Description
These Queso Enchiladas combine shredded rotisserie chicken with a creamy, cheesy filling made from a blend of cheeses, sour cream, and green chilies, all rolled in flour tortillas and baked in a rich queso sauce. Ready in just 35 minutes and perfect for a comforting family meal, these enchiladas are topped off with fresh garnishes like diced tomatoes, cilantro, and jalapeños for an extra burst of flavor.
Ingredients
Filling
- 3 cups (420 g) rotisserie chicken, shredded
- 1 medium jalapeño pepper, diced (plus more for garnish, optional)
- 2 tablespoons taco seasoning
- 1 cup (230 g) sour cream (plus more for garnish, optional)
- ½ cup (57 g) sharp cheddar cheese, shredded
- ½ cup (57 g) Monterey Jack cheese, shredded
- 2 tablespoons chopped green chilies (from a 4.5-ounce can, drained)
Queso Sauce
- 1 pound Queso Blanco Velveeta, cubed
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
Other
- 8 medium flour tortillas
- Fresh tomatoes, diced (for garnish)
- Extra sour cream (for garnish)
- Extra diced jalapeño (for garnish)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven and prepare dish: Preheat the oven to 400°F (204°C). Lightly spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Mix chicken filling: In a large bowl, combine the shredded rotisserie chicken, diced jalapeño, taco seasoning, sour cream, shredded sharp cheddar, shredded Monterey Jack, and chopped green chilies. Stir until all ingredients are well incorporated and set the mixture aside.
- Make queso sauce: In a medium saucepan over medium heat, combine cubed Queso Blanco Velveeta and undrained diced tomatoes with green chilies. Cook, stirring occasionally, until the cheese is completely melted and the sauce is smooth and well blended.
- Spread queso in baking dish: Pour and spread 1 cup of the prepared queso sauce evenly in the bottom of the prepared baking dish to create a cheesy base layer.
- Fill and roll tortillas: Lay a flour tortilla on a flat surface, spoon about ½ cup of the chicken mixture into the center, and roll it tightly. Place seam-side down in the baking dish on top of the queso layer. Repeat this process with the remaining tortillas and filling, arranging them side by side.
- Top with remaining queso: Pour the remaining queso sauce evenly over the rolled tortillas, covering them completely to ensure every enchilada is coated in the cheesy sauce.
- Bake enchiladas: Place the baking dish in the preheated oven and bake uncovered for 15 to 20 minutes, or until the enchiladas are heated through and the cheese sauce is bubbling around the edges.
- Cool and garnish: Remove the dish from the oven and allow it to cool slightly. Garnish with diced fresh tomatoes, additional sour cream, extra diced jalapeños, and chopped fresh cilantro if desired.
- Serve warm: Serve the queso enchiladas warm for the best flavor and texture.
Notes
- For a spicier dish, add extra jalapeños or use a hotter variety of chili.
- Substitute flour tortillas with corn tortillas for a gluten-free option, though the texture and flavor will vary slightly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- If you prefer, shredded rotisserie chicken can be replaced with cooked shredded turkey or a meat substitute.
- To reduce calories, consider using reduced-fat cheese and sour cream.
