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 9x13, 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.