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Cheese Chicken Enchiladas

Warm and comforting, these Cheese Chicken Enchiladas feature tender tortillas layered with a creamy queso sauce and a savory chicken filling, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Queso Sauce
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups whole milk
  • 1.5 cups shredded cheese for queso sauce
  • 1 can diced green chilies
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Smoked paprika (optional)
  • Onion powder (optional)
  • Cumin (optional)
  • Chili powder (optional)
For the Chicken Filling
  • 2 to 3 cups shredded cooked chicken Use rotisserie chicken for convenience.
  • 8 to 10 pieces tortillas (flour or corn) Corn tortillas are gluten-free.
  • 1 cup cheddar cheese
  • 1 cup Monterey Jack cheese
For Garnish
  • Fresh cilantro
  • Sour cream
  • Avocado slices
  • Jalapeños
  • Lime wedges

Method
 

Make the Perfect Queso Sauce
  1. Melt the butter over medium heat. Whisk in the flour until it becomes a paste, then gradually stir in the whole milk while whisking. As it thickens, add the cheese, diced green chilies, and optional spices.
Prepare the Chicken Filling
  1. In a bowl, combine shredded chicken with half a cup of queso sauce and any desired spices.
Assemble Like a Pro
  1. Spread some queso sauce at the bottom of your baking dish. Spoon the chicken mixture into each tortilla, roll them tightly, and place seam side down in the dish.
Add Layers of Flavor
  1. Pour the remaining queso sauce over the assembled enchiladas. Top with additional cheese and desired toppings.
Bake to Perfection
  1. Preheat oven to 180 degrees C (350 degrees F). Bake enchiladas for 20 to 25 minutes until bubbly and golden brown. Broil for extra crispiness if desired.
Rest Before Serving
  1. Let the enchiladas rest for 5 to 10 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. Use various cheese blends or add sautéed vegetables for extra flavor.