Queso Chicken Enchiladas | Easy Cheesy Mexican Dinner Recipe
Baked tortillas filled with shredded rotisserie chicken, creamy queso, and tangy enchilada sauce for a rich, comforting meal. This Mexican-American dish balances bold sauce, silky cheese, and tender chicken for a weeknight-friendly main.
Ingredients
- 450 ml enchilada sauce (mild, medium, or hot)
- 3 cups queso cheese (store-bought or blend of Monterey Jack/cheddar melted with milk)
- 3 cups shredded rotisserie chicken
- 8 corn or flour tortillas (warmed to prevent tearing)
- optional: sliced black olives and diced onions to taste
Instructions
- Preheat oven to 375°F (190°C)
- Spread 180 ml enchilada sauce in the bottom of a 9x13-inch baking dish
- Spoon 1/2 cup queso and 3/4 cup shredded chicken into each tortilla; roll up and place seam-side down in the dish
- Pour remaining enchilada sauce over the top and cover with remaining queso
- Bake for 20–25 minutes until bubbly and golden
- Optional: Sprinkle with black olives and/or onions before serving
Notes
Queso can be pre-mixed with chicken for streamlined assembly
Use corn tortillas for a traditional flavor or flour tortillas for softness
Leftovers store well in the refrigerator for 2–3 days
Use corn tortillas for a traditional flavor or flour tortillas for softness
Leftovers store well in the refrigerator for 2–3 days
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 32gProtein: 26gFat: 22gSaturated Fat: 10gCholesterol: 65mgSodium: 1000mgFiber: 3gSugar: 4g
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