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Creamy Queso Chicken Enchiladas

Creamy Queso Chicken Enchiladas
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Creamy Queso Chicken Enchiladas feature tender shredded chicken enveloped in a rich, smooth queso cheese sauce, wrapped in warm tortillas, and baked to golden perfection. This comforting and flavorful dish balances spice, creaminess, and cheesy goodness, making it ideal for quick weeknight dinners or special gatherings.

Ingredients

Scale

Protein

  • 2 cups cooked and shredded chicken breast or thighs

Queso Sauce

  • 1 cup queso cheese
  • ½ cup Mexican cream or sour cream
  • 1–2 green chiles or jalapeños, diced (adjust to taste)
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika

Assembly

  • 8 flour tortillas, warmed
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • Fresh cilantro for garnish (optional)

Instructions

  1. Prepare the Chicken: Cook the chicken by boiling, baking, or sautéing until fully cooked and tender. Allow it to cool slightly, then shred finely to create a tender, juicy filling.
  2. Make the Creamy Queso Sauce: In a skillet, sauté minced garlic and chopped onion until fragrant. Stir in the queso cheese, Mexican cream or sour cream, and the spices—cumin, chili powder, and smoked paprika. Melt everything together slowly, stirring until the sauce is smooth, creamy, and well-seasoned.
  3. Combine Chicken and Sauce: Mix the shredded chicken with a generous portion of the queso sauce, ensuring the chicken is evenly coated with cheesy goodness.
  4. Assemble the Enchiladas: Warm the flour tortillas to make them pliable. Spoon portions of the chicken and queso mixture onto each tortilla, roll tightly, and place seam-side down in a baking dish.
  5. Top and Bake: Pour the remaining queso sauce over the enchiladas and sprinkle with shredded cheese. Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until bubbly and golden on top.

Notes

  • Warm the tortillas briefly to prevent cracking and ease rolling.
  • Shred the chicken finely for better sauce incorporation and texture.
  • Use freshly grated cheese for better melting and flavor.
  • Don’t overfill the enchiladas to prevent breaking.
  • Let enchiladas rest a few minutes after baking for sauce to set.

Nutrition

Keywords: queso chicken enchiladas, creamy chicken enchiladas, Mexican casserole, cheesy enchiladas, easy weeknight dinner

Find it online: https://ninagourmet.com/creamy-queso-chicken-enchiladas/