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Creamy Queso Chicken Enchiladas

Warm and gooey enchiladas filled with cheesy chicken and drizzled with queso sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces tortillas Used to wrap the filling
  • 2 cups shredded chicken Cooked and cooled, may use rotisserie chicken
  • 1 cup shredded cheese Your choice of cheese, reserve half for topping
  • 1 cup queso sauce For drizzling over the enchiladas
  • 1/2 cup diced onions Adds flavor to the filling
  • 1/2 cup diced bell peppers Adds color and texture
  • 1 teaspoon garlic powder Enhances flavor
  • to taste Salt and pepper For seasoning
  • as needed Cooking spray or oil For greasing the baking dish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine shredded chicken, half of the shredded cheese, queso sauce, diced onions, diced bell peppers, garlic powder, salt, and pepper.
  3. Fill each tortilla with the chicken mixture and roll them up tightly.
  4. Place the rolled tortillas seam-side down in a greased baking dish.
  5. Pour any remaining queso sauce over the top and sprinkle with the remaining cheese.
Baking
  1. Bake for 20-25 minutes or until the cheese is melted and bubbly.
  2. Serve hot and enjoy!

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Freeze for up to three months. Reheat in the oven or microwave until hot throughout.