Queso Chicken Enchiladas

A creamy, cheesy spin on classic chicken enchiladas, smothered in homemade queso sauce.

Yields

• Servings: 6 enchiladas (about 4–6 servings)
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Ingredients

For the Queso Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all‐purpose flour
• 2 cups whole milk, warmed
• 2 cups shredded Monterey Jack or white cheddar cheese
• 1 (4-oz) can diced green chilies, drained
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper, to taste

For the Filling & Assembly

• 2 cups cooked, shredded chicken (rotisserie or poached)
• 1 teaspoon taco seasoning (optional)
• 1 cup shredded Monterey Jack or cheddar cheese, divided
• 8–10 flour or corn tortillas (6–8 inch), warmed until pliable
• Cooking spray or a little oil, for greasing

Optional Garnishes

• Chopped fresh cilantro
• Diced tomatoes
• Sliced jalapeños
• Sour cream or crema

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Make the Queso Sauce:
   1. In a medium saucepan over medium heat, melt the butter.
   2. Whisk in the flour and cook 1–2 minutes, until bubbly and golden (roux).
   3. Slowly pour in the warmed milk, whisking constantly to prevent lumps.
   4. Once the mixture thickens (about 3–4 minutes), reduce heat to low and stir in the shredded cheese until melted and smooth.
   5. Fold in the diced green chilies, chili powder, cumin, and season with salt & pepper. Keep warm.
3. Prepare the Filling:
   1. In a bowl, combine shredded chicken, taco seasoning (if using), and ½ cup of the queso sauce.
   2. Stir in ½ cup of shredded cheese.
4. Assemble the Enchiladas:
   1. Spread about ½ cup of queso sauce on the bottom of the prepared baking dish.
   2. Lay a warm tortilla on a flat surface, spoon ~⅓ cup of chicken filling down the center, then roll up tightly.
   3. Place the rolled enchilada seam-side down in the dish. Repeat with remaining tortillas and filling.
5. Top & Bake:
   1. Pour the remaining queso sauce evenly over the enchiladas.
   2. Sprinkle the remaining ½ cup shredded cheese on top.
   3. Bake uncovered for 20–25 minutes, until sauce is bubbly and cheese is melted.
   4. For a golden finish, switch oven to broil on high for 1–2 minutes—watch closely to avoid burning.
6. Garnish & Serve:
   1. Remove from oven and let rest 2–3 minutes.
   2. Sprinkle with chopped cilantro, diced tomatoes, and sliced jalapeños.
   3. Serve hot with sour cream or crema on the side.

Tips & Variations

• Make it spicy: add chopped green chiles or a dash of hot sauce to the filling.
• Use corn tortillas for a gluten-free version (warm them to prevent cracking).
• Leftover sauce can be refrigerated for up to 3 days or frozen for up to 1 month.
• Swap chicken for shredded beef or beans for a vegetarian take.

Note: Nutritional values will vary based on ingredients and portion sizes.