Description
Creamy White Queso Enchiladas with Shredded Chicken are a rich, cheesy, and comforting dish featuring tender shredded chicken wrapped in soft tortillas and smothered in a luscious white queso sauce. Perfect for weeknight dinners or festive gatherings, these enchiladas deliver creamy textures, mild spices, and full flavor in every bite.
Ingredients
Shredded Chicken
- Cooked and shredded chicken breast or thighs, seasoned with salt, pepper, and cumin
White Queso Sauce
- White queso cheese, chopped
- Sour cream
- Butter
- Finely chopped onion
- Minced garlic
- Chopped jalapeño peppers
- Salt and pepper, to taste
Assembly
- Flour tortillas (or corn tortillas for gluten-free option)
- Fresh cilantro, chopped (for garnish)
- Sour cream (for garnish)
- Optional toppings: thinly sliced green onions, diced tomatoes, avocado slices
Seasonings
- Cumin
- Salt
- Black pepper
Instructions
- Prepare the Shredded Chicken: Cook chicken breasts or thighs by boiling, baking, or slow cooking until tender. Once cooked, shred the meat finely and season lightly with salt, pepper, and cumin to enhance the flavor.
- Make the Creamy White Queso Sauce: Sauté finely chopped onions and garlic in butter over medium heat until translucent and fragrant. Add chopped jalapeño peppers and cook briefly. Stir in white queso cheese and sour cream, melting together gently while stirring continuously until the sauce becomes silky smooth. Season with salt and pepper to taste.
- Assemble the Enchiladas: Warm flour tortillas until pliable. Spoon a generous amount of shredded chicken on each tortilla, then roll tightly. Place the rolled enchiladas seam-side down in a baking dish. Pour the creamy queso sauce evenly over the enchiladas, covering all surfaces.
- Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the enchiladas for about 20 minutes, or until the sauce bubbles and the edges turn lightly golden. This step melds the flavors and adds a baked charm to the dish.
Notes
- Use fresh white queso cheese for the best creamy texture and to avoid a greasy sauce.
- Keep tortillas warm wrapped in a damp towel before assembling to prevent cracking.
- Do not overfill tortillas; just enough shredded chicken to roll them without bursting.
- Stir sauce continuously while melting cheese to ensure a smooth consistency without lumps.
- Add a squeeze of fresh lime juice before serving to add a zesty brightness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (1 enchilada)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg