Ingredients
Scale
- 2 cups cooked, shredded chicken
- 10 medium flour tortillas
- 1 (16 oz) jar creamy queso dip (or queso blanco)
- 1 (10 oz) can mild green enchilada sauce
- 1 (4 oz) can diced mild green chilies, drained
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack or cheddar cheese blend
- 1/2 teaspoon ground cumin
Instructions
- Step 1: Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. In a large mixing bowl, combine the shredded chicken, softened cream cheese, diced green chilies, and ground cumin until the mixture is uniform.
- Step 2: In a small saucepan, gently warm the jar of queso dip and the green enchilada sauce together over low heat until thoroughly combined and smooth. Pour about 1/2 cup of this sauce mixture into the bottom of the prepared baking dish, spreading it to coat.
- Step 3: Spoon about 1/4 cup of the chicken filling into the center of each tortilla. Roll the tortillas tightly and place them seam-down in a single layer in the sauced baking dish.
- Step 4: Pour the remaining queso and enchilada sauce mixture evenly over the rolled tortillas, ensuring all surfaces are covered.
- Step 5: Sprinkle the 1 cup of shredded cheese blend over the top. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the filling is heated through. Let the enchiladas rest for 5 minutes before serving.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days; be aware that the rich queso sauce will thicken significantly as it chills.
- To reheat a large portion without drying out, cover the dish loosely with foil and bake at 350°F for 15-20 minutes until heated through.
- Balance the richness of the queso by serving these creamy enchiladas topped with fresh cilantro, a dollop of sour cream, or a side of chunky avocado salsa.
- For the smoothest filling texture, ensure your cream cheese is very soft or briefly microwave it for 10-15 seconds before mixing it thoroughly with the shredded chicken and spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 510
- Sodium: 1050mg
- Fat: 29g
- Saturated Fat: 15g
- Trans Fat: 0.1g
- Protein: 5g