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Queso Chicken Enchiladas

Queso Chicken Enchiladas

  • Author: Brian
  • Total Time: 40 minutes
  • Yield: 8-10 enchiladas 1x
  • Diet: Gluten Free

Description

Queso Chicken Enchiladas feature tender shredded chicken wrapped in soft flour tortillas, smothered with a creamy plant-based queso sauce enriched with smoky turkey bacon and a natural gelling agent for smooth texture. This comforting, easy-to-prepare dish is perfect for family dinners and entertaining guests, combining flavorful ingredients and customizable options to suit various preferences.

Ingredients

Scale

Chicken Filling

  • 2 cups cooked shredded chicken breast or thighs
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 1/2 cup diced green chiles
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar

Queso Sauce

  • 2 cups plant-based cheese (shredded)
  • 1/4 cup water (adjust as needed)
  • 1 teaspoon natural gelling agent
  • 1/2 cup chopped smoked turkey bacon
  • Salt and pepper to taste

Assembly

  • 8–10 flour tortillas (soft and pliable)
  • Fresh cilantro, chopped (for garnish)

Optional Garnishes

  • Thinly sliced green onions
  • Plant-based sour cream (natural)

Instructions

  1. Prepare the Chicken Filling: Sauté the chopped onions and minced garlic in a skillet over medium heat until fragrant and translucent. Add the shredded chicken and diced green chiles, then stir in the vegetarian Worcestershire sauce and apple cider vinegar. Cook for several minutes to meld the flavors together.
  2. Make the Queso Sauce: In a separate saucepan, gently melt the plant-based cheese with a splash of water, stirring constantly. Add the natural gelling agent to achieve a smooth, creamy texture. Season with salt and pepper, then mix in the chopped smoked turkey bacon for smoky richness throughout the sauce.
  3. Assemble the Enchiladas: Warm the flour tortillas to make them easier to roll. Spoon a generous amount of the chicken filling into each tortilla and roll tightly. Place each rolled tortilla seam side down in a baking dish. Pour the creamy queso sauce evenly over all the enchiladas, ensuring they are well coated.
  4. Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes until the sauce is bubbly and lightly golden. Allow them to rest for a few minutes before serving to let the flavors settle.

Notes

  • Use freshly shredded chicken for the best texture and flavor absorption.
  • Adjust the amount of water when melting cheese to achieve your preferred queso thickness.
  • Warm tortillas before assembling to prevent cracking during rolling.
  • Make sure to fully cover enchiladas with queso sauce to keep them moist while baking.
  • Allow the dish to rest briefly after baking so fillings set and flavors marry well.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 320
  • Sugar: 3g
  • Sodium: 560mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 40mg

Keywords: Queso Chicken Enchiladas, plant-based queso, smoky turkey bacon, shredded chicken, baked enchiladas, creamy sauce, easy dinner

Find it online: https://puretastekitchen.com/queso-chicken-enchiladas/