Description
The ultimate comfort bake! Savory shredded chicken meets creamy Queso dip inside tender tortillas, all blanketed in rich red sauce. Quick prep guaranteed.
Ingredients
- Shredded cooked chicken breast: 3 cups
- Flour tortillas (fajita size): 10
- Queso Blanco cheese dip: 15 oz jar
- Canned red enchilada sauce: 10 oz can
- Shredded Mexican blend cheese: 1 cup
- Diced green chiles (canned): 4 oz can
- Cream cheese (softened): 4 oz
- Ground cumin: 1 teaspoon
Instructions
- Step 1: Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. In a medium mixing bowl, combine the shredded chicken, diced green chiles, softened cream cheese, ground cumin, and half (approximately 7.5 oz) of the Queso Blanco cheese dip. Mix until thoroughly combined.
- Step 2: Pour the entire can of red enchilada sauce into the bottom of the prepared baking dish and spread the sauce evenly to coat the base.
- Step 3: Spoon about 1/3 cup of the chicken and queso mixture into the center of each flour tortilla. Roll the tortillas tightly and place them seam-side down in the baking dish, arranging them in a single layer over the red sauce.
- Step 4: Once all the enchiladas are rolled and arranged, pour the remaining half of the Queso Blanco cheese dip evenly over the top of the tortillas, ensuring they are well coated.
- Step 5: Sprinkle the 1 cup of shredded Mexican blend cheese over the queso sauce. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the enchiladas are heated completely through.
Notes
- Store any leftover enchiladas in an airtight container for up to three days; note that the tortillas will soften further upon refrigeration, but the flavor remains excellent.
- To guarantee a smooth, uniform filling, make absolutely sure your cream cheese is fully at room temperature (or gently softened in the microwave) before attempting to blend it with the chicken and queso.
- For optimal creaminess, reheat leftovers in a conventional oven (or toaster oven) at 325°F (160°C) until warmed through, rather than using the microwave which can sometimes toughen the tortillas.
- Balance the richness of the queso by serving these enchiladas with a dollop of sour cream or Greek yogurt and a fresh garnish of chopped cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 580
- Sodium: 1150mg
- Fat: 24g
- Saturated Fat: 12g
- Trans Fat: 0.1g
- Protein: 3g