Queso Chicken Enchiladas Dinner (Print Version)
Chicken, queso, and sauce combine in cheesy enchiladas baked to melty perfection.
# Ingredients:
→ Main
01 -
2 cups enchilada sauce
02 -
3 cups queso cheese sauce
03 -
1 rotisserie chicken, shredded (about 3 cups meat)
04 -
8 corn or flour tortillas
→ Optional toppings
05 -
Sliced black olives
06 -
Diced onions
# Steps:
01 -
Set oven to 375°F (190°C) to prepare for baking.
02 -
Remove meat from rotisserie chicken and shred thoroughly. Set aside.
03 -
Pour about 3/4 cup enchilada sauce into a 9×13-inch baking dish and spread evenly to coat the bottom.
04 -
Place roughly 1/4 cup shredded chicken in the center of each tortilla. Add spoonfuls of queso cheese and a light drizzle of enchilada sauce. Roll up each tortilla tightly and arrange seam-side down in the prepared dish.
05 -
Pour remaining enchilada sauce evenly over the assembled enchiladas. Spoon additional queso cheese along the center. Scatter sliced black olives or diced onions over the surface if desired.
06 -
Cover the dish tightly with foil and bake for 30 minutes, until the filling is hot and cheese is melted.
07 -
Remove foil for the last 5 minutes of baking if a lightly browned top is preferred. Serve hot.
# Notes:
01 -
Warming the tortillas briefly in the microwave makes them easier to roll and prevents splitting.