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Queso Chicken Enchiladas

Queso Chicken Enchiladas

  • Author: Eric
  • Total Time: 40 minutes
  • Yield: 8 enchiladas 1x
  • Diet: Gluten Free

Description

This Queso Chicken Enchiladas recipe offers a creamy, flavorful, and comforting meal featuring tender shredded chicken wrapped in warm tortillas and topped with a luscious melted plant-based cheese sauce infused with aromatic spices. Perfect for a quick, delicious weeknight dinner that is both family-friendly and nutritious.

Ingredients

Scale

Filling

  • 2 cups cooked shredded chicken
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • Salt and pepper to taste

Queso Sauce

  • 2 cups plant-based cheese, shredded (plant-based)
  • 1/2 cup tomato sauce (natural)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon natural gelling agent

Assembly

  • 8 soft corn or flour tortillas
  • Fresh cilantro, chopped for garnish
  • Optional garnishes: plant-based sour cream, sliced green onions

Instructions

  1. Prepare the Chicken Filling: Combine cooked shredded chicken with sautéed onions, garlic, cumin, smoked paprika, garlic powder, chili powder, vegetarian Worcestershire sauce (natural), salt, and pepper in a pan. Stir and cook until heated through and fragrant to build a bold-flavored filling.
  2. Make the Queso Sauce: Gently melt the plant-based cheese in a saucepan over low heat. Stir in tomato sauce (natural), apple cider vinegar, and natural gelling agent until smooth and creamy, ensuring the sauce is thick enough to coat the enchiladas without being runny.
  3. Assemble the Enchiladas: Lay each tortilla flat and spoon a generous amount of the chicken filling into the center. Roll tightly and place seam-side down into a greased baking dish to keep them intact during baking.
  4. Top and Bake: Pour the queso sauce evenly over the rolled tortillas, fully covering each one. Bake in a preheated oven at 375°F (190°C) for about 20 minutes until the sauce bubbles and the tortilla edges are lightly golden.
  5. Garnish and Serve: Remove from the oven and sprinkle fresh chopped cilantro over the enchiladas. Let rest for a few minutes to allow the sauce to set slightly before serving.

Notes

  • Warm tortillas slightly before rolling to prevent cracking and make them more pliable.
  • Shred chicken uniformly for consistent filling distribution and texture.
  • Simmer queso sauce gently on low heat to avoid separation and maintain creaminess.
  • Ensure each enchilada is fully coated with sauce to retain moisture while baking.
  • Let enchiladas rest after baking to help sauce thicken and improve serving texture.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 320
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 0mg

Keywords: queso chicken enchiladas, plant-based cheese, creamy enchiladas, quick dinner, comforting meal

Find it online: https://smartmealsguide.com/queso-chicken-enchiladas/