Cheese Chicken Enchiladas
Delicious and comforting cheese chicken enchiladas featuring tender chicken, creamy cheese, and soft tortillas, perfect for any occasion.
Ingrédients
Main Ingredients
- 2 cups cooked shredded chicken
- 8 pieces corn tortillas Use gluten-free tortillas for a gluten-free option
- 1 cup queso cheese sauce Can substitute with homemade cheese sauce
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
- 1/2 cup chopped cilantro For garnish
- 1 tablespoon olive oil For cooking onions
- 1 teaspoon ground cumin Adds flavor to chicken mixture
- to taste Salt and pepper For seasoning
Instructions
Preparation and Cooking
- Start by gathering all your ingredients. Shred the cooked chicken if not already done, then dice your onions and chop the cilantro.
- In a skillet, heat the olive oil over medium heat. Add the diced onions and sauté for about 3-4 minutes, until they are translucent.
- Incorporate the shredded chicken, ground cumin, salt, and pepper. Stir well and cook for another 3-4 minutes until everything is heated through.
- Warm the tortillas in a microwave or skillet until pliable.
- Take each warm tortilla and place a spoonful of the chicken mixture in the center. Roll the tortilla tightly around the filling.
- Arrange the rolled tortillas seam-side down in a greased baking dish.
- Pour the queso cheese sauce over the enchiladas, then sprinkle with shredded cheddar cheese.
- Preheat your oven to 350°F (175°C) and bake for about 20 minutes or until bubbly and golden brown.
- Garnish with chopped cilantro before serving.
Notes
Let enchiladas cool for a few minutes before serving. Experiment with toppings and spices to suit your taste!