🧀 Queso Chicken Enchiladas

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🧀 Queso Chicken Enchiladas

Creamy, cheesy, and packed with tender chicken, these Queso Chicken Enchiladas are the ultimate comfort food. Soft tortillas are filled with seasoned chicken, then smothered in rich homemade queso sauce and baked until bubbly and golden. Perfect for busy weeknights, family dinners, or feeding a crowd.

⏱ Time & Servings

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6

📝 Ingredients

Chicken Filling

  • 2 cups cooked shredded chicken (rotisserie or boiled)

  • 1 tbsp olive oil

  • ½ small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • ½ tsp smoked paprika (optional)

  • ¼ tsp salt

  • ¼ tsp black pepper

Queso Cheese Sauce

  • 2 tbsp unsalted butter

  • 2 tbsp all-purpose flour

  • 1¼ cups milk

  • 1 cup shredded cheddar cheese

  • ½ cup shredded Monterey Jack cheese

  • 1 tbsp cream cheese (optional, for extra creaminess)

  • ¼ tsp salt

  • 1 tbsp diced green chiles (optional)

Enchiladas

  • 8–10 small flour or corn tortillas

  • ½ cup extra shredded cheese (for topping)

Optional Garnishes

  • Sour cream

  • Fresh cilantro

  • Jalapeños

  • Pico de gallo

👩‍🍳 Instructions

1️⃣ Preheat Oven

Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.

2️⃣ Prepare Chicken Filling

Heat olive oil in a skillet over medium heat.
Sauté onion and garlic until soft (about 3 minutes).
Add shredded chicken, cumin, chili powder, paprika, salt, and pepper.
Stir and cook for 2–3 minutes until well combined. Remove from heat.

3️⃣ Make Queso Sauce

Melt butter in a saucepan over medium heat.
Whisk in flour and cook for 1 minute.
Slowly whisk in milk until thick and smooth.
Add cheddar, Monterey Jack, cream cheese, salt, and green chiles.
Stir until fully melted and silky.

4️⃣ Assemble Enchiladas

Spoon 2–3 tablespoons of chicken filling into each tortilla.
Roll tightly and place seam-side down in the baking dish.

5️⃣ Add Sauce & Cheese

Pour queso sauce evenly over enchiladas.
Sprinkle with remaining shredded cheese.

6️⃣ Bake

Cover with foil and bake for 15 minutes.
Remove foil and bake 8–10 minutes more until bubbly and lightly golden.

7️⃣ Rest & Serve

Let rest for 5 minutes before serving.
Garnish with sour cream, cilantro, or jalapeños if desired.

⭐ Tips

• Use rotisserie chicken to save time
• Warm tortillas before rolling to prevent cracking
• For spicy enchiladas, add jalapeños or hot sauce
• Freeze unbaked enchiladas up to 2 months

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