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–+ servings
Cheesy queso chicken enchiladas topped with melted cheese and garnished.
Clara Whitley

Cheesy Queso Chicken Enchiladas

These Cheesy Queso Chicken Enchiladas are a comforting and creamy family favorite, combining shredded rotisserie chicken with a homemade queso sauce and vibrant flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups rotisserie chicken (shredded, or use any cooked chicken)
  • 1 cup sour cream
  • 2 cups shredded cheese (blend of cheddar and Monterey Jack)
  • 1 cup queso dip (store-bought or homemade)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 to taste salt and pepper
Assembly
  • 10 small flour tortillas (corn tortillas work too)
  • 1 can (10 oz) enchilada sauce (or homemade)
  • 1 cup shredded cheese (for topping)
  • Chopped cilantro (for garnish, optional)
  • Sliced jalapeños (optional for added spice)

Method
 

Preparation
  1. In a large mixing bowl, combine shredded chicken, sour cream, one cup of shredded cheese, queso dip, chili powder, cumin, salt, and pepper. Mix until well-combined and creamy.
Assembly
  1. Preheat your oven to 350°F (175°C).
  2. Take a tortilla, spoon a generous amount of the cheesy chicken mixture onto one side, and roll it up tightly.
  3. Place the enchilada seam side down in a greased baking dish. Repeat this until you’ve filled all your tortillas.
  4. Pour enchilada sauce evenly over the enchiladas, ensuring each piece is covered.
  5. Sprinkle the remaining cup of shredded cheese over the top.
Baking
  1. Bake for about 20-25 minutes, or until the cheese is melty and bubbling.
  2. Let cool for a few minutes before garnishing with chopped cilantro or jalapeños.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 18gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 2gSugar: 2g

Notes

For added health, include chopped veggies in the filling or try a vegan twist with chickpeas and plant-based ingredients. Make these enchiladas ahead of time and refrigerate them until you're ready to bake.

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