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Creamy Queso Chicken Enchiladas

Close-up of baked queso chicken enchiladas in a casserole dish, covered in melted cheese.
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Easy and creamy chicken enchiladas made with rotisserie chicken and a rich queso blanco sauce. A perfect Tex-Mex weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded rotisserie chicken
  • 1 cup sour cream
  • 1/2 cup chicken broth
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 8 (8-inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 (4 ounce) can diced green chiles
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • Optional toppings: sliced jalapeños, extra cilantro, sour cream

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, diced green chiles, chili powder, cumin, salt, and pepper. Cook for 1 minute more until fragrant.
  3. In a large bowl, combine the shredded rotisserie chicken, sour cream, chicken broth, and 1/4 cup chopped cilantro. Stir in the onion and chile mixture.
  4. Warm the flour tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by warming them one by one in a dry skillet.
  5. To assemble the enchiladas, spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Sprinkle with 1 tablespoon of Monterey Jack cheese and 1 tablespoon of cheddar cheese. Roll up the tortillas and place them seam-side down in the prepared baking dish.
  6. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth.
  7. Stir in the diced green chiles, 1 teaspoon salt, garlic powder, onion powder, white pepper, and cayenne pepper. Bring the sauce to a simmer, stirring constantly, until thickened, about 5-7 minutes.
  8. Remove the sauce from the heat and stir in the remaining 1 cup Monterey Jack cheese and 1/2 cup cheddar cheese until melted and smooth.
  9. Pour the queso sauce evenly over the rolled enchiladas in the baking dish.
  10. Bake for 20-25 minutes, or until the sauce is bubbly and the enchiladas are heated through.
  11. Garnish with additional cilantro and sliced jalapeños, if desired. Serve immediately.

Notes

  • For freezing, assemble the enchiladas but do not bake. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding a few extra minutes to the baking time.
  • You can substitute pre-cooked shredded chicken for rotisserie chicken.
  • For a spicier enchilada, add a pinch of cayenne pepper to the chicken filling.
  • Consider serving with a side of black beans or Mexican rice for a complete meal.

Nutrition

Find it online: https://cutcooktaste.com/queso-chicken-enchiladas/