Go Back
[adinserter block="4"]
Two Queso Chicken Enchiladas on a white plate, showcasing the thick, velvety white cheese sauce and fresh garnishes of tomato and cilantro. A side of Mexican rice is visible next to them.

Queso Chicken Enchiladas: The Ultimate Creamy & Cheesy Recipe

This Queso Chicken Enchiladas recipe features tender shredded chicken in soft tortillas, smothered in a foolproof, velvety white queso sauce. Baked to bubbly, golden-brown perfection, it's the ultimate cheesy and satisfying comfort food dinner for any night of the week.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 850
[adinserter block="2"]
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Boneless, Skinless Chicken Breasts about 680g
  • 1 tbsp Olive Oil 15ml
  • 0.5 cup Yellow Onion finely chopped, about 75g
  • 2 cloves Garlic minced
  • 1 tsp Ground Cumin 2.5g
  • 0.5 tsp Chili Powder 1g
  • 1 cup Shredded Monterey Jack Cheese 113g
  • 4 tbsp Unsalted Butter 57g
  • 0.25 cup All-Purpose Flour 30g
  • 2 cups Whole Milk 475ml
  • 8 oz White American Cheese shredded, 226g
  • 4 oz Monterey Jack Cheese shredded, 113g
  • 4 oz Canned Diced Green Chiles 113g, undrained
  • 8 Medium Flour Tortillas 8-inch
  • 1 Roma Tomato finely diced
  • 0.25 cup Fresh Cilantro chopped, 15g

Equipment

  • 1 9x13 inch baking dish
  • 1 Large Skillet
  • 1 Medium Saucepan
  • 1 Whisk

Method
 

Prepare the Tender Chicken Filling
  1. Cook chicken until done (e.g., poach for 15-20 minutes). Let cool slightly, then shred with two forks. Heat olive oil in a skillet over medium heat. Add onion and cook until translucent (3-4 mins). Stir in garlic for 30 seconds until fragrant.
  2. Add shredded chicken, cumin, chili powder, salt, and pepper to the skillet. Stir until well-coated and heated through. Remove from heat and stir in 1 cup of shredded Monterey Jack cheese.
Craft the Luxuriously Smooth Queso Sauce
  1. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, whisking constantly. Slowly pour in the milk while whisking to prevent lumps. Cook until the sauce thickens and coats a spoon (5-7 mins).
  2. Reduce heat to low. Add shredded cheeses a handful at a time, whisking until smooth before adding more. Once all cheese is melted, stir in the can of diced green chiles.
Assemble and Bake Your Enchiladas
  1. Preheat oven to 375°F (190°C). Spread 1/2 cup of queso sauce in the bottom of a 9x13 inch baking dish.
  2. Warm tortillas. Spoon about 1/4 cup of chicken filling into each, roll tightly, and place seam-side down in the dish.
  3. Pour the remaining queso sauce over the enchiladas. Bake for 20-25 minutes until bubbly. Optional: Broil on high for 1-2 minutes for golden-brown spots.
  4. Rest for 5 minutes, then garnish with diced tomatoes and fresh cilantro before serving.

Notes

Shred Your Own Cheese: Pre-shredded cheese has anti-caking agents that can make your sauce grainy. Shred your own for the smoothest results.
Don't Overfill the Tortillas: Overfilling can cause them to tear. A modest 1/4 cup of filling is perfect.
Use Deli-Counter American Cheese: It melts far more smoothly than processed singles.
Warm Your Tortillas: A quick zap in the microwave makes them pliable and prevents cracking.