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A baking dish filled with golden, cheesy Queso Chicken Enchiladas topped with white sauce and green chiles.
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Queso Chicken Enchiladas

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 620kcal

Ingredients

  • 2 cups cooked shredded chicken breast
  • 2 cups shredded Monterey Jack cheese, divided
  • 8 soft flour tortillas, 6-inch size
  • 2 tablespoons unsalted butter
  • 2 tablespoons all -purpose flour
  • 1.5 cups chicken broth
  • 1/2 cup sour cream
  • 1 can (4 ounces) diced green chiles, drained
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  • In a medium bowl, combine the shredded chicken with 1 cup of the Monterey Jack cheese.
  • In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 60 seconds to create a light roux.
  • Slowly whisk in the chicken broth. Continue whisking until the mixture thickens and reaches a simmer.
  • Remove saucepan from heat. Stir in the sour cream, diced green chiles, cumin, garlic powder, salt, and pepper until smooth.
  • Place a portion of the chicken and cheese mixture into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
  • Pour the creamy queso sauce evenly over the top of the assembled tortillas.
  • Sprinkle the remaining 1 cup of Monterey Jack cheese over the sauce.
  • Bake for 20 to 25 minutes until the sauce is bubbling and the cheese is fully melted and lightly browned.