Queso Chicken Enchiladas Recipe
These Queso Chicken Enchiladas are a delicious and comforting Mexican-inspired dish featuring tender shredded chicken, zesty red enchilada sauce, and creamy melted Monterey Jack cheese, all wrapped in soft flour tortillas and baked to perfection. Great for a family dinner or meal prep, this recipe balances savory, spicy, and cheesy flavors with fresh garnishes for an irresistible meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling
- 2 cups cooked and shredded chicken (rotisserie or cooked)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
Assembly and Sauce
- 1 can (10 oz) red enchilada sauce (mild or spicy)
- 2 cups shredded Monterey Jack cheese
- 8 flour tortillas
- 1 tablespoon vegetable oil
Garnish and Serving
- Chopped cilantro, for garnish
- Sour cream, for serving
Instructions
- Prepare the chicken: Boil or bake chicken until fully cooked and shred using two forks or your hands to create bite-sized pieces.
- Sauté aromatics: Heat vegetable oil in a skillet over medium heat, then add chopped onion and minced garlic. Cook for 3-4 minutes until soft and fragrant.
- Combine filling: Add shredded chicken to the skillet, season with cumin, chili powder, salt, and pepper. Stir and cook for 3-5 minutes to blend flavors.
- Prepare baking dish: Pour a small amount of red enchilada sauce into the bottom of the baking dish to prevent sticking.
- Assemble enchiladas: Lay a flour tortilla flat, place a generous spoonful of chicken mixture in the center, sprinkle with shredded cheese, then roll tightly. Place seam side down in the baking dish. Repeat with remaining tortillas.
- Add sauce and cheese: Pour remaining enchilada sauce evenly over the rolled enchiladas and sprinkle the leftover shredded cheese on top.
- Bake enchiladas: Cover dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove foil and continue baking for 5-10 minutes until cheese is bubbly and lightly golden.
- Serve: Allow enchiladas to rest a few minutes, garnish with chopped cilantro, and serve with sour cream on the side.
Notes
- Customize with jalapeños for added heat or substitute chicken with beans for a vegetarian variation.
- Use rotisserie chicken to save time and add extra flavor.
- Adjust spice level by choosing mild or spicy enchilada sauce based on preference.
- For a crispier top, broil for 1-2 minutes after baking instead of removing foil for the last baking step.
Keywords: Queso Chicken Enchiladas, Mexican dinner, baked enchiladas, shredded chicken recipe, cheesy enchiladas
Find it online: https://busyrecipe.com/queso-chicken-enchiladas-recipe/