Description
Discover the ultimate comfort of queso chicken enchiladas, a quick and cheesy Mexican‑inspired dinner that combines tender shredded chicken, creamy queso sauce, and melty cheese wrapped in soft corn tortillas. Perfect for busy weeknights, this recipe delivers bold flavor with sautéed onion and bell pepper, finished with a golden bubbly top. Serve with fresh salsa, guacamole, or a simple side salad for a complete meal that looks great on any food board. Add lime and cilantro for fresh zest zing
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 small corn tortillas
- 2 cups queso sauce
- 1 cup shredded cheese
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat; sauté onion and bell pepper until soft.
- Mix cooked chicken with sautéed vegetables, salt, and pepper.
- Place a scoop of the chicken mixture in each tortilla, roll them up, and place seam‑side down in a baking dish.
- Pour queso sauce evenly over the enchiladas and sprinkle with shredded cheese.
- Bake for 20‑25 minutes until the cheese is bubbly and golden.
Notes
- For extra heat
- add chopped jalapeño to the chicken mixture. Leftover enchiladas reheat well in a covered dish at 350°F for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
- Calories: 450
Keywords: queso chicken enchiladas, easy chicken enchiladas, quick Mexican dinner, cheesy chicken recipe, weeknight dinner ideas, how to make enchiladas, chicken enchilada sauce, corn tortilla recipes, family dinner recipes