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Easy Queso Chicken Enchiladas

Creamy, cheesy chicken enchiladas filled with seasoned shredded chicken, sour cream, cheddar, Monterey Jack, and green chiles, then covered with homemade white queso sauce and baked until bubbly. Makes 5 large enchiladas.
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Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 960
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 5 burrito-size flour tortillas
  • 2 1/2 cups cooked shredded chicken
  • 1/2 packet taco seasoning, approximately 1 tablespoon depending on brand
  • 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
  • 1 teaspoon unsalted butter, for greasing baking dish
  • 2 tablespoons unsalted butter, for queso sauce
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup shredded white American cheese
  • 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 salt, or to taste
  • 1/8 teaspoon freshly ground black pepper, 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

Equipment

  • 9-by-13-inch baking dish
  • large mixing bowl
  • medium saucepan
  • whisk
  • silicone spatula
  • Measuring Cups and Spoons
  • Sharp kitchen knife
  • cutting board
  • aluminum foil
  • Instant-read food thermometer

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9-by-13-inch baking dish with 1 teaspoon unsalted butter.
  2. 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 in a large bowl. Mix until evenly combined.
  3. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add flour and whisk continuously for about 1 minute.
  4. Gradually whisk in whole milk. Cook for 3–4 minutes, whisking frequently, until the sauce begins to thicken.
  5. Reduce heat to low. Stir in white American cheese and 1 cup Monterey Jack until completely melted. Add 1/2 cup diced green chiles, garlic powder, onion powder, cumin, salt, and black pepper. Stir until smooth.
  6. Spread a thin layer of queso sauce in the baking dish. Divide chicken filling among the 5 flour tortillas. Roll tightly and place seam-side down in the dish.
  7. Pour remaining warm queso sauce over the enchiladas. Sprinkle with 1/2 cup cheddar and 1/2 cup Monterey Jack.
  8. Cover the baking dish loosely with aluminum foil and bake for 15 minutes.
  9. Remove foil and bake another 10–15 minutes until cheese is melted, sauce is bubbling, and the center reaches 165°F.
  10. Remove from oven and rest for 5 minutes. Garnish with chopped cilantro and sliced green onions. Serve warm.

Nutrition

Calories: 960kcalCarbohydrates: 66gProtein: 53gFat: 53gSaturated Fat: 28gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 225mgSodium: 1650mgPotassium: 590mgFiber: 3gSugar: 8gVitamin A: 365IUVitamin C: 9mgCalcium: 815mgIron: 5mg

Notes

Prep time: 20 minutes. Cook time: 25–30 minutes, plus approximately 5–7 minutes to make queso sauce. Rest time: 5 minutes. Total time: approximately 55 minutes. Yield: 5 large enchiladas. Recipe uses already cooked chicken. Bake until the center reaches 165°F. Refrigerate leftovers at 40°F or below for 3–4 days. Freezing may affect cheese sauce texture. Nutrition estimates vary significantly by tortilla size, cheese brands, and taco seasoning.

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