Description
Delicious and comforting Queso Chicken Enchiladas made with shredded rotisserie chicken, rich queso cheese, and savory enchilada sauce baked to perfection. Perfect as a make-ahead meal for an easy, crowd-pleasing dinner.
Ingredients
Scale
Enchilada Sauce
- 16 ounces enchilada sauce
Cheese
- 3 cups queso cheese
Protein
- 1 rotisserie chicken, shredded (skin removed)
Tortillas
- 8 corn tortilla shells
Toppings (optional)
- Chopped black olives
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Prepare Chicken: Debone the rotisserie chicken by removing the skin and picking all meat off the bones. Shred the chicken thoroughly to ensure even distribution in the enchiladas.
- Prepare Baking Dish: Use a deep dish oven-proof pan and pour about ¾ cup of enchilada sauce into the bottom, spreading it evenly to cover the base of the pan.
- Assemble Enchiladas: Lay a tortilla flat and add about ¼ cup of shredded chicken. Spoon a good heaping amount of queso cheese and some enchilada sauce on top. Roll the tortilla tightly and place it seam side down in the baking dish.
- Top Enchiladas: Pour the remaining enchilada sauce over the rolled tortillas and place spoonfuls of queso cheese down the center of the dish. Sprinkle chopped black olives on top if using for added flavor and garnish.
- Bake: Cover the dish tightly with tinfoil and bake in the preheated oven for approximately 30 minutes until the filling is hot and bubbly.
- Serve: Remove from the oven carefully, discard the foil, and serve warm as a satisfying main dish.
Notes
- This recipe works great as a make-ahead meal; assemble the enchiladas in the morning, refrigerate, and bake when ready to eat.
- Leftover chicken bones can be frozen to make homemade chicken stock later.
- You can add extra toppings like sliced jalapeños or cilantro for more flavor.
- If using flour tortillas instead of corn, the cooking time and texture may vary slightly.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
