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Queso Chicken Enchiladas Bake: A Cheesy Delight Awaits!


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  • Author: Isabella
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

A cheesy and delicious Queso Chicken Enchiladas Bake that combines shredded chicken, queso cheese dip, and enchilada sauce for a delightful meal.


Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 cup queso cheese dip
  • 1 cup shredded cheddar cheese
  • 1 can (10 oz) enchilada sauce
  • 8 small flour tortillas
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, queso cheese dip, half of the cheddar cheese, diced onions, diced bell peppers, garlic powder, cumin, salt, and pepper. Mix well until all ingredients are evenly combined.
  3. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
  4. Take one tortilla and spoon about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
  5. Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring all tortillas are covered. Sprinkle the remaining cheddar cheese over the sauce.
  6. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  7. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  8. Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired before serving.

Notes

  • For a spicier kick, add diced jalapeños to the chicken mixture or use spicy queso dip.
  • Substitute the chicken with black beans or a mix of vegetables for a vegetarian version.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 350
  • Sugar: 2g
  • Sodium: 800mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 70mg