Description
These Queso Chicken Enchiladas will make you forget about takeout forever! Bubbly, cheesy perfection that’s ready in under an hour but tastes like it simmered all day.
Ingredients
Scale
- 3 cups shredded chicken (about 1 pound, pre-cooked)
- 12 corn tortillas (6-inch size)
- 2 cups queso dip (store-bought or homemade)
- 1 (15 oz) can red enchilada sauce
- 2 cups shredded Mexican cheese blend
- 1 (4 oz) can diced green chilies
- 1/2 cup diced red onion
- 2 tablespoons taco seasoning
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray. Pour a thin layer of enchilada sauce to cover the bottom of the dish.
- In a large mixing bowl, combine the shredded chicken, diced green chilies, taco seasoning, garlic powder, cumin, and half of the diced red onion. Mix thoroughly until the chicken is evenly coated.
- Heat a dry skillet over medium heat. Briefly warm each tortilla for about 15-20 seconds per side until they become more pliable.
- Create the first layer by arranging 6 tortillas over the sauce in the baking dish, slightly overlapping them to cover the bottom.
- Spread half of the seasoned chicken mixture evenly over the tortillas, then pour half of the remaining enchilada sauce and 1 cup of queso dip over the chicken. Sprinkle with 3/4 cup of the shredded Mexican cheese.
- Repeat with another layer of 6 tortillas, followed by the remaining chicken mixture, enchilada sauce, and queso dip. Top with the remaining shredded cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and starting to brown at the edges.
- Allow to rest for 5-10 minutes before serving. Garnish with remaining diced red onion, fresh cilantro, and any other toppings of your choice.