Description
Delicious enchiladas filled with creamy queso and shredded chicken, topped with gooey cheese and hearty enchilada sauce.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup queso dip
- 8 small flour tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can of enchilada sauce
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the shredded chicken with queso dip and diced onions in a bowl, season with salt and pepper.
- Scoop some of the chicken mixture into a tortilla, roll it up, and place it seam-side down in a baking dish.
- Repeat with remaining tortillas, layering closely in the dish.
- Pour enchilada sauce over the rolled tortillas.
- Sprinkle shredded cheese on top.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Notes
Make-ahead by assembling and refrigerating before baking. Customize by swapping proteins or adding beans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: enchiladas, chicken, cheese, Mexican, comfort food