Easy Queso Chicken Enchiladas Recipe

Introduction

These Easy Queso Chicken Enchiladas are creamy, cheesy, and packed with tender shredded chicken in a rich queso sauce. Made with simple ingredients and baked until bubbly, this family-favorite dinner comes together fast and delivers big comfort-food flavor. Perfect for busy weeknights, potlucks, or make-ahead meals, these enchiladas are always a hit.

Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Ingredients

For the Filling

• 3 cups cooked shredded chicken (rotisserie works great)
• 1 cup diced tomatoes (fresh or canned, drained)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder

For the Queso Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1½ cups milk (whole or 2%)
• 1 cup queso blanco or white American cheese, shredded
• ½ tsp cumin
• ¼ tsp paprika

For Assembly

• 8 large flour tortillas
• 1½ cups shredded Monterey Jack or mozzarella cheese
• Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Preheat the Oven
   Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Prepare the Filling
   In a bowl, mix shredded chicken, diced tomatoes, salt, pepper, garlic powder, and onion powder. Set aside.
3. Make the Queso Sauce
   In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Slowly whisk in milk until smooth. Stir in queso cheese, cumin, and paprika. Cook until thick and creamy.
4. Assemble the Enchiladas
   Spoon chicken filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
5. Add Sauce & Cheese
   Pour queso sauce evenly over enchiladas. Sprinkle shredded cheese on top.
6. Bake
   Bake uncovered for 25 minutes, or until bubbly and lightly golden.
7. Garnish & Serve
   Sprinkle with fresh parsley or cilantro before serving.

Tips for Best Results

• Use rotisserie chicken to save time
• Warm tortillas slightly so they don’t tear
• For extra flavor, add green chiles or jalapeños
• Let enchiladas rest 5 minutes before serving for cleaner slices

FAQs

Can I use corn tortillas instead?
Yes, but flour tortillas give the creamiest texture for queso enchiladas.

Can I make this ahead of time?
Absolutely. Assemble, cover, and refrigerate up to 24 hours before baking.

What cheese works best for queso sauce?
Queso blanco, white American, or Velveeta-style white cheese melt best.

Can I add vegetables?
Yes—bell peppers, onions, or spinach work well.

Is this spicy?
No, it’s mild. Add jalapeños or hot sauce if you want heat.