Description
Quick and comforting queso chicken enchiladas perfect for cozy weeknight dinners.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup queso cheese (or a blend of your favorite cheeses)
- 1 can (10 oz) enchilada sauce
- 8 small flour or corn tortillas
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the shredded chicken, black beans, corn, cumin, salt, pepper, and half of the queso cheese in a large bowl.
- Spread a thin layer of enchilada sauce at the bottom of a baking dish. Take a tortilla, add a generous amount of the chicken filling, roll it up, and place it seam-side down in the dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce over the enchiladas and sprinkle the rest of the queso cheese on top.
- Bake covered with aluminum foil for 20 minutes. Remove foil and bake for an additional 5 minutes to melt the cheese.
- Serve topped with fresh cilantro.
Notes
Assemble enchiladas ahead of time and refrigerate until ready to bake. Use leftover roasted chicken for the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican