why make this recipe
Cheese Chicken Enchiladas are an easy, satisfying weeknight dinner that balances creamy queso, tender shredded chicken, and melty cheese. They come together quickly with pantry staples (like canned beans and diced tomatoes with green chilies) and bake into a comforting, crowd-pleasing meal. If you enjoy flexible Mexican-inspired dishes you can adapt, these enchiladas are a great choice — they pair nicely with simple sides or reheated for lunches. For something similarly comforting but different in format, try this Chicken Bacon Ranch Pasta for another family favorite.
introduction
This version of Cheese Chicken Enchiladas uses cooked shredded chicken, black beans, and a mild diced tomato-with-chiles mix, all rolled in small tortillas, smothered with queso and topped with shredded cheese. The result is creamy, slightly spicy, and very approachable for cooks of any level. You can easily use leftover rotisserie chicken or poached breasts to shorten prep time.
how to make Cheese Chicken Enchiladas
Start by combining flavors in a bowl, warming tortillas so they roll without cracking, and assembling the enchiladas seam-side down in a baking dish. Pour over a good-quality queso sauce and top with shredded cheese before baking until bubbly and golden. The process is straightforward and forgiving — perfect for customizing fillings or swapping tortillas. If you prefer casseroles over rolled enchiladas, these same ingredients can be layered into a bake similar to a fajita-style dish like Fajita Chicken Casserole.
Ingredients :
- 2 cups cooked chicken, shredded
- 8 small flour or corn tortillas
- 1 cup queso sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Directions :
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, black beans, diced tomatoes, cumin, garlic powder, salt, and pepper.
- Warm the tortillas in a skillet to make them pliable.
- Spoon a portion of the chicken mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- Pour the queso sauce evenly over the enchiladas and sprinkle the shredded cheese on top.
- Bake for 20-25 minutes until bubbly and golden.
- Garnish with chopped cilantro before serving.
how to serve Cheese Chicken Enchiladas
Serve these enchiladas hot from the oven with fresh garnishes like chopped cilantro, a squeeze of lime, sour cream, or sliced avocado. They go well with simple sides such as Mexican rice, a crisp green salad, or tortilla chips and salsa. For an easy weeknight plate, pair with roasted vegetables or a corn and tomato salad.
how to store Cheese Chicken Enchiladas
- Refrigerator: Store leftovers in an airtight container for 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions covered for 1–2 minutes.
- Freezer: Assemble (but do not top with queso and fresh cilantro) and freeze in a baking dish wrapped tightly for up to 2 months. Thaw overnight in the fridge before baking; then add queso and cheese and bake as directed.
tips to make Cheese Chicken Enchiladas
- Use warm tortillas to prevent cracking when rolling.
- Shred chicken finely so it fills tortillas easily and bakes evenly.
- Drain excess liquid from the diced tomatoes if your filling seems too wet.
- Choose a queso sauce and shredded cheese combination that melts well (Monterey Jack and cheddar are reliable).
- For a creamier filling, stir in a couple of tablespoons of sour cream or cream cheese into the chicken mixture.
variation (if any)
- Beef or Pork: Swap chicken for ground beef, shredded pork, or even chopped rotisserie turkey.
- Vegetarian: Omit chicken and add extra beans, roasted sweet potato, or sautéed mushrooms.
- Heat level: Use spicy diced tomatoes or add chopped jalapeños to increase heat.
- Sauce swap: Replace queso with enchilada sauce (red or green) for a more traditional flavor profile.
FAQ
Q: Can I make these ahead of time?
A: Yes — assemble the enchiladas in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add the queso and cheese just before baking for best results.
Q: Can I use large tortillas?
A: Yes — if using larger tortillas, you may need fewer (and a larger baking dish); adjust filling amounts accordingly.
Q: Is queso necessary?
A: No — you can substitute a traditional enchilada sauce or a cream-based sauce if preferred.
Conclusion
For a creamy, family-friendly twist on a classic, these Cheese Chicken Enchiladas are hard to beat. If you want further inspiration for queso-based enchiladas, check out this detailed take on Queso Enchiladas. For another excellent chicken enchilada recipe with a slightly different technique and flavor profile, see Amazing Chicken Enchiladas | BEST Recipe.
Cheese Chicken Enchiladas
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, black beans, diced tomatoes, cumin, garlic powder, salt, and pepper.
- Warm the tortillas in a skillet to make them pliable.
- Spoon a portion of the chicken mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- Pour the queso sauce evenly over the enchiladas and sprinkle the shredded cheese on top.
- Bake for 20-25 minutes until bubbly and golden.
- Garnish with chopped cilantro before serving.
