Queso Chicken Enchiladas Recipe
This Queso Chicken Enchiladas recipe offers a deliciously cheesy and flavorful Mexican-inspired dish featuring shredded chicken, red enchilada sauce, and melted Monterey Jack cheese rolled inside soft flour tortillas. Perfectly baked to bubbly perfection and garnished with fresh cilantro and sour cream, this hearty meal is both comforting and satisfying for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Chicken Filling
- 2 cups Cooked and shredded chicken (rotisserie or homemade)
- 1 small Onion, chopped
- 2 cloves Garlic, minced
- 1 tablespoon Vegetable oil
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- Salt and pepper, to taste
Enchiladas
- 1 can Red enchilada sauce (10 oz), mild or spicy
- 2 cups Shredded Monterey Jack cheese
- 8 pieces Flour tortillas
For Garnish and Serving
- Chopped cilantro, for garnish
- Sour cream, for serving
Instructions
- Prepare the Chicken: Boil or bake the chicken until fully cooked, then shred it finely using two forks or your hands to create a tender filling.
- Sauté Aromatics: Heat vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic and cook for 3-4 minutes until soft and fragrant.
- Combine Filling: Add shredded chicken to the skillet with onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir well and cook another 3-5 minutes to meld the flavors.
- Prepare Baking Dish: Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- Assemble Enchiladas: Lay a flour tortilla flat, spoon a generous amount of the chicken mixture in the center, sprinkle with shredded Monterey Jack cheese, and roll the tortilla tightly. Place each rolled enchilada seam side down in the baking dish. Repeat until all tortillas are filled.
- Add Sauce and Cheese: Pour the remaining red enchilada sauce evenly over the rolled enchiladas, then sprinkle the rest of the shredded cheese on top.
- Bake Enchiladas: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and continue baking for another 5-10 minutes until the cheese is bubbly and slightly golden.
- Rest and Serve: Let the enchiladas rest for a few minutes after baking. Garnish with chopped cilantro and serve warm with sour cream on the side.
Notes
- Customize the heat level by adding jalapeños or using spicy enchilada sauce.
- For a vegetarian option, substitute the shredded chicken with black beans or sautéed vegetables.
- Use rotisserie chicken for time-saving convenience.
- Leftover enchiladas can be refrigerated and reheated in the oven or microwave for a quick meal.
Keywords: Queso chicken enchiladas, Mexican chicken recipe, baked enchiladas, cheesy enchiladas, easy Mexican dinner
Find it online: https://mjrecipe.com/queso-chicken-enchiladas-recipe/