Remember that amazing Queso Recipe I shared last week?
Queso Dip – seriously addictive!
Well as I said previously if you’re on a diet….just don’t even go there! 😀 But after I made it (it’s just the two of us) we weren’t able to devour quite all of that Queso. And I hate to see things to waste (only to waist…right?) and took the leftovers and made some amazing chicken enchiladas! Couldn’t be easier!
Chicken Enchiladas
I had about 3 cups of leftover dip, a rotissiere chicken, tortillas and a 32oz. can of enchilada sauce. Start by deboning the chicken. Use a deep dish, oven proof pan and pour about a 3/4 cup of enchilada sauce into the bottom of dish, covering the bottom completely. Then simply assemble the enchiladas with a tortilla, about 1/4 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 over each enchilada in the dish.
Yummy enchiladas!
I love these because the premade Queso does all the work for you! There’s chopped onions, jalepenos, salsa and tomatoes – just a ton-o-flavor for very little effort. Pop them in a preheat 375 degree oven covered with foil – 30 minutes or until they are hot & bubbly! That’s it, throw a salad together and you’ve got an amazing meal!
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Queso Chicken Enchiladas
Ingredients
- 1 32 oz can 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 3/4 cup of enchilada sauce into the bottom of dish, covering the bottom completely.
- Then assemble the enchiladas with a tortilla, about 1/4 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. 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
Mirlandra @ Mirlandra's Kitchen says
September 25, 2015 at 3:58 amYou had me at queso! I love how simple this is. Thanks!
Bowl Me Over says
September 25, 2015 at 7:42 amAwesome Miriandra – I hope you give them a try!
Marye says
September 25, 2015 at 4:51 amOh yummy! These enchiladas look so good that I can almost smell them!
Bowl Me Over says
September 25, 2015 at 7:42 amYum, yum, yum Mayre! 😀
Manila Spoon says
September 25, 2015 at 8:11 amNow this enchiladas look seriously delicious! The perfect comfort food for the cooler weather – love it!
Bowl Me Over says
September 26, 2015 at 4:31 pmAwesome, I hope you give them a try!
Florian @ContentednessCooking says
September 25, 2015 at 8:37 amThis is mexican food at its best and so comforting!
Bowl Me Over says
September 26, 2015 at 4:32 pmNot much better than a great enchilada!
Sabrina @ Dinner, then Dessert says
September 25, 2015 at 11:02 pmMy husband loves enchiladas! He would be so excited if I made these for him!
Bowl Me Over says
September 26, 2015 at 4:30 pmYou should make them, so easy & soooo good!
swathi says
September 28, 2015 at 11:38 amThat 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
September 28, 2015 at 1:30 pmYou bet! You have such a fun party!!
April J Harris says
September 29, 2015 at 6:18 amYour 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
October 1, 2015 at 10:39 amYou bet April – comfort all rolled up, that’s for sure! Have a great day!!!
linda spiker says
October 13, 2015 at 5:16 pmMexican food! A staple here in SoCal and these look amazing!
Bowl Me Over says
October 14, 2015 at 1:14 pmA staple here in Fresno too – love Mexican food! 😀
The Food Hunter says
October 14, 2015 at 8:14 amSuch an easy to make recipe
Sandra says
October 14, 2015 at 8:02 pmTasty way to use up your leftovers! These enchiladas look delicious!
Joy @ Joy Love Food says
October 18, 2015 at 4:38 pmOh how I love queso dip, great idea to use it to make enchiladas, these look fantastic!
Bowl Me Over says
October 19, 2015 at 6:07 pmThanks so much Joy!
Healing Tomato says
October 19, 2015 at 4:59 pmHaha! 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
October 19, 2015 at 6:06 pmhaha, it’s a favorite motto! Thank you!!