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Creamy queso chicken enchiladas topped with melted cheese, fresh diced tomatoes, and cilantro in a rich baked casserole.
Nimble Chef

Queso Chicken Enchiladas

These Queso Chicken Enchiladas are creamy, cheesy, and perfect for busy weeknights. Tender shredded chicken is wrapped in tortillas, covered with a rich queso-enchilada sauce, topped with melted cheese, and baked until golden and bubbly.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Dinner
Cuisine: Mexican
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 8-10 small flour or corn tortillas
  • 1 1/2 cups shredded Monterey Jack or Mexican cheese blend
  • 1 can (10 oz) green enchilada sauce
  • 1 cup queso dip
  • 1/2 cup sour cream
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • salt and pepper to taste
  • fresh cilantro for topping
  • diced tomato for topping

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • mixing spoon
  • microwave
  • measuring cups and spoons

Method
 

  1. Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  2. Sauté the diced onion in a skillet over medium heat until soft and lightly golden, about 4 minutes. Add the garlic, cumin, and smoked paprika and cook for 30 seconds.
  3. Stir in the shredded chicken and a few spoonfuls of queso until the chicken is coated and moist.
  4. Warm the tortillas briefly in the microwave wrapped in a damp paper towel.
  5. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the prepared baking dish.
  6. Mix the remaining queso with the enchilada sauce and sour cream. Pour evenly over the enchiladas and top with shredded cheese.
  7. Bake for 20 to 25 minutes until bubbly and golden brown.
  8. Let rest for 5 minutes, then garnish with cilantro and diced tomato before serving.

Notes

Do not overfill the tortillas to prevent splitting. Freshly shredded cheese melts more smoothly than pre-shredded cheese. Let the queso cool slightly before mixing with sour cream for a silky sauce. Warm tortillas before rolling to prevent cracking. Garnish with fresh cilantro and diced tomato before serving.