Of course! Queso Chicken Enchiladas are a creamy, cheesy, and incredibly satisfying twist on traditional enchiladas. Instead of a red or green chile sauce, they’re smothered in a rich, velvety queso sauce. This recipe is a guaranteed crowd-pleaser.
Here’s a delicious and straightforward recipe you can make with store-bought or homemade queso.
Queso Chicken Enchiladas Recipe
This recipe strikes a perfect balance between from-scratch flavor and easy shortcuts.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Serves: 4-6 (makes 8-10 enchiladas)
Ingredients
For the Filling:
· 2 cups cooked chicken, shredded (rotisserie chicken is perfect!)
· 1 (8 oz) block cream cheese, softened
· 1 (4 oz) can diced green chiles, undrained
· 1 cup shredded Monterey Jack cheese (or Pepper Jack for spice)
· ½ teaspoon cumin
· ½ teaspoon garlic powder
· ¼ cup chopped fresh cilantro (optional)
For the Quso Sauce & Assembly:
· 2 cups queso dip (see note below for options)
· 8-10 medium flour tortillas (or corn tortillas)
· 1 ½ cups shredded Mexican blend cheese
· Optional toppings: diced tomato, sliced jalapeños, sour cream, extra cilantro, sliced green onions
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Make the Filling: In a large bowl, combine the shredded chicken, softened cream cheese, diced green chiles, 1 cup of Monterey Jack cheese, cumin, garlic powder, and cilantro. Mix until everything is well combined.
- Warm the Tortillas: To make the tortillas pliable and prevent cracking, warm them slightly. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by quickly heating them one at a time in a dry skillet.
- Assemble the Enchiladas: Spread about ½ cup of the queso sauce evenly on the bottom of the prepared baking dish. Place a tortilla on a flat surface and spoon about ⅓ to ½ cup of the chicken filling down the center. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Smother with Sauce: Pour the remaining queso sauce over the top of the enchiladas, spreading it to cover them completely.
- Add Final Cheese: Sprinkle the 1 ½ cups of Mexican blend cheese evenly over the sauce.
- Bake: Bake, uncovered, for 20-25 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are just starting to turn golden.
- Garnish and Serve: Let the enchiladas rest for 5 minutes before serving. This allows the filling to set slightly. Top with your favorite garnishes like diced tomato, jalapeños, and a dollop of sour cream.
Queso Sauce Options
· Store-Bought: The easiest method! Use a high-quality, refrigerated queso dip from the deli section (like from brands such as Bueno or Dean’s). You’ll need about 16 oz.
· Homemade “Cheater” Queso: In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute. Gradually whisk in 1 ½ cups of milk until smooth. Bring to a simmer until slightly thickened. Remove from heat and stir in 2 cups of shredded white American cheese or Monterey Jack until melted. Stir in a 4 oz can of diced green chiles.
· Jarred Queso: You can use a jar of shelf-stable queso, though the flavor and texture are often best when enhanced. Gently heat it in a saucepan and stir in a splash of milk or a handful of fresh shredded cheese to improve it.
Tips for Success & Variations
· Prevent Soggy Enchiladas: Spreading a thin layer of queso on the bottom of the pan first helps create a barrier and adds flavor to every bite.
· Using Corn Tortillas: Corn tortillas are more authentic but can crack. To prevent this, dip each corn tortilla in the warm queso sauce for a few seconds before filling and rolling. This makes them pliable and adds a layer of flavor.
· Add Some Heat: Use Pepper Jack cheese in the filling, add a teaspoon of chipotle powder to the filling, or top with sliced fresh jalapeños.
· Make it a Casserole (Lazy Version): If you’re short on time, you can make a “stacked” or “lazy” enchilada bake. Layer torn tortillas, the chicken filling, and queso sauce in the dish like a lasagna, ending with cheese on top. Bake as directed.
· Make Ahead: You can assemble the enchiladas completely, cover, and refrigerate them up to 24 hours in advance. Add 5-10 minutes to the baking time if baking straight from the fridge.
Why This Recipe is a Winner
· Creamy & Indulgent: The queso sauce makes these enchiladas incredibly rich and satisfying.
· Family-Friendly: The mild, cheesy flavor is a hit with both kids and adults.
· Perfect for Leftovers: They reheat beautifully for lunches throughout the week.
Enjoy your delicious, cheesy Queso Chicken Enchiladas