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–+ servings

Creamy Queso Chicken Enchiladas for Effortless Family Dinners

Delicious and creamy chicken enchiladas smothered in a rich queso sauce, perfect for a quick family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 2 cups Cooked shredded chicken
  • 1 cup Queso dip Store-bought or homemade
  • 1 cup Shredded cheese Cheddar or Mexican blend
  • 8 count Corn tortillas
  • 1 cup Sour cream
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 cup Salsa For topping
For Garnish
  • 1 count Chopped fresh cilantro Optional
  • 1 count Sliced jalapeños Optional

Method
 

Prepare the Filling
  1. In a mixing bowl, combine the shredded chicken, queso dip, sour cream, cumin, garlic powder, and onion powder. Mix until well combined.
Assemble the Enchiladas
  1. Preheat the oven to 350°F (175°C).
  2. Warm the corn tortillas in a skillet over medium heat until pliable.
  3. Place a generous amount of the chicken mixture in the center of each tortilla, roll them up, and place seam-side down in a greased 9x13 inch baking dish.
Bake the Enchiladas
  1. Pour salsa over the top of the enchiladas and sprinkle with shredded cheese.
  2. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serve
  1. Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and sliced jalapeños if desired. Serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

These enchiladas can be made ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the baking time if baking from cold.

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