Description
Simple recipe for chicken enchiladas topped with a creamy queso sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 pound cooked, shredded chicken
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup prepared queso sauce
- 1/4 cup chopped fresh cilantro for garnish
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in shredded chicken, chili powder, cumin, and salt. Cook until heated through.
- Warm tortillas briefly in a dry skillet or microwave to make them pliable.
- Spoon a small amount of the chicken mixture onto the center of each tortilla. Roll up the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Pour the prepared queso sauce evenly over the rolled enchiladas.
- Sprinkle the Monterey Jack cheese over the queso sauce.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- You can use rotisserie chicken to save preparation time.
- If you prefer a spicier flavor, add a pinch of cayenne pepper to the chicken mixture.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 35
- Cholesterol: 90
Keywords: queso, chicken, enchiladas, Mexican food, easy dinner, cheesy chicken