Go Back
–+ servings

Queso Chicken Enchiladas

No ratings yet
Tender shredded chicken and creamy queso wrapped in soft tortillas, topped with enchilada sauce and baked until golden and bubbling – easy weeknight comfort food!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 Enchiladas
Course: Dinner
Cuisine: Mexican
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 190°C (375°F).
  2. Remove all the meat from the rotisserie chicken and shred it well. You should have about 3 cups. Set aside.
  3. Pour about 180ml of enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it to cover the base.
  4. 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.
  5. Pour the remaining enchilada sauce over the top of all the enchiladas. Add extra spoonfuls of queso down the middle.
  6. If using olives or any other toppings, scatter them over now.
  7. Cover the dish tightly with foil and bake for 30 minutes until hot, bubbly, and the cheese is melted.
  8. 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.

Tried this recipe?

Let us know how it was!