Queso Chicken Enchiladas Cheesy (Print-Friendly Version)
Cheesy chicken enchiladas baked with queso sauce—easy, comforting, and perfect for quick weeknight dinners.
# What You'll Need:
→ Filling
01 -
500 g shredded cooked chicken breast (such as rotisserie or boiled chicken)
02 -
1 packet (28 g) taco seasoning
03 -
120 g sour cream
04 -
80 g grated cheddar cheese
05 -
2 tablespoons (about 30 g) chopped green chilies
→ Queso Sauce
06 -
225 g queso blanco processed cheese, cut into cubes
07 -
1 can (300 g) diced tomatoes with green chilies, undrained
→ Assembly
08 -
5 large flour tortillas (burrito size, approximately 30 cm diameter)
# How to Make It:
01 -
In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies. Mix thoroughly until well incorporated.
02 -
In a medium saucepan over medium-high heat, add cubed queso blanco cheese and undrained diced tomatoes with green chilies. Stir occasionally until the cheese is completely melted and the sauce is smooth.
03 -
Lay flour tortillas flat on a clean surface. Spoon 120–180 ml of the chicken mixture into the center of each tortilla. Roll tightly to enclose the filling.
04 -
Place filled tortillas seam-side down in a 23x33 cm baking dish. Evenly pour warm queso sauce over the enchiladas, covering completely.
05 -
Bake in a preheated oven at 175°C for 20–25 minutes, or until the enchiladas are hot and the sauce is bubbly.
06 -
Remove from the oven and let rest for 5 minutes before serving. Garnish with desired toppings such as pico de gallo, sliced jalapeños, or a dollop of sour cream.
# Additional Tips:
01 -
Warming flour or corn tortillas in the microwave for 20–30 seconds before filling prevents cracking and makes rolling easier.
02 -
For quicker preparation, use precooked rotisserie chicken and assemble enchiladas ahead of time to refrigerate until ready to bake.
03 -
Adjust the spice level by selecting mild or spicy taco seasoning and green chilies.
04 -
For optimal leftovers, refrigerate baked enchiladas in an airtight container for up to 3–4 days; freezing is not recommended as tortillas may become soggy.