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 ¾ cup of enchilada sauce into the bottom of dish, covering the bottom completely. Then simply 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 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!
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 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. 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!
