Description
Queso Chicken Enchiladas are a delicious and comforting Mexican-inspired casserole featuring shredded rotisserie chicken rolled in corn tortillas, smothered with rich queso cheese and enchilada sauce, then baked until bubbly and flavorful. This easy-to-make dish is perfect for a weeknight dinner or as a make-ahead meal for busy days.
Ingredients
Scale
Enchilada Sauce and Cheese
- 16 ounces enchilada sauce
- 3 cups queso cheese
Chicken and Tortillas
- 1 rotisserie chicken, skin removed and shredded
- 8 corn tortilla shells
Optional Garnish
- Chopped black olives (optional)
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit to prepare for baking the enchiladas.
- Prepare Chicken: Debone the rotisserie chicken by removing the skin and picking all the meat off the bones. Shred the chicken well. (Optional: save the bones by wrapping them tightly and freezing for future chicken stock.)
- Prepare Baking Dish: Use a deep dish, oven-proof pan. Pour about ¾ cup of enchilada sauce into the bottom of the dish, spreading it to cover completely.
- Assemble Enchiladas: Place a tortilla flat on a surface, add about ¼ cup of shredded chicken, a couple of good heaping spoonfuls of queso cheese, and a drizzle of enchilada sauce. Roll the tortilla tightly and place it seam side down in the pan. Repeat with remaining tortillas and filling.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce over the rolled enchiladas in the pan, making sure to cover them well. Spoon additional queso cheese down the middle of the dish for extra creaminess.
- Garnish: Sprinkle chopped black olives over the top of the enchiladas if desired.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for about 30 minutes, or until the casserole is hot and bubbly throughout.
Notes
- This dish is a great make-ahead meal. You can assemble the enchiladas in the morning, refrigerate them, and then bake directly from the fridge when ready to eat. Just preheat your oven and bake until hot and bubbly.
- Saving chicken bones for stock adds great value to the meal and reduces waste.
- If you prefer a spicier dish, consider adding diced green chilies or a pinch of chili powder to the chicken mixture.
- For a creamier texture, use a mix of queso cheese and shredded Monterey Jack or cheddar.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
