Description
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.
- Can be assembled ahead and baked later.
- Freeze unbaked enchiladas for up to 2 months.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 4g
- Sodium: 870mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
