Queso Chicken Enchiladas

Queso chicken enchiladas are the perfect weeknight meal. They're easy to make and they're always a hit with family and friends, a meal the whole family will love! Plus, who doesn't love a good enchilada?

Remember that amazing Queso Recipe? If there are leftovers this is what to make with it! If there aren't.... grab some store-bought or make another batch!

Why you'll love this recipe   

If you're looking for a delicious and satisfying dinner option, look no further than these queso chicken enchiladas! Even your picky eaters will gobble them up!

✔️  Flavorful meal that the entire family will enjoy.

✔️  This recipe is made with all of the classic ingredients like corn tortillas, chicken, and cheese.

✔️ It comes together in less than an hour for a quick weeknight meal.

Ingredients

For the exact measurements, please refer to the printable recipe card at the bottom of this post. 

• red enchilada sauce, green chile enchilada sauce or salsa verde.
• queso cheese
• rotisserie chicken - Cooked chicken breasts shredded or diced. If you'd prefer chicken thighs, that would be tasty as well!
• corn tortilla shells, though you can certainly use flour tortillas gif that's what you'd prefer.
• sliced olives, queso fresco, sour cream or sliced green onion for garnish.

Instructions 

This is an overview of the instructions. For the complete directions just scroll down to the bottom!

1. Preheat the oven.
2. Debone the chicken. Remove the skin and pick all of the meat off the bones. Shred the chicken well.
3. Pour about a ¾ cup of enchilada sauce into the bottom of the baking dish.
4. Then assemble the enchiladas. Top each a tortilla, about ¼ cup shredded chicken, a couple good heaping spoonfuls of queso dip spoon enchilada sauce down the center of each tortilla. Roll up the enchiladas cigar style and place them seam side down in the pan. Repeat with remaining tortillas.
5. Top with the remaining enchilada sauce and place a spoonful of queso down the middle of the dish.
6. Garnish with sliced olives
7. Cover tightly with aluminum foil and place in a preheated oven until hot and bubbly - about 30 minutes.

Equipment

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• 9x13 casserole dish

FAQ's

Tips

• Save the chicken bones to homemade chicken broth.
• If you don't have rotisserie chicken, you can use any Mexican or natural flavored leftover chicken. Be sure to shred or dice it.
• If you are making the enchiladas ahead of time, do not bake them in the oven until right before you eat. Store them covered with aluminum foil or plastic wrap in the fridge.

Variations

• Switch out the chicken for beef, or black beans would be super yummy for a veggie option!
• Mix sour cream and green chiles together for a creamy white sauce instead of enchilada sauce or use green enchilada sauce!
• Minced white or yellow onions adds great flavor to this dish.

Storage

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.

Related 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.
• If you are looking for a healthy and flavor-packed meal, this Low Carb Chicken Enchilada Casserole is just what you need.

Serve with

• Nothing goes better with enchiladas than tortilla chips, cheese dip, and salsa just like your favorite Mexican restaurant.
• Mexican Albondigas Soup is hearty, comforting and makes for a great way to start this family-friendly meal.
• Mexican Fruit Salad is the perfect blend of sweet fruit and spicy flavors with a hint of lime. What a lovey meal!
• If you're looking for Mexican recipes, check out all of the Cinco de Mayo Party Food here.

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If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating! 

Print Recipe Pin Recipe

5 from 6 votes

Queso Chicken Enchiladas

Easy to make TexMex Enchiladas! Customizable with your favorite fillings and toppings. It's always a crowd pleaser, perfect for meal prep and freezing too!

Cook ModePrevent your screen from going dark

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Lunch or Dinner

Cuisine: Mexican

Servings: 8 enchiladas

Calories: 461kcal

Author: Deb Clark

As an Amazon Associate I earn from qualifying purchases.

Ingredients

• ▢ 16 ounces enchilada sauce
• ▢ 3 cups queso cheese
• ▢ 1 rotisserie chicken
• ▢ 8 corn tortilla shells
• ▢ chopped olives optional

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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

This is a great make-ahead meal - assemble in the morning and when you get home from work, remove the casserole from the refrigerator - preheat the oven and you'll have dinner on the table in a snap!

Nutrition

Calories: 461kcal | Carbohydrates: 12g | Protein: 38g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 443mg | Potassium: 360mg | Fiber: 1g | Sugar: 1g | Vitamin A: 470IU | Calcium: 294mg | Iron: 1.9mg

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