Creamy shredded chicken wrapped in soft tortillas, smothered in queso and enchilada sauce, then baked until hot, bubbly, and irresistibly cheesy. This is a quick, family-friendly Tex-Mex dinner that can be on the table in about 30–45 minutes.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20–25 minutes
Total Time:About 40 minutes
Yield:4–6 servings 1x
Category:Dinner
Method:Baking
Cuisine:Tex-Mex
Diet:Gluten Free
Ingredients
Scale
500 g cooked chicken, shredded
200 g queso cheese sauce
120 g sour cream
100 g shredded cheddar cheese
1 small can (about 110 g) diced green chilies, drained
Preheat the oven: Heat oven to 175°C. Lightly grease a 23 × 33 cm baking dish.
Make the filling: In a large bowl, combine the shredded chicken, 200 g queso, sour cream, cheddar, green chilies, taco seasoning, garlic powder, cumin, and black pepper. Mix until creamy and well combined.
Warm the tortillas: Heat the tortillas briefly in a dry skillet or microwave until soft and flexible. This helps prevent them from cracking when rolled.
Fill and roll: Spread a thin layer of enchilada sauce over the bottom of the baking dish. Place about ⅓–½ cup of chicken mixture down the centre of each tortilla. Roll tightly and place seam-side down in the dish.
Add the sauces: Pour the remaining enchilada sauce over the rolled tortillas. Spoon the remaining queso evenly over the top.
Add cheese: Sprinkle with Monterey Jack or mozzarella and cheddar.
Bake: Bake uncovered for 20–25 minutes, until the cheese is completely melted and the sauce is bubbling around the edges.
Finish: Let the enchiladas rest for 5 minutes. Garnish with cilantro, jalapeños, tomatoes, or green onions.
Notes
Extra creamy: Add another 60 g sour cream to the chicken filling.
Spicy: Use hot queso and add sliced jalapeños.
Rotisserie shortcut: Use store-bought rotisserie chicken for a faster version.
Extra cheesy: Add Oaxaca, Monterey Jack, or mozzarella for a stretchy cheese topping.