Our sister made these queso fresco chicken enchiladas for a summer vacation meal and it left us all feeling good! And, no it wasn’t the margaritas talking. We got home and had to make them again to share the recipe on the blog. These enchiladas are now one of our top weeknight meals. They’re loaded with flavor, warming to the body, and full of cheesy goodness. I think the key to this recipe is the slow cooker chicken with all the seasoning and especially yogurt to tenderize. The best part you only need a few main ingredients to make them, which is a plus! Perfect for your next Mexican themed dinner night!
What do you need to make the Queso Fresco Chicken Enchiladas?
- Chicken breasts- Any chicken breast will work just fine here. We usually buy most of our chicken from Aldi’s, Whole Foods, and Costco and we’ll buy the organic option wherever we’re shopping. Beef would work here too although we haven’t tried it ourselves in the slow cooker.
- Avocado oil- Avocado oil is great for cooking with high heat. We buy the giant Chosen Foods avocado oil from Costco and it’s amazing!
- Yogurt- We used yogurt in the crockpot to tenderize the chicken. Yogurt is the best ingredient to soften and add great flavor to your meat especially chicken.
- Yellow onion- Yellow onions add great sweetness and are best for cooking.
- Homemade taco seasoning- Our go to taco seasoning for everything. Tacos, fajitas, enchiladas, etc. It’s super versatile and a great one to keep in your rotation! You can definitely just use a packet as well!
- Red enchilada sauce- This Frontera one is our go-to, but you can use any you prefer or make your own!
- Flour tortillas- Classic flour tortillas taste the most authentic and are our personal favorite! You can use whole wheat, gluten free, or whatever tortilla you like. The all corn tortillas don’t hold up as well, so they might break if you try to use them.
- Queso fresco- This cheese is traditional Mexican cheese and translated means “Fresh Cheese”.
- Cilantro- Fresh cilantro is the perfect topping for so many Mexican dishes and we of course loaded up!
Tips for making them:
- If you want fuller enchiladas, use 4 burrito tortillas and load them up. If you’d like them to be a little on the smaller side, use 5-6 tortillas and you can use regular size as well.
- You can double or triple the taco seasoning to have leftover for another meal! That way you have seasoning ready to go and on hand, and you can use it anytime. Just use a couple tablespoons from it for the recipe.
If you love this one, then you may also love:
- Green Chili Chicken Enchiladas
- Blackened Fish Tacos with Avocado Cilantro Sauce
- Easy & Cheesy Beef Enchiladas
Alright, let’s get to making the recipe! Enjoy!
Queso Fresco Chicken Enchilidas
Our sister made these queso fresco chicken enchiladas for a summer vacation meal and it left us all feeling good! And, no it wasn't the margaritas talking. We got home and had to make them again to share the recipe on the blog. These enchiladas are now one of our top weeknight meals. They’re loaded with flavor, warming to the body, and full of cheesy goodness. I think the key to this recipe is the slow cooker chicken with all the seasoning and especially yogurt to tenderize. The best part you only need a few main ingredients to make them, which is a plus! Perfect for your next Mexican themed dinner night!
Servings 4 people
Equipment
- Crockpot
Ingredients
- 1 lb chicken breast
- ⅓ cup greek yogurt
- ¼ cup chicken broth
- taco seasoning listed below
- 16 oz red enchilada sauce we love the Frontera brand
- ½ cup queso fresco crumbled
- 4-6 burrito size tortillas we used flour tortillas
- cilantro for topping
For the Taco Seasoning
- 1½ tsp chili powder
- 1½ tsp sea salt
- ½ tsp black pepper
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp oregano
Instructions
- In a crockpot, add chicken breasts, ¼ cup of the enchilada sauce, greek yogurt, chicken broth, and all the taco seasoning. Cook on low for 4-6 hours until it's easily shredded.
- Preheat your oven to 350F degrees.
- In a large baking dish, we used 9×13, you can pour a drizzle of enchilada sauce on the bottom on the pan if you'd like. Then add the chicken to 4-6 tortillas and roll them up.
- Nest each enchilada close to each other. Pour the remaining enchilada sauce on top. Top with queso fresco.
- Bake in the oven for 10-20 minutes to heat and melt the cheese a little. If your chicken is still warm, you can leave it uncovered. However, if your chicken is cooled, I would cover it with foil and heat it closer to 20-25 minutes.
- Top with cilantro and enjoy!
Notes
For Storing: Store leftover enchiladas in an airtight container in the fridge for 3-4 days.