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Queso Chicken Enchiladas

Queso Chicken Enchiladas

  • Author: Marcus
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Queso Chicken Enchiladas recipe combines tender shredded chicken, smoky turkey bacon, and creamy plant-based cheese (plant-based) in a rich green enchilada sauce (natural). Perfect for a comforting family meal or entertaining guests, these enchiladas feature a luscious queso sauce thickened with a natural gelling agent and garnished with fresh cilantro and lime for a vibrant burst of flavor.

Ingredients

Scale

Filling

  • 2 cups cooked and shredded chicken
  • 4 slices smoked turkey bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, diced (optional)
  • 2 teaspoons vegetarian Worcestershire sauce

Queso Sauce

  • 1 1/2 cups plant-based cheese (plant-based), shredded
  • 2 tablespoons tomato paste (natural)
  • 1 tablespoon apple cider vinegar
  • 1/2 cup green enchilada sauce (natural)
  • 1 teaspoon natural gelling agent

Assembly

  • 8 flour or corn tortillas

Garnishes (optional)

  • Fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Diced avocado
  • Sliced green onions
  • Plant-based sour cream (plant-based)

Instructions

  1. Prepare the Filling: Crisp the chopped smoked turkey bacon in a skillet over medium heat until browned and slightly crispy. Add the diced onion, minced garlic, and jalapeño if using, and sauté until soft and fragrant. Stir in the shredded chicken and vegetarian Worcestershire sauce, mixing well to combine. Remove from heat and set aside.
  2. Make the Queso Sauce: In a separate saucepan, melt the plant-based cheese (plant-based) over low heat. Add tomato paste (natural), apple cider vinegar, and green enchilada sauce (natural). Stir continuously while gradually adding the natural gelling agent to thicken the sauce until smooth and creamy.
  3. Assemble the Enchiladas: Warm tortillas until pliable. Spoon a generous amount of the chicken and bacon filling onto each tortilla, then drizzle some queso sauce inside before rolling tightly. Place each rolled tortilla seam-side down in a baking dish. Pour the remaining queso sauce evenly over the top, ensuring all enchiladas are well covered.
  4. Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the enchiladas for about 20 minutes or until the queso sauce is bubbling and the tortilla edges are slightly crisp. Remove from the oven and garnish with chopped fresh cilantro and a squeeze of lime if desired.

Notes

  • Use fresh or freshly warmed tortillas to avoid cracking when rolling.
  • Shred chicken while warm to ease mixing and improve texture.
  • Add natural gelling agent gradually to achieve perfect sauce thickness without over-thickening.
  • Let assembled enchiladas rest for 10 minutes before baking to allow flavors to meld.
  • Use a sharp knife to cut enchiladas for clean slices and better presentation.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 4g
  • Sodium: 650mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 32g
  • Cholesterol: 55mg

Keywords: queso chicken enchiladas, plant-based cheese enchiladas, turkey bacon enchiladas, creamy enchiladas, green enchilada sauce

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