Cheese Chicken Enchiladas
Cheese Chicken Enchiladas are a delicious comfort food that combines savory shredded chicken, melted cheese, and warm tortillas, making them a favorite in homes across the United States.
Ingredients
For the filling
- 2 cups cooked chicken, shredded Rotisserie chicken works well.
- 1 cup queso sauce For creaminess.
- 1 cup shredded cheese Options like cheddar or Monterey Jack melt beautifully.
- 1 medium bell pepper, diced Choose red or green.
- 1 small onion, diced
- 1 tablespoon olive oil For sautéing.
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
For assembly
- 8 pieces corn tortillas Warm to prevent cracking.
- to taste sour cream For serving.
- to taste fresh cilantro, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Shred the cooked chicken into bite-sized pieces.
- Sauté the diced bell peppers and onions in olive oil until tender.
Mixing
- In a mixing bowl, combine the shredded chicken, sautéed vegetables, cumin, paprika, chili powder, and half of the queso sauce. Mix until well combined.
Assembly
- Warm the corn tortillas slightly to make them pliable.
- Spoon a generous amount of the chicken mixture into each tortilla, then roll them tightly and place them seam-side down in a greased baking dish.
Baking
- Pour the remaining queso sauce over the enchiladas, adding dollops of sour cream on top.
- Sprinkle with chopped cilantro, then bake for 20 to 25 minutes, or until heated through and bubbly.
Notes
Make extra chicken filling ahead of time to simplify cooking. You can also swap in vegetables like zucchini or mushrooms for a vegetarian option.