Get ready to meet your new favorite weeknight dinner. These Queso Chicken Enchiladas are the ultimate comfort food, packing savory shredded chicken and gooey cheese into soft corn tortillas, all smothered in a rich, velvety queso sauce. This recipe is incredibly easy to whip up, delivering a restaurant-quality meal that will have everyone asking for seconds. If you’re looking for a dish that’s both simple and spectacularly delicious, you’ve found it.
Unlike other recipes that rely on canned soups, we’ll create a simple yet flavorful homemade queso sauce that truly sets these enchiladas apart. It’s creamy, cheesy, and has just the right amount of spice to make every bite unforgettable. Let’s dive in and make the best queso chicken enchiladas you’ve ever had!
Why You’ll Fall in Love with This Recipe
- Incredibly Creamy Sauce: The homemade queso sauce is the star of the show. It’s smooth, rich, and coats every single enchilada in cheesy perfection.
- Quick and Easy: This dish is perfect for a busy weeknight. With simple ingredients and straightforward steps, you can have it on the table in under an hour.
- Customizable Heat: You control the spice! Whether you like it mild or fiery, you can easily adjust the heat by choosing the right kind of green chiles.
- Family-Approved Comfort Food: This is the kind of satisfying, hearty meal that brings everyone to the table. It’s a guaranteed hit with both kids and adults.
Key Ingredients for Queso Chicken Enchiladas
Making these cheesy enchiladas requires just a handful of simple, easy-to-find ingredients. Here’s what you’ll need:
For the Chicken Filling
- Shredded Cooked Chicken: A rotisserie chicken is a fantastic time-saver here. You can also use any leftover cooked chicken you have on hand.
- Sour Cream: Adds a tangy creaminess that binds the filling together.
- Shredded Cheese: A blend of Monterey Jack and cheddar works beautifully, but feel free to use your favorite.
- Diced Green Chiles: Use mild for a gentle warmth or hot if you prefer a spicier kick.
For the Creamy Queso Sauce & Assembly
- Butter & Flour: These create a simple roux to thicken our sauce.
- Chicken Broth: Forms the savory base of the queso sauce.
- Evaporated Milk: The secret to an ultra-creamy, smooth sauce that won’t break or become grainy.
- Cheese: Monterey Jack is perfect here for its superior melting qualities.
- Corn Tortillas: The classic choice for authentic enchilada flavor and texture.
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Step-by-Step Instructions
Follow these simple steps to create the most delicious Queso Chicken Enchiladas right in your own kitchen.
1. Prepare the Filling
In a medium bowl, combine the shredded chicken, sour cream, half of the shredded cheese blend, and the diced green chiles. Mix everything together until the chicken is evenly coated. Set this aside while you prepare the sauce.
2. Make the Velvety Queso Sauce
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute until it forms a bubbly paste. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a simmer and let it cook for about 3-5 minutes, until it has thickened slightly. Reduce the heat to low and gradually stir in the evaporated milk and the Monterey Jack cheese. Continue stirring until the cheese is completely melted and the sauce is smooth and velvety. Do not let it boil.
3. Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. To make the tortillas pliable, warm them slightly. You can do this by wrapping them in a damp paper towel and microwaving for 30-45 seconds. Spoon about 1/4 cup of the chicken filling onto each tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish.
4. Bake to Perfection
Pour the prepared queso sauce evenly over the rolled enchiladas, making sure to cover them completely. Sprinkle the remaining shredded cheese blend over the top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden. Let the enchiladas rest for a few minutes before serving. This allows them to set up and makes serving much easier.
Expert Tips for the Best Enchiladas
Want to take your Queso Chicken Enchiladas to the next level? Here are a few pro tips:
- Don’t Skip Warming the Tortillas: Warming your corn tortillas before rolling is crucial. This step makes them flexible and prevents them from cracking and falling apart during assembly.
- Shred Your Own Cheese: For the smoothest, meltiest queso sauce, buy blocks of cheese and shred it yourself. Pre-shredded cheeses are often coated in anti-caking agents that can make your sauce gritty.
- Serving Suggestions: These enchiladas are a meal in themselves, but they pair wonderfully with classic sides. Consider serving them with cilantro-lime rice, black beans, or a simple green salad. For a fun appetizer, a jalapeño popper cheese ball (coming soon) is a great crowd-pleaser.
Variations and Substitutions
This recipe is wonderfully versatile. Here are a few ideas to make it your own:
- Add Some Veggies: Mix in sautéed onions, bell peppers, or spinach into the chicken filling for an extra nutritional boost.
- Change the Protein: This recipe works great with shredded turkey (perfect for using up holiday leftovers, like in this tasty turkey sandwich) or even pulled pork.
- Spice It Up: For extra heat, add a pinch of cayenne pepper to the queso sauce or mix some diced jalapeños into the chicken filling. For another cheesy, spicy favorite, try these Blackstone Steak Quesadillas (coming soon).
Frequently Asked Questions
Yes! You can assemble the enchiladas completely, cover the dish with foil, and store it in the refrigerator for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time when cooking from cold.
To boost the flavor, you can add a teaspoon of cumin and a half teaspoon of onion or garlic powder to the chicken mixture. Sautéing some finely chopped onions before mixing them in also adds a wonderful layer of savory flavor.
The best way to prevent soggy enchiladas is to quickly fry the corn tortillas in a little hot oil for about 10-15 seconds per side before filling and rolling. This creates a slight barrier that helps them hold up to the sauce. Warming them in the microwave also helps, but frying is more effective.
These enchiladas pair beautifully with a variety of sides. Cilantro-lime rice, refried beans, Mexican street corn salad (esquites), or a simple avocado and tomato salad are all fantastic choices.
For a smooth, creamy queso sauce, it’s best to use good melting cheeses. Monterey Jack is excellent, as is white American cheese. For best results, buy a block and shred it yourself to avoid the anti-caking agents in pre-shredded bags.
Storing and Reheating
Have leftovers? Lucky you! Store the cooled enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave for individual portions or place the baking dish back in a 350°F (175°C) oven, covered with foil, for about 15-20 minutes or until heated through.
Enjoy Your Homemade Queso Chicken Enchiladas!
This Queso Chicken Enchiladas recipe is a true game-changer for anyone who loves creamy, cheesy, and comforting meals. It’s simple enough for a weeknight but impressive enough for company. We know you’ll love it as much as we do! If you make this recipe, we’d love to hear about it. Leave a comment below or share a photo of your creation on Pinterest!
More Delicious Recipes
Queso Chicken Enchiladas: The Creamiest, Easiest Recipe Ever
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl, combine the shredded chicken, sour cream, 1/2 cup of the Mexican cheese blend, and the diced green chiles. Mix well to combine.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook for 3-5 minutes, until thickened. Reduce heat to low.
- Stir in the evaporated milk and the shredded Monterey Jack cheese. Continue stirring until the cheese is fully melted and the sauce is smooth. Do not boil.
- Warm the corn tortillas in the microwave for 30-45 seconds to make them pliable.
- Spoon a portion of the chicken filling into each tortilla, roll it up, and place it seam-side down in the prepared baking dish.
- Pour the queso sauce evenly over the enchiladas. Top with the remaining 1/2 cup of Mexican cheese blend.
- Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted. Let stand for 5 minutes before serving. Garnish with fresh cilantro or sliced green onions if desired.
Notes
Tip 2: A rotisserie chicken is a great shortcut for this recipe, making it perfect for a quick weeknight meal.
Tip 3: Don't overheat the sauce after adding the cheese, as this can cause it to separate.
