Print

Queso Chicken Enchiladas

Queso chicken enchiladas in a baking dish topped with melted cheese and fresh cilantro
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy, cheesy queso chicken enchiladas packed with tender shredded chicken, green chiles, and a rich homemade queso sauce. A crowd-pleasing dinner perfect for weeknights or special occasions.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie recommended)
  • 1/2 cup shredded Monterey Jack cheese, freshly shredded, for filling
  • 1/4 cup shredded cheddar cheese, freshly shredded, for filling
  • 1 (4-ounce) can diced green chiles, undrained, for filling
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 8 (6-inch) flour tortillas
  • 1 cup queso fresco, crumbled, for garnish
  • Fresh cilantro, chopped, for garnish
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup shredded Monterey Jack cheese, freshly shredded, for sauce
  • 1/2 cup shredded cheddar cheese, freshly shredded, for sauce
  • 1 (4-ounce) can diced green chiles, drained, for sauce
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt to taste

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish and set aside.
  2. In a large bowl, combine shredded chicken, 1/2 cup Monterey Jack, 1/4 cup cheddar, undrained green chiles, sour cream, mayonnaise, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined and set aside.
  3. Melt butter in a skillet over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until slightly golden and nutty-smelling.
  4. Gradually whisk in milk in a slow, steady stream. Cook, stirring frequently, until sauce thickens and coats the back of a spoon, about 3 to 4 minutes.
  5. Reduce heat to low. Add freshly shredded Monterey Jack and cheddar cheeses, stirring gently until fully melted. Stir in drained green chiles, cumin, garlic powder, and salt. Remove from heat immediately. Do not allow the sauce to boil after adding cheese.
  6. Spread a thin layer of queso sauce on the bottom of the prepared baking dish.
  7. If tortillas are stiff, warm them in the microwave for 10 to 15 seconds. Spoon about 1/3 cup chicken filling onto each tortilla. Roll tightly and place seam-side down in the baking dish.
  8. Pour remaining queso sauce evenly over the enchiladas. Sprinkle remaining shredded cheese over the top.
  9. Bake uncovered for 20 to 25 minutes, until cheese is bubbly and lightly golden and the filling is heated through.
  10. Remove from oven and rest for 5 minutes before serving. Garnish with crumbled queso fresco and fresh cilantro.

Notes

  • Always shred cheese from a block. Pre-shredded cheese contains starches that make the queso sauce grainy.
  • Rotisserie chicken saves time and adds great flavor to the filling.
  • Do not let the queso sauce boil after adding the cheese or it will seize and separate.
  • Assemble up to 24 hours ahead, cover tightly, and refrigerate before baking.
  • To freeze unbaked enchiladas, wrap tightly and freeze for up to 3 months. Bake from frozen at 375 degrees F, adding 10 to 15 minutes to the baking time.

Nutrition

Find it online: https://www.benefitiany.com/easy-queso-chicken-enchiladas/