Description
These Creamy Queso Chicken Enchiladas combine shredded chicken, a silky queso cheese sauce, and warm flour tortillas for a hearty Mexican-inspired dinner. Topped with extra melted cheese, the dish offers rich, smoky flavor and a comforting texture that’s perfect for busy weeknights or family gatherings. Simple ingredients and straightforward steps make it a go‑to recipe for anyone craving a quick, cheesy, oven‑baked delight. Serve with a fresh salad and chilled grape juice for a perfect balance.
Ingredients
- 2 cups cooked shredded chicken
- 8 flour tortillas
- 2 cups queso cheese sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt to taste
Instructions
- Preheat oven to 350°F (175°C).
- Mix shredded chicken, onions, tomatoes, garlic powder, cumin, and salt in a bowl.
- Warm tortillas in a skillet.
- Spoon filling onto each tortilla, roll, and place seam‑side down in a baking dish.
- Pour queso sauce over enchiladas.
- Sprinkle shredded cheese on top.
- Bake 20‑25 minutes until bubbly and golden.
- Serve warm, garnished as desired.
Notes
- For a milder flavor
- reduce cumin. Add jalapeños for heat. Leftovers reheat well in oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 600
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 80 mg
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