Description
Creamy, cheesy chicken enchiladas smothered in rich queso sauce, baked until bubbly for an irresistible Tex-Mex comfort dish.
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 tortillas
- 1/2 cup sour cream
- 1 tsp garlic powder
- 1/2 tsp 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 grease a baking dish.
- In a bowl, mix shredded chicken with sour cream, garlic powder, cumin, and black pepper.
- Warm tortillas briefly to make them pliable.
- Spoon chicken mixture into tortillas, roll up, 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 and bubbly.
- Garnish with cilantro or green onions and serve warm.
Notes
- Use rotisserie chicken to save time.
- Add diced jalapeños for extra heat.
- Serve with rice or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired