Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas work fine and are even easier to roll since they are more flexible. Corn tortillas give a more traditional flavor and texture, but the recipe works well with either.

What if my queso sauce turns out grainy?

This usually happens when the heat is too high or the cheese is added too quickly. Keep the heat on low, add cheese in small amounts, and whisk constantly after each addition. Using freshly shredded cheese from a block instead of bagged pre-shredded cheese makes the biggest difference.

Can I make queso chicken enchiladas ahead of time?

Yes. Assemble the enchiladas up to 24 hours in advance, cover the dish tightly, and refrigerate. Make the queso sauce separately and store it covered in the fridge. Pour it over just before baking for the freshest result.

Easy Queso Chicken Enchiladas with Creamy Homemade Sauce

Name: Queso Chicken Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 3 cups shredded cooked chicken (rotisserie chicken works great); 1 cup shredded Monterey Jack cheese, divided; 1/2 cup shredded cheddar cheese, divided; 2 green onions, thinly sliced; 1/4 cup chopped fresh cilantro; 1/2 teaspoon cumin; 1/4 teaspoon chili powder; Salt and pepper to taste; 8-10 corn tortillas; 1 tablespoon butter; 2 cloves garlic, minced; 1 (4 oz) can diced green chiles; 1 cup milk; 1 cup shredded white American cheese or Monterey Jack cheese, shredded from a block; 2 ounces cream cheese, softened to room temperature

Queso Chicken Enchiladas

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Tender shredded chicken and a blend of cheeses rolled into corn tortillas and smothered in a rich, creamy homemade queso sauce. Baked to bubbly golden perfection, this cheesy comfort food dinner comes together in 45 minutes total.

Author: Sarah Mae Carter
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4-5 servings 1x
Category: Dinner
Method: Bake
Cuisine: Mexican-American

Ingredients

Scale

3 cups shredded cooked chicken (rotisserie chicken works great)
1 cup shredded Monterey Jack cheese, divided
1/2 cup shredded cheddar cheese, divided
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1/2 teaspoon cumin
1/4 teaspoon chili powder
Salt and pepper to taste
8–10 corn tortillas
1 tablespoon butter
2 cloves garlic, minced
1 (4 oz) can diced green chiles
1 cup milk
1 cup shredded white American cheese or Monterey Jack cheese, shredded from a block
2 ounces cream cheese, softened to room temperature

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Instructions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
In a large bowl, combine shredded chicken, 1/2 cup Monterey Jack cheese, 1/4 cup cheddar cheese, green onions, cilantro, cumin, chili powder, salt, and pepper. Mix until well combined.
Melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant and softened. Do not let it brown.
Stir in diced green chiles and milk. Bring to a gentle simmer.
Reduce heat to low. Add shredded white American cheese and cream cheese in small additions, whisking constantly after each addition until fully melted and smooth. Do not let it boil.
Warm corn tortillas in a dry skillet for 20-30 seconds per side, or wrap in a damp paper towel and microwave for 30-45 seconds until pliable.
Spoon about 1/3 cup chicken filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
Pour queso sauce evenly over enchiladas. Sprinkle remaining Monterey Jack and cheddar cheese over the top.
Bake for 20-25 minutes until sauce is bubbling at the edges and cheese is melted and just golden. If top browns too quickly, tent loosely with foil for the last 5 minutes.
Let rest for 5-10 minutes before serving. Garnish with fresh cilantro and sliced jalapenos if desired.

Notes

Always warm tortillas before rolling to prevent cracking and tearing.
Shred your own cheese from a block for the smoothest, creamiest queso sauce. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
For a spicier version, swap in pepper jack cheese or add a dash of hot sauce to the queso.
Freeze assembled (unbaked) enchiladas for up to 3 months. Bake from frozen at 375 degrees F, adding 15-20 minutes to bake time.

Nutrition

Serving Size: 2 enchiladas
Calories: 520 kcal
Sugar: 4 g
Sodium: 680 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 110 mg

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