Description
A comforting blend of tender chicken and rich queso rolled in soft tortillas, perfect for busy weeknights.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup queso (store-bought or homemade)
- 1 can (10 oz) enchilada sauce
- 8 small flour or corn tortillas
- 1 cup shredded cheese (like Monterey Jack or cheddar)
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional: Chopped cilantro for garnish
- Optional: Sliced jalapeños for a spicy kick
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until it becomes translucent (about 5 minutes).
- Stir in the shredded chicken, garlic powder, cumin, salt, and pepper. Cook for another 2-3 minutes until heated through.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Take a tortilla and spoon a generous amount of the chicken mixture, followed by a tablespoon of queso. Roll it tightly and place it seam-side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining queso and shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes. Optional: Garnish with chopped cilantro and sliced jalapeños before serving.
Notes
Measure out all ingredients beforehand for easier assembly. Warm tortillas if they break during filling. Try different types of cheese for varied flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican