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A close-up shot of a single queso chicken enchilada on a plate, showing the creamy white cheese sauce and tender chicken filling.

Queso Chicken Enchiladas: The Ultimate Creamy & Cheesy Recipe

The ultimate Queso Chicken Enchiladas recipe! This dish features tender shredded chicken wrapped in soft tortillas and smothered in a rich, homemade queso sauce. It's an easy, cheesy, and incredibly satisfying meal perfect for any weeknight dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 enchiladas
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups shredded cooked chicken rotisserie chicken works great!
  • 1 cup shredded Monterey Jack cheese
  • 4 oz diced green chiles, drained
  • 0.5 teaspoon cumin
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1.5 cups whole milk
  • 8 oz block Velveeta cheese, cubed
  • 0.5 cup shredded Monterey Jack cheese
  • 1 can (10 oz) diced tomatoes with green chiles (like Rotel), undrained
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 8-10 medium flour tortillas
  • 1 cup shredded Colby Jack cheese, for topping
  • Fresh cilantro, chopped, for garnish (optional)

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Medium Saucepan
  • 1 Mixing Bowl

Instructions
 

  1. In a medium bowl, combine the shredded cooked chicken, 1 cup of Monterey Jack cheese, diced green chiles, and cumin. Mix well and set aside.
  2. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute. Slowly pour in the milk, whisking constantly until thickened. Reduce heat to low, add Velveeta and 1/2 cup Monterey Jack cheese, stirring until melted. Stir in the can of diced tomatoes with green chiles, garlic powder, and onion powder.
  3. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish. Warm tortillas to make them pliable. Spoon chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish. Pour the queso sauce evenly over the top. Sprinkle with Colby Jack cheese.
  4. Bake for 20-25 minutes, until bubbly and lightly golden. Let rest for 5 minutes before serving. Garnish with fresh cilantro, if desired.

Notes

Tip 1: For the smoothest sauce, shred your own cheese from a block.
Tip 2: Use a rotisserie chicken to save on prep time.
Tip 3: Slightly warming the tortillas before rolling prevents them from tearing.
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