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!
Servings 8 enchiladas
Calories 461kcal
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
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