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Queso chicken enchiladas topped with melted cheddar and red enchilada sauce fresh from the oven

Queso Chicken Enchiladas

Creamy queso chicken enchiladas baked in red enchilada sauce and topped with melted cheddar. A quick family dinner ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken Rotisserie chicken recommended
  • 1 cup queso cheese Store-bought queso dip
  • 1/2 cup sour cream Full-fat preferred
  • 1/4 cup chopped green onions White and green parts
  • 8 medium flour tortillas 6-inch size, warmed in dry skillet before rolling
  • 1 cup red enchilada sauce Divided: 1/4 cup for base, 3/4 cup for topping
  • 1 cup shredded cheddar cheese Sharp cheddar preferred

Equipment

  • 9x13 Baking Dish
  • Large mixing bowl
  • Skillet
  • Oven

Method
 

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large mixing bowl, combine shredded chicken, queso cheese, sour cream, and chopped green onions. Stir until the filling is creamy and evenly mixed.
  3. Spread 1/4 cup of the enchilada sauce across the bottom of a 9x13 baking dish.
  4. Warm each tortilla in a dry skillet for 20 seconds per side. Spoon about 1/3 cup of filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
  5. Pour the remaining 3/4 cup enchilada sauce over the top. Sprinkle shredded cheddar cheese evenly over the sauce.
  6. Bake uncovered for 20 minutes, until cheese is melted, bubbly, and golden at the edges. The sauce should bubble gently around the sides. Rest 5 minutes before serving.

Notes

Warm tortillas before rolling to prevent cracking. Refrigerate leftovers in an airtight container for up to 4 days. Freeze individual portions for up to 2 months.