Introduction
Get ready for a flavor-packed fiesta with these delightful Queso Chicken Enchiladas! Perfect for a cozy dinner or a fun gathering with friends, these enchiladas are bursting with cheesy goodness and a hint of spices that will have everyone reaching for seconds. The creamy queso and tangy salsa come together with tender shredded chicken to create a dish that is as comforting as it is delicious. Let’s dive in and create a warm, satisfying meal that will become a family favorite!
Ingredients
- 2 cups cooked shredded chicken
- 1 cup queso cheese
- 1 cup sour cream
- 1 cup salsa
- 8 corn tortillas
- 1 cup diced onions
- 1 cup chopped green chiles
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to 375°F (190°C). The anticipation will build as the oven warms up!
- In a large mixing bowl, combine the tender shredded chicken with the creamy queso cheese, rich sour cream, zesty salsa, diced onions, and chopped green chiles. Sprinkle in the garlic powder and cumin, seasoning with salt and pepper to taste. Mix well until every ingredient is lovingly blended.
- To make your corn tortillas pliable, warm them gently in the microwave or on a skillet. This step will make rolling them a breeze!
- Now comes the fun part! Spoon a generous portion of the chicken mixture into each tortilla. Roll them up tightly, then place each one seam-side down in a greased 9×13 inch baking dish.
- Once your enchiladas are arranged snugly in the dish, pour any remaining salsa over the top, draping it like a flavorful blanket.
- Sprinkle the shredded cheese all over the enchiladas, letting it melt into a blissful, gooey topping.
- Cover the dish with aluminum foil to keep all that moisture in, and bake in the preheated oven for 20 minutes. The aroma will start to fill your kitchen!
- After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese is beautifully bubbly and golden.
- Remove from the oven and allow to cool for a few minutes before serving. Get ready to dig into a plate of pure cheesy comfort!
Notes or Tips
For a little extra kick, feel free to add diced jalapeños or use a spicy salsa. If you’re looking for a lighter version, swap the sour cream for Greek yogurt. These enchiladas also freeze wonderfully, so you can make a batch ahead of time for busy nights!
Cooking Techniques
Working with corn tortillas can be tricky if they break, so warming them is key! This simple technique softens the tortillas, making them flexible for rolling without tearing. Also, don’t skip the step of letting the enchiladas cool slightly before serving; this allows the flavors to blend even more harmoniously.
FAQ
Can I use flour tortillas instead of corn?
No problem at all! Flour tortillas will work just as well, giving you a different texture that many love.
How can I store leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months for a wonderful meal on a hectic day!
Conclusion
These Queso Chicken Enchiladas are sure to bring warmth and joy to your dinner table. With every cheesy, flavorful bite, you’ll feel like you’re in the heart of a cozy, Tex-Mex kitchen. Enjoy sharing this delicious dish with your loved ones — it’s more than just a meal; it’s an experience to savor together!