Description
These easy Queso Chicken Enchiladas combine shredded chicken with a creamy queso sauce, baked to perfection for a cozy, satisfying meal.
Ingredients
Main Ingredients
- 3 cups shredded chicken (Use rotisserie or leftover chicken.)
- 6 pieces flour tortillas or corn tortillas (Flour tortillas are recommended for ease.)
- 2 cups cheese (cheddar, Monterey Jack, or a mix) (Freshly shredded cheese recommended.)
- 2 tablespoons butter (For making the sauce.)
- 1 tablespoon all-purpose flour (For thickening the sauce.)
- 2 cups milk (Whole milk is best for a creamy sauce.)
- 1/2 cup sour cream (For a creamy finish.)
- 1 can green chiles (Mild canned chiles work great.)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin (Optional but adds flavor.)
- to taste salt and pepper
Optional Toppings
- 1/2 cup cilantro (Chopped.)
- 1/2 cup diced tomatoes
- 1/4 cup jalapenos (Sliced, for a spicy option.)
- 1 avocado sliced (Optional.)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- In a bowl, mix shredded chicken with a spoonful or two of queso sauce plus a little extra shredded cheese.
- Warm tortillas for a few seconds to ensure they roll without cracking.
- Fill each tortilla with the chicken mixture, roll it up, and place seam side down in the prepared dish.
- Pour the remaining queso sauce over the top and sprinkle with additional cheese.
Baking
- Bake for about 20 to 25 minutes until bubbly.
- If desired, broil for 1 to 2 minutes for a golden top, but keep a close eye on it.
- Once out of the oven, let it sit for 5 minutes before serving.
Notes
For a make-ahead option, assemble the dish, cover tightly, and refrigerate up to 24 hours before baking. Add 5 to 10 minutes to the baking time if it’s cold.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Cuisine: Tex-Mex