Description
Creamy, cheesy queso chicken enchiladas packed with tender shredded chicken, green chiles, and a rich homemade queso sauce. This Mexican-American dinner dish is perfect for weeknights or special occasions, offering a delightful combination of flavors baked to bubbly perfection.
Ingredients
Scale
Filling 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
Tortillas
- 8 (6-inch) flour tortillas
Queso Sauce Ingredients
- 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
Garnish
- 1 cup queso fresco, crumbled
- Fresh cilantro, chopped
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish and set it aside to prepare for assembling the enchiladas.
- Prepare Filling: In a large bowl, combine shredded cooked chicken, 1/2 cup Monterey Jack cheese, 1/4 cup cheddar cheese, undrained diced green chiles, sour cream, mayonnaise, garlic powder, onion powder, cumin, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. Set aside.
- Make Queso Sauce Roux: Melt butter in a skillet over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly until the mixture turns slightly golden and gives off a nutty aroma, forming a roux.
- Add Milk and Thicken Sauce: Gradually pour in the whole milk in a slow, steady stream while whisking continuously. Cook while stirring frequently for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
- Add Cheese and Seasoning to Sauce: Lower the heat to low, then add freshly shredded Monterey Jack and cheddar cheeses. Stir gently until cheeses melt fully into the sauce. Add drained diced green chiles, cumin, garlic powder, and salt to season. Remove from heat immediately to prevent the sauce from boiling, which would cause separation.
- Prepare Baking Dish and Tortillas: Spread a thin layer of the queso sauce on the bottom of the greased baking dish. If the tortillas are stiff, warm them in the microwave for 10 to 15 seconds for pliability.
- Assemble Enchiladas: Spoon about 1/3 cup of the chicken filling onto each tortilla. Roll the tortillas tightly and place each seam-side down in the baking dish on top of the queso sauce base.
- Add Remaining Sauce and Cheese: Pour the remaining queso sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded Monterey Jack and cheddar cheeses on top for an extra cheesy crust.
- Bake: Bake the uncovered dish in the preheated oven for 20 to 25 minutes. Bake until the cheese is bubbly and lightly golden and the filling is heated through thoroughly.
- Rest and Garnish: Remove the enchiladas from the oven and allow them to rest for 5 minutes before serving. Garnish with crumbled queso fresco and chopped fresh cilantro for added flavor and freshness.
Notes
- Always shred cheese from a block rather than using pre-shredded cheese, as pre-shredded varieties contain starches that can make the queso sauce grainy.
- Using rotisserie chicken saves preparation time and adds excellent flavor to the filling.
- Do not allow the queso sauce to boil after adding the cheese to prevent the sauce from seizing and separating.
- You can assemble the enchiladas up to 24 hours in advance; cover tightly and refrigerate them until baking.
- For freezing, wrap unbaked enchiladas tightly and store for up to 3 months. Bake from frozen at 375 degrees F, adding 10 to 15 minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Keywords: queso chicken enchiladas, Mexican-American enchiladas, cheesy chicken enchiladas, baked enchiladas, queso sauce recipe, rotisserie chicken recipes
