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Easy Queso Chicken Enchiladas

Creamy queso chicken enchiladas made with tender shredded chicken, soft tortillas, and a rich cheese sauce, baked until bubbly and golden. A simple, family-friendly Tex-Mex dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 3 cups Cooked shredded chicken rotisserie or leftover chicken
  • 1 tbsp Olive oil
  • 1 small Onion finely chopped
  • 2 cloves Garlic cloves minced
  • 4 oz Green chiles mild, canned and drained
  • 0.5 cup Chicken broth
Assembly
  • 10 tortillas Flour tortillas medium size
  • 2 cups Queso cheese sauce store-bought or homemade
  • 1.5 cups Shredded cheese cheddar or Monterey Jack

Equipment

  • Large Skillet
  • Baking dish

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Add onion and cook until soft, then add garlic and cook for 30 seconds.
  2. Stir in shredded chicken, green chiles, and chicken broth. Mix well and simmer for 3–5 minutes. Remove from heat.
  3. Warm tortillas slightly. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
  4. Pour queso cheese sauce evenly over the enchiladas and sprinkle with shredded cheese.
  5. Bake uncovered for 25–30 minutes, until the cheese is melted and bubbly. Let rest for 5 minutes before serving.

Notes

Use whole-wheat tortillas or reduced-fat cheese for a lighter version. Add vegetables like bell peppers or spinach for extra nutrition. This recipe can be assembled ahead and baked when ready.