I love that this recipe combines tender shredded chicken with a rich queso sauce so the enchiladas feel decadent but still approachable. It’s a crowd‑pleaser yet simple enough for weeknight dinners. The layers of cheese, spice, and creamy sauce make each bite satisfying.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 boneless, skinless chicken breasts (about 1 kg or ~2.2 lb)
Salt and black pepper, to taste
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon olive oil
225 g (8 oz) cream cheese, softened
1 cup (240 ml) milk
½ cup (120 ml) sour cream
1 cup (240 ml) prepared queso dip (or queso blanco)
1 small white onion, finely chopped
1 (4 oz / 113 g) can diced green chiles, drained
10–12 flour tortillas (8‑inch size)
2 cups shredded Monterey Jack cheese (or Mexican blend)
1 cup shredded cheddar cheese
Optional toppings: chopped cilantro, sliced jalapeños, extra sour cream
directions
Cook and shred the chicken. Preheat the oven to 190 °C (375 °F). Season the chicken breasts on both sides with salt, pepper, cumin, and chili powder. In a skillet over medium heat, heat the olive oil and sear the chicken 2–3 minutes per side, then transfer to a baking dish and bake until cooked through (about 20‑25 minutes). Once cooked, let cool slightly and shred using two forks.
Make the queso sauce. In a saucepan over medium heat, combine the cream cheese and milk, whisking until smooth. Stir in the sour cream and queso dip until fully melted and creamy. Add the chopped onion and green chiles; simmer gently for 2–3 minutes, then remove from heat. Adjust salt and pepper if needed.
Assemble the enchiladas. Lightly grease a 9×13‑inch baking dish. Spoon enough of the queso sauce on the bottom to cover the base (about ½ cup). In a bowl, mix the shredded chicken with about ½ cup of the queso sauce and 1 cup of the Monterey Jack cheese. Spoon ~⅓ cup of this filling into each tortilla, roll tightly, and place seam‑side down in the baking dish.
Top and bake. Pour the remaining queso sauce over the rolled enchiladas, then sprinkle the top with the remaining 1 cup Monterey Jack and 1 cup cheddar cheese. Cover loosely with foil and bake at 190 °C (375 °F) for 15 minutes. Remove the foil and bake 5–7 more minutes, or until the cheese is bubbly and lightly browned.
Serve. Let the enchiladas rest a few minutes before serving. Add optional toppings like cilantro or jalapeños.
Servings and timing
Servings: about 6
Prep time: ~20 minutes
Cook time: ~30 minutes
Total time: ~50 minutes
Variations
Use corn tortillas instead of flour (warm them so they don’t crack).
Add cooked corn kernels or black beans into the filling for more texture.
Swap in pepper Jack cheese for a spicier kick.
For a lighter version, use reduced‑fat cream cheese and milk.
Make a red enchilada sauce version by mixing tomato‑chile sauce instead of queso for topping.
storage/reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, preheat oven to 175 °C (350 °F), cover with foil, and bake for 15–20 minutes until heated through. You can also microwave single portions (covered) for 1–2 minutes, checking to avoid overheating.
If you want to freeze, assemble the enchiladas (without baking), cover tightly, and freeze for up to 2 months. When ready, thaw in the fridge overnight, then bake as directed (you may need extra baking time).
FAQs
What kind of queso should I use?
I use a creamy queso dip or queso blanco — something meltable and mild. If your queso is thick, warm it slightly so it blends well with milk and cream cheese.
Can I use rotisserie chicken instead of cooking it?
Yes — rotisserie or leftover cooked chicken works perfectly. Just shred it and mix into the filling.
Will corn tortillas work?
Yes, but they tend to be less pliable. Warm them (in microwave or pan) briefly so they can roll without tearing.
Can I make this ahead and bake later?
Yes — assemble the enchiladas, cover the dish, and refrigerate for up to a day before baking. When baking, you may need to add a few extra minutes.
How can I make it spicier?
Use pepper jack or spicy queso, add chopped jalapeños or green chiles, or sprinkle some cayenne in the sauce.
Conclusion
I hope you enjoy making and devouring these Queso Chicken Enchiladas. They bring together creamy, cheesy goodness with tender chicken in every bite. Let me know if you want a lighter version, vegetarian twist, or help adjusting for dietary needs!
These Queso Chicken Enchiladas are creamy, cheesy, and comforting—perfect for family dinners or entertaining. Shredded chicken is wrapped in tortillas, smothered in a homemade queso sauce, and baked to bubbly perfection.
Ingredients
3 boneless, skinless chicken breasts (about 1 kg or ~2.2 lb)
Salt and black pepper, to taste
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon olive oil
225 g (8 oz) cream cheese, softened
1 cup (240 ml) milk
½ cup (120 ml) sour cream
1 cup (240 ml) prepared queso dip (or queso blanco)
1 small white onion, finely chopped
1 (4 oz / 113 g) can diced green chiles, drained
10–12 flour tortillas (8‑inch size)
2 cups shredded Monterey Jack cheese (or Mexican blend)
1 cup shredded cheddar cheese
Optional toppings: chopped cilantro, sliced jalapeños, extra sour cream
Instructions
Preheat the oven to 190 °C (375 °F). Season chicken with salt, pepper, cumin, and chili powder. Sear in olive oil 2–3 minutes per side, then bake for 20–25 minutes until cooked. Shred when cool.
In a saucepan, melt cream cheese with milk over medium heat. Stir in sour cream and queso dip until smooth. Add onion and green chiles, simmer for 2–3 minutes, then remove from heat.
Grease a 9×13‑inch baking dish. Spread ½ cup queso sauce on the bottom. Combine shredded chicken with ½ cup queso sauce and 1 cup Monterey Jack cheese. Fill each tortilla with ~⅓ cup filling, roll, and place seam-side down in dish.
Pour remaining queso sauce over enchiladas. Sprinkle with remaining 1 cup Monterey Jack and 1 cup cheddar cheese. Cover with foil and bake for 15 minutes. Remove foil and bake another 5–7 minutes until bubbly and golden.
Let rest a few minutes before serving. Top with cilantro, jalapeños, or extra sour cream if desired.
Notes
Warm tortillas to prevent cracking when rolling.
Use rotisserie chicken to save time.
For a lighter version, use reduced-fat dairy products.
