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
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
Add the shredded chicken to the skillet and mix well, ensuring the chicken is coated with the sauce.
1.5 lbs cooked chicken, shredded
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
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
Place the rolled enchiladas seam-side down in the prepared baking dish.
Pour the remaining queso blanco dip evenly over the enchiladas.
1 (16 oz) container queso blanco dip
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
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
