Name: Queso Chicken Enchiladas Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 2 cups shredded cooked chicken (rotisserie recommended); 1/2 cup shredded Monterey Jack cheese, freshly shredded; 1/4 cup shredded cheddar cheese, freshly shredded; 1 (4-ounce) can diced green chiles, undrained; 1/2 cup sour cream; 1/2 cup mayonnaise; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cumin; Salt and pepper to taste; 8 (6-inch) flour tortillas; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup whole milk; 1 cup shredded Monterey Jack cheese, freshly shredded; 1/2 cup shredded cheddar cheese, freshly shredded; 1 (4-ounce) can diced green chiles, drained; 1/2 teaspoon cumin; 1/4 teaspoon garlic powder; Salt to taste; 1 cup queso fresco, crumbled; Fresh cilantro, chopped

Ingredients

2 cups shredded cooked chicken (rotisserie recommended)

1/2 cup shredded Monterey Jack cheese, freshly shredded, for filling

1/4 cup shredded cheddar cheese, freshly shredded, for filling

1 (4-ounce) can diced green chiles, undrained, for filling

1/2 cup sour cream

1/2 cup mayonnaise

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cumin

Salt and pepper to taste

8 (6-inch) flour tortillas

1 cup queso fresco, crumbled, for garnish

Fresh cilantro, chopped, for garnish

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup whole milk

1 cup shredded Monterey Jack cheese, freshly shredded, for sauce

1/2 cup shredded cheddar cheese, freshly shredded, for sauce

1 (4-ounce) can diced green chiles, drained, for sauce

1/2 teaspoon cumin

1/4 teaspoon garlic powder

Salt to taste

Instructions

Step 1: Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish and set aside.

Step 2: In a large bowl, combine shredded chicken, 1/2 cup Monterey Jack cheese, 1/4 cup cheddar cheese, undrained green chiles, sour cream, mayonnaise, garlic powder, onion powder, cumin, salt, and pepper. Mix well and set aside.

Step 3: Melt butter in a skillet over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until slightly golden and nutty-smelling.

Step 4: Gradually whisk in milk in a slow, steady stream. Cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 3 to 4 minutes.

Step 5: Reduce heat to low. Add shredded Monterey Jack and cheddar cheeses, stirring gently until fully melted. Stir in drained green chiles, cumin, garlic powder, and salt. Remove from heat immediately. Do not allow the sauce to boil after adding cheese.

Step 6: Spread a thin layer of queso sauce on the bottom of the prepared baking dish.

Step 7: If tortillas are stiff, warm them in the microwave for 10 to 15 seconds. Spoon about 1/3 cup chicken filling onto each tortilla. Roll tightly and place seam-side down in the baking dish.

Step 8: Pour the remaining queso sauce evenly over the enchiladas. Sprinkle remaining shredded cheese over the top.

Step 9: Bake uncovered for 20 to 25 minutes, until cheese is bubbly and lightly golden and the filling is heated through.

Step 10: Remove from oven and let rest for 5 minutes before serving. Garnish with crumbled queso fresco and fresh cilantro.

Tips & Variations

Always shred cheese from a block, as pre-shredded cheese contains starches that can make the queso sauce grainy.

Using rotisserie chicken saves time and adds great flavor to the filling.

Do not let the queso sauce boil after adding the cheese to prevent it from seizing and separating.

Assemble the enchiladas up to 24 hours ahead, cover tightly, and refrigerate before baking.

To freeze unbaked enchiladas, wrap tightly and freeze for up to 3 months. Bake from frozen at 375 degrees F, adding 10 to 15 minutes to the baking time.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes, you can substitute corn tortillas if you prefer. To prevent cracking, warm them before rolling. Keep in mind that corn tortillas have a different texture and flavor that will change the final dish slightly.

Can I make the queso sauce ahead of time?

Yes, you can prepare the queso sauce in advance and refrigerate it. Reheat gently over low heat before using, stirring frequently to maintain a smooth consistency. Avoid boiling after reheating.