Queso Chicken Enchiladas
Servings: 6
Ingredients
Chicken Filling
- 2 cups cooked shredded chicken rotisserie or boiled
- 1 tbsp olive oil
- ½ small onion finely chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika optional
- ¼ tsp salt
- ¼ tsp black pepper
Queso Cheese Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ¼ cups milk
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 tbsp cream cheese optional, extra creamy
- ¼ tsp salt
- 1 tbsp diced green chiles optional
Enchiladas
- 8 –10 small flour or corn tortillas
- ½ cup extra shredded cheese for topping
- Optional Garnishes
Sour cream
- Fresh cilantro
- Jalapeños
- Pico de gallo
Instructions
- Preheat the Oven
- Set oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- Prepare the Chicken Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until soft (about 3 minutes).
- Add shredded chicken, cumin, chili powder, paprika, salt, and pepper.
- Stir well and cook for 2–3 minutes to blend flavors. Remove from heat.
- Make the Queso Sauce
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute.
- Slowly whisk in milk, stirring until thick and smooth.
- Add cheddar, Monterey Jack, cream cheese, salt, and green chiles.
- Stir until melted and silky.
- Assemble the Enchiladas
- Spoon 2–3 tablespoons of chicken filling onto each tortilla.
- Roll tightly and place seam-side down in the baking dish.
- Add Sauce & Cheese
- Pour queso sauce evenly over the enchiladas.
- Sprinkle with remaining shredded cheese.
- Bake
- Cover with foil and bake for 15 minutes.
- Remove foil and bake 8–10 minutes more until bubbly and lightly golden.
- Rest & Serve
- Let rest for 5 minutes before serving.
- Top with sour cream, cilantro, or jalapeños if desired.
