Best way to grow with 3 Queso Chicken Enchiladas
This recipe provides a delicious and hearty meal featuring three cheese chicken enchiladas, perfect for a satisfying dinner. The combination of tender chicken, rich queso, and soft tortillas makes for a comforting and flavorful dish.
Equipment
- 9x13 inch baking dish
- Large bowl
Ingredients
Enchilada Filling
- 2 cups cooked chicken, shredded
- 1.5 cups 3-cheese blend, shredded
- 4 ounces green chiles, diced
- 0.5 cup sour cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
Assembly
- 12 corn tortillas
- 19 ounces red enchilada sauce
- 15 ounces queso sauce
- 1 cup 3-cheese blend, shredded
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large bowl, combine the shredded chicken, 1.5 cups of the 3-cheese blend, diced green chiles, sour cream, cumin, chili powder, and salt; mix thoroughly.
Assembly and Baking
- Warm the corn tortillas according to package directions to make them pliable, then dip each tortilla in the red enchilada sauce to coat it lightly.
- Place a portion of the chicken mixture in the center of each tortilla, roll it up tightly, and arrange seam-side down in the prepared baking dish.
- Pour the remaining red enchilada sauce over the rolled enchiladas, ensuring they are well covered.
- Evenly spread the queso sauce over the enchiladas, then sprinkle the remaining 1 cup of 3-cheese blend on top.
- Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is bubbly and golden brown.
Serving
- Let the enchiladas rest for a few minutes before serving, then garnish with your favorite toppings such as cilantro, extra sour cream, or sliced jalapeños.
Notes
For an extra kick, add a pinch of cayenne pepper to the chicken mixture. You can also prepare the chicken mixture ahead of time and store it in the refrigerator for up to 2 days.