Queso Blanco “Enchiladas”
These queso blanco enchiladas are rich, creamy, and full of protein! They’re the perfect weeknight dinner when you want something low-effort.
The Starting Five
Five things to know before making this dish!
Traditional enchiladas use corn tortillas (which is why I put quotes around “enchiladas” in the title), but I wanted to over-stuff these, so I needed bigger ones. I opted for the carb-smart tortillas, but you can use regular flour tortillas or whole wheat tortillas.
If you stick with corn tortillas, I don’t blame you! Just make sure to heat them before rolling, so they’re more pliable (and keep in mind that they won’t hold as much filling).
Jarred queso blanco keeps this recipe within that five-ingredient mark, but feel free to make your own with some Monterey Jack, white American cheese, whole milk, and your favorite seasonings.
If you’re willing to expand this recipe beyond five ingredients, I recommend adding some chopped sweet onion.
These can be prepped and frozen, minus the queso blanco. If you want to do this, just prep the enchiladas themselves, then freeze. Add the queso blanco once they’re fully defrosted.
Queso Blanco “Enchiladas”
Ingredients
4 low-carb tortillas (I used Mission brand)
1, 15-ounce jar of queso blanco dip, divided
1, 10-ounce can of green chili enchilada sauce, divided
14 ounces of shredded chicken (3.5 ounces per enchilada)
2-3 chopped bell peppers
Directions
Preheat the oven to 400. In a bowl, combine the chicken and bell peppers, plus 1/3 cup of enchilada sauce and 1/3 cup of queso blanco. Fold the mixture to combine.
Add the mixture evenly among the four tortillas, then fold in the sides and roll the tortillas to form the burritos. Add them to an oven-safe dish, then cover them with the remaining enchilada sauce and queso blanco. Cover the enchiladas with foil, and bake for 1 hour.
Remove the enchiladas, let them cool for 10 minutes, and serve!
