Description
Indulgent Queso Chicken Enchiladas are a creamy and cheesy delight, perfect for a comforting meal that will satisfy your cravings.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup queso cheese sauce
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can black beans, drained and rinsed
- 1 cup salsa
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, black beans, cumin, garlic powder, and half of the queso cheese sauce.
- Warm the corn tortillas in a skillet with olive oil until pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
- Pour the remaining queso cheese sauce and salsa over the enchiladas.
- Sprinkle the shredded cheese on top.
- Bake for 20-25 minutes until bubbly and golden.
- Serve with sour cream on the side.
Notes
- For a spicier version, add jalapeños to the filling.
- These enchiladas can be made ahead of time and refrigerated before baking.
- Feel free to substitute chicken with shredded beef or beans for a vegetarian option.
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg