Description
A cheesy, comforting enchilada bake made with tender shredded chicken, rolled tortillas, and smothered in rich queso and enchilada sauce, baked until bubbly.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup queso cheese dip
- 1 cup enchilada sauce (red or green)
- 1 cup shredded Monterey Jack or cheddar cheese
- 8 small corn or flour tortillas
- 1/2 cup sour cream
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1 tbsp olive oil
- Chopped cilantro or green onions for garnish (optional)
Instructions
- Preheat oven to 190°C (375°F) and lightly grease a baking dish.
- In a bowl, mix shredded chicken with sour cream, garlic powder, cumin, and black pepper.
- Warm tortillas briefly so they are pliable.
- Spoon chicken mixture into tortillas, roll tightly, and place seam-side down in the baking dish.
- Pour enchilada sauce evenly over the rolled tortillas.
- Drizzle queso cheese dip over the top.
- Sprinkle shredded cheese evenly over everything.
- Bake uncovered for 25–30 minutes until hot, bubbly, and lightly golden.
- Garnish with cilantro or green onions and serve warm.
Notes
- Rotisserie chicken saves time.
- Add diced jalapeños for extra heat.
- Serve with rice, beans, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired