Can I freeze queso chicken enchiladas?

Yes! Assemble them in a freezer-safe aluminum pan, wrap tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed, adding 5-10 extra minutes if needed.

What can I use instead of queso sauce?

You can substitute with a homemade cheese sauce made from butter, flour, milk and shredded cheese, canned nacho cheese, or even cream of chicken soup mixed with shredded cheese. The texture will vary slightly but will still taste delicious.

Why are my enchiladas soggy?

This usually happens if there's too much liquid in the filling or if you add too much sauce. Make sure to drain any excess liquid from your chicken mixture before filling the tortillas. If using canned chicken, squeeze out the moisture first.

Easy Queso Chicken Enchiladas Recipe - Incredibly Cheesy & Delicious Dinner!

Queso Chicken Enchiladas

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Creamy, cheesy enchiladas with tender shredded chicken wrapped in tortillas and smothered in delicious queso sauce. Perfect comfort food.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 enchiladas 1x
Category: Main Dish
Method: Bake
Cuisine: Mexican

Ingredients

Scale

2 cups shredded cooked chicken
1 cup queso sauce, divided
1/2 cup sour cream
1/4 cup chopped cilantro, plus more for garnish
1/4 cup diced onion
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
8 (6-inch) flour tortillas
1 cup shredded Mexican cheese blend
1/4 cup chopped green onions, for garnish
Cooking spray or 1 tablespoon oil for greasing

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Instructions

Preheat oven to 375°F (190°C). Spray a 9×13 inch baking dish generously with cooking spray or brush with oil.
In a large bowl, combine shredded chicken, 3/4 cup queso sauce, sour cream, cilantro, onion, garlic, cumin, chili powder, salt, and pepper. Mix until evenly distributed and creamy.
Warm tortillas in microwave for 15-20 seconds wrapped in damp paper towel. Spoon about 1/3 cup of chicken mixture down center of each tortilla.
Roll each tortilla tightly around filling and place seam-side down in prepared baking dish, arranging them close together.
Pour remaining 1/4 cup queso sauce over enchiladas. Sprinkle with shredded Mexican cheese blend.
Bake uncovered for 20-25 minutes, until cheese is melted, bubbly, and lightly golden brown.
Let rest for 3-5 minutes. Garnish with additional cilantro and green onions before serving.

Notes

Use rotisserie chicken to save time. For extra spice, add 2 tablespoons diced jalapeños to the filling.
Warm tortillas before rolling to prevent cracking. Don’t overfill tortillas – stick to 1/3 cup filling to make rolling easier.
Can assemble up to 24 hours ahead and refrigerate before baking. Add 5-10 minutes to baking time if baking from cold.

Nutrition

Serving Size: 1 enchilada
Calories: 340 kcal
Sugar: 2 g
Sodium: 680 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 26 g
Cholesterol: 85 mg

Find it online: https://www.benefitiany.com/queso-chicken-enchiladas/