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Easy Queso Chicken Enchiladas

Easy Queso Chicken Enchiladas filled with tender taco-seasoned shredded chicken, sour cream, green chiles, cheddar, and Monterey Jack, then smothered in homemade creamy white queso sauce and baked until golden and bubbly. Makes 5 large enchiladas.
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Course: Dinner, Main Course
Cuisine: Mexican-inspired, Tex-Mex
Calories: 780
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 5 burrito-size flour tortillas
  • 2 1/2 cups cooked shredded chicken
  • 1 tablespoon taco seasoning
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese for filling
  • 1/2 cup shredded Monterey Jack cheese for filling
  • 1/4 cup diced green chiles for filling
  • 1/4 cup chicken broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup white American cheese, shredded or finely chopped
  • 1 cup shredded Monterey Jack cheese for queso sauce
  • 1/2 cup diced green chiles for queso sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt, or to taste
  • 1/2 cup shredded cheddar cheese for topping
  • 1/2 cup shredded Monterey Jack cheese for topping
  • 2 tablespoons fresh cilantro, chopped
  • 2 green onions, thinly sliced
  • 1/4 cup diced tomatoes, optional
  • 2 tablespoons sliced jalapeños, optional

Equipment

  • 9-by-13-inch baking dish
  • large mixing bowl
  • medium saucepan
  • whisk
  • Silicone spatula or mixing spoon
  • Measuring Cups and Spoons
  • Cheese grater
  • Sharp kitchen knife
  • cutting board
  • aluminum foil
  • Food thermometer

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish with butter or cooking spray.
  2. In a large mixing bowl, combine cooked shredded chicken, taco seasoning, sour cream, 1/2 cup cheddar, 1/2 cup Monterey Jack, 1/4 cup diced green chiles, and chicken broth. Mix until evenly combined.
  3. Melt butter in a medium saucepan over medium heat. Add flour and whisk continuously for approximately 1 minute until smooth and lightly golden.
  4. Gradually pour in whole milk while whisking constantly. Cook for 3-4 minutes until slightly thickened. Reduce heat to low, then gradually stir in white American cheese and 1 cup Monterey Jack until melted and smooth.
  5. Stir in 1/2 cup diced green chiles, garlic powder, onion powder, cumin, black pepper, and salt. Mix until creamy. Add a little warm milk if necessary to adjust consistency.
  6. Spread a thin layer of queso sauce across the bottom of the baking dish. Divide the chicken filling evenly among five flour tortillas, roll tightly, and arrange seam-side down in the dish.
  7. Pour the remaining warm queso sauce evenly over the rolled enchiladas. Sprinkle the remaining 1/2 cup cheddar and 1/2 cup Monterey Jack over the top.
  8. Cover loosely with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for another 10-15 minutes until the cheese melts, the edges bubble, and the enchilada centers reach 165°F.
  9. Remove the baking dish from the oven and rest for 5 minutes. Sprinkle with chopped fresh cilantro, sliced green onions, and optional diced tomatoes and jalapeños.
  10. Serve the enchiladas warm with Mexican rice, black beans, guacamole, or a fresh green salad.

Nutrition

Calories: 780kcalCarbohydrates: 53gProtein: 45gFat: 43gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 175mgSodium: 1450mgPotassium: 540mgFiber: 3gSugar: 7gVitamin A: 330IUVitamin C: 10mgCalcium: 750mgIron: 3.5mg

Notes

Servings: 5 large enchiladas. Prep time: 20 minutes. Cook time: 30 minutes. Rest time: 5 minutes. Total time: 55 minutes. Oven temperature: 375°F (190°C). Use a 9-by-13-inch baking dish. The recipe uses 1 tablespoon taco seasoning, approximately half of a standard 1-oz packet depending on the brand. Warm the queso gently and avoid boiling after adding cheese. Bake until the centers reach 165°F. Store leftovers in the refrigerator for 3-4 days or freeze up to 2 months for best quality. Nutrition estimates exclude optional tomato and jalapeño toppings.

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