Queso chicken enchiladas have become my absolute go-to for those nights when I crave something incredibly comforting and delicious without spending hours in the kitchen. I remember the first time I tried a truly creamy chicken enchilada with queso – it was a revelation! The rich, gooey sauce coating tender chicken and soft tortillas was pure bliss. Now, I make them at least twice a month, and the cheesy aroma filling my home instantly makes everyone happy. If you’ve ever wondered how to make queso chicken enchiladas that taste restaurant-worthy but are surprisingly simple, you’ve come to the right place. Let’s get cooking!
Why You’ll Love These Queso Chicken Enchiladas
- Incredible flavor: The combination of tender chicken, soft tortillas, and a decadent, cheesy queso sauce is simply irresistible.
- Super speedy: These are truly easy queso chicken enchiladas, ready from start to finish in about 45 minutes, making them perfect for busy weeknights.
- Family favorite: Even the pickiest eaters will devour these cheesy delights; they’re a guaranteed crowd-pleaser for all ages.
- Budget-friendly: Using rotisserie chicken and common pantry staples makes this a delicious meal that won’t break the bank.
- Satisfyingly cheesy: You get that ultimate gooey, stretchy cheese pull and rich flavor that makes these the best queso chicken enchiladas.
- Versatile: Easily adaptable to your preferences, making them a go-to for any occasion.
- Quick prep: These easy queso chicken enchiladas require minimal active cooking time, letting you relax while they bake.
Ingredients for Queso Chicken Enchiladas
Gathering these ingredients is the first step to making some truly amazing shredded chicken queso enchiladas. The magic really happens with the combination of tender chicken and that luscious, creamy queso sauce. Here’s what you’ll need:
- 3 cups rotisserie chicken, shredded – using pre-cooked chicken is my secret for speed!
- 1 can (4 oz) diced green chiles – for a little kick and flavor
- 1/2 cup sour cream – this adds creaminess to the chicken mixture
- 1 cup Mexican cheese blend, shredded – divided, for the filling and topping
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- For the Easy Queso Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour – this creates our roux for thickening
- 1 1/2 cups whole milk – full fat makes it extra creamy
- 8 oz cream cheese, cubed and softened – essential for that smooth, dreamy texture
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 can (10 oz) diced tomatoes with green chiles, drained – adds a bit of tang and texture
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- Salt to taste
- For Assembly:
- 12 flour tortillas (fajita size) – warm these up right before filling
These components come together to create the ultimate comfort food experience.
How to Make Queso Chicken Enchiladas
Making these delicious queso chicken enchiladas is easier than you think! Follow these simple steps for a meal that tastes like it came from your favorite Mexican restaurant.
- Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish so nothing sticks. The smell of the oven heating up means deliciousness is on its way!
- Step 2: In a large bowl, combine the shredded chicken, diced green chiles, sour cream, 1 cup of the shredded Mexican cheese blend, cumin, garlic powder, onion powder, salt, and pepper. Mix everything together until well combined.
- Step 3: Now, let’s make that luscious queso sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. This creates a simple roux that will thicken our sauce beautifully.
- Step 4: Gradually whisk in the whole milk until the mixture is smooth. Continue cooking and stirring over medium heat until the sauce thickens, which usually takes about 3-4 minutes. It should be thick enough to coat the back of a spoon.
- Step 5: Reduce the heat to low. Add the softened cream cheese, cubed, and stir until it’s completely melted and smooth. This is where the magic really happens, making the sauce incredibly creamy.
- Step 6: Gradually add the shredded sharp cheddar and Monterey Jack cheeses, stirring continuously until they are fully melted and you have a wonderfully smooth, cheesy sauce.
- Step 7: Stir in the drained diced tomatoes with green chiles, another teaspoon of garlic powder, 1/2 teaspoon of cumin, and the paprika. Season with salt to taste. This queso sauce is the heart of this amazing queso chicken enchiladas recipe.
- Step 8: Warm your flour tortillas. You can do this by microwaving them wrapped in damp paper towels for about 45 seconds, or by warming them gently in a dry skillet for about 30 seconds per side. This makes them pliable and less likely to tear.
- Step 9: Spread about 1/2 cup of the prepared queso sauce evenly across the bottom of your greased baking dish. This creates a tasty base for our enchiladas.
- Step 10: Place about 1/4 cup of the chicken filling into the center of each warm tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish, nestled close together.
- Step 11: Pour the remaining luscious queso sauce evenly over the top of all the rolled enchiladas. Make sure they are well-covered for maximum cheesy goodness.
- Step 12: Sprinkle the remaining 1 cup of Mexican cheese blend evenly over the top of the sauce.
- Step 13: Bake in the preheated oven for 20-25 minutes, or until the cheese on top is completely melted and bubbly. For an extra touch of golden-brown perfection, you can broil them for the last 2-3 minutes, watching carefully to prevent burning. This is key to a perfect queso chicken enchiladas recipe.
- Step 14: Once out of the oven, let your beautiful enchiladas rest for about 5 minutes before serving. This allows the flavors to meld and the sauce to set slightly, making this queso chicken enchiladas recipe a true winner.
Pro Tips for the Best Queso Chicken Enchiladas
Want to elevate your enchilada game? These little tricks will ensure your queso chicken enchiladas are always a hit:
- Don’t skip warming the tortillas! This makes them pliable, preventing tears when you roll them.
- Using rotisserie chicken is a lifesaver for a quick meal, but ensure it’s well-shredded and not dry.
- Taste and adjust seasoning for both the filling and the queso before assembly. Your taste buds will thank you!
- For an extra creamy sauce, ensure your cream cheese is fully softened before adding it.
What’s the secret to perfect Queso Chicken Enchiladas?
The secret to truly perfect enchiladas lies in the queso sauce. Using a combination of cheeses like cheddar and Monterey Jack, along with softened cream cheese, creates that incredibly smooth and rich texture that makes these the best queso chicken enchiladas. For more information on achieving the perfect cheese sauce consistency, you can refer to Serious Eats’ guide on roux.
Can I make Queso Chicken Enchiladas ahead of time?
Absolutely! You can assemble this queso chicken enchiladas recipe up to 2 days in advance. Just cover the unbaked enchiladas tightly with plastic wrap and refrigerate. Remember to add about 10 minutes to the baking time if they’re going into the oven cold.
How do I avoid common mistakes with Queso Chicken Enchiladas?
A common pitfall is dry chicken; ensure your filling isn’t overloaded with lean protein. Also, don’t overbake, or the tortillas can become tough. Achieving that perfect texture for creamy chicken enchiladas with queso is all about gentle cooking and proper assembly.
Best Ways to Serve Queso Chicken Enchiladas
These queso chicken enchiladas are a meal in themselves, but serving them with a few simple sides takes them to the next level. I love pairing them with fluffy Mexican rice to soak up any extra cheesy sauce. Refried beans are another classic, offering a hearty and satisfying complement. For a lighter option, a simple side salad with a zesty lime vinaigrette cuts through the richness beautifully.
If you’re feeling adventurous or want a different presentation, consider turning this into a chicken enchilada casserole with queso. Simply layer the tortillas and filling in the dish, pour over the sauce, and bake as directed. It’s a fantastic way to serve a crowd and is just as delicious!
Nutrition Facts for Queso Chicken Enchiladas
When you’re making these delicious queso chicken enchiladas, it’s helpful to have an idea of what you’re serving. These numbers are approximate per enchilada, based on the ingredients and serving sizes outlined in this recipe.
- Calories: 475
- Fat: 28g
- Saturated Fat: 16g
- Protein: 22g
- Carbohydrates: 32g
- Fiber: 2.5g
- Sugar: 4g
- Sodium: 900mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more detailed nutritional information, consult a registered dietitian.
How to Store and Reheat Queso Chicken Enchiladas
Leftovers of these fantastic queso chicken enchiladas are a weeknight dream! Once they’ve cooled down slightly, transfer any remaining enchiladas to an airtight container. They’ll keep beautifully in the refrigerator for about 3 to 4 days. If you want to make a big batch and save some for later, these freeze exceptionally well. Wrap them tightly, either whole or in individual portions, and they can stay in your freezer for up to 3 months. This makes my easy cheesy chicken enchilada recipe a lifesaver for busy weeks!
When you’re ready to enjoy them again, thawing overnight in the fridge is best. For reheating, you can pop individual portions in the microwave for 1-2 minutes until heated through. If you’re reheating a larger dish from the fridge, cover it with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through and bubbly. For frozen enchiladas, thaw completely before reheating using the same methods, adding a few extra minutes to the baking time.
Frequently Asked Questions About Queso Chicken Enchiladas
What are Queso Chicken Enchiladas?
Queso chicken enchiladas are a beloved Mexican-American dish featuring tender, seasoned shredded chicken rolled up in soft tortillas and then smothered in a rich, creamy cheese sauce, often called queso. They’re a comforting and indulgent meal, perfect for family dinners or when you’re craving something cheesy and satisfying.
How do I make Queso Chicken Enchiladas?
Making these enchiladas involves preparing a flavorful chicken filling and a luscious queso sauce. You’ll combine shredded chicken with seasonings and cheese, then roll it into tortillas. The key is the homemade queso, made by melting cheeses with milk and spices. Everything is assembled in a baking dish, topped with more cheese, and baked until bubbly. It’s a straightforward process for a truly delicious meal!
Can I use ground chicken instead of shredded chicken?
Yes, you absolutely can use ground chicken for your enchiladas! Simply cook and crumble the ground chicken with the same seasonings as you would for shredded chicken. It offers a slightly different texture but is just as delicious in this queso chicken enchiladas recipe. Just ensure it’s well-seasoned to complement the cheesy sauce.
What kind of tortillas are best for these enchiladas?
Flour tortillas are typically preferred for their pliability and ability to hold up to the creamy sauce without becoming too mushy. However, if you prefer corn tortillas, they work too! Just be sure to warm them thoroughly until they are soft and flexible before filling and rolling to prevent them from cracking. This helps ensure you get the perfect bite every time.
Variations of Queso Chicken Enchiladas You Can Try
While these queso chicken enchiladas are fantastic as is, don’t be afraid to get creative! There are so many ways to switch things up to suit your taste or dietary needs. For a milder, yet still incredibly creamy option, try using queso blanco chicken enchiladas by swapping out some of the cheddar for Monterey Jack or white cheddar cheese. If you crave a bit more heat, easily transform these into spicy chicken enchiladas with queso by adding a chopped jalapeño to the chicken filling or using pepper jack cheese in the sauce.
You can also explore different cooking methods; consider making a layered chicken enchilada casserole with queso by cutting the tortillas into strips and layering them with the filling and sauce in the baking dish. For a healthier twist, try using corn tortillas and adding extra vegetables like sautéed bell peppers and onions to the filling. These variations ensure you can enjoy cheesy, comforting enchiladas in endless delicious ways!
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Amazing Queso Chicken Enchiladas in 45 Mins
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Easy Queso Chicken Enchiladas are a weeknight dinner hero, ready in about 30 minutes. Tender shredded chicken and soft tortillas are smothered in a creamy, cheesy queso sauce for a comforting and delicious meal.
Ingredients
- For the Chicken Filling:
- 3 cups rotisserie chicken, shredded
- 1 can (4 oz) diced green chiles
- 1/2 cup sour cream
- 1 cup Mexican cheese blend, shredded
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- For the Easy Queso Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 8 oz cream cheese, cubed and softened
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 can (10 oz) diced tomatoes with green chiles, drained
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- Salt to taste
- For Assembly:
- 12 flour tortillas (fajita size)
- 1 cup Mexican cheese blend for topping
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- Sour cream for serving
- Hot sauce (optional)
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×13 baking dish.
- In a large bowl, combine shredded chicken, green chiles, sour cream, 1 cup Mexican cheese blend, cumin, garlic powder, onion powder, salt, and pepper. Mix well.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk until smooth. Cook, stirring, until thickened, about 3-4 minutes.
- Reduce heat to low. Add cream cheese and stir until melted.
- Gradually add cheddar and Monterey Jack cheeses, stirring until smooth.
- Stir in drained diced tomatoes with chiles, garlic powder, cumin, and paprika. Season with salt.
- Warm tortillas by microwaving wrapped in damp paper towels for 45 seconds, or warming in a dry skillet for 30 seconds per side.
- Spread about 1/2 cup of queso sauce in the bottom of the baking dish.
- Place about 1/4 cup of chicken filling in the center of each tortilla. Roll tightly and place seam-side down in the dish.
- Pour remaining queso sauce over the enchiladas, ensuring they are covered.
- Sprinkle with the remaining 1 cup of Mexican cheese blend.
- Bake for 20-25 minutes, until cheese is melted and bubbly. Broil for the last 2-3 minutes for extra browning if desired.
- Let rest for 5 minutes before serving.
Notes
- Garnish with fresh cilantro, sliced green onions, and sour cream.
- Serve with Mexican rice, refried beans, or a side salad.
- Lime wedges and a cold beer or margarita pair well.
- For variations, use different proteins, add sautéed vegetables, or increase spice with pepper jack cheese or jalapeños.
- Corn tortillas can be used if warmed well and handled gently.
- Assemble and refrigerate up to 2 days before baking; add 10 minutes to baking time if cold.
- Freezes well for up to 3 months; thaw overnight before baking.
- Leftover queso sauce is versatile for other dishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: Approximately 450-500
- Sugar: Less than 5g
- Sodium: Approximately 800-1000mg
- Fat: Approximately 25-30g
- Saturated Fat: Approximately 15-18g
- Unsaturated Fat: Approximately 10-12g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 2-3g
- Protein: Approximately 20-25g
- Cholesterol: Approximately 90-110mg
