Easy And Delicious: How To Make Chicken Enchiladas With Queso

Embark on a culinary adventure with our comprehensive guide on how to make chicken enchiladas with queso, a dish that tantalizes taste buds and warms the soul. Whether you’re a seasoned chef or a novice in the kitchen, we’ll guide you through every step, ensuring that your enchiladas turn out perfectly every time.

Ingredients

For the Chicken:

• 1 boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Queso:

• 1 (12-ounce) can evaporated milk
• 1 (10-ounce) can diced tomatoes with green chilies, undrained
• 1 (10.5-ounce) can cream of chicken soup
• 1 (4-ounce) can diced green chilies, undrained
• 1 (12-ounce) package sharp cheddar cheese, shredded
• 1/2 cup (4 ounces) Velveeta cheese, cubed
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Enchiladas:

• 12 corn tortillas
• 1 cup cooked chicken, shredded
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped cilantro

Instructions

1. Prepare the Chicken

1. Season the chicken breast with chili powder, cumin, salt, and black pepper.
2. Heat the olive oil in a skillet over medium heat.
3. Add the chicken breast to the skillet and cook for 5-7 minutes per side, or until cooked through.
4. Remove the chicken from the skillet and shred it using two forks.

2. Make the Queso

1. In a large saucepan, whisk together the evaporated milk, diced tomatoes, cream of chicken soup, diced green chilies, salt, and black pepper.
2. Bring the mixture to a simmer over medium heat.
3. Add the cheddar cheese and Velveeta cheese and stir until melted and smooth.

3. Assemble the Enchiladas

1. Preheat the oven to 375°F (190°C).
2. Spread a thin layer of queso on the bottom of a 9×13 inch baking dish.
3. Dip each tortilla into the queso and place it in the baking dish.
4. Fill each tortilla with about 1/4 cup of shredded chicken, onion, green bell pepper, red bell pepper, and cilantro.
5. Roll up the tortillas and place them seam-side down in the baking dish.

4. Bake the Enchiladas

1. Pour the remaining queso over the enchiladas.
2. Bake for 20-25 minutes, or until the cheese is bubbly and the tortillas are golden brown.

5. Garnish and Serve

1. Remove the enchiladas from the oven and let them cool for a few minutes before slicing.
2. Garnish with additional cilantro, sour cream, and guacamole, if desired.
3. Serve the enchiladas immediately with your favorite sides.

Tips and Tricks

• For a spicier queso, add a teaspoon of diced jalapeños.
• If you don’t have cream of chicken soup, use cream of mushroom soup instead.
• To make the enchiladas ahead of time, assemble them and refrigerate them for up to 24 hours before baking.
• You can also freeze the enchiladas for up to 2 months. To reheat, thaw them overnight in the refrigerator and then bake them at 375°F (190°C) for 30-35 minutes, or until heated through.

Variations

• Use different types of tortillas, such as flour tortillas or whole-wheat tortillas.
• Add other vegetables to the filling, such as corn, black beans, or zucchini.
• Top the enchiladas with different types of cheese, such as Monterey Jack cheese or pepper Jack cheese.
• Serve the enchiladas with different sauces, such as salsa, sour cream, or guacamole.

Wrap-Up: A Culinary Symphony of Flavors

With this comprehensive guide, you’ve unlocked the secrets to creating delectable chicken enchiladas with queso. Whether you’re hosting a fiesta or simply craving a comforting meal, this dish is sure to impress your taste buds and leave you wanting more. Experiment with different variations to find your perfect combination of flavors and textures. Remember, cooking is an art, and the best dishes are those that are made with passion and creativity.

Information You Need to Know

Q: Can I use rotisserie chicken for this recipe?
A: Yes, you can use rotisserie chicken for this recipe. Simply remove the skin and shred the chicken before adding it to the filling.

Q: Can I make the queso ahead of time?
A: Yes, you can make the queso ahead of time. Simply store it in an airtight container in the refrigerator for up to 3 days. When ready to use, reheat the queso over low heat until melted and smooth.

Q: Can I freeze the enchiladas after they are baked?
A: Yes, you can freeze the enchiladas after they are baked. Simply let them cool completely before freezing them in an airtight container for up to 2 months. To reheat, thaw the enchiladas overnight in the refrigerator and then bake them at 375°F (190°C) for 30-35 minutes, or until heated through.