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High-angle shot of Queso Chicken Enchiladas in a dark baking dish showing glossy sauce pooling and bubbly melted cheese. (Queso Chicken Enchiladas)

Queso Chicken Enchiladas: The Ultimate Creamy Comfort Food Recipe

These Queso Chicken Enchiladas feature soft flour tortillas packed with juicy chicken, smothered in a glossy, pale-yellow green chile queso sauce, and topped with bubbly melted cheddar and jack cheese. A Pinterest-perfect 30-minute dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 enchiladas
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 large flour tortillas 10-inch size
  • 3 cups (450g) shredded cooked chicken Rotisserie or poached
  • 2 tbsp (30g) unsalted butter
  • 2 tbsp (15g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 4 oz (113g) diced green chiles canned
  • 1.5 cups (150g) Monterey Jack cheese shredded, for sauce
  • 0.5 cup (50g) Monterey Jack cheese shredded, for topping
  • 0.5 cup (50g) Sharp Cheddar cheese shredded, for topping
  • 2 tbsp fresh cilantro chopped
  • 10-12 rounds pickled jalapeños sliced

Equipment

  • 1 Dark rectangular baking dish
  • 1 Medium Saucepan For the queso sauce

Method
 

Preparation
  1. Mix shredded chicken with salt, pepper, and a splash of green chile juice.
  2. Melt butter in a saucepan, whisk in flour, and cook for 1 minute until blond.
  3. Whisk in milk until thick, then stir in green chiles and 1.5 cups Monterey Jack until glossy.
  4. Roll chicken in tortillas and pack tightly into a dark baking dish. Smother with sauce and remaining cheeses.
  5. Bake at 375°F (190°C) for 20 minutes until bubbly. Garnish with cilantro and jalapeños.

Notes

Use a dark baking dish for the best visual contrast.
Grate your own cheese for the smoothest melt.