Go Back

Cheesy Queso Chicken Enchiladas

Indulge in these warm and comforting cheesy queso chicken enchiladas, packed with flavor and perfect for busy weeknights or family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups shredded cooked chicken Use rotisserie chicken for convenience.
  • 1 can (15 oz) black beans, rinsed and drained
  • 1/2 cup corn kernels Fresh, frozen, or canned.
  • 1 teaspoon cumin Customize spices to taste.
  • 1/2 teaspoon chili powder Adjust according to preference.
  • Salt and pepper to taste
Assembly
  • 8 small flour tortillas Choose your preferred type.
  • 1 cup queso cheese sauce Store-bought or homemade.
  • 1 cup shredded cheese Cheddar or Mexican blend works best.
  • Fresh cilantro for garnish (optional)
  • Sour cream for serving (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper.
  3. Lay each tortilla flat, spoon about 1/4 cup of the chicken mixture onto the center, and roll tightly.
  4. Place rolled tortillas seam-side down in a greased baking dish.
  5. Pour the queso cheese sauce evenly over the tortillas and sprinkle shredded cheese on top.
  6. Bake in the preheated oven for 25-30 minutes, until heated through and cheese is bubbly.
  7. Garnish with fresh cilantro and serve with sour cream if desired.

Notes

Store leftovers in an airtight container for up to 3 days. These enchiladas freeze well—wrap tightly and thaw overnight before baking.