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Queso Chicken Enchiladas

Queso Chicken Enchiladas

  • Author: Kevin
  • Total Time: 50 minutes
  • Yield: 8 enchiladas 1x
  • Diet: Gluten Free

Description

Queso Chicken Enchiladas feature tender shredded chicken wrapped in soft corn tortillas and smothered in a creamy, plant-based queso sauce made from natural ingredients. This flavorful and comforting dish combines a luscious texture with balanced spices and fresh garnishes, perfect for a satisfying meal any day of the week.

Ingredients

Scale

Main Ingredients

  • 2 large chicken breasts, cooked and shredded
  • 1 cup plant-based cheese (plant-based)
  • 8 soft corn tortillas
  • 2 tablespoons vegetarian Worcestershire sauce (natural)
  • 1 cup tomato sauce (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon natural gelling agent
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare the Chicken: Poach the chicken breasts in gently simmering water for 15-20 minutes until fully cooked. Remove from water and shred the chicken finely using two forks to retain moisture and tenderness.
  2. Make the Queso Sauce: In a saucepan over medium heat, combine the plant-based cheese, tomato sauce (natural), vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), garlic powder, chili powder, onion powder, and natural gelling agent. Stir constantly until the mixture melts together and forms a smooth, creamy sauce.
  3. Assemble the Enchiladas: Warm the corn tortillas until pliable. Spoon a generous amount of shredded chicken onto each tortilla, drizzle with queso sauce, then roll tightly and place seam side down in a greased baking dish.
  4. Bake to Perfection: Pour remaining queso sauce evenly over the rolled enchiladas. Bake at 375°F (190°C) for about 20 minutes, or until the sauce is bubbly and the top is golden.
  5. Garnish and Serve: Remove from oven and sprinkle freshly chopped cilantro on top. Serve immediately for a creamy, comforting meal.

Notes

  • Warm tortillas before assembling to prevent cracking and ensure easy rolling.
  • Adjust chili powder to control the spice level without losing flavor balance.
  • Shred chicken finely for better integration with the queso sauce and easier rolling.
  • Simmer queso sauce gently on medium heat to avoid separation and maintain creaminess.
  • Allow enchiladas to rest a few minutes after baking so flavors meld beautifully.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 320
  • Sugar: 4g
  • Sodium: 480mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 22g
  • Cholesterol: 45mg

Keywords: queso chicken enchiladas, creamy enchiladas, plant-based cheese recipe, comfort food, gluten-free enchiladas

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