Delicious and cheesy chicken enchiladas topped with queso and cheddar cheese, perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 cups cooked, shredded chicken
1 cup queso dip (store-bought or homemade)
1 cup shredded cheddar cheese
1 can (10 oz) enchilada sauce
8 small flour tortillas
1/2 cup diced onion
1/2 cup diced bell pepper
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a skillet, heat olive oil over medium heat. Add diced onion and bell pepper, cooking until softened, about 5 minutes.
In a large bowl, combine the shredded chicken, cooked onion and bell pepper, queso dip, garlic powder, cumin, salt, and pepper. Mix well.
Spread 1/4 cup of enchilada sauce evenly on the bottom of a 9×13 inch baking dish.
Take a tortilla, fill it with about 1/3 cup of the chicken mixture, and roll it up tightly. Place it seam-side down in the baking dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with shredded cheddar cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Let cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
For a spicier kick, add diced jalapeños to the chicken mixture or use a spicy queso dip.
Substitute the chicken with black beans or sautéed vegetables for a vegetarian option.