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Queso Chicken Enchiladas

Queso Chicken Enchiladas

  • Author: David
  • Total Time: 45 minutes
  • Yield: 8 enchiladas (serves 4-6) 1x
  • Diet: Gluten Free

Description

These Queso Chicken Enchiladas offer a cozy and flavorful dinner combining tender shredded chicken, smoky turkey bacon, creamy plant-based cheese, and zesty spices. Wrapped in soft tortillas and baked to perfection, this quick and easy recipe delivers rich, comforting layers of smoky, cheesy, and tangy flavors that are perfect for family meals or entertaining friends.

Ingredients

Scale

Filling Ingredients

  • 2 cups cooked shredded chicken breast or thighs
  • 4 slices smoky turkey bacon, cooked crisp
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 1/2 cup tomato sauce (natural)
  • 1/4 cup diced green chilies
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder

Assembly Ingredients

  • 8 soft flour or corn tortillas
  • 1 1/2 cups plant-based cheese (melty variety)
  • 2 tablespoons tomato sauce (natural), to line baking dish
  • 1 teaspoon natural gelling agent

Garnish

  • Fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

  1. Prepare the Filling: Cook the smoky turkey bacon until crisp. In the bacon drippings, sauté onions and garlic until fragrant and translucent. Add shredded chicken, diced green chilies, tomato sauce, vegetarian Worcestershire sauce, apple cider vinegar, and the cumin, smoked paprika, and chili powder mix. Stir well and simmer gently to combine all flavors, adding the natural gelling agent if sauce thickness needs adjustment.
  2. Assemble the Enchiladas: Warm the tortillas until flexible. Spoon a generous amount of the chicken filling down the center of each tortilla, sprinkle a hearty portion of plant-based cheese on top, then roll tightly. Place each rolled enchilada seam-side down in a baking dish lightly coated with tomato sauce to prevent sticking.
  3. Bake Until Melty and Bubbling: Pour remaining tomato sauce evenly over the enchiladas. Sprinkle additional plant-based cheese on top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until cheese is melted and edges are slightly browned.
  4. Garnish and Serve: Let the enchiladas rest for a few minutes after baking. Garnish with freshly chopped cilantro and a squeeze of lime for brightness and color. Serve warm.

Notes

  • Use leftover shredded chicken to save time and add extra flavor.
  • Warm tortillas before assembling to prevent cracking and ease rolling.
  • Adjust sauce thickness using a natural gelling agent to keep enchiladas moist without sogginess.
  • Do not overfill tortillas to avoid spills and difficulty rolling.
  • Allow enchiladas to rest after baking for neater slices and better flavor melding.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 2 enchiladas
  • Calories: 380
  • Sugar: 4g
  • Sodium: 550mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 28g
  • Cholesterol: 45mg

Keywords: Queso chicken enchiladas, plant-based cheese, turkey bacon, quick dinner, smoky enchiladas, gluten free enchiladas, Mexican dinner

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