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Queso Chicken Enchiladas

Creamy, cheesy Queso Chicken Enchiladas are the ultimate comfort food, combining tender shredded chicken and a rich queso sauce, all baked to perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Filling
  • 2 cups 2 cups cooked shredded chicken breast or thigh meat
  • 1 teaspoon 1 teaspoon cumin
  • 1 teaspoon 1 teaspoon chili powder
  • 1/2 teaspoon 1/2 teaspoon garlic powder
  • 1/2 teaspoon 1/2 teaspoon onion powder
  • to taste Salt and black pepper to taste
  • 1/2 cup 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup 1/4 cup sour cream
  • 2 tablespoons 2 tablespoons canned diced green chiles optional but recommended
For the Queso Sauce
  • 2 tablespoons 2 tablespoons unsalted butter
  • 2 tablespoons 2 tablespoons all-purpose flour
  • 1 and 1/2 cups 1 and 1/2 cups whole milk
  • 1 cup 1 cup shredded sharp cheddar cheese
  • 1/2 cup 1/2 cup shredded Monterey Jack cheese
  • 1/2 teaspoon 1/2 teaspoon cumin
  • 1/4 teaspoon 1/4 teaspoon garlic powder
  • to taste Salt to taste
  • 1/4 cup 1/4 cup chicken broth to thin the sauce if needed
For Assembly
  • 8 medium (8-inch) 8 medium flour tortillas
  • 1/2 cup 1/2 cup extra shredded cheddar or Monterey Jack for topping
  • Non-stick cooking spray for the baking dish
Optional Garnishes
  • Fresh chopped cilantro
  • Sliced jalapenos
  • Sour cream for serving
  • Diced red onion
  • Sliced avocado or guacamole

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly spray a 9×13 inch baking dish with non-stick cooking spray.
  2. In a mixing bowl, combine shredded chicken with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix in Monterey Jack, sour cream, and green chiles.
Make the Queso Sauce
  1. Melt butter in a saucepan over medium heat and whisk in flour for about 60 seconds.
  2. Gradually add milk while whisking to avoid lumps, then thicken the sauce, about 3-4 minutes.
  3. Stir in cheddar and Monterey Jack, followed by cumin, garlic powder, and salt. Adjust consistency with chicken broth if necessary.
Assemble Enchiladas
  1. Warm tortillas in a skillet or microwave. Fill each with chicken mixture, drizzle with queso, and roll tightly.
  2. Place filled tortillas seam-side down in the prepared baking dish.
  3. Pour remaining queso sauce over enchiladas, and top with extra cheese.
Bake
  1. Bake for 25-30 minutes until bubbly and cheese is golden.
  2. Let rest for 5-8 minutes before serving, and add garnishes.

Notes

Use rotisserie chicken for better flavor. Ensure to warm tortillas to prevent cracking. Full-fat dairy enhances richness.