Queso chicken enchiladas are a delightful twist on traditional enchiladas, perfect for busy weeknights when you crave comforting Mexican flavors but need something quick and easy. This cheesy, creamy dish combines shredded chicken, queso cheese, and a rich enchilada sauce, all wrapped in soft tortillas and baked to perfection.
1 cup queso cheese (or your favorite cheese blend)
8 small corn or flour tortillas
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
Salt and pepper to taste
1 can (10 oz) enchilada sauce (store-bought or homemade)
1 cup diced tomatoes with green chilies (like Rotel)
Chopped fresh cilantro (optional)
Sour cream (optional)
Chopped green onions (optional)
Sliced jalapeños (optional)
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the shredded chicken, queso cheese, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
Warm the tortillas in a skillet or microwave for about 20 seconds until pliable.
Place a tortilla on a flat surface, add about 1/4 cup of the chicken mixture, and roll tightly. Place seam-side down in a greased baking dish.
In a separate bowl, combine the enchilada sauce and diced tomatoes with green chilies. Pour half of this mixture over the assembled enchiladas in the baking dish.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes.
Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro, sour cream, green onions, and jalapeños if desired.
