An easy Mexican favorite with a creamy, flavorful difference! For busy weeknight meals, one of my favorites is my easy chicken queso enchiladas. They are full of creamy, cheesy flavor and use leftover cooked chicken, making this dish quick and simple. The salsa doubles as the enchilada sauce as well as the spicy part of the creamy queso and chicken filling. It’s so simple, and yet this dish is full of Mexican flavor. You can use any type of salsa- hot, medium, or mild. I use the uncooked tortillas you find in the refrigerated section of the grocery store because they have a fresh and light texture that really adds to this dish. These enchiladas will become a favorite, especially on those days when you need quick and easy but don’t want to sacrifice flavor.
Belle’s Easy Chicken Queso Enchiladas
4 flour tortillas (I used the uncooked that you find in the refrigerated section)
2 cups cooked chopped or shredded chicken
3 ounces cream cheese
2 cups salsa (divided)
1/4 cup shredded cheddar cheese
Heat a large fry pan over high heat. Cook each of the tortillas until they puff up in the pan, turn and cook the other side just until a few bubbles brown. Set them aside. Place one cup of the salsa and the cream cheese in a large saucepan over medium heat and stir until the cream cheese is melted. Add the chicken, stir, and cook until the mixture is hot and bubbly. Remove from heat. In an 8 by 11-inch baking dish, spread ½ cup of salsa. Fill each tortilla with just over ½ cup of the chicken mixture and then roll and place seam side down on top of the salsa. Spread the remaining salsa over each enchilada, then top with the shredded cheese. Bake in a 350-degree oven for about 30 minutes or until the cheese is melted.
