Easy as pie: a foolproof guide to crafting mouthwatering chicken enchiladas with queso

Indulge in a culinary masterpiece with our comprehensive guide on how to make chicken enchiladas with queso. This tantalizing dish combines succulent chicken, flavorful spices, and a creamy, irresistible queso sauce to create a symphony of flavors that will tantalize your taste buds.

Ingredients

For the Chicken Filling:

• 2 boneless, skinless chicken breasts
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 (4 ounce) can diced green chiles
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Queso Sauce:

• 1 (10 ounce) can condensed cream of chicken soup
• 1 (10 ounce) can enchilada sauce
• 1 (16 ounce) package shredded sharp cheddar cheese
• 1 (4 ounce) can diced green chiles
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Enchiladas:

• 12 corn tortillas
• 1 cup shredded lettuce
• 1 cup shredded tomato
• 1 cup sour cream
• 1/2 cup chopped cilantro

Instructions

Prepare the Chicken Filling:

1. Preheat oven to 350°F (175°C).
2. Season chicken breasts with salt and pepper.
3. Heat a large skillet over medium heat and add chicken breasts.
4. Cook until golden brown on both sides, then remove from skillet and shred.
5. In the same skillet, sauté onion and garlic until softened.
6. Add black beans, corn, green chiles, chili powder, cumin, salt, and black pepper.
7. Stir to combine and cook until heated through.
8. Stir in shredded chicken.

Make the Queso Sauce:

1. In a large bowl, whisk together cream of chicken soup, enchilada sauce, cheddar cheese, green chiles, salt, and black pepper.

Assemble the Enchiladas:

1. Spread 1/4 cup of queso sauce in the bottom of a 9×13 inch baking dish.
2. Spread 1/2 cup of chicken filling down the center of a tortilla.
3. Roll up the tortilla and place it seam side down in the baking dish.
4. Repeat with remaining tortillas and chicken filling.
5. Pour remaining queso sauce over the enchiladas.

Bake:

1. Bake for 20-25 minutes, or until cheese is melted and bubbly.

Serve:

1. Top with shredded lettuce, tomato, sour cream, and cilantro.

Tips for Success

• For a spicier dish, add extra green chiles or chili powder to the chicken filling.
• If you don’t have shredded cheddar cheese, you can use a block of cheddar and shred it yourself.
• If you don’t have corn tortillas, you can use flour tortillas instead.
• To make the enchiladas ahead of time, assemble them and refrigerate for up to 24 hours. When ready to serve, bake as directed.

Variations

• Vegetarian Enchiladas: Omit the chicken and add extra beans or vegetables to the filling.
• Seafood Enchiladas: Use shrimp, crab, or fish instead of chicken.
• Sweet Potato Enchiladas: Use sweet potato puree instead of corn tortillas.
• Green Enchiladas: Use green enchilada sauce and top with shredded lettuce and tomatillos.

Enchilada Extravaganza

This recipe for chicken enchiladas with queso is a versatile dish that can be customized to your liking. Experiment with different ingredients and variations to create your own unique culinary masterpiece. Whether you’re hosting a party or simply craving a delicious meal, these enchiladas are sure to impress.

FAQs

1. Can I use other types of meat in these enchiladas?

Yes, you can use ground beef, pork, or turkey instead of chicken.

2. Can I make these enchiladas gluten-free?

Yes, use gluten-free corn tortillas.

3. Can I freeze these enchiladas?

Yes, freeze the assembled enchiladas in an airtight container for up to 3 months. When ready to serve, thaw overnight in the refrigerator and bake as directed.