Queso Chicken Enchiladas

Queso Chicken Enchiladas

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Queso Chicken Enchiladas: Your Weeknight Dinner Savior

Tired of the same old weeknight dinners? I get it! As a busy parent, I'm always searching for meals that are quick, healthy-ish (we all deserve a little cheese!), and packed with flavor. These Queso Chicken Enchiladas are exactly that. They come together in a snap, are loaded with goodness, and the creamy queso takes them completely over the top. Get ready for a family favorite!

Why You Will Love This Recipe

My grandmother, Abuela Elena, made the best enchiladas. They took all day, and were a labor-of-love, but her sauce was magic. While I can't replicate that exact flavor in 30 minutes, these Queso Chicken Enchiladas capture that same comforting feeling – the warm spices, the cheesy goodness, and the smiles around the dinner table. It's a taste of home without the all-day commitment.

Ingredients

  • For the Chicken Filling:

    • 1.5 lbs cooked chicken, shredded
    • 1 tbsp olive oil
    • 1 onion, chopped
    • 1 bell pepper (any color), chopped
    • 1 (10 oz) can diced tomatoes and green chilies (like Rotel), undrained
    • 1 tsp chili powder
    • 1/2 tsp cumin
    • 1/4 tsp garlic powder
    • Salt and pepper to taste

  • For the Enchiladas:

    • 10-12 corn or flour tortillas
    • 2 cups shredded cheddar cheese
    • 1 (16 oz) container queso blanco dip

  • Optional Toppings:

    • Sour cream
    • Chopped cilantro
    • Diced avocado

Step-by-Step Instructions for Making the Recipe

  1. Prep the Chicken Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper and cook until softened, about 5 minutes.
  2. Add Flavor: Stir in the diced tomatoes and green chilies, chili powder, cumin, garlic powder, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  3. Combine Chicken: Add the shredded chicken to the skillet and mix well, ensuring the chicken is coated with the sauce.
  4. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  5. Fill and Roll: Spread a thin layer of queso blanco dip in the bottom of the baking dish. Warm tortillas by wrapping the tortillas is a damp paper towel and microwave for 30 seconds. Spoon about 1/4 cup of the chicken filling into each tortilla. Sprinkle with a small amount of cheddar cheese and roll up tightly.
  6. Arrange and Top: Place the rolled enchiladas seam-side down in the prepared baking dish.
  7. Add Queso: Pour the remaining queso blanco dip evenly over the enchiladas.
  8. Bake: Sprinkle the remaining shredded cheddar cheese over the queso. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
  9. Serve: Let cool slightly before serving. Garnish with sour cream, cilantro, and diced avocado, if desired. Enjoy your delicious Queso Chicken Enchiladas!
Queso Chicken Enchiladas

Queso Chicken Enchiladas

Quick and easy Queso Chicken Enchiladas, perfect for a weeknight dinner. Packed with flavor and cheesy goodness, inspired by Abuela Elena’s home-style enchiladas.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 enchiladas
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

Chicken Filling
  • 1.5 lbs cooked chicken, shredded
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 bell pepper (any color), chopped
  • 1 (10 oz) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • Salt and pepper to taste
Enchiladas
  • 10-12 corn or flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 (16 oz) container queso blanco dip
Optional Toppings
  • Sour cream
  • Chopped cilantro
  • Diced avocado

Equipment

  • Large Skillet
  • 9×13-inch Baking Dish
  • Microwave

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper and cook until softened, about 5 minutes.
    1 tbsp olive oil, 1 onion, chopped, 1 bell pepper (any color), chopped
  2. Stir in the diced tomatoes and green chilies, chili powder, cumin, garlic powder, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
    1 (10 oz) can diced tomatoes and green chilies (like Rotel), undrained, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp garlic powder, Salt and pepper
  3. Add the shredded chicken to the skillet and mix well, ensuring the chicken is coated with the sauce.
    1.5 lbs cooked chicken, shredded
  4. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  5. Spread a thin layer of queso blanco dip in the bottom of the baking dish. Warm tortillas by wrapping the tortillas is a damp paper towel and microwave for 30 seconds. Spoon about 1/4 cup of the chicken filling into each tortilla. Sprinkle with a small amount of cheddar cheese and roll up tightly.
    10-12 corn or flour tortillas, 2 cups shredded cheddar cheese, 1 (16 oz) container queso blanco dip
  6. Place the rolled enchiladas seam-side down in the prepared baking dish.
  7. Pour the remaining queso blanco dip evenly over the enchiladas.
    1 (16 oz) container queso blanco dip
  8. Sprinkle the remaining shredded cheddar cheese over the queso. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
    2 cups shredded cheddar cheese
  9. Let cool slightly before serving. Garnish with sour cream, cilantro, and diced avocado, if desired. Enjoy your delicious Queso Chicken Enchiladas!
    Sour cream, Chopped cilantro, Diced avocado

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