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Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
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Chicken Filling:
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2 cups cooked shredded chicken
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1 cup shredded Monterey Jack or Mexican-blend cheese
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½ cup sour cream
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1 teaspoon chili powder
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½ teaspoon ground cumin
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½ teaspoon garlic powder
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Salt and black pepper, to taste
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Optional: ¼ teaspoon cayenne pepper
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Queso Sauce:
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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1½ cups milk
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1 cup queso blanco or Velveeta-style cheese, cubed
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½ teaspoon smoked paprika
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Salt, to taste
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Assembly:
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6–8 flour tortillas
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½ cup shredded cheddar or Monterey Jack cheese
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Optional garnish: cilantro, green onions, or diced tomatoes
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a large bowl, combine shredded chicken, Monterey Jack cheese, sour cream, chili powder, cumin, garlic powder, salt, pepper, and cayenne (if using).
- To make the queso sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Slowly whisk in milk and cook until slightly thickened, about 2–3 minutes.
- Reduce heat to low and stir in queso cheese and smoked paprika until smooth. Season with salt.
- Spoon the chicken mixture evenly into tortillas, roll tightly, and place seam-side down in the baking dish.
- Pour the queso sauce evenly over the enchiladas and sprinkle with remaining shredded cheese.
- Bake uncovered for 25 minutes, or until bubbly and lightly golden.
- Let rest for 5 minutes before serving. Garnish as desired.
Notes
- Rotisserie chicken makes this extra easy.
- Warm tortillas briefly to prevent cracking.
- Add green chiles or jalapeños for more heat.
- Swap flour tortillas for corn if preferred (just soften first).
These Creamy Queso Chicken Enchiladas are rich, comforting, and packed with bold Tex-Mex flavor. Tender chicken is wrapped in soft tortillas, smothered in a silky queso sauce, and baked until hot and bubbly. Perfect for family dinners or feeding a crowd, this dish is guaranteed to be a favorite.
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