Queso Chicken Enchiladas Recipe

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🧀 Queso Chicken Enchiladas Recipe

Servings: 6

Yield: 10–12 enchiladas

Prep Time: 25 min

Cook Time: 25 min

Total: ~50 min

🌯 Ingredients

For the enchiladas

  • 3 cups cooked, shredded chicken (rotisserie works great)
  • 2 cups shredded Monterey Jack or Mexican-blend cheese (divided)
  • 1 can (4 oz) diced green chiles
  • 1/2 cup sour cream
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 10–12 flour tortillas (6–8 inch size)

For the queso sauce

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 ½ cups milk (whole or 2%)
  • 1 cup heavy cream (or substitute half-and-half)
  • 1 can (10 oz) Rotel diced tomatoes with green chiles, drained
  • 8 oz Velveeta cheese or white American cheese, cubed
  • 1 cup shredded pepper jack (optional for spice)
  • Salt to taste

Optional toppings

  • Fresh cilantro, chopped
  • Diced tomatoes
  • Jalapeño slices
  • Crumbled queso fresco
  • Sour cream drizzle

🔪 Instructions

1. Prepare the filling

  1. In a large bowl, combine:
    • Shredded chicken
    • 1 cup shredded cheese
    • Green chiles
    • Sour cream
    • Garlic powder, cumin, salt, and pepper
  2. Stir until everything is evenly mixed.

2. Make the queso sauce

  1. In a medium saucepan, melt butter over medium heat.
  2. Whisk in flour and cook for 1 minute to form a roux.
  3. Slowly whisk in milk and cream, stirring constantly until slightly thickened (3–4 minutes).
  4. Add Velveeta (or American cheese) cubes and Rotel. Stir until smooth and melted.
  5. Stir in pepper jack if using.
  6. Taste and adjust seasoning with salt (and a pinch of cayenne if you want heat).

3. Assemble enchiladas

  1. Preheat oven to 350°F (175°C).
  2. Spread 1/2 cup of queso sauce on the bottom of a 9×13-inch baking dish.
  3. Fill each tortilla with about 1/4 cup of the chicken mixture, roll tightly, and place seam-side down in the dish.
  4. Once all are filled, pour the remaining queso sauce evenly over the enchiladas.
  5. Sprinkle with the remaining 1 cup shredded cheese.

4. Bake

  • Bake uncovered for 20–25 minutes, until hot and bubbly.

5. Serve

  • Let cool for 5–10 minutes before serving.
  • Top with cilantro, jalapeños, or extra queso drizzle for presentation.

🌶️ Optional Add-Ins

  • Add black beans or corn to the chicken mixture.
  • Swap queso for a green chile cheese sauce for a Hatch-style version.
  • For smoky flavor, mix a little chipotle in adobo into the queso sauce.

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