Queso Chicken Enchiladas Recipe – Creamy Tex-Mex Enchiladas with Queso Sauce & Melted Cheese
These Queso Chicken Enchiladas are the ultimate Tex-Mex comfort food—rich, creamy, and irresistibly cheesy. Tender shredded chicken is wrapped in soft tortillas, then baked in a luscious queso sauce topped with gooey melted cheese. Perfect for weeknight dinners, potlucks, or family gatherings, this recipe is hearty yet simple to make. Serve with rice, beans, or a fresh salad for a complete meal that everyone will love.
Equipment
- Large skillet or saucepan
- Mixing bowls
- Whisk
- Baking dish (9x13 inch)
- Wooden spoon or spatula
Ingredients
- 3 cups cooked, shredded chicken (rotisserie works well)
- 12 flour or corn tortillas
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 2 cups shredded cheddar or Monterey Jack cheese
- 1 can (4 oz) diced green chilies
- 1 cup extra cheese for topping
- Salt & pepper to taste
- Fresh cilantro, jalapeños, or sour cream for garnish
Instructions
- Prepare Chicken: Season shredded chicken with salt, pepper, and cumin.
- Make Queso Sauce: Melt butter in a saucepan. Whisk in flour to form a roux. Slowly add milk, whisking until smooth. Stir in shredded cheese and green chilies. Simmer until creamy.
- Warm Tortillas: Heat tortillas briefly to make them pliable.
- Assemble Enchiladas: Fill each tortilla with chicken and a spoonful of queso sauce. Roll tightly and place seam-side down in a greased baking dish.
- Top with Sauce: Pour remaining queso sauce evenly over enchiladas. Sprinkle with extra cheese.
- Bake: Bake at 350°F (175°C) for 20–25 minutes, until bubbly and golden.
- Serve: Garnish with cilantro, jalapeños, or sour cream.
Notes
- Tortillas: Flour tortillas are softer; corn tortillas add authentic flavor.
- Cheese Options: Cheddar for sharpness, Monterey Jack for creaminess, queso fresco for mild topping.
- Make-Ahead: Assemble enchiladas ahead, refrigerate, and bake when ready.
- Freezer-Friendly: Freeze unbaked enchiladas for up to 2 months. Thaw overnight before baking.
- Tip: Cover with foil for the first half of baking to keep enchiladas moist.