Irresistible Queso Chicken Enchiladas Bake
The Irresistible Queso Chicken Enchiladas Bake combines tender shredded chicken, creamy queso cheese sauce, and flavorful spices, all baked together in soft tortillas. This cheesy comfort dish is perfect for busy weeknights, potlucks, or family dinners, offering a satisfying and crowd-pleasing meal with minimal effort.
Equipment
- Mixing Bowl
- Baking dish
- Oven
- Spatula
- Foil
Ingredients
- 2 cups cooked chicken shredded
- 8 pieces corn tortillas or flour tortillas
- 2 cups queso cheese sauce
- 1 cup black beans drained and rinsed
- 1 cup corn frozen or canned
- 1 tsp chili powder
- 1 tsp cumin
- salt and pepper to taste
- 1 cup shredded cheese cheddar or Monterey Jack
- fresh cilantro for garnish
Instructions
- Gather all ingredients and preheat the oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, black beans, corn, chili powder, cumin, salt, and pepper.
- Spread a thin layer of queso cheese sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining queso sauce evenly over the top of the enchiladas.
- Sprinkle shredded cheese over the top for extra cheesiness.
- Cover with foil and bake for 20–25 minutes, until bubbly and golden on top.
- Remove from the oven, let cool for 5 minutes, then garnish with fresh cilantro.
- Serve warm with rice, guacamole, or a side salad.
Notes
To make it vegetarian, replace chicken with sautéed vegetables or extra beans. Adjust the spice level by adding jalapeños or hot sauce to the filling. Leftovers can be refrigerated for up to 3 days or frozen for 3 months.