Description
Creamy queso chicken enchiladas are a comforting, family-friendly dinner made with shredded chicken, sour cream, diced tomatoes with green chilies, and plenty of cheese rolled into soft flour tortillas, then baked under a rich queso sauce until hot and bubbly.
Ingredients
- 2 cups cooked shredded chicken
- 8 small flour tortillas
- 1 1/2 cups queso cheese dip
- 1 cup shredded cheddar cheese, divided
- 1/2 cup sour cream
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional)
- 1/2 cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- In a mixing bowl, combine the shredded chicken, sour cream, drained diced tomatoes with green chilies, garlic powder, onion powder, chili powder, salt, and black pepper. Mix until the filling is creamy and evenly combined.
- Spoon a portion of the chicken mixture into the center of each tortilla and sprinkle a little cheddar cheese inside each one.
- Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
- Pour the queso cheese dip evenly over the enchiladas.
- Sprinkle the remaining cheddar cheese and the Monterey Jack cheese over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, garnish with chopped fresh cilantro if desired, and serve warm.
Notes
- Rotisserie chicken works well for an even quicker prep.
- Add sautéed onions or bell peppers to the filling for extra flavor and texture.
- For more heat, mix diced jalapeños into the filling or use pepper jack cheese.
- Whole wheat tortillas and reduced-fat sour cream can be used for a lighter variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F (175°C) oven for about 15 minutes, or microwave individual portions for 1 to 2 minutes.
- To freeze, assemble in a freezer-safe dish before baking, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 3g
- Sodium: 940mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 70mg
