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