Chicken Tres Quesos (Layered Chicken Enchiladas)

Sue Weaver


This dish is a family favorite and comfort food at its best. It can be made and assembled the day before if needed and is really a crowd-pleaser. Tres Quesos means 3 Cheeses, so you know it's going to be ooey-gooey good! Serve with beans or rice, guacamole, tortilla chips, your favorite beverage, and you're good to go!


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30 Min
35 Min


  • 4 large
    chicken breasts cooked & diced
  • 8 oz
    fat free cottage cheese (sm curd)
  • 8 oz
    cream cheese
  • 12-16 oz
    monterey jack cheese or a mexican blend shredded
  • 12-16 oz
    cheddar cheese, shredded
  • 1 pkg
    corn tostadas (i use a brand that are baked) could possibly try corn tortilla chips, but not the super thin kind.)
  • 1 large
    can of green enchilada sauce. ( i use las palmas brand)
  • 1 medium
    onion diced
  • 1-2 tsp
    ground cumin
  • 1/2 tsp
  • ·
    garlic salt, pepper, and salt to taste
  • ·
    optional garnish items include: diced tomatoes, green onions , cilantro, avocado

How to Make Chicken Tres Quesos (Layered Chicken Enchiladas)


  1. Cut up cooked chicken into bite sized pieces, mix together chicken,tomatoes,onions in a skillet to warm and to season chicken. Add up to 1/4 Cup of broth if chicken is dry. Season chicken with 2 Tsp Cumin, 1 Tsp Coriander, pinch of red pepper flakes, garlic salt & pepper to taste. Set aside after onions are tender and meat is warmed through. (When I have time, I cook the chicken breasts on the bone with skin and a can of Rotel in a slow cooker just until it falls off bone.) You can use your favorite method.
  2. In a medium mixing bowl, blend together cream cheese, cottage cheese and cheddar cheese. (Your favorite mexican blend cheese may be substituted for cheddar.
  3. Spray the bottom of a large casserole dish. At least 9x13. I use a really heavy stoneware casserole dish. Open the can or cans of enchilada sauce. You can use one large can or 2 small cans. You can use red sauce or green sauce or one of each. It really doesn't matter much. I really like the green sauce, but I've used one of each before and it didn't matter. Just use what you have! The large can gives you more sauce to work with, I think.
  4. Begin the layering process with a very thin layer of enchilada sauce on the bottom of the dish. (I use about 1/2 of a small can)
    Next add a layer of tostada rounds. Break them apart slightly to fit into the dish. The tostadas will soften during the baking process.
  5. Next add a layer of 1/2 the chicken mixture.
    Drizzle Chicken layer with enchilada sauce.
    Cover chicken with a layer of 1/2 the cheese mixture using a spatula of some sort.
  6. After getting a nice layer of the cheese mixture over the chicken,
    Add another layer of tostadas.

    (that is really the hardest part) don't worry if the layers get mixed up and aren't perfect, it's basically a casserole so it all blends together in the end!
  7. Add the rest of the Chicken, More enchilada sauce, and the other 1/2 of the cheese mixture (spread as best you can - it doesn't have to be pretty, cuz it will all melt!)
  8. For the top layer, add your reserved cheese, plus a little more if you need/like it.
  9. Bake at 350 degrees for about 35 minutes or until brown and beginning to bubble a bit. Takes a bit longer if you've refrigerated it overnight.
  10. Garnish with your choice of pico de gallo or diced tomatoes, cilantro, green onions, black olives, etc...

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