Description
A delicious, creamy casserole of chicken and cheese enchiladas that’s perfect for family dinners.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup queso cheese sauce
- 8 corn tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup diced green onions
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp taco seasoning
- 1 cup enchilada sauce
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together shredded chicken, queso cheese sauce, cumin, garlic powder, and taco seasoning.
- Warm the tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and top with shredded cheddar cheese.
- Bake uncovered for 20-25 minutes or until the cheese is bubbly and golden.
- Garnish with diced green onions before serving.
Notes
- Great for leftovers or meal prep for the week.
- Feel free to add beans or bell peppers for extra flavor.
- For a spicier kick, add jalapeños to the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg