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Comfort food has a special place in our hearts and homes, reminding us of the warmth and togetherness that family meals can bring. Among the rich tapestry of global cuisines, Mexican food stands out as a beacon of flavor and tradition, often serving as a centerpiece for gatherings and celebrations. One dish that has garnered admiration throughout the years is chicken enchiladas—a classic that embodies the spirit of home-cooked comfort.

Queso Chicken Enchiladas Delight

Looking for a delicious vegetarian lunch option that’s also low-carb? Try these flavorful Queso Chicken Enchiladas Delight, perfect for brightening up your lunch routine! With creamy queso and fresh ingredients, this dish is a satisfying way to enjoy the summer season. For more tasty ideas, visit therecipes! VegetarianLunch LowCarbLunch HealthyEats MexicanCuisine ComfortFood SummerRecipes DeliciousMeals
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Ingredients
  

2 cups cooked, shredded chicken

1 cup Queso Blanco cheese (or your favorite cheese dip)

1 cup shredded Monterey Jack cheese

1 cup enchilada sauce (mild or spicy, as preferred)

8 small flour tortillas

1/2 cup diced red onion

1/2 cup chopped fresh cilantro

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

Optional garnishes: sliced jalapeños, sour cream, more cilantro, avocado slices

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, Queso Blanco cheese, half of the Monterey Jack cheese, diced red onion, chopped cilantro, garlic powder, cumin, salt, and pepper. Mix well until all ingredients are well incorporated.

      Assemble the Enchiladas: Take a tortilla and spoon about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas and filling.

        Add Enchilada Sauce: Once all enchiladas are in the baking dish, pour the enchilada sauce evenly over them. Sprinkle the remaining Monterey Jack cheese on top.

          Bake the Enchiladas: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.

            Garnish and Serve: Remove from the oven and let cool slightly. Garnish with sliced jalapeños, dollops of sour cream, and additional cilantro or avocado slices if desired. Serve warm.

              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6