Making Queso Chicken Enchiladas

recipe image of a top down mise en place shot showing chicken breast cheese blend tortillas salsa sour cream cilantro onions garlic cumin chili powder paprika jalapeños black beans corn avocado arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Making Queso Chicken Enchiladas

Discover the ultimate easy weeknight chicken enchiladas solution with this creamy, cheesy, and crowd-pleasing dish. Perfect for busy families and meal prep lovers.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 8 servings

Course: Main Course

Cuisine: Mexican

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

2-3 large breasts Chicken Breast poached and shredded
2 cups Cheese Blend Monterey Jack and sharp cheddar
12 flour tortillas Tortillas
2 cups Queso Sauce store-bought or homemade
1 large Onions diced
3 cloves Garlic minced
1 tsp Cumin
1 tsp Chili Powder
1 tsp Paprika
1 cup Black Beans drained and rinsed
1 cup Corn
2 medium Jalapeños diced
1 cup Sour Cream
1 bunch Cilantro chopped
2 medium Avocado diced
1 medium Lime juiced

Equipment

Large skillet,
Baking dish,
- Mixing bowls

Method

Prepare the Chicken

Sauté the Aromatics

Mix the Filling

Prepare the Queso Sauce

Assemble the Enchiladas

Drown in Queso

Bake to Perfection

Garnish and Serve

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 35gFat: 30g

Notes

For a gluten-free version, use corn tortillas and thicken the queso sauce with cornstarch. For a low-carb version, use large cabbage leaves or zucchini ribbons instead of traditional tortillas. For a vegetarian twist, swap the meat for extra beans and roasted sweet potatoes.

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