Why You’ll Love This Recipe
If you love cheesy, saucy comfort food with a hint of spice, Queso Chicken Enchiladas will become your new obsession. Imagine tender shredded chicken wrapped in soft tortillas, smothered in a creamy queso sauce, and baked until bubbling and golden. It’s everything you love about classic enchiladas — hearty, flavorful, and deeply satisfying — with an extra layer of creamy indulgence from the queso. I tried this recipe using Monterey Jack and cheddar for the queso sauce, and it turned out velvety, rich, and perfectly balanced. Whether you’re feeding a crowd or craving a cozy weeknight meal, this dish delivers the ultimate Tex-Mex comfort in every bite.
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Queso Chicken Enchiladas: Creamy, Cheesy Comfort with a Tex-Mex Twist
- Total Time: 40 mins
- Yield: 4 servings (8 enchiladas)
- Diet: Halal
Description
Creamy, cheesy, and full of flavor — these Queso Chicken Enchiladas combine tender shredded chicken, warm tortillas, and a luscious queso sauce baked to bubbly perfection for the ultimate Tex-Mex comfort dish.
Ingredients
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup sour cream
- 1/4 cup diced green chiles
- 8 small flour or corn tortillas
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp flour
- 1 cup milk
- 1 cup prepared queso dip (store-bought or homemade)
- 1/2 cup chicken broth
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro and diced tomatoes (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken, green chiles, sour cream, and 1/2 cup shredded cheese. Season with a pinch of salt and pepper.
- Warm tortillas slightly to make them pliable. Spoon about 1/4 cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.
- In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Whisk in flour and cook for 1 minute. Slowly add milk and chicken broth, whisking until smooth.
- Stir in queso dip, cumin, chili powder, salt, and pepper. Simmer 2–3 minutes until creamy and thickened.
- Pour the queso sauce evenly over the enchiladas, then top with remaining shredded cheese.
- Bake uncovered for 20–25 minutes, or until bubbly and golden.
- Garnish with chopped cilantro and diced tomatoes before serving.
Notes
- Use corn tortillas for a more authentic enchilada texture.
- Spice it up with jalapeños or a dash of hot sauce in the queso sauce.
- For a lighter version, use low-fat cheese and Greek yogurt instead of sour cream.
- Pairs beautifully with Spanish rice or a simple green salad.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baked
- Cuisine: Tex-Mex
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken: Use shredded cooked chicken — rotisserie chicken works perfectly and saves time. It absorbs the queso sauce beautifully, making every bite tender and flavorful.
Flour tortillas: Soft flour tortillas hold up best under the creamy sauce. You can use corn tortillas if you prefer a traditional touch.
Butter: Forms the base for the queso sauce, adding richness and a smooth texture.
Flour: A small amount helps thicken the sauce and gives it that luscious, creamy consistency.
Milk or heavy cream: The liquid base of the queso sauce — whole milk or half-and-half work best for creaminess.
Cheese: A blend of Monterey Jack and sharp cheddar creates the perfect balance of meltiness and flavor. For an extra kick, use pepper jack.
Green chiles: Diced green chiles or jalapeños add mild heat and classic enchilada flavor.
Garlic and onion powder: Enhance the savory depth of the sauce and chicken filling.
Cumin and chili powder: Essential Tex-Mex spices that bring warmth and earthiness.
Sour cream: Adds tang and makes the queso sauce even creamier.
Fresh cilantro: Brings a burst of freshness that cuts through the richness.
Lime juice: A squeeze of fresh lime brightens the flavor and ties the dish together.
When I made this recipe, I mixed a bit of taco seasoning into the chicken — it gave the filling a bold, smoky flavor that perfectly complemented the creamy queso topping.
Directions
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, then slowly add milk while whisking constantly until smooth and thickened. Stir in the shredded cheeses until melted and creamy. Add diced green chiles, garlic powder, cumin, chili powder, salt, and pepper. Stir in sour cream and set aside — this is your queso sauce.
In a large bowl, combine shredded chicken with a few spoonfuls of queso sauce and a splash of lime juice. Mix until well coated.
Spoon the chicken mixture down the center of each tortilla, roll them tightly, and place seam-side down in the prepared baking dish. Pour the remaining queso sauce evenly over the top, making sure all the enchiladas are covered. Sprinkle extra cheese on top if desired.
Bake for 20–25 minutes, or until the sauce is bubbly and the top is golden. Garnish with fresh cilantro and serve hot with rice, beans, or a crisp green salad. Each bite delivers the perfect blend of creamy, cheesy, and zesty flavors that will keep you coming back for more.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 6 people
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15 minutes, or in the microwave in short intervals until heated through. To freeze, assemble the enchiladas without baking, cover tightly, and freeze for up to 2 months. Bake from frozen at 375°F for about 45 minutes, covered with foil.
Variations and Customizations
Spicy Jalapeño Queso
Add finely chopped jalapeños or a dash of hot sauce to the queso for extra heat.
Bacon Chicken Enchiladas
Mix in crispy bacon bits with the chicken for a smoky, savory twist.
Veggie Enchiladas
Skip the chicken and fill with sautéed bell peppers, onions, corn, and black beans for a vegetarian option.
Tex-Mex Fiesta
Top the baked enchiladas with fresh pico de gallo, avocado slices, and sour cream for added color and flavor.
Chipotle Queso
Stir chipotle peppers in adobo into the queso for a smoky, spicy variation.
Green Chile Enchiladas
Use green enchilada sauce mixed with queso for a tangier, lighter flavor.
Southwest Ranch Version
Add a spoonful of ranch seasoning to the queso for a creamy Southwestern spin.
Lightened-Up Version
Use Greek yogurt instead of sour cream and low-fat cheese for a lighter yet still creamy option.
Breakfast Enchiladas
Fill the tortillas with scrambled eggs, chicken, and cheese, then cover with queso for a hearty brunch dish.
Seafood Twist
Substitute shrimp or crab for the chicken for a decadent seafood enchilada variation.
FAQs
Can I use corn tortillas?
Yes, just warm them first so they don’t crack when rolling.
Can I make this ahead of time?
Absolutely — assemble the enchiladas, refrigerate overnight, and bake before serving.
What’s the best cheese for queso sauce?
Monterey Jack, cheddar, or a Mexican cheese blend melt perfectly for creamy consistency.
Can I use store-bought queso?
Yes, though homemade has a fresher, richer flavor. Warm it before pouring over the enchiladas.
How do I make it spicier?
Add jalapeños, hot sauce, or pepper jack cheese to the queso.
What sides go well with these enchiladas?
Mexican rice, refried beans, or a side salad pair perfectly.
Can I use leftover chicken?
Yes, shredded rotisserie or leftover grilled chicken works great.
Can I freeze baked enchiladas?
Yes, freeze them in an airtight container for up to 2 months. Reheat in the oven until bubbly.
Can I add vegetables to the filling?
Absolutely — bell peppers, onions, or spinach are great additions.
How do I keep tortillas from getting soggy?
Don’t overfill them and bake uncovered for the last few minutes to crisp the edges.
Conclusion
Queso Chicken Enchiladas are the definition of Tex-Mex comfort — creamy, cheesy, and loaded with bold flavor. The combination of tender chicken, velvety queso sauce, and soft tortillas creates a dish that’s both satisfying and indulgent. It’s easy enough for weeknights but impressive enough to serve guests. Whether you top it with fresh cilantro or drizzle on extra queso before serving, this dish is guaranteed to be a family favorite. Once you try it, you’ll find yourself making it again and again — because there’s no such thing as too much queso.
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