Prepare to meet your new obsession: Queso Chicken Enchiladas that are basically a warm hug from Mexico wrapped in a tortilla and smothered in liquid gold (aka the most incredible queso sauce ever). We’re talking tender, seasoned chicken rolled up in soft tortillas, covered in a creamy, dreamy cheese sauce that’s so good you’ll want to drink it with a straw. These aren’t your average enchiladas — the queso sauce takes them from “pretty good” to “holy moly, what did you put in this?!” territory. It’s comfort food that makes you forget your own name and remember why cheese was invented in the first place.
Why You’ll Love This Recipe
That queso sauce is basically liquid happiness and works on everything.
Makes enough to feed an army or give you leftovers for days.
Uses rotisserie chicken for maximum convenience and flavor.
Kid-approved but sophisticated enough to impress adults.
Freezes beautifully for future taco Tuesday emergencies.
Way better than restaurant enchiladas and you know exactly what’s in them.
The Good Stuff You’ll Need
For the Chicken Filling:
3 cups cooked chicken, shredded (rotisserie works perfect)
1 can (4 oz) diced green chiles
1/2 cup sour cream
1 cup shredded Mexican cheese blend
1/4 cup fresh cilantro, chopped
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
Salt and pepper to taste
For the Legendary Queso Sauce:
4 tbsp butter
4 tbsp all-purpose flour
2 cups whole milk, warmed
2 cups sharp cheddar cheese, freshly grated
1 cup Monterey Jack cheese, freshly grated
1 can (4 oz) diced green chiles
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/4 tsp cayenne pepper (optional but recommended)
Salt to taste
For Assembly:
12 corn tortillas (or flour if you prefer)
Cooking spray
1 cup shredded Mexican cheese blend for topping
For Serving:
Sour cream
Fresh cilantro, chopped
Diced avocado or guacamole
Lime wedges
Pickled jalapeños
Hot sauce for the brave souls
Let’s Make Magic Happen
Step 1: Prep Like a Boss
Preheat oven to 350°F.
Spray a 9×13 baking dish with cooking spray.
If using corn tortillas, warm them in the microwave wrapped in damp paper towels for 1 minute to make them pliable.
Step 2: Chicken Filling Fiesta
In a large bowl, combine shredded chicken, green chiles, sour cream, 1 cup Mexican cheese, cilantro, and all seasonings.
Mix until everything’s well combined and tastes like heaven.
Set aside while you make the star of the show.
Step 3: The Legendary Queso
In a large saucepan, melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes until it smells nutty (this is your roux, fancy pants!).
Gradually whisk in the warm milk, stirring constantly to prevent lumps.
Cook, stirring frequently, until thickened (about 5 minutes).
Remove from heat and gradually stir in both cheeses until melted and smooth.
Add green chiles and all seasonings. Taste and adjust — this should be liquid gold!
Step 4: Assembly Line Time
Take about 1/3 cup of filling and place it in the center of each tortilla.
Roll tightly and place seam-side down in your prepared baking dish.
Repeat until all tortillas are filled and snuggled together in the dish.
Step 5: Smother in Glory
Pour that gorgeous queso sauce evenly over all the enchiladas.
Make sure they’re completely covered because nobody wants a naked enchilada.
Sprinkle the remaining Mexican cheese on top.
Step 6: Bake to Perfection
Cover with foil and bake for 20 minutes.
Remove foil and bake another 10-15 minutes until bubbly and slightly golden.
Let rest for 5 minutes (I know, the hardest part).
Step 7: Serve and Conquer
Garnish with fresh cilantro, sour cream, and avocado.
Serve with lime wedges and let people customize their plates.
Watch everyone’s faces light up after the first bite.
Serving Suggestions
Serve with Mexican rice and refried beans for the full experience.
A simple side salad with lime vinaigrette cuts through the richness perfectly.
Cold beer or a margarita makes this feel like a fiesta.
Switch It Up
Verde Version: Use green enchilada sauce instead of queso for a lighter option.
Beef It Up: Use seasoned ground beef or pulled beef instead of chicken.
Veggie Delight: Fill with sautéed peppers, onions, and black beans.
Breakfast Style: Add scrambled eggs to the filling and serve for brunch.
Spicy Kick: Add diced jalapeños to the filling and extra cayenne to the sauce.
Cream Cheese Boost: Add 4 oz cream cheese to the queso for extra richness.
Make-Ahead Tips
Assemble completely, cover tightly, and refrigerate up to 2 days before baking.
Add 10-15 extra minutes to baking time if cooking from cold.
The queso sauce can be made 3 days ahead — just reheat gently and thin with milk if needed.
Cooked enchiladas freeze for up to 3 months. Thaw overnight before reheating.
Questions People Actually Ask
Q: Can I use store-bought queso instead of making my own? A: You could, but why would you want to? This homemade version is SO much better!
Q: What if my queso sauce gets lumpy? A: Remove from heat and whisk vigorously. If it’s still lumpy, strain it through a fine-mesh sieve.
Q: Can I use flour tortillas instead of corn? A: Absolutely! Flour tortillas are easier to roll and don’t crack as much.
Q: How do I keep the tortillas from breaking? A: Warm them up first! Cold tortillas are cranky and break easily.
Q: Can I make this dairy-free? A: You can try plant-based cheese and milk, but the texture won’t be quite the same magic.
Q: What’s the best way to reheat leftovers? A: Cover with foil and reheat in a 350°F oven, or microwave individual portions with a splash of milk.
Q: Can I double this recipe? A: Sure! Just use two 9×13 dishes or one really big roasting pan.
PrintQueso Chicken Enchiladas Delight
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings 1x
Description
Prepare to meet your new obsession: Queso Chicken Enchiladas that are basically a warm hug from Mexico wrapped in a tortilla and smothered in liquid gold (aka the most incredible queso sauce ever). We’re talking tender, seasoned chicken rolled up in soft tortillas, covered in a creamy, dreamy cheese sauce that’s so good you’ll want to drink it with a straw. These aren’t your average enchiladas — the queso sauce takes them from “pretty good” to “holy moly, what did you put in this?!” territory. It’s comfort food that makes you forget your own name and remember why cheese was invented in the first place.
Ingredients
For the Chicken Filling:
3 cups cooked chicken, shredded (rotisserie works perfect)
1 can (4 oz) diced green chiles
1/2 cup sour cream
1 cup shredded Mexican cheese blend
1/4 cup fresh cilantro, chopped
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
Salt and pepper to taste
For the Legendary Queso Sauce:
4 tbsp butter
4 tbsp all-purpose flour
2 cups whole milk, warmed
2 cups sharp cheddar cheese, freshly grated
1 cup Monterey Jack cheese, freshly grated
1 can (4 oz) diced green chiles
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/4 tsp cayenne pepper (optional but recommended)
Salt to taste
For Assembly:
12 corn tortillas (or flour if you prefer)
Cooking spray
1 cup shredded Mexican cheese blend for topping
For Serving:
Sour cream
Fresh cilantro, chopped
Diced avocado or guacamole
Lime wedges
Pickled jalapeños
Hot sauce for the brave souls
Instructions
Preheat oven to 350°F.
Spray a 9×13 baking dish with cooking spray.
If using corn tortillas, warm them in the microwave wrapped in damp paper towels for 1 minute to make them pliable.
In a large bowl, combine shredded chicken, green chiles, sour cream, 1 cup Mexican cheese, cilantro, and all seasonings.
Mix until everything’s well combined and tastes like heaven.
Set aside while you make the star of the show.
In a large saucepan, melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes until it smells nutty (this is your roux, fancy pants!).
Gradually whisk in the warm milk, stirring constantly to prevent lumps.
Cook, stirring frequently, until thickened (about 5 minutes).
Remove from heat and gradually stir in both cheeses until melted and smooth.
Add green chiles and all seasonings. Taste and adjust — this should be liquid gold!
Take about 1/3 cup of filling and place it in the center of each tortilla.
Roll tightly and place seam-side down in your prepared baking dish.
Repeat until all tortillas are filled and snuggled together in the dish.
Pour that gorgeous queso sauce evenly over all the enchiladas.
Make sure they’re completely covered because nobody wants a naked enchilada.
Sprinkle the remaining Mexican cheese on top.
Cover with foil and bake for 20 minutes.
Remove foil and bake another 10-15 minutes until bubbly and slightly golden.
Let rest for 5 minutes (I know, the hardest part).
Garnish with fresh cilantro, sour cream, and avocado.
Serve with lime wedges and let people customize their plates.
Watch everyone’s faces light up after the first bite.
Notes
Serve with Mexican rice and refried beans for the full experience.
A simple side salad with lime vinaigrette cuts through the richness perfectly.
Cold beer or a margarita makes this feel like a fiesta.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~520 kcal
- Carbohydrates: ~32g
- Protein: ~35g
