Queso Chicken Enchiladas (Easy Weeknight Dinner Recipe)
Make queso chicken enchiladas with creamy cheese sauce and tender chicken. Easy, quick recipe perfect for busy weeknight meals!
Equipment
- Large skillet or saucepan
- Baking dish (9x13)
- Mixing bowls
- Wooden spoon or spatula
- Oven
Ingredients
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 8 tortillas (corn or flour)
- 2 cups queso sauce (homemade or store-bought)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 tbsp olive oil or butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp cumin
- Salt and pepper to taste
- Fresh cilantro or jalapeños for garnish
Instructions
- Prepare Filling: In a skillet, sauté onion and garlic in oil until softened. Add shredded chicken, chili powder, cumin, salt, and pepper. Stir until heated through.
- Warm Tortillas: Heat tortillas briefly to make them pliable.
- Assemble Enchiladas: Spoon chicken filling into tortillas, roll tightly, and place seam-side down in a baking dish.
- Add Queso & Cheese: Pour queso sauce over enchiladas, sprinkle with shredded cheese.
- Bake: Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
- Serve: Garnish with cilantro or jalapeños. Serve hot with rice, beans, or salad.
- Expert Tip: Don’t overstuff tortillas—this keeps them intact and ensures even baking.
Notes
- Use rotisserie chicken for speed.
- Corn tortillas give authentic flavor; flour tortillas are easier to roll.
- For spice, add chipotle peppers or jalapeños to the filling.
- Freeze unbaked enchiladas for up to 2 months; bake fresh when ready.
- Store leftovers in the fridge for 3–4 days and reheat gently.