Ingredients
Here’s everything required to make a full batch of Queso Chicken Enchiladas.
For the chicken filling:
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the queso sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1½ cups shredded white cheddar cheese
- 1 cup Monterey Jack cheese
- 4 oz cream cheese, softened
- 1 (10 oz) can diced tomatoes with green chiles (Rotel), drained
- 1 teaspoon taco seasoning
For the enchiladas:
- 8 large flour tortillas
- 1½ cups shredded Mexican cheese blend
- 1/2 cup shredded Monterey Jack cheese
For garnish:
- Chopped fresh cilantro
- Sliced green onions
- Diced tomatoes
- Sour cream
- Jalapeño slices
Optional add-ins:
- Black beans
- Sweet corn
- Cooked bacon crumbles
- Pepper Jack cheese
- Chipotle powder
- Diced avocado for serving
Instructions
Making Queso Chicken Enchiladas involves a few components, but following these steps closely will help you achieve a rich, flavorful, restaurant-quality dish.
Step 1: Preheat and Prep
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: Cook the Onion and Garlic
Heat the olive oil in a skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds.
Step 3: Season the Chicken
Add the shredded chicken, diced green chiles, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for 3 to 4 minutes, stirring until everything is well combined. Remove from the heat.
Step 4: Start the Queso Sauce
To prepare the queso sauce, melt the butter in a saucepan over medium heat.
Step 5: Make the Roux
Whisk in the flour and cook for 1 minute.
Step 6: Add the Milk
Gradually whisk in the milk until smooth.
Step 7: Thicken the Sauce
Cook for 3 to 5 minutes, stirring constantly, until the sauce begins to thicken.
Step 8: Add the Cheese and Rotel
Reduce the heat to low and stir in the white cheddar, Monterey Jack, cream cheese, Rotel, and taco seasoning until smooth and creamy.
Step 9: Prepare the Baking Dish
Spread 1/2 cup of the queso sauce across the bottom of the baking dish.
Step 10: Fill the Tortillas
Fill each tortilla with the seasoned chicken mixture and a sprinkle of the Mexican cheese blend.
Step 11: Roll and Arrange
Roll tightly and place seam-side down in the baking dish.
Step 12: Add the Remaining Sauce
Pour the remaining queso sauce evenly over the enchiladas.
Step 13: Top with Cheese
Top with the remaining Mexican cheese blend and Monterey Jack cheese.
Step 14: Bake
Bake uncovered for 25 to 30 minutes, until the cheese is melted, bubbly, and lightly golden.
Step 15: Rest
Let the enchiladas rest for 5 to 10 minutes before serving.
Step 16: Garnish and Serve
Garnish with cilantro, green onions, diced tomatoes, sour cream, and jalapeño slices. Serve with Mexican rice, refried beans, chips and salsa, or a fresh avocado salad.
- Prep Time: 20 minutes
- Cook Time: 30 minutes