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Queso Chicken Enchiladas

Queso Chicken Enchiladas

  • Author: Samuel
  • Total Time: 45 minutes
  • Yield: 8 enchiladas 1x
  • Diet: Gluten Free

Description

These Queso Chicken Enchiladas combine tender chicken, smoky turkey bacon, and creamy plant-based cheese in soft flour tortillas, baked to bubbly perfection. This comforting and flavorful dish features a rich, smooth queso sauce enhanced with natural spices and fresh herbs, perfect for a satisfying weeknight dinner that everyone will enjoy.

Ingredients

Scale

Filling Ingredients

  • 2 cups cooked shredded chicken breasts
  • 4 slices smoky turkey bacon, chopped
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 can diced green chilies (about 4 oz)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt to taste

Queso Sauce Ingredients

  • 2 cups plant-based cheese, shredded
  • 1 tablespoon apple cider vinegar (natural)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon natural gelling agent
  • Salt to taste
  • Smoked paprika for dusting

Assembly Ingredients

  • 8 flour tortillas
  • Additional plant-based cheese for topping (optional)
  • Fresh cilantro, chopped for garnish

Instructions

  1. Prepare the Filling: Heat a small amount of oil in a skillet over medium heat. Sauté diced onion and minced garlic until fragrant and soft, about 5 minutes. Add chopped turkey bacon and cook until crispy. Stir in shredded chicken, diced green chilies, cumin, smoked paprika, and salt. Cook together for 2-3 minutes to combine flavors thoroughly.
  2. Make the Queso Sauce: In a separate pot over low heat, melt the plant-based cheese along with apple cider vinegar and vegetarian Worcestershire sauce. Whisk in the natural gelling agent to create a smooth and pourable sauce. Season with salt and smoked paprika to enhance the smoky flavor. Keep warm.
  3. Assemble the Enchiladas: Warm the flour tortillas to make them pliable. Spoon generous portions of chicken and bacon filling onto each tortilla. Drizzle some queso sauce over the filling, then roll each tortilla tightly and place seam-side down in a baking dish.
  4. Bake to Perfection: Pour the remaining queso sauce evenly over the rolled enchiladas. Sprinkle additional plant-based cheese on top if desired. Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until the sauce is bubbling and the edges are lightly golden.
  5. Garnish and Serve: Remove from oven and sprinkle freshly chopped cilantro over the top. Let the enchiladas rest for a few minutes before serving to allow flavors to meld and the sauce to set slightly.

Notes

  • Pre-cook chicken thighs for a juicier texture and richer flavor.
  • Warm tortillas briefly in a dry skillet or microwave to avoid cracking when rolling.
  • Use fresh diced chilies for a brighter heat and flavor.
  • Adjust spice level gradually by adding more chilies or hot pepper flakes to taste.
  • Let enchiladas rest before serving to help the queso sauce set for easier slicing.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 350
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 40mg

Keywords: queso chicken enchiladas, plant-based cheese enchiladas, turkey bacon enchiladas, creamy enchiladas, baked enchiladas, easy dinner, gluten free enchiladas

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