Indulgent Queso Chicken Enchiladas for Easy Weeknight Dinners
Delicious and easy-to-make queso chicken enchiladas perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: main course
- Method: bake
- Cuisine: Mexican
- Diet: gluten-free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup queso cheese sauce
- 8 corn tortillas
- 1 cup enchilada sauce
- 1/2 cup diced onions
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, queso cheese sauce, half of the enchilada sauce, onions, cilantro, cumin, and garlic powder.
- Soften the corn tortillas in a hot skillet for about 10 seconds on each side.
- Spoon the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with additional queso cheese if desired.
- Bake for 20-25 minutes until heated through and bubbly.
Notes
- Serve with sour cream or guacamole for added flavor.
- Can be made a day in advance and stored in the refrigerator before baking.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: queso, chicken, enchiladas, weeknight dinners