Description
Queso Chicken Enchiladas are a creamy, comforting Mexican-inspired dish featuring tender shredded chicken wrapped in soft flour tortillas, smothered in a rich, cheesy queso sauce, and baked to golden perfection. This easy, flavorful recipe combines layers of seasoned chicken, melted cheese, and a touch of zest from jalapeños and fresh cilantro, making it a perfect family-friendly crowd-pleaser for weeknights or festive gatherings. Customizable and make-ahead friendly, these enchiladas bring cheesy, saucy goodness to your dinner table with minimal effort.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 tsp chili powder
Tortillas
- 8–10 soft flour tortillas
Queso Sauce
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1–2 jalapeños or 1/2 cup diced green chilies
- 1/2 tsp smoked paprika
- 1 cup heavy cream
- 2 cups shredded cheese (Monterey Jack, white cheddar, and/or cream cheese blend)
Spices
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
Garnishes
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced (optional for cilantro lime twist)
- 1/2 cup diced tomatoes (optional)
- Sliced olives (optional)
- Extra shredded cheese for topping (Monterey Jack or cheddar)
Instructions
- Prepare the Chicken: Season the chicken breasts or thighs with salt, pepper, cumin, and chili powder. Cook thoroughly by boiling, roasting, or pan-searing until fully cooked through. Let cool slightly, then shred finely using two forks. Set aside.
- Make the Queso Sauce: In a saucepan over medium heat, heat olive oil or butter. Sauté finely chopped onions and garlic until softened and fragrant. Add diced jalapeños or green chilies along with smoked paprika. Stir to combine, then pour in the heavy cream and gradually add shredded cheese, stirring continuously until melted and smooth, forming a creamy queso sauce.
- Assemble the Enchiladas: Warm the flour tortillas in a skillet or microwave until flexible. Spoon shredded chicken evenly onto each tortilla, then drizzle with some queso sauce. Roll each tortilla tightly and place seam-side down in a greased baking dish.
- Bake to Perfection: Pour the remaining queso sauce evenly over the rolled enchiladas. Sprinkle generously with extra shredded cheese on top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly and the cheese is golden brown.
- Garnish and Serve: Remove enchiladas from the oven and allow to rest for a few minutes. Top with chopped cilantro, diced tomatoes, or sliced olives to add freshness and color. Optionally, squeeze fresh lime juice over the top for a zesty punch. Serve warm.
Notes
- Warm Your Tortillas: Heat tortillas on a hot skillet or in the microwave to prevent cracking when rolling.
- Homemade Queso Sauce: Fresh queso sauce delivers superior flavor compared to store-bought cheese dips.
- Shred Chicken While Warm: Chicken is easier to shred when still slightly warm and moist.
- Don’t Overfill: Use a moderate amount of filling in each tortilla to ensure easy rolling and attractive presentation.
- Rest Before Serving: Let the enchiladas sit for a few minutes after baking to allow the sauce to thicken nicely.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg