Queso Chicken Enchiladas
Tender shredded chicken and creamy queso wrapped in soft tortillas, topped with enchilada sauce and baked until golden and bubbling – easy weeknight comfort food!
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Servings: 8 Enchiladas
Ingredients
- 450 ml enchilada sauce
- 720 ml queso cheese about 3 cups
- 1 rotisserie chicken about 3 cups shredded meat
- 8 tortillas corn or flour
- Sliced black olives optional, for topping
- Diced onions optional, for extra flavour
Instructions
- Preheat your oven to 190°C (375°F).
- Remove all the meat from the rotisserie chicken and shred it well. You should have about 3 cups. Set aside.
- Pour about 180ml of enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it to cover the base.
- Take one tortilla and place about 60ml (¼ cup) of shredded chicken down the centre. Add a couple of generous spoonfuls of queso and a drizzle of enchilada sauce. Roll up tightly and place seam-side down in the dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce over the top of all the enchiladas. Add extra spoonfuls of queso down the middle.
- If using olives or any other toppings, scatter them over now.
- Cover the dish tightly with foil and bake for 30 minutes until hot, bubbly, and the cheese is melted.
- Remove the foil for the last 5 minutes if you want the top to brown slightly. Serve hot!
Notes
- Warm tortillas for 10 seconds to prevent cracking when rolling.
- Don’t overfill – about ¼ cup filling per tortilla works best.
- Seam side down stops them unrolling while baking.
- Cover with foil keeps everything moist.
- Make ahead – assemble in the morning, refrigerate, bake when ready.
- Add extra flavour – mix diced onions or green chiles into the filling.
- Storage – refrigerate leftovers for up to 3 days. Freezing – wrap unbaked dish in foil, freeze for up to 3 months.
- Reheating – thaw overnight in fridge, then bake as directed.
- Vegetarian option – use black beans and sautéed vegetables instead of chicken.