Description
Satisfy your comfort food cravings with these creamy queso chicken enchiladas, featuring tender chicken wrapped in soft tortillas and smothered in a velvety cheese sauce.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8–10 flour tortillas
- 1 cup shredded cheese (Monterey Jack or cheddar)
- 1 can (10 oz) cream of chicken soup
- 1 cup queso blanco
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: chopped cilantro for garnish
- Optional: sliced jalapeños for a kick
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the shredded chicken, garlic powder, onion powder, salt, and pepper in a large mixing bowl.
- Whisk together the cream of chicken soup, queso blanco, and chicken broth in another bowl.
- Lay out the flour tortillas on a clean surface and spoon chicken mixture onto each tortilla.
- Roll up each tortilla tightly, placing the seam side down in a greased baking dish.
- Pour the queso sauce evenly over the top of the rolled enchiladas.
- Bake in the oven for about 25-30 minutes until hot and bubbly.
- Garnish with chopped cilantro and sliced jalapeños before serving.
Notes
For healthier alternatives, consider substituting chicken with black beans or jackfruit for a vegetarian option. Use zucchini or cauliflower tortillas for a low-carb choice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg