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Easy Queso Chicken Enchiladas

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Delightful enchiladas filled with creamy queso and tender chicken, perfect for cozy dinners or festive gatherings.

Ingredients

Scale
  • 2 cups cooked shredded chicken pieces
  • 8 corn tortillas
  • 1 cup enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 1/2 cup sour cream (for serving)
  • 1 tbsp vegetable oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • Salt and pepper (to taste)

Instructions

  1. Sauté the aromatics: In a skillet, heat the vegetable oil over medium heat. Add the diced onion and bell pepper, and sauté until they’re soft and fragrant—about 5 minutes.
  2. Mix the chicken filling: Add the cooked shredded chicken to the skillet along with chili powder, cumin, garlic powder, salt, and pepper. Toss everything together and let it cook for a couple of minutes.
  3. Prepare the tortillas: Warm the corn tortillas in a dry skillet for about 30 seconds on each side until they’re pliable.
  4. Fill the enchiladas: Take a warm tortilla, spoon a generous amount of the chicken mixture along the center, sprinkle cheese on top, roll it tight, and place it seam-side down in a greased baking dish.
  5. Add sauce and cheese topping: Once all the enchiladas are in the dish, pour the enchilada sauce evenly over the top and sprinkle the remaining cheese.
  6. Bake to perfection: Preheat your oven to 350°F (175°C) and bake for 20-25 minutes until the cheese is bubbling and golden.
  7. Let them rest: After baking, let the enchiladas rest for 5 minutes.
  8. Serve with a smile: Slice the enchiladas, serve warm, and add a dollop of sour cream on top!

Notes

These enchiladas can be customized for spiciness and can also be made vegetarian by swapping chicken for beans or veggies.

Nutrition

Find it online: https://tashirecipez.com/easy-queso-chicken-enchiladas/

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