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Cheese Chicken Enchiladas

Deliciously cheesy enchiladas filled with shredded chicken and topped with a creamy queso sauce, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 to 3 cups shredded cooked chicken
  • 8 to 10 pieces tortillas (flour or corn)
For the Queso Sauce
  • 1 cup cheddar cheese
  • 1 cup Monterey Jack cheese
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups whole milk
  • 1.5 cups shredded cheese for queso sauce
  • 1 can diced green chilies
  • 1 tsp garlic powder
  • to taste Salt and pepper
  • to taste Smoked paprika (optional)
  • to taste Onion powder (optional)
  • to taste Cumin (optional)
  • to taste Chili powder (optional)
For Garnish
  • to taste Fresh cilantro
  • to taste Sour cream
  • to taste Avocado slices
  • to taste Jalapenos
  • to taste Lime wedges

Method
 

Make the Queso Sauce
  1. Melt the butter over medium heat in a saucepan, whisk in the flour to create a roux, and slowly add the milk while whisking continuously. Cook until thickened and creamy, then stir in the cheese until melted along with the spices and diced green chilies.
Prepare the Chicken Filling
  1. Combine shredded chicken with half a cup of the queso sauce and any optional spices in a mixing bowl.
Assemble the Enchiladas
  1. Spread a layer of queso sauce on the bottom of your baking dish. Fill each tortilla with the chicken mixture, roll them up tightly, and place seam side down in the dish.
Add Cheese and Bake
  1. Pour remaining queso sauce over the enchiladas, top with an additional layer of shredded cheese and any optional toppings. Preheat the oven to 180°C (350°F) and bake for 20 to 25 minutes until bubbly and golden.
Rest and Serve
  1. Let the enchiladas rest for 5 to 10 minutes after baking before serving with garnishes.

Notes

Consider marinating chicken with spices beforehand for added flavor. These enchiladas can be made ahead of time and stored in the refrigerator prior to baking or frozen for later use.