Alright, so you want enchiladas that taste like they took hours but actually come together in about 30 minutes? Meet your new weeknight superhero: Easy Queso Chicken Enchiladas. We’re talking about tender shredded chicken (hello, rotisserie shortcut) rolled up in soft tortillas and absolutely smothered in the creamiest, cheesiest queso sauce that’ll make you forget every other enchilada you’ve ever had. This isn’t just easy — it’s practically foolproof. No complicated sauces, no fancy techniques, just pure comfort food magic that uses ingredients you can grab at any grocery store. The best part? That queso sauce doubles as the perfect dip for any leftover tortilla chips, so really, you’re getting dinner AND an appetizer. This is the kind of recipe that’ll have your family asking you to make it every week.
Why You’ll Love This Recipe
- Uses rotisserie chicken for maximum convenience
- One-pot queso sauce that’s liquid gold
- Ready in 30 minutes flat when you’re starving
- Kid-approved but satisfying enough for adults
- Perfect for meal prep and freezes beautifully
- Uses simple ingredients you probably already have
- That queso sauce is addictive — you’ll want to put it on everything
The Good Stuff You’ll Need
For the Chicken Filling:
- 3 cups rotisserie chicken, shredded
- 1 can (4 oz) diced green chiles
- 1/2 cup sour cream
- 1 cup Mexican cheese blend, shredded
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Easy Queso Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 8 oz cream cheese, cubed and softened
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel), drained
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- Salt to taste
For Assembly:
- 12 flour tortillas (fajita size works great)
- 1 cup Mexican cheese blend for topping
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- Sour cream for serving
- Hot sauce (optional)
Let’s Do This
Step 1: Prep That Oven and Pan
Preheat your oven to 375°F.
Lightly grease a 9×13 baking dish — this is where the magic happens.
Step 2: Mix Up That Chicken Filling
In a large bowl, combine shredded chicken, green chiles, sour cream, cheese, cumin, garlic powder, onion powder, salt, and pepper.
Mix it all together until well combined — taste and adjust seasoning as needed.
This filling should be flavorful and slightly creamy.
Step 3: Make the Easy Queso Sauce
In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute to make a quick roux.
Gradually whisk in milk, making sure no lumps form.
Cook, stirring constantly, until mixture starts to thicken, about 3-4 minutes.
Step 4: Cheese Heaven
Reduce heat to low and add cubed cream cheese, stirring until melted.
Gradually add shredded cheddar and Monterey Jack, stirring until smooth and creamy.
Stir in drained diced tomatoes with chiles, garlic powder, cumin, and paprika.
Season with salt to taste — this sauce should be rich, cheesy, and slightly spicy.
Step 5: Warm Those Tortillas
Wrap tortillas in damp paper towels and microwave for 45 seconds to make them pliable.
Or warm them in a dry skillet for 30 seconds per side.
Warm tortillas = no cracking when you roll them.
Step 6: Assembly Line Time
Spread about 1/2 cup of queso sauce in the bottom of your baking dish.
Place about 1/4 cup of chicken filling down the center of each tortilla.
Roll tightly and place seam-side down in the baking dish.
Repeat until all tortillas are filled and snuggled together.
Step 7: Smother with Queso Glory
Pour the remaining queso sauce over all the enchiladas, making sure they’re completely covered.
Sprinkle with the remaining cup of Mexican cheese blend.
Step 8: Bake to Bubbly Perfection
Bake for 20-25 minutes until the cheese is melted and bubbly around the edges.
If you want extra browning on top, broil for the last 2-3 minutes.
Let rest for 5 minutes before serving (I know, the anticipation is killing you).
Serving Suggestions
Garnish with fresh cilantro, sliced green onions, and dollops of sour cream.
Serve with Mexican rice, refried beans, or a simple side salad.
Lime wedges on the side add a bright, citrusy pop.
Cold beer or a margarita pairs perfectly with all that cheesy goodness.
Switch It Up
Different Proteins: Try this with rotisserie turkey, carnitas, or even cooked ground beef.
Veggie Power: Add sautéed bell peppers, onions, or spinach to the chicken filling.
Heat It Up: Use pepper jack cheese or add diced jalapeños for more spice.
Bean Addition: Mix in a can of black beans or refried beans for extra heartiness.
Corn Tortillas: Use corn tortillas for a more traditional texture (just warm them well first).
Make-Ahead Magic
Assemble completely and refrigerate for up to 2 days before baking.
Add an extra 10 minutes to baking time if starting from cold.
These freeze beautifully for up to 3 months — thaw overnight before baking.
Leftover queso sauce is amazing on nachos, baked potatoes, or vegetables.
Questions People Actually Ask
Q: Can I use a different type of cheese? A: Absolutely! Just make sure to use good melting cheeses. Avoid pre-shredded if possible — freshly shredded melts better.
Q: What if my queso sauce is too thick/thin? A: Too thick? Whisk in more milk, a tablespoon at a time. Too thin? Let it simmer longer or add more cheese.
Q: Can I make this with corn tortillas? A: Yes, but warm them really well first and handle them gently — they’re more fragile than flour tortillas.
Q: My tortillas keep cracking — help! A: Make sure they’re properly warmed and pliable before rolling. You can also lightly brush them with oil before warming.
Q: How do I reheat leftovers? A: Cover with foil and reheat in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes.
Q: Can I use leftover cooked chicken instead of rotisserie? A: Of course! Any cooked, shredded chicken works great. Just make sure it’s well-seasoned.
Print
Easy Queso Chicken Enchiladas
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
Description
Alright, so you want enchiladas that taste like they took hours but actually come together in about 30 minutes? Meet your new weeknight superhero: Easy Queso Chicken Enchiladas. We’re talking about tender shredded chicken (hello, rotisserie shortcut) rolled up in soft tortillas and absolutely smothered in the creamiest, cheesiest queso sauce that’ll make you forget every other enchilada you’ve ever had. This isn’t just easy — it’s practically foolproof. No complicated sauces, no fancy techniques, just pure comfort food magic that uses ingredients you can grab at any grocery store. The best part? That queso sauce doubles as the perfect dip for any leftover tortilla chips, so really, you’re getting dinner AND an appetizer. This is the kind of recipe that’ll have your family asking you to make it every week.
Ingredients
For the Chicken Filling:
- 3 cups rotisserie chicken, shredded
- 1 can (4 oz) diced green chiles
- 1/2 cup sour cream
- 1 cup Mexican cheese blend, shredded
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Easy Queso Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 8 oz cream cheese, cubed and softened
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel), drained
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- Salt to taste
For Assembly:
- 12 flour tortillas (fajita size works great)
- 1 cup Mexican cheese blend for topping
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- Sour cream for serving
- Hot sauce (optional)
Instructions
Preheat your oven to 375°F.
Lightly grease a 9×13 baking dish — this is where the magic happens.
In a large bowl, combine shredded chicken, green chiles, sour cream, cheese, cumin, garlic powder, onion powder, salt, and pepper.
Mix it all together until well combined — taste and adjust seasoning as needed.
This filling should be flavorful and slightly creamy.
In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute to make a quick roux.
Gradually whisk in milk, making sure no lumps form.
Cook, stirring constantly, until mixture starts to thicken, about 3-4 minutes.
Reduce heat to low and add cubed cream cheese, stirring until melted.
Gradually add shredded cheddar and Monterey Jack, stirring until smooth and creamy.
Stir in drained diced tomatoes with chiles, garlic powder, cumin, and paprika.
Season with salt to taste — this sauce should be rich, cheesy, and slightly spicy.
Wrap tortillas in damp paper towels and microwave for 45 seconds to make them pliable.
Or warm them in a dry skillet for 30 seconds per side.
Warm tortillas = no cracking when you roll them.
Spread about 1/2 cup of queso sauce in the bottom of your baking dish.
Place about 1/4 cup of chicken filling down the center of each tortilla.
Roll tightly and place seam-side down in the baking dish.
Repeat until all tortillas are filled and snuggled together.
Pour the remaining queso sauce over all the enchiladas, making sure they’re completely covered.
Sprinkle with the remaining cup of Mexican cheese blend.
Bake for 20-25 minutes until the cheese is melted and bubbly around the edges.
If you want extra browning on top, broil for the last 2-3 minutes.
Let rest for 5 minutes before serving (I know, the anticipation is killing you).
Notes
Garnish with fresh cilantro, sliced green onions, and dollops of sour cream.
Serve with Mexican rice, refried beans, or a simple side salad.
Lime wedges on the side add a bright, citrusy pop.
Cold beer or a margarita pairs perfectly with all that cheesy goodness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~525 kcal
- Carbohydrates: ~36g
- Protein: ~32g