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Two cheesy chicken enchiladas on a white plate, smothered in a creamy white queso sauce and topped with fresh cilantro.

Queso Chicken Enchiladas (The Ultimate Cheesy Recipe)

Indulge in the creamiest, cheesiest Queso Chicken Enchiladas made with a simple, from-scratch queso sauce. This restaurant-quality dish is the ultimate comfort food, perfect for a delicious and satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 enchiladas
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken A rotisserie chicken works well
  • 1/2 cup diced yellow onion
  • 2 cloves garlic minced
  • 4 oz diced green chiles from a can, drained
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 3 cups shredded Monterey Jack cheese divided
  • 8 flour or corn tortillas fajita size
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 1.5 cups whole milk
  • 1 cup chicken broth
  • 1 cup shredded sharp cheddar cheese
  • 1/2 tsp salt or to taste

Equipment

  • 1 9x13 inch baking dish
  • 1 Large Skillet
  • 1 Medium Saucepan

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet, sauté the diced onion over medium heat until softened. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the shredded chicken, diced green chiles, cumin, and chili powder. Mix well until everything is heated through. Remove from heat and stir in 1 cup of the shredded Monterey Jack cheese.
  4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
  5. Gradually pour in the milk and chicken broth while whisking constantly. Bring to a gentle simmer and cook for 3-5 minutes, until thickened.
  6. Reduce heat to low and stir in the cheddar cheese and the remaining 2 cups of Monterey Jack cheese. Stir until completely melted and smooth. Season with salt.
  7. Spread about 1/2 cup of queso sauce on the bottom of the prepared baking dish. Warm tortillas, fill with the chicken mixture, roll tightly, and place seam-side down in the dish.
  8. Pour the remaining queso sauce evenly over the enchiladas. Bake for 20-25 minutes, or until bubbly and golden. Let rest for 5-10 minutes before serving.

Notes

Shred Your Own Cheese: For the smoothest sauce, avoid pre-shredded cheese.
Warm Your Tortillas: This prevents them from cracking when you roll them.
Garnish Ideas: Serve with fresh cilantro, sour cream, sliced avocado, or diced tomatoes.