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
Scale
- 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