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Easy Queso Chicken Enchiladas

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Delicious enchiladas filled with shredded chicken, cheese, and topped with creamy queso, perfect for any night of the week.

Ingredients

Scale
  • 2 cups cooked shredded chicken pieces
  • 8 corn tortillas
  • 1 cup enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 1/2 cup sour cream (for serving)
  • 1 tbsp vegetable oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • Salt and pepper (to taste)

Instructions

  1. Sauté the Veggies: Heat the vegetable oil in a skillet over medium heat. Add diced onions and bell peppers. Sauté until soft, about 3-5 minutes.
  2. Mix the Filling: In a bowl, combine the sautéed vegetables with shredded chicken, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
  3. Warm the Tortillas: Warm corn tortillas in a skillet or microwave until pliable.
  4. Assemble the Enchiladas: Spread enchilada sauce at the bottom of a baking dish. Fill each tortilla with about 1/4 cup of the mixture and roll up. Place in the dish seam-side down.
  5. Pour the Sauce: Pour remaining enchilada sauce over the filled tortillas.
  6. Add Cheese: Sprinkle cheddar and Monterey Jack cheese over the top.
  7. Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until cheese is bubbly and golden.
  8. Let It Rest: Remove from oven and let rest for 5 minutes.
  9. Serve with Flair: Serve with a dollop of sour cream and garnishes if desired.

Notes

Leftovers can be refrigerated for up to 3 days or frozen for 2 months. Use rotisserie chicken for convenience.

Nutrition

Find it online: https://ameliasweets.com/2026/06/09/easy-queso-chicken-enchiladas-recipe/