These creamy queso chicken enchiladas are loaded with tender shredded chicken, smothered in rich queso sauce, and topped with layers of perfectly melted cheese. A comforting family dinner that’s packed with flavor and easy enough for busy weeknights.

Ingredients

For the Enchiladas

• 10 small flour tortillas
• 3 cups cooked shredded chicken
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• Salt and pepper to taste

For the Queso Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1 cup Monterey Jack cheese
• 1 can (4 oz) diced green chiles
• 1/2 tsp paprika
• Salt and pepper to taste

Garnish

• Fresh cilantro
• Diced tomatoes
• Jalapeño slices (optional)

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Instructions

1. Prepare the Filling

In a bowl, combine shredded chicken, garlic powder, onion powder, chili powder, salt, pepper, and 1 cup of shredded cheese.

2. Make the Queso Sauce

Melt butter in a saucepan over medium heat.

Whisk in flour and cook for 1 minute.

Slowly whisk in milk until smooth.

Cook until slightly thickened, then add cheddar, Monterey Jack, green chiles, paprika, salt, and pepper.

Stir until creamy and smooth.

3. Assemble the Enchiladas

Preheat oven to 375°F (190°C).

Spread a few spoonfuls of queso sauce in the bottom of a 9×13-inch baking dish.

Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the baking dish.

4. Add the Sauce

Pour remaining queso sauce over the enchiladas.

Sprinkle extra cheddar and Monterey Jack cheese on top.

5. Bake

Bake for 25–30 minutes until bubbly and golden.

Broil for 2–3 minutes if you want extra browned cheese.

6. Serve

Garnish with fresh cilantro, diced tomatoes, and jalapeños.

Serve hot with rice, beans, or a fresh salad.

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Servings

6 servings