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