Chicken Enchiladas con Queso

by Shawnda on February 17, 2013

in Chicken & Poultry,Cinco de Mayo,Mexican & TexMex

Enchiladas con Queso

If there are any guarantees when going out to dinner with me, it’s that I’ll order chips & queso if it’s on the menu. And that I’ll be full before my second of three margaritas makes it to the table. (But I’ll still find room for those fajitas because I always do. And then spend the evening moaning about eating too much. Because I always do that, too.)

My favorite bowl of queso to order out is a 3-hour drive away, but we make due at home and around town. (Related: you can’t go to Austin without having a bowl of Kerbey Queso at the original Kerbey Lane Cafe.)

Enchiladas con Queso

I made a double-batch of this Queso Fundido al Tequila for the Super Bowl because I needed leftover queso (and because it called for tequila). And let’s be honest – making a double batch is kind of the only way to ensure that there’s leftover queso when I’m involved.

And that leftover queso? Destined for eeeenchiladas. Enchiladas con queso.

Enchiladas con Queso

I mixed up a quick filling of leftover shredded chicken from the freezer, rolled the enchiladas, spooned the leftover queso over top when they came out of the oven, and served them with a big scoop of pico de gallo. There was even a little leftover-leftover queso for chips.

And don’t forget the pico! That little bit of non-yellow/white/brown on your plate will make you feel better about your nutrition choices for the evening. I speak from experience.

Chicken Enchiladas con Queso

Quick and easy chicken enchiladas topped with chile con queso.


  • For the enchiladas:
  • Olive oil or cooking spray
  • 2 chicken breasts, cooked and shredded
  • 1/2 cup chopped white or yellow onion
  • 1/2 cup fat-free greek yogurt (or sour cream)
  • Handful of cilantro, chopped
  • Salt
  • Pepper
  • 10 flour tortillas
  • ~1 1/2 cup of your favorite queso (this is mine)
  • For the pico de gallo:
  • 3 roma tomatoes, seeded and diced
  • 1/3 cup chopped red onion
  • 1-2 jalapeno or serrano peppers, seeded and chopped
  • Juice of half a lime
  • Handful of cilantro, chopped
  • Salt


  1. Preheat oven to 375.
  2. Stir together the ingredients for the pico de gallo in a small bowl and set aside (do not refrigerate).
  3. Lightly spray a 9x13 baking dish with cooking spray.
  4. In a large bowl, stir together the chicken, yogurt (or sour cream), onion, cilantro, and a generous pinch of salt and pepper.
  5. Place a large scoop in the center of each tortilla, roll, and place seam-side down in the baking dish.
  6. Lightly spray the enchiladas with cooking spray and then bake for 15 minutes-18 minutes, until the tortillas begin to brown.
  7. Heat the queso in the microwave so that it's spoonable and the spoon over the enchiladas.
  8. Serve hot topped with pico.


Yields: 10 enchiladas

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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