Queso Chicken Enchiladas Recipe
Introduction
Queso Chicken Enchiladas are a creamy, comforting twist on a classic Mexican favorite. Filled with tender shredded chicken and smothered in rich queso cheese and enchilada sauce, this dish is perfect for a family dinner or casual gathering.
Ingredients
- 450 ml enchilada sauce
- 720 ml queso cheese (about 3 cups)
- 1 rotisserie chicken (about 3 cups shredded meat)
- 8 tortillas (corn or flour)
- Sliced black olives (optional, for topping)
- Diced onions (optional, for extra flavour)
Instructions
- Step 1: Preheat your oven to 190°C (375°F).
- Step 2: Remove all the meat from the rotisserie chicken and shred it well. You should have about 3 cups. Set aside.
- Step 3: Pour about 180 ml of enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it to cover the base.
- Step 4: Take one tortilla and place about 60 ml (¼ cup) of shredded chicken down the centre. Add a couple of generous spoonfuls of queso and a drizzle of enchilada sauce. Roll up tightly and place seam-side down in the dish. Repeat with remaining tortillas.
- Step 5: Pour the remaining enchilada sauce over the top of all the enchiladas. Add extra spoonfuls of queso down the middle.
- Step 6: If using olives or any other toppings, scatter them over now.
- Step 7: Cover the dish tightly with foil and bake for 30 minutes until hot, bubbly, and the cheese is melted.
- Step 8: Remove the foil for the last 5 minutes if you want the top to brown slightly. Serve hot!
Tips & Variations
- For added flavor, sauté diced onions before mixing with the chicken filling.
- Try using flour tortillas for a softer texture or corn tortillas for a traditional taste.
- Add chopped jalapeños inside the enchiladas for some heat.
- Top with fresh cilantro or a dollop of sour cream when serving for extra creaminess.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 175°C (350°F) for about 15-20 minutes until warmed through. You can also microwave individual portions, but baking helps maintain the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade enchilada sauce?
Absolutely! Homemade enchilada sauce works wonderfully and allows you to adjust the seasoning to your taste.
What type of queso cheese is best for this recipe?
A good melting queso cheese like a creamy Monterey Jack or a blend of cheeses designed for Mexican dishes works best to give a smooth, rich texture.
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Queso Chicken Enchiladas Recipe
- Total Time: 50 minutes
- Yield: 8 enchiladas (serves 4-6) 1x
Description
Queso Chicken Enchiladas are a delicious Mexican-inspired dish featuring tender shredded rotisserie chicken rolled in tortillas, smothered in rich enchilada sauce and creamy queso cheese, then baked to bubbly perfection. This easy-to-make recipe combines robust flavors and melty cheese for a comforting and satisfying meal.
Ingredients
Main Ingredients
- 450 ml enchilada sauce
- 720 ml queso cheese (about 3 cups)
- 1 rotisserie chicken (about 3 cups shredded meat)
- 8 tortillas (corn or flour)
Optional Toppings
- Sliced black olives (optional)
- Diced onions (optional)
Instructions
- Preheat Oven: Preheat your oven to 190°C (375°F) to ensure it’s ready for baking the enchiladas.
- Prepare Chicken: Remove all the meat from the rotisserie chicken and shred it thoroughly to yield about 3 cups of shredded chicken. Set aside.
- Prepare Baking Dish: Pour about 180 ml of the enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it evenly to cover the base. This will prevent sticking and infuse flavor into the enchiladas.
- Assemble Enchiladas: Take one tortilla and place roughly 60 ml (¼ cup) of shredded chicken down the center. Add several generous spoonfuls of queso cheese and drizzle a little enchilada sauce over the filling. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this step with the remaining tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the top of all the rolled enchiladas. Spoon extra queso cheese down the center of the enchiladas for added creaminess.
- Add Toppings: If you’re using sliced black olives or diced onions, scatter them over the top now to add extra flavor and texture.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes. This allows the enchiladas to heat through, the sauce to bubble, and the cheese to melt perfectly.
- Optional Browning: Remove the foil for the last 5 minutes of baking if you desire a slightly browned and crispy top layer to your enchiladas. Serve hot and enjoy!
Notes
- Use either corn or flour tortillas depending on your preference.
- Shredded rotisserie chicken saves time and adds flavorful convenience to the recipe.
- Optional toppings like black olives and diced onions add extra flavor and garnish but can be omitted if desired.
- If queso cheese is unavailable, a blend of melted Monterey Jack and cheddar cheeses can be substituted.
- For a spicier dish, add jalapeños or hot sauce to the filling or sauce.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: queso chicken enchiladas, baked enchiladas, shredded chicken recipe, Mexican casserole, creamy enchiladas
