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Queso Chicken Enchiladas

Close-up of baked queso chicken enchiladas in a white baking dish, topped with melted golden cheese.
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Creamy and cheesy enchiladas made with rotisserie chicken and a simple queso blanco sauce. A perfect weeknight Tex-Mex dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups shredded rotisserie chicken
  • 1 cup sour cream
  • 1/2 cup chopped fresh cilantro
  • 8 (8-inch) flour tortillas
  • 1 (16 ounce) package shredded Monterey Jack cheese
  • 1 (16 ounce) package shredded cheddar cheese
  • 1 (10 ounce) can condensed cream of chicken soup
  • 1/2 cup milk
  • 1/4 cup butter
  • 1/2 cup shredded Monterey Jack cheese (for topping)
  • 1/4 cup shredded cheddar cheese (for topping)
  • Optional toppings: sliced jalapeños, extra cilantro, sour cream

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced green chiles, diced tomatoes and green chiles, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  4. Remove the skillet from the heat. Stir in the shredded rotisserie chicken, sour cream, and 1/2 cup chopped cilantro. Mix well to combine.
  5. Warm the flour tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by warming them one by one in a dry skillet.
  6. To assemble the enchiladas, spoon about 1/3 cup of the chicken mixture into the center of each tortilla. Roll up the tortilla and place it seam-side down in a 9×13 inch baking dish. Repeat with the remaining tortillas and filling.
  7. In a medium saucepan, whisk together the condensed cream of chicken soup and milk. Add the butter and heat over medium-low heat, stirring until the butter is melted and the sauce is smooth.
  8. Stir in the 16 ounces of Monterey Jack cheese and 16 ounces of cheddar cheese until melted and smooth. This is your queso sauce.
  9. Pour the queso sauce evenly over the rolled enchiladas in the baking dish.
  10. Sprinkle the remaining 1/2 cup Monterey Jack cheese and 1/4 cup cheddar cheese over the top of the sauce.
  11. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  12. Let the enchiladas rest for 5 minutes before serving. Garnish with optional toppings like sliced jalapeños, extra cilantro, or a dollop of sour cream.

Notes

  • For a spicier enchilada, add a pinch of cayenne pepper to the chicken mixture.
  • If you prefer a thinner sauce, you can add a little more milk, 1 tablespoon at a time, until you reach your desired consistency.
  • To freeze, assemble the enchiladas but do not bake. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding a few extra minutes to the baking time if needed.
  • You can substitute other shredded cheeses for the Monterey Jack and cheddar, such as Pepper Jack for a little heat.

Nutrition

Find it online: https://dishicious.com/queso-chicken-enchiladas-easy-tex-mex-dinner/