Introduction
If you’re looking for a comforting dish that’s packed with flavor and simplicity, look no further than these Queso Chicken Enchiladas. With tender shredded chicken enveloped in warm flour tortillas and topped with a creamy queso dip, this recipe promises to be a family favorite. Perfect for a cozy dinner or game day gathering, these enchiladas are sure to impress without keeping you in the kitchen all day.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup queso cheese dip
- 8 flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup enchilada sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes Yield: 4 servings
Directions and Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, queso cheese dip, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
- Warm the flour tortillas in the microwave for about 20 seconds to make them pliable.
- Spoon a generous amount of the chicken mixture onto each tortilla, roll them up tightly, and place seam-side down in a greased 9×13-inch baking dish.
- In a separate bowl, mix the enchilada sauce and diced tomatoes with green chilies. Pour the mixture evenly over the rolled enchiladas.
- Sprinkle the shredded cheese on top.
- Drizzle with olive oil and cover the baking dish with aluminum foil.
- Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh cilantro if desired before serving.
Notes or Tips
- For extra flavor, consider adding a dash of hot sauce to the chicken mixture.
- You can use rotisserie chicken to save time on cooking and shredding.
- Feel free to substitute the cheese for a lower-fat option if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Cooking Techniques
Creating these delicious enchiladas involves a few simple techniques. Shredding the chicken ensures it mixes seamlessly with the creamy queso dip, while warming the tortillas prevents tearing. Baking under foil initially allows the enchiladas to steam, resulting in a perfect texture before uncovering to achieve that golden, bubbly cheese.
FAQ
- Can I freeze these enchiladas? Yes, you can freeze them before baking. Cover tightly and store for up to 2 months.
- What can I serve with enchiladas? Consider pairing them with a fresh salad, rice, or chips and salsa.
- Can I use a different type of cheese? Absolutely! Feel free to experiment with your favorite cheese blends.
- How spicy are these enchiladas? The level of spice depends on the diced tomatoes used; choose mild or spicy options based on your preference.
Conclusion
These Queso Chicken Enchiladas are not just a meal; they’re an experience to savor. Easy to prepare and bursting with flavor, they cater to both busy weeknights and laid-back weekends. Gather your loved ones, whip up this delightful dish, and watch as everyone comes back for seconds!