Queso Chicken Enchiladas

Creamy and cheesy, Queso Chicken Enchiladas are a quick and satisfying meal, perfect for busy weeknights or casual gatherings.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

Filling

2 cups cooked chicken, shredded Rotisserie chicken can be used for convenience.
1 cup queso cheese Plus more for topping.
8-10 pieces corn or flour tortillas Flour tortillas tend to be softer and easier to roll.
1 cup enchilada sauce
1 cup black beans Optional.
1/2 cup diced onions Optional.

Garnishes

fresh cilantro For garnish.
sour cream For serving.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a bowl, combine the shredded chicken with queso cheese. Optionally add black beans and diced onions.
Warm the tortillas slightly in the microwave for about 20 seconds to make them pliable.
Take a tortilla, place a generous scoop of the chicken mixture in the center, and roll it tightly. Place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.

Baking

Pour enchilada sauce over the top and sprinkle with additional queso cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.

Notes

Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. They freeze well for up to 3 months. To reheat, thaw in the fridge overnight, then bake until heated through.