Why You’ll Love This Recipe
These Queso Chicken Enchiladas are pure comfort on a plate—melty, creamy, and satisfying. The queso sauce replaces the standard enchilada sauce, adding a luscious, Tex-Mex-inspired twist. The combination of juicy chicken, melted cheese, and soft tortillas baked to perfection creates a dish that’s cozy, hearty, and absolutely crowd-pleasing.
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Queso Chicken Enchiladas – Creamy, Cheesy, and Bursting with Flavor
- Total Time: 40 mins
- Yield: 4 servings (8 enchiladas)
- Diet: Halal
Description
Queso Chicken Enchiladas are creamy, cheesy, and irresistibly flavorful — featuring tender shredded chicken wrapped in soft tortillas, smothered in a rich queso sauce, and baked until bubbly perfection. A Tex-Mex favorite made easy for weeknight dinners or parties.
Ingredients
-
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 1/2 cups shredded Monterey Jack or cheddar cheese (divided)
- 8 flour tortillas (6-inch size)
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
For the Queso Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup shredded white American cheese or queso blanco
- 1/2 cup shredded cheddar cheese
- 1 (4 oz) can diced green chiles
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for spice)
Instructions
- Preheat oven to 190°C (375°F). Lightly grease a 9×13-inch baking dish.
- In a skillet, heat olive oil over medium heat. Add diced onion and cook 3–4 minutes until soft. Stir in garlic, cumin, chili powder, salt, and pepper. Add shredded chicken and 1/2 cup cheese, mixing to combine. Set aside.
- Make the queso sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly add milk and cream, whisking constantly until thickened. Reduce heat to low and stir in cheeses, green chiles, paprika, and cayenne until smooth and creamy.
- Spread 1/3 cup of queso sauce in the bottom of the baking dish.
- Place 2–3 tablespoons of chicken filling into each tortilla, roll tightly, and arrange seam-side down in the baking dish.
- Pour remaining queso sauce evenly over the enchiladas. Sprinkle with the remaining cheese.
- Bake uncovered for 20–25 minutes, or until hot and bubbly with lightly golden edges.
- Garnish with fresh cilantro, chopped tomatoes, or jalapeño slices before serving.
Notes
- Use corn tortillas instead of flour for a more traditional enchilada texture.
- For added flavor, mix a spoonful of salsa or taco seasoning into the chicken filling.
- Leftovers reheat beautifully in the oven or microwave the next day.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course / Tex-Mex
- Method: Baking
- Cuisine: Mexican-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cooked chicken – Shredded or diced; rotisserie chicken works perfectly for convenience and flavor.
Flour tortillas – Soft and pliable, ideal for rolling enchiladas. Corn tortillas can also be used if preferred.
Butter – Forms the base of the creamy queso sauce.
All-purpose flour – Helps thicken the queso sauce to a smooth, rich consistency.
Milk – The creamy base for the sauce; whole milk gives the best texture.
Diced green chilies – Add mild spice and tang to the queso.
Cheddar cheese – Melts beautifully into the sauce, giving it that classic queso flavor.
Monterey Jack cheese – Adds stretchiness and smoothness to the sauce and filling.
Onion powder and garlic powder – Infuse the dish with depth and savory aroma.
Cumin – Adds a warm, earthy note that complements the creamy cheese.
Salt and black pepper – Balance and enhance the flavors.
Fresh cilantro (optional) – Adds a touch of brightness for garnish.
Sour cream (optional) – For extra creaminess or a cool topping before serving.
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk, stirring constantly until the sauce begins to thicken.
- Add diced green chilies, onion powder, garlic powder, cumin, and a pinch of salt and pepper. Stir to combine.
- Reduce the heat to low and add the cheddar and Monterey Jack cheese, stirring until melted and smooth. Reserve 1 cup of queso sauce for topping.
- In a mixing bowl, combine the shredded chicken with ½ cup of the queso sauce to keep it moist.
- Assemble the enchiladas: Spoon a few tablespoons of the chicken mixture down the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Pour the remaining queso sauce evenly over the top of the enchiladas and sprinkle with extra cheese if desired.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and the sauce is bubbling.
- Garnish with fresh cilantro and serve hot with sour cream or salsa on the side.
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
Servings: 6–8 enchiladas
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: Approximately 45 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 15–20 minutes or in the microwave for 1–2 minutes until warmed through. You can also freeze baked enchiladas—wrap tightly and store for up to 2 months. Thaw overnight before reheating.
Variations and Customizations
Spicy Queso Enchiladas – Add diced jalapeños or a few dashes of hot sauce to the queso for heat.
Green Chili Chicken Enchiladas – Use roasted Hatch green chilies for a smoky twist.
Tex-Mex Beef Version – Substitute chicken with seasoned ground beef or shredded brisket.
Vegetarian Option – Fill with sautéed mushrooms, black beans, corn, and spinach instead of chicken.
Bacon Ranch Twist – Stir in crumbled bacon and a touch of ranch seasoning for a creamy, smoky flavor.
Chipotle Queso – Add minced chipotle peppers in adobo for a smoky, spicy depth.
Crispy Top Version – Sprinkle crushed tortilla chips on top before baking for added crunch.
Three-Cheese Enchiladas – Use a blend of cheddar, pepper jack, and queso fresco for complex flavor.
Creamy Poblano Enchiladas – Replace green chilies with roasted poblano peppers for a subtle smoky note.
Loaded Fiesta Style – Top with diced tomatoes, avocado, and green onions after baking for color and freshness.
FAQs
Can I use store-bought queso instead of making it from scratch?
Yes, just warm it and thin slightly with milk before using as sauce.
Can I make this dish ahead of time?
Absolutely—assemble the enchiladas, cover, and refrigerate up to 24 hours before baking.
Can I use corn tortillas?
Yes, but warm them briefly so they’re flexible enough to roll without tearing.
Can I freeze the enchiladas?
Yes, both baked and unbaked enchiladas freeze well for up to 2 months.
What cheese melts best for queso?
Cheddar and Monterey Jack provide the perfect blend of flavor and meltability.
How can I make it lighter?
Use milk instead of cream and reduced-fat cheese. You can also skip the butter and use olive oil.
Can I add vegetables to the filling?
Yes, corn, bell peppers, or spinach work beautifully with the creamy queso.
Can I make it spicy?
Add jalapeños, cayenne, or a bit of hot salsa to the sauce for extra heat.
What sides go best with this dish?
Spanish rice, refried beans, or a fresh salad pair perfectly.
How do I keep the enchiladas from getting soggy?
Don’t overfill them and bake uncovered to allow some moisture to evaporate.
Conclusion
The Queso Chicken Enchiladas bring the best of creamy, cheesy comfort to your table with a Tex-Mex twist. Loaded with tender chicken, wrapped in soft tortillas, and blanketed in luscious queso sauce, this dish is hearty, flavorful, and utterly satisfying. Whether you make it for family dinner or meal prep, these enchiladas are guaranteed to please everyone—from cheese lovers to Tex-Mex enthusiasts.
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