Description

Get ready for a serious flavor explosion with these Queso Chicken Enchiladas, featuring succulent chicken wrapped in soft tortillas and smothered in a rich queso sauce. Perfect for a cozy family dinner or a lively potluck, these enchiladas are sure to delight everyone at the table!

Ingredients

Scale

2–3 cups cooked, shredded chicken
8–10 tortillas (corn or flour)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1.5 cups whole milk or half-and-half
2 cups shredded cheese (Monterey Jack, white cheddar, or American cheese)
1 (4-ounce) can diced green chilies (undrained)
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
Pinch of garlic powder
Pinch of onion powder
Salt and freshly ground black pepper to taste
1 finely diced jalapeño (optional)
1/2 cup extra shredded cheese (like cheddar or Monterey Jack)
1/4 cup finely diced yellow onion (optional)
2 tablespoons fresh chopped cilantro (optional)
Fresh cilantro for garnish
Diced avocado or guacamole for garnish
Sour cream or Greek yogurt for garnish
Pickled jalapeño slices for garnish

Instructions

If you're not using a rotisserie chicken, start by cooking your chicken. Boil or bake chicken breasts until cooked through (internal temperature of 165°F or 74°C), then let them cool slightly before shredding them with two forks or a stand mixer. Set aside your approximately 2-3 cups of shredded chicken.
In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Once melted, whisk in 2 tablespoons of all-purpose flour. Cook, stirring constantly, for about 1-2 minutes to create a pale roux.
Gradually whisk in 1.5 cups of whole milk or half-and-half. Continue whisking until the mixture thickens slightly and begins to simmer gently, about 3-5 minutes.
Reduce the heat to low. Add 2 cups of shredded cheese and stir continuously until the cheese is completely melted and the sauce is smooth and creamy.
Stir in one 4-ounce can of diced green chilies, a quarter teaspoon of ground cumin, a quarter teaspoon of chili powder, a pinch of garlic powder, and a pinch of onion powder. Taste and season with salt and freshly ground black pepper as needed. Keep the queso warm over very low heat while you assemble the enchiladas.
In a medium mixing bowl, combine the shredded chicken with about half a cup of your warm queso sauce, half a cup of extra shredded cheese, and optional ingredients like finely diced yellow onion and fresh chopped cilantro. Mix everything together until well combined.
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little oil.
Soften the tortillas by quickly dipping each corn tortilla into a shallow pan of warm oil for about 10-15 seconds per side, or gently warming flour tortillas in a dry skillet over medium heat for about 15-20 seconds per side.
Take one softened tortilla and lay it flat. Spoon about a quarter to a third cup of the chicken filling down the center. Roll the tortilla up tightly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining warm queso sauce generously over the rolled enchiladas, making sure every enchilada is well coated.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the queso is bubbly around the edges and the enchiladas are heated through.
Carefully remove the enchiladas from the oven. Let them rest for 5-10 minutes before serving. Garnish generously with fresh chopped cilantro, diced avocado, and a dollop of sour cream or Greek yogurt.

Prep Time: 30 mins
Cook Time: 25 mins
Category: Dinner
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 450
Sugar: 2 g
Sodium: 800 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 80 mg

Keywords: For the creamiest queso, shred your own cheese from a block. Do not skip softening your tortillas to prevent tearing. Enchiladas can be assembled up to 24 hours in advance and stored in the refrigerator before baking.