for a fresh, herbal finish.
Notes
- You can substitute corn tortillas with flour tortillas if preferred, but corn tortillas provide the traditional texture and flavor.
- For extra heat, add some chopped jalapeños to the chicken mixture or sprinkle crushed red pepper on top.
- If you don’t have queso cheese sauce, you can make a quick version by melting white American cheese with a little milk and jalapeños.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
