Description
Creamy, cheesy, and comforting chicken enchiladas baked in a rich queso sauce, perfect for busy family dinners and guaranteed to be a crowd-pleaser.
Ingredients
- 3 cups cooked, shredded chicken
- 4 oz cream cheese, softened
- 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
- 1 small can mild diced green chilies, drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cups queso dip or queso-style cheese sauce
- 1/2 cup shredded cheese
- 8–10 soft flour tortillas
- Extra shredded cheese for topping
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a bowl, mix shredded chicken, cream cheese, shredded cheese, green chilies, garlic powder, onion powder, salt, and pepper.
- In a saucepan, melt butter over medium heat and whisk in flour for 1 minute.
- Slowly whisk in milk and cook until slightly thickened.
- Stir in queso dip and shredded cheese until smooth, then remove from heat.
- Spread a thin layer of sauce in the baking dish.
- Fill tortillas with chicken mixture, roll, and place seam-side down in the dish.
- Pour remaining queso sauce over enchiladas and top with extra cheese.
- Cover with foil and bake for 20 minutes.
- Uncover and bake an additional 10–15 minutes until bubbly.
- Let rest 5 minutes before serving.
Notes
Warm tortillas before filling to prevent cracking and avoid overfilling for easy rolling. These enchiladas freeze and reheat well.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex