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Description
These Creamy Queso Chicken Enchiladas are perfect for family gatherings, filled with shredded chicken, queso cheese, sour cream, black beans, and corn, all wrapped in flour tortillas.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup queso cheese, shredded
- 1 cup sour cream
- 1 cup enchilada sauce
- 8 flour tortillas
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C) and spread a thin layer of enchilada sauce in the bottom of a baking dish.
- Combine the shredded chicken, black beans, corn, cumin, garlic powder, and half of the queso cheese in a large mixing bowl. Season with salt and pepper.
- Fill each tortilla with a generous spoonful of the chicken mixture, roll it up tightly, and place seam-side down in the prepared baking dish.
- Add the remaining enchilada sauce over the rolled tortillas, dollops of sour cream, and sprinkle the rest of the queso cheese on top.
- Bake in the oven for 25 to 30 minutes until hot and bubbly.
- Garnish with chopped cilantro before serving.
Notes
Great for meal prep and can be customized with different proteins or cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg
