These Queso Chicken Enchiladas are proper weeknight magic – tender chicken wrapped in soft tortillas with loads of melted queso, all smothered in enchilada sauce and baked until golden and bubbling!
If you love easy Mexican-inspired dinners like my Creamy Chicken Taco Soup and Mac and Cheese Meatloaf Casserole, these cheesy enchiladas are going to become one of your go-to recipes!
I first made these on one of those evenings when I was staring into the fridge wondering what on earth to cook. I had some leftover rotisserie chicken, a jar of enchilada sauce, and some queso dip from the weekend. Twenty minutes of assembly later, I had this gorgeous bubbling dish that tasted like I’d been planning it for days. Now it’s one of those recipes I turn to when I need dinner sorted quickly but still want something everyone will actually get excited about.
What makes these brilliant is how straightforward they are – just four main ingredients create something that tastes far more complicated than it actually is. The queso makes them extra creamy inside, and you can have them on the table in about 45 minutes from start to finish.
- Four main ingredients – doesn’t get much simpler than this!
- Ready in 45 minutes – perfect for busy weeknights when you need something quick.
- Uses rotisserie chicken – brilliant way to use up leftover roast chicken too.
- Proper cheesy – queso inside and on top means maximum melty goodness.
- Great for meal prep – assemble in the morning, bake when you get home.
- Freezer-friendly – make a double batch and freeze one for later.
Jump to:
- Why You’re Going To Love This Recipe
- What You Need
- Putting Them Together
- Handy Tips
- Questions You Might Have
- More Mexican Favourites
Just a handful of ingredients create this crowd-pleasing dinner!
Note: Full measurements and complete instructions are in the recipe card at the bottom.
- Enchilada sauce – red works brilliantly, though green chile sauce or salsa verde are lovely alternatives.
- Queso cheese – use homemade if you’ve got it, or a jar from the shop works perfectly. You could also use a mix of Monterey Jack or Pepper Jack.
- Rotisserie chicken – already cooked makes this super quick. Leftover roast chicken or poached chicken breast work just as well.
- Tortillas – corn tortillas are traditional, though flour tortillas are absolutely fine if that’s what you prefer.
- Optional extras – diced onions, sliced olives, green chiles, or a sprinkle of taco seasoning all add extra flavour.
Straightforward assembly gets these ready for the oven in no time!
Note: Pop down to the recipe card for exact quantities and the complete method.
Get ready
Heat your oven to 190°C (375°F). Pour about three-quarters of a cup of enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it to cover the base.
Prepare the chicken
If you’re using a rotisserie chicken, pull off all the meat and shred it well. You want roughly 3 cups of shredded chicken. Pop any bones in the freezer for making stock later!
Fill the tortillas
Take one tortilla and add about a quarter cup of shredded chicken down the middle. Add a couple of generous spoonfuls of queso and a drizzle of enchilada sauce. Roll it up snugly and place it seam-side down in your prepared dish. Repeat with the remaining tortillas.
Top and bake
Pour the rest of your enchilada sauce over the top of all the rolled enchiladas. Add extra spoonfuls of queso down the middle. If you’re using olives or any other toppings, scatter them over now. Cover the dish tightly with foil and bake for 30 minutes until everything’s hot, bubbly, and the cheese is gorgeously melted.
Little tricks to make these even better:
- Soften tortillas first – warm them for 10 seconds in the microwave to prevent cracking when rolling.
- Don’t overfill – about a quarter cup of filling per tortilla is perfect.
- Seam side down – this stops them unrolling during baking.
- Cover with foil – prevents the tops drying out while everything heats through.
- Make ahead – assemble in the morning, cover, and refrigerate. Just pop in the oven when you’re ready to eat.
- Add flavour – mix diced onions or green chiles into the chicken filling.
- Try different cheeses – mix in some grated cheddar with the queso for extra depth.
- Storage – keep leftovers in a sealed container in the fridge for up to 3 days.
- Freezing – wrap the assembled (but unbaked) dish tightly in foil and freeze for up to 3 months.
- Reheating – thaw overnight in the fridge, then bake as directed.
Definitely! Flour tortillas work just as well as corn – they’re actually easier to roll without cracking. Use whichever your family prefers.
Any cooked chicken works brilliantly – leftover roast, poached chicken breast, or even tinned chicken in a pinch. You need about 3 cups of shredded chicken.
Absolutely! Swap the chicken for black beans and sautéed peppers, courgette, and onions. The queso and enchilada sauce work beautifully with vegetables.
Make sure you’re using enough sauce on the bottom of the dish and over the top. Also, covering with foil while baking keeps moisture in.
Yes! Jarred queso works perfectly and saves time. Just give it a good stir before using.
Microwave individual enchiladas for 2-3 minutes until heated through, or warm in a moderate oven covered with foil.
Definitely! Use two 9×13-inch dishes or one extra-large roasting tin. Perfect if you want to freeze one batch for later.
Other easy Mexican-inspired dinners the whole family loves:
Tender shredded chicken and creamy queso wrapped in soft tortillas, topped with enchilada sauce and baked until golden and bubbling – easy weeknight comfort food!
Course: Lunch, Dinner
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 8 enchiladas
- 450ml enchilada sauce
- 720ml queso cheese (about 3 cups)
- 1 rotisserie chicken (about 3 cups shredded meat)
- 8 tortillas (corn or flour)
- Sliced black olives (optional, for topping)
- Diced onions (optional, for extra flavour)
Cook Mode: Prevent your screen from going dark
- Preheat your oven to 190°C (375°F).
- Remove all the meat from the rotisserie chicken and shred it well. You should have about 3 cups. Set aside.
- Pour about 180ml of enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it to cover the base.
- Take one tortilla and place about 60ml (¼ cup) of shredded chicken down the centre. Add a couple of generous spoonfuls of queso and a drizzle of enchilada sauce. Roll up tightly and place seam-side down in the dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce over the top of all the enchiladas. Add extra spoonfuls of queso down the middle.
- If using olives or any other toppings, scatter them over now.
- Cover the dish tightly with foil and bake for 30 minutes until hot, bubbly, and the cheese is melted.
- Remove the foil for the last 5 minutes if you want the top to brown slightly. Serve hot!
HELPFUL TIPS
- Warm tortillas for 10 seconds to prevent cracking when rolling.
- Don’t overfill – about ¼ cup filling per tortilla works best.
- Seam side down stops them unrolling while baking.
- Cover with foil keeps everything moist.
- Make ahead – assemble in the morning, refrigerate, bake when ready.
- Add extra flavour – mix diced onions or green chiles into the filling.
- Storage – refrigerate leftovers for up to 3 days.
- Freezing – wrap unbaked dish in foil, freeze for up to 3 months.
- Reheating – thaw overnight in fridge, then bake as directed.
- Vegetarian option – use black beans and sautéed vegetables instead of chicken.
Nutrition information is provided as a courtesy only and should be viewed as an estimate not a guarantee.
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