Delicious Queso Chicken Enchiladas Recipe for Dinner

If you’re craving a comforting, cheesy dinner that has a little kick, queso chicken enchiladas are exactly what you need. This recipe blends tender shredded chicken with a rich, creamy queso sauce wrapped inside warm tortillas and baked until bubbly and golden. It’s perfect for feeding a family or entertaining friends on any night of the week.

this Recipe

Making queso chicken enchiladas from scratch is surprisingly simple, and the flavors just pop with fresh ingredients and a homemade cheese sauce that feels indulgent but easy to prepare. Let’s dive into this crowd-pleaser you’ll want to keep on rotation.

Why You’ll Love This Recipe

• Rich, creamy queso sauce coats every bite for unbeatable flavor.
• Shredded chicken makes it hearty and protein-packed.
• Baked until bubbly and golden for that perfect texture.
• Easy to customize with your favorite toppings and spices.
• Great for meal prep and reheats beautifully.

Ingredients

Gather these simple ingredients to make your queso chicken enchiladas delicious and creamy.

• 3 cups cooked, shredded chicken (rotisserie or homemade works great)
• 10 flour tortillas, 8-inch size
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1 cup salsa verde (plus more for serving)
• Fresh cilantro and sliced jalapeños, for garnish

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6
• Calories: About 450 per serving

How to Make Queso Chicken Enchiladas

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until lightly golden and bubbling to make a roux.
3. Slowly whisk in warmed milk, stirring constantly until the sauce thickens, about 5-7 minutes. Remove from heat and stir in cheddar and Monterey Jack cheese until melted and smooth.
4. Season the queso sauce with chili powder, cumin, garlic powder, onion powder, half the salt, and black pepper. Stir in the shredded chicken and salsa verde until fully combined.
5. Warm tortillas briefly in the microwave or on a skillet to make them pliable. Spoon about 1/3 cup of the chicken and queso mixture into each tortilla and roll tightly.
6. Place the filled enchiladas seam-side down in the prepared baking dish. Pour any remaining queso sauce over the top to coat evenly.
7. Bake uncovered for 20-25 minutes until the sauce is bubbly and the edges of the tortillas begin to crisp.
8. Remove from oven and let rest for 5 minutes before garnishing with fresh cilantro and sliced jalapeños. Serve with extra salsa verde on the side.

Tips for the Best Results

• Use warm milk for a smooth queso sauce without lumps.
• Shred the chicken finely so it mixes well with the sauce and fills the tortillas evenly.
• Don’t overfill the tortillas to prevent tearing while rolling.
• Customize heat level by adding diced green chilies or using spicy cheese varieties.
• Allow the enchiladas to rest after baking so the sauce sets up nicely.

Storage and Reheating

Store leftover queso chicken enchiladas covered in the refrigerator for up to 3 days. To freeze, place uncooked rolled enchiladas in an airtight container and freeze for up to 2 months.

Reheat refrigerated enchiladas covered in the oven at 350°F for 15-20 minutes until warmed through. For frozen, thaw overnight in the fridge before baking as usual.

Frequently Asked Questions

Can I use corn tortillas instead of flour?

Yes, you can substitute corn tortillas if you prefer. Just warm them thoroughly to make them pliable and prevent cracking when rolling.

Is this recipe spicy?

This queso chicken enchiladas recipe has mild to medium heat from the chili powder and jalapeños, but you can adjust the spice level by adding more or less salsa verde or chili powder.

Can I make the queso sauce ahead of time?

Absolutely! Prepare the queso sauce up to 24 hours ahead and refrigerate. Rewarm gently on the stovetop and stir well before assembling the enchiladas.

What sides go well with queso chicken enchiladas?

Classic sides like Mexican rice, refried beans, or a fresh avocado salad pair wonderfully with the rich flavors of these enchiladas.