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Cheese Chicken Enchiladas Bake

A comforting and cheesy dish that's perfect for busy weeknights, bringing the family together with its rich flavors and easy preparation.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8-10 pieces burrito-size flour tortillas Can substitute with corn tortillas for gluten-free option.
  • 3 cups shredded chicken Ideal for using up leftovers.
  • 2 cups queso cheese sauce
  • 1 cup shredded cheese Cheddar or Mexican blend works beautifully.
  • 1/2 cup diced onions
  • 1/2 cup chopped cilantro For garnish before serving.
  • 1 can diced green chilies
  • Salt and pepper To taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the shredded chicken, diced onions, green chilies, and half of the queso cheese sauce.
  3. Take a flour tortilla, fill it generously with the chicken mixture, and roll it up tightly. Place it seam-side down in a greased baking dish.
  4. Repeat until all the tortillas and chicken mixture are used.
  5. Pour the remaining queso cheese sauce over the rolled enchiladas, spreading it evenly.
  6. Sprinkle the shredded cheese on top to create that delicious cheesy crust.
  7. Bake for 25-30 minutes or until it’s bubbly and golden brown on top.
  8. Garnish with freshly chopped cilantro before serving.

Notes

For added flavor, serve with avocado salad, sour cream, salsa, or sliced jalapeños. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. They can also be frozen for up to 3 months.