Easy Cheesy Queso Chicken Enchiladas (Print Version)
Creamy queso chicken enchiladas wrapped in soft tortillas and baked until hot, melty, and bubbling.
# Ingredients:
→ For the filling
01 -
1 tablespoon olive oil
02 -
1/2 cup (75 g) finely diced yellow onion
03 -
2 garlic cloves, minced
04 -
3 cups (420 g) cooked shredded chicken
05 -
1 can (4 oz or 113 g) diced green chiles, drained
06 -
1/2 cup (120 g) sour cream
07 -
1/2 cup (120 g) queso blanco dip or queso cheese sauce
08 -
1 teaspoon chili powder
09 -
1/2 teaspoon ground cumin
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
1/4 teaspoon black pepper
→ For assembly
12 -
1 cup (240 ml) green enchilada sauce
13 -
8 flour tortillas, 8-inch size
14 -
1 1/2 cups (360 g) queso blanco dip or queso cheese sauce
15 -
1 1/2 cups (170 g) shredded Monterey Jack or Mexican cheese blend
16 -
2 tablespoons chopped fresh cilantro
17 -
Lime wedges, for serving
# Instructions:
01 -
Heat the oven to 375°F. Lightly grease a 9x13-inch baking dish and spread 1/2 cup of the green enchilada sauce across the bottom.
02 -
Warm the olive oil in a skillet over medium heat. Add the onion and cook for 3-4 minutes, until softened. Stir in the garlic, chili powder, cumin, salt, and pepper for 30 seconds.
03 -
Remove the skillet from the heat. Stir in the shredded chicken, green chiles, sour cream, and 1/2 cup queso until the filling is evenly coated and creamy.
04 -
Spoon about 1/3 cup of filling down the center of each tortilla. Roll snugly and place seam side down in the prepared baking dish.
05 -
Spoon the remaining 1/2 cup green enchilada sauce over the tortillas. Spread 1 1/2 cups queso over the top, then sprinkle evenly with shredded cheese.
06 -
Cover with foil and bake for 15 minutes. Uncover and bake 8-10 minutes more, until the sauce is bubbling and the cheese is fully melted.
07 -
Let the enchiladas rest for 5 minutes so the filling settles. Sprinkle with cilantro and serve with lime wedges.
# Notes:
01 -
Use warm tortillas if they feel stiff so they roll without tearing.
02 -
If assembling from the refrigerator, add 5-10 minutes to the covered baking time.
03 -
Best served hot while the queso topping is creamy.