If you’re craving something warm, cheesy, and incredibly satisfying, these Queso Chicken Enchiladas are exactly what you need. Soft tortillas are filled with tender, seasoned chicken, rolled up tightly, and baked under a blanket of rich enchilada sauce and creamy queso. As they bake, the cheese melts into every layer, creating a smooth, velvety texture that pairs perfectly with the savory chicken filling. It’s the kind of comfort food that instantly makes dinner feel special.
What makes this recipe truly stand out is the balance of flavor and simplicity. The creamy queso adds a luscious, slightly indulgent touch, while the enchilada sauce brings just the right amount of bold, zesty flavor. Each bite is hearty, cheesy, and packed with comforting warmth. Whether you’re using freshly cooked chicken or convenient leftovers, the process is straightforward and beginner-friendly, making it a great option for busy weeknights.
These enchiladas are also wonderfully versatile. You can customize them with your favorite toppings like fresh cilantro, diced onions, sliced jalapeños, or a dollop of sour cream. They’re perfect for family dinners, potlucks, or even meal prep since they reheat beautifully. Simple, flavorful, and guaranteed to please a crowd, this dish is one you’ll want to keep on repeat.
| Prep Time | 15min |
| Cook Time | 30min |
| Servings | 8 |
Ingredients
450 ml enchilada sauce
720 ml queso cheese about 3 cups
1 rotisserie chicken about 3 cups shredded meat
8 tortillas corn or flour
Sliced black olives optional, for topping
Diced onions optional, for extra flavour
Instructions
Preheat your oven to 190°C (375°F).
Remove all the meat from the rotisserie chicken and shred it well. You should have about 3 cups. Set aside.
Pour about 180ml of enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it to cover the base.
Take one tortilla and place about 60ml (¼ cup) of shredded chicken down the centre. Add a couple of generous spoonfuls of queso and a drizzle of enchilada sauce. Roll up tightly and place seam-side down in the dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce over the top of all the enchiladas. Add extra spoonfuls of queso down the middle.
If using olives or any other toppings, scatter them over now.
Cover the dish tightly with foil and bake for 30 minutes until hot, bubbly, and the cheese is melted.
Remove the foil for the last 5 minutes if you want the top to brown slightly. Serve hot!
Notes
Warm tortillas for 10 seconds to prevent cracking when rolling.
Don’t overfill – about ¼ cup filling per tortilla works best.
Seam side down stops them unrolling while baking.
Cover with foil keeps everything moist.
Make ahead – assemble in the morning, refrigerate, bake when ready.
Add extra flavour – mix diced onions or green chiles into the filling.
Storage – refrigerate leftovers for up to 3 days. Freezing – wrap unbaked dish in foil, freeze for up to 3 months.
Reheating – thaw overnight in fridge, then bake as directed.
Vegetarian option – use black beans and sautéed vegetables instead of chicken.
