Description

Creamy Queso Chicken Enchiladas combine tender shredded chicken wrapped in soft tortillas and covered in a rich, velvety queso cheese sauce. This comforting dish offers balanced flavors of creamy cheese, mild spices, and mild heat, perfect for family dinners or special gatherings. Easy to prepare with accessible ingredients, it delivers warmth, cheesy indulgence, and satisfying texture in every bite.

Ingredients

Scale

Protein & Wraps

2 cups cooked, shredded chicken (breasts or thighs)
8 soft flour or corn tortillas

Queso Sauce

1 tablespoon oil (for sautéing)
1/2 cup finely chopped onions
2 cloves garlic, minced
1/4 cup diced green chiles or jalapeños (adjust to taste)
2 cups queso cheese (meltable cheese like Monterey Jack, queso blanco, or pepper jack can be blended)
1/2 cup sour cream
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika

Garnishes & Extras

Fresh cilantro, chopped (for garnish)
Dollop of sour cream (optional, for serving)
Sliced avocado (optional, for serving)

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Instructions

Prepare the Chicken: Cook chicken breasts or thighs until tender by boiling, baking, or using rotisserie chicken. Once cooked, shred the chicken finely. Season lightly with salt, pepper, and a sprinkle of cumin to enhance the flavor base.
Make the Queso Sauce: Heat oil in a pan over medium heat and sauté finely chopped onions and minced garlic until translucent and fragrant. Stir in diced green chiles. Reduce heat to low and gradually stir in queso cheese and sour cream along with cumin, chili powder, and paprika. Continue stirring constantly until the sauce is smooth, creamy, and well blended.
Assemble the Enchiladas: Warm the tortillas until soft and pliable to prevent cracking. Spoon a portion of shredded chicken into each tortilla and roll tightly. Place each rolled tortilla seam-side down in a baking dish. Pour the creamy queso sauce evenly over the top, ensuring full coverage to keep enchiladas moist and flavorful.
Bake Until Bubbling: Preheat the oven to 350°F (175°C). Bake the enchiladas for 20 to 25 minutes, or until the queso sauce is bubbly and slightly golden around the edges. For extra cheesiness, sprinkle additional shredded cheese over the top halfway through baking.
Garnish and Serve: Allow the enchiladas to rest for a few minutes after baking to set. Garnish with fresh chopped cilantro, a spoonful of sour cream, and slices of ripe avocado before serving for added freshness and texture.

Notes

Use warm tortillas to prevent cracking or tearing during assembly.
Melt cheese over low heat to avoid a grainy queso sauce texture.
Drain excess liquid from canned chiles or wet cheese to prevent sogginess.
Don’t be shy with the queso sauce for extra creamy, rich flavor.
Let the dish rest after baking to help layers set for easier serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 2 enchiladas
Calories: 480
Sugar: 3g
Sodium: 750mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 28g
Cholesterol: 95mg