Cheese Chicken Enchiladas
Cheese Chicken Enchiladas are a delicious comfort food that features warm corn tortillas filled with tender shredded chicken and topped with a gooey cheese sauce, making them a crowd-pleaser for any occasion.
Ingredients
Filling Ingredients
- 2 cups cooked shredded chicken
- 8 pieces corn tortillas Ensure gluten-free if needed
- 1 cup queso cheese sauce
- 1 cup shredded cheddar cheese
- ½ cup diced onions
- ½ cup chopped cilantro
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- to taste Salt and pepper
Instructions
Preparation
- Gather all your ingredients. Ensure your chicken is shredded, and have your onions diced and cilantro chopped.
- In a skillet, heat the olive oil over medium heat. Add the diced onions and sauté until they are translucent, about 3-4 minutes.
- Mix in the shredded chicken, ground cumin, salt, and pepper. Cook for an additional 3-4 minutes until well combined and heated through.
- Warm the corn tortillas in the microwave for about 30 seconds or on a skillet until they become soft and pliable.
Assembly and Baking
- Take one tortilla at a time and place a generous amount of the chicken mixture in the center. Roll up the tortilla tightly and repeat until all tortillas are filled.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour the queso cheese sauce evenly over the top of the rolled enchiladas.
- Top with shredded cheddar cheese.
- Bake in a preheated oven at 350°F (175°C) for 20 minutes or until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro before serving.
Notes
These enchiladas can be made ahead of time. Store in the fridge before baking and bake when ready. Leftovers can be stored in an airtight container for 3-4 days. For longer storage, freeze the enchiladas.