Cheese Chicken Enchiladas
Delicious and comforting Cheese Chicken Enchiladas wrapped in soft corn tortillas, topped with melted cheese and enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup queso cheese sauce
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onions
- 1/2 cup chopped cilantro
- 1 cup enchilada sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, queso cheese sauce, half of the shredded cheese, diced onions, and chopped cilantro in a mixing bowl.
- Warm the corn tortillas slightly in the microwave to make them pliable.
- Spoon a portion of the chicken mixture onto each tortilla, roll them tightly, and place them seam-side down in a greased baking dish.
- Pour the enchilada sauce generously over the rolled enchiladas and sprinkle with the remaining shredded cheese.
- Bake for 20-25 minutes or until the cheese is bubbly and golden.
- Serve hot, garnished with additional cilantro if desired.
Notes
Pair with a simple side salad or black beans. For more flavor, add sour cream or guacamole.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Find it online: https://thestationrecipes.com/cheese-chicken-enchiladas/