Easy Queso Chicken Enchiladas Recipe
These Easy Queso Chicken Enchiladas are filled with shredded chicken, creamy queso, green chiles, sour cream, and cheese, then baked with enchilada sauce until hot, bubbly, and delicious!
Ingredients
- 3 cups cooked shredded chicken
- 1 cup queso dip divided
- 4 ounces cream cheese softened
- ¼ cup sour cream
- 1 can diced green chiles 4 ounces
- 2 tablespoons taco seasoning
- 2 cups shredded Mexican cheese blend divided
- 8 flour tortillas soft taco size
- 1 can red enchilada sauce 10 ounces
- Optional toppings: chopped cilantro sliced jalapenos, diced tomatoes, green onions, sour cream
Instructions
- Preheat the oven to 375°F. Spray a 9 inch by 13 inch baking dish with cooking spray.
- In a large bowl, combine the shredded chicken, ½ cup queso, softened cream cheese, sour cream, diced green chiles, taco seasoning, and 1 cup shredded cheese.
- Pour ½ cup enchilada sauce into the bottom of the prepared baking dish and spread it out evenly.
- Spoon the chicken filling down the middle of each tortilla. Roll each tortilla tightly and place it seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas. Drizzle the remaining ½ cup queso over the top, then sprinkle with the remaining 1 cup shredded cheese.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 8-10 minutes, or until the cheese is melted and the sauce is bubbling.
- Let the enchiladas rest for 5 minutes before serving. Add your favorite toppings and enjoy.
Notes
Rotisserie chicken works great in this recipe.
For spicier enchiladas, use hot enchilada sauce or spicy queso.
To make ahead, assemble the enchiladas up to 24 hours in advance and store them covered in the refrigerator.
Store leftovers in the refrigerator for up to 4 days.
For spicier enchiladas, use hot enchilada sauce or spicy queso.
To make ahead, assemble the enchiladas up to 24 hours in advance and store them covered in the refrigerator.
Store leftovers in the refrigerator for up to 4 days.
Tried this recipe?Let us know how it was!