Description
Whip up these incredibly creamy, cheesy chicken enchiladas in a flash! Shredded chicken, rich queso, and zesty sauce make for an effortless family favorite.
Ingredients
Scale
- 2 cups cooked, shredded chicken (from a rotisserie chicken or leftover)
- 8–10 medium flour tortillas
- 1 (15 oz) jar queso blanco dip
- 1 (10 oz) can mild red enchilada sauce
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese (or Mexican blend)
- 1 (4 oz) can diced green chiles, drained
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a medium bowl, combine the shredded chicken, 1/4 cup of the queso blanco dip, the sour cream, and the drained diced green chiles. Stir everything together until the chicken is evenly coated.
- Step 2: Lightly grease a 9×13 inch baking dish with cooking spray. Spread about 1/4 cup of the red enchilada sauce evenly across the bottom of the prepared dish.
- Step 3: Warm the tortillas briefly (microwave for 15-20 seconds or wrap in foil and bake for a few minutes) to make them more pliable. Spoon about 1/4 to 1/3 cup of the chicken mixture into the center of each tortilla, then roll it up tightly.
- Step 4: Place the rolled enchiladas seam-side down in the prepared baking dish. Once all enchiladas are arranged, pour the remaining red enchilada sauce evenly over them, followed by the remaining queso blanco dip.
- Step 5: Sprinkle the shredded Monterey Jack cheese generously over the top of the enchiladas. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Step 6: Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro or a dollop of extra sour cream if desired, and serve warm.
Notes
- Keep any cooled leftover enchiladas covered tightly in an airtight container in the refrigerator for up to 3 days for a quick and delicious reheat later.
- For best results, reheat individual portions gently in the microwave until warmed through, or cover the entire dish with foil and bake at 300°F (150°C) for 15-20 minutes to retain moisture.
- These rich enchiladas are wonderfully complemented by a fresh, crisp side salad with a bright vinaigrette, or a simple serving of black beans and rice to soak up all that creamy sauce.
- For a fantastic head start on dinner, you can assemble these enchiladas up to Step 4, cover the baking dish tightly, and refrigerate for up to 24 hours; just add an extra 5-10 minutes to the baking time when ready.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 enchiladas (approx. 350g)
- Calories: 720
- Sodium: 1550mg
- Fat: 48g
- Saturated Fat: 25g
- Trans Fat: 0g
- Protein: 7g