The first time I made these Queso Chicken Enchiladas, I was in full-on "what’s-for-dinner" panic mode. You can relate, right? You're staring into the fridge, hoping a meal magically appears.
Then I spotted some leftover queso from taco night, a rotisserie chicken, and a jar of enchilada sauce. A few tortillas later, I had a bubbling, cheesy dish that tasted like I planned it all along. Now, this recipe is on repeat in our kitchen!
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Cheesy Chicken Enchiladas
If you're looking for a quick, foolproof dinner, this is it. With just four simple ingredients, these enchiladas are creamy, cheesy, and downright irresistible.
Whether you're using homemade queso or store-bought, this recipe is a lifesaver on busy nights. Plus, let’s be real—who can say no to warm, melty cheese wrapped in a tortilla?
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- Enchilada sauce – Red, green chile, or salsa verde all work.
- Queso cheese – Use homemade queso, or pick up a jar from the store. Monterey Jack or Pepper Jack make great additions!
- Rotisserie chicken – Shredded or diced. You can also use cooked chicken breasts or thighs.
- Corn tortillas – Prefer flour tortillas? Go for it!
Minced white or yellow onions adds great flavor to this dish.
How to make queso chicken enchiladas
This is a photo overview of the instructions. For the complete written instructions just scroll down to the bottom! It's in the recipe card.
- Preheat the oven to 350°F.
- Mix shredded chicken with queso.
- Fill & roll tortillas with the chicken mixture, placing them seam-side down in a greased 9x13 dish.
- Top with enchilada sauce and extra queso.
- Bake for 25–30 minutes, until bubbly and golden.
Equipment
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FAQ's
My top choices are Colby Jack cheese or Monterey Jack. That being said, any melting cheese will work just fine!
White American Cheese or Monterey Jack Cheese are both great choices.
Top Tip
Making ahead? Assemble the enchiladas but hold off on baking. Cover and refrigerate, then bake when ready to serve.
- If you don't have rotisserie chicken, you can use poached chicken. Shred or dice it.
- Oh and if you have some opened queso in the fridge, learn how long queso lasts in the fridge here!
Optional add-ins and toppings
For extra flavor, mix in minced onions, green chiles or a pinch of taco seasoning. Great garnishes include sliced olives, queso fresco, and sliced green onions.
For a vegetarian twist, substitute black beans and sauteed vegetables for the chicken!
How do I store and reheat leftovers
Refrigerate - Store in an airtight container in the fridge for up to three days.
Freezer - This casserole dish freezes great, wrap in aluminum foil and freeze up to three months.
Reheat - Thaw in the refrigerator overnight. Reheat in the oven at 350 degrees.
More enchilada inspired recipes
- If you love this recipe, next time try Layered Green Chile Chicken Enchilada Casserole is the one to try next! It's filled with great flavor and loads of green chili flavor!
- Save time in the kitchen by making this hearty Slow Cooker Chicken Enchilada Soup or the Crockpot Chicken Enchilada Casserole - YUM!.
- If you are looking for a healthy and flavor-packed meal, this Low Carb Chicken Enchilada Casserole is just what you need.
What to serve with enchiladas
Nothing goes better with enchiladas than tortilla chips, cheese dip, and salsa just like your favorite Mexican restaurant! Here are a few more suggestions to make the perfect meal!
If you're looking for more great Mexican recipes, check out all of the Cinco de Mayo Party Food here.
If you love easy, cheesy, family-friendly meals, this recipe is for you. Let me know how it turned out by leaving a ⭐⭐⭐⭐⭐ review below!
Queso Chicken Enchiladas
Ingredients
- 16 ounces enchilada sauce
- 3 cups queso cheese
- 1 rotisserie chicken
- 8 corn tortilla shells
- chopped olives optional
Instructions
- Preheat the oven to 375 degrees
- Start by deboning the chicken. Remove the skin and pick all of the meat off the bones. Shred the chicken well. (If desired, save the chicken bones by wrapping tightly and freezing for chicken stock)
- Use a deep dish, oven proof pan and pour about a ¾ cup of enchilada sauce into the bottom of dish, covering the bottom completely.
- Then assemble the enchiladas with a tortilla, about ¼ cup shredded chicken, a couple good heaping spoonfuls of queso dip and enchilada sauce. Roll up the enchiladas and place them seam side down in the pan.
- Top with the remaining enchilada sauce and place a spoonful of queso down the middle of the dish.
- Garnish with chopped black olives
- Cover tightly with tinfoil and place in a preheated oven until hot and bubbly - about 30 minutes.
Notes
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Nutrition
Roxanne Lopez says
Can't wit to try all of your casseroles recipes.
Debra Clark says
Fantastic, there will always be new casserole each week as well. I hope you find some great new meals for your family!!!
Healing Tomato says
Haha! Waist not waste! That is now my new motto. I like the recipe and it is a great way to use left over queso soup.
Bowl Me Over says
haha, it's a favorite motto! Thank you!!
Joy @ Joy Love Food says
Oh how I love queso dip, great idea to use it to make enchiladas, these look fantastic!
Bowl Me Over says
Thanks so much Joy!
Sandra says
Tasty way to use up your leftovers! These enchiladas look delicious!
The Food Hunter says
Such an easy to make recipe
linda spiker says
Mexican food! A staple here in SoCal and these look amazing!
Bowl Me Over says
A staple here in Fresno too - love Mexican food! 😀
April J Harris says
Your Queso Chicken Enchiladas look so tempting, Deb! They look like real comfort food. Thank you for sharing them with us at the Hearth and Soul hop.
Bowl Me Over says
You bet April - comfort all rolled up, that's for sure! Have a great day!!!
swathi says
That is delicious chicken enchiladas love to have for my dinner,thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
Bowl Me Over says
You bet! You have such a fun party!!
Sabrina @ Dinner, then Dessert says
My husband loves enchiladas! He would be so excited if I made these for him!
Bowl Me Over says
You should make them, so easy & soooo good!
Florian @ContentednessCooking says
This is mexican food at its best and so comforting!
Bowl Me Over says
Not much better than a great enchilada!
Manila Spoon says
Now this enchiladas look seriously delicious! The perfect comfort food for the cooler weather - love it!
Bowl Me Over says
Awesome, I hope you give them a try!
Marye says
Oh yummy! These enchiladas look so good that I can almost smell them!
Bowl Me Over says
Yum, yum, yum Mayre! 😀
Mirlandra @ Mirlandra's Kitchen says
You had me at queso! I love how simple this is. Thanks!
Bowl Me Over says
Awesome Miriandra - I hope you give them a try!
Roxanne Lopez says
Hi hello, the chicken enchiladas look so good. I've got all the ingredients and I'm making them for Sunday Brunch which is tomorrow Jan 28, 2024
Debra Clark says
Oh yum, what a fun dish for your brunch, enjoy Roxanne!! I hope your brunch is a real hit with all of your yummy food!