Dinner

Queso Chicken Enchiladas Recipe

Name: Queso Chicken Enchiladas Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 3 cups shredded cooked chicken (rotisserie chicken works great); 1/2 cup shredded Monterey Jack cheese; 1/4 cup shredded cheddar cheese; 2 green onions, thinly sliced; 1/4 cup chopped fresh cilantro; 1/2 teaspoon cumin; 1/4 teaspoon chili powder; Salt and pepper to taste; 1 tablespoon butter; 2 cloves garlic, minced; 1 (4 oz) can diced green chiles; 1 cup milk; 1 cup shredded white American cheese or Monterey Jack cheese, shredded from a block; 2 ounces cream cheese, softened to room temperature; 8–10 corn tortillas; Remaining 1/2 cup shredded Monterey Jack cheese; Remaining 1/4 cup shredded cheddar cheese

ByNaomi Fletcher March 16, 2026March 16, 2026

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Introduction

Queso chicken enchiladas are a comforting and cheesy dish featuring tender shredded chicken wrapped in corn tortillas and smothered in a creamy homemade queso sauce. Baked until bubbly and golden, this flavorful Mexican-American favorite comes together in just 45 minutes, perfect for a satisfying weeknight dinner.

A white rectangular dish holds three rolled enchiladas side by side, each covered with a layer of melted orange and white cheese mixed with creamy white sauce drizzled in stripes on top. Freshly chopped red tomatoes are piled along the center, and small green herbs are sprinkled over the cheese and tomatoes. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups shredded cooked chicken (rotisserie chicken works great)
1 cup shredded Monterey Jack cheese, divided
1/2 cup shredded cheddar cheese, divided
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1/2 teaspoon cumin
1/4 teaspoon chili powder
Salt and pepper to taste
8–10 corn tortillas
1 tablespoon butter
2 cloves garlic, minced
1 (4 oz) can diced green chiles
1 cup milk
1 cup shredded white American cheese or Monterey Jack cheese (shredded from a block)
2 ounces cream cheese, softened to room temperature

Instructions

Step 1: Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
Step 2: In a large bowl, combine shredded chicken, 1/2 cup Monterey Jack cheese, 1/4 cup cheddar cheese, green onions, cilantro, cumin, chili powder, salt, and pepper. Mix until well combined.
Step 3: Melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant and softened. Do not let it brown.
Step 4: Stir in diced green chiles and milk. Bring to a gentle simmer.
Step 5: Reduce heat to low. Add shredded white American cheese and cream cheese in small additions, whisking constantly after each addition until fully melted and smooth. Do not let it boil.
Step 6: Warm corn tortillas in a dry skillet for 20-30 seconds per side, or wrap in a damp paper towel and microwave for 30-45 seconds until pliable.
Step 7: Spoon about 1/3 cup chicken filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
Step 8: Pour queso sauce evenly over enchiladas. Sprinkle remaining Monterey Jack and cheddar cheese over the top.
Step 9: Bake for 20-25 minutes until sauce is bubbling at the edges and cheese is melted and just golden. If top browns too quickly, tent loosely with foil for the last 5 minutes.
Step 10: Let rest for 5-10 minutes before serving. Garnish with fresh cilantro and sliced jalapenos if desired.

Tips & Variations

Always warm tortillas before rolling to prevent cracking and tearing.
Shred your own cheese from a block for the smoothest, creamiest queso sauce. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
For a spicier version, swap in pepper jack cheese or add a dash of hot sauce to the queso.
Freeze assembled (unbaked) enchiladas for up to 3 months. Bake from frozen at 375 degrees F, adding 15-20 minutes to bake time.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350 degrees F until warmed through, about 15 minutes, or microwave individual portions. For longer storage, freeze assembled but unbaked enchiladas for up to 3 months; bake from frozen, increasing baking time by 15-20 minutes.

How to Serve

The image shows a rectangular white dish holding a single large rolled enchilada covered in golden melted cheese and white sauce drizzled in lines across the top. The enchilada is topped with small chopped red tomato pieces arranged in a central line and sprinkled with finely chopped green herbs. The edges of the enchilada are slightly browned, and the filling is visible at one end. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn?

Yes, flour tortillas can be used if you prefer, but corn tortillas provide a more authentic flavor and texture. Just be sure to warm them to keep them pliable and prevent tearing.

What kind of cheese makes the best queso sauce?

White American cheese or Monterey Jack cheese shredded from a block creates the smoothest, creamiest queso sauce. Avoid pre-shredded cheeses, as they often contain additives that can make the sauce grainy.