Indulgent Queso Chicken Enchiladas for Quick Weeknight Dinners
A delicious and easy recipe for chicken enchiladas topped with creamy queso, perfect for busy weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup queso cheese dip
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese for topping
Instructions
- Preheat the oven to 375°F (190°C).
- Mix the shredded chicken with cumin, garlic powder, onion powder, and black pepper in a bowl.
- Warm the corn tortillas in a skillet until pliable.
- Spread some enchilada sauce at the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and a spoonful of queso, then roll them up and place seam-side down in the dish.
- Top with remaining enchilada sauce and sprinkle shredded cheese on top.
- Bake for 20 minutes or until cheese is melted and deliciously bubbly.
Notes
- Feel free to add beans or vegetables for extra nutrition.
- Serve with sour cream or avocado for an extra touch.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: queso, chicken, enchiladas, weeknight dinners, quick recipes