Cheese Chicken Enchiladas

A creamy and comforting dish featuring tender shredded chicken, black beans, topped with melty cheese and queso, perfect for weeknight dinners.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded You can use leftover rotisserie chicken or poached breasts.
8 small flour or corn tortillas Warm them to prevent cracking.
1 cup queso sauce Choose a good-quality queso.
1 cup shredded cheese (cheddar or Monterey Jack) Ensure it melts well.
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies Drain excess liquid if necessary.
1 teaspoon cumin
1 teaspoon garlic powder
to taste Salt and pepper
for garnish Chopped cilantro

Method

Preparation

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.

Assembly

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.

Baking

Bake for 20-25 minutes until bubbly and golden.
Garnish with chopped cilantro before serving.

Notes

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. For freezing, assemble without queso and cilantro, freeze for up to 2 months, thaw, then top with queso and cheese before baking.