Description
Forget complicated weeknights! These Queso Chicken Enchiladas use rotisserie chicken and jarred dip for maximum flavor, minimum effort. Melted cheese meets zesty green sauce in every bite.
Ingredients
Scale
- 3 cups cooked chicken, shredded (rotisserie chicken recommended)
- 10 medium flour tortillas
- 1 (15 oz) jar creamy queso dip
- 1 (10 oz) can green enchilada sauce (or red, depending on preference)
- 2 cups Monterey Jack and Cheddar cheese blend, shredded, divided
- 4 oz cream cheese, softened and cubed
- 1 teaspoon taco seasoning
Instructions
- Step 1: Preheat the oven to 375°F (190°C). In a large bowl, combine the shredded chicken, softened cream cheese, 1 cup of the shredded cheese blend, and the taco seasoning. Mix the filling thoroughly until the cream cheese is fully incorporated.
- Step 2: Prepare the baking dish and sauce base. Pour half of the green enchilada sauce into the bottom of a 9×13 inch baking dish and spread to coat the bottom evenly. Set the remaining sauce aside.
- Step 3: Assemble the enchiladas. Warm the tortillas slightly (about 30 seconds in the microwave) to increase flexibility. Scoop about 1/4 cup of the chicken filling onto the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Step 4: Create the queso sauce topping. In a medium saucepan, combine the entire jar of creamy queso dip and the remaining half of the green enchilada sauce. Heat over low heat, stirring constantly until the sauce is smooth and warm. Pour this creamy queso sauce evenly over the rolled enchiladas.
- Step 5: Bake and finish the dish. Sprinkle the remaining 1 cup of shredded cheese blend over the top of the sauce. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let rest for 5 minutes before serving.
Notes
- Store any leftovers covered tightly in the refrigerator for up to 4 days; the texture is best when enjoyed within 48 hours of baking.
- For best results when reheating leftovers, splash a tablespoon of extra enchilada sauce or broth over the portions before microwaving or baking to keep the tortillas from drying out.
- Serve these rich enchiladas alongside a side of cooling Mexican rice and a simple shredded lettuce and tomato salad tossed with a light vinaigrette to balance the creamy flavor.
- Chef's Tip: Ensure the cream cheese is truly softened and cubed before mixing into the chicken filling, which guarantees a smooth, uniform creamy texture inside every enchilada.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 525
- Sodium: 1100mg
- Fat: 35g
- Saturated Fat: 14g
- Trans Fat: 0.1g
- Protein: 4g