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A baking dish filled with white queso chicken enchiladas topped with melted cheese and green chiles.

Queso Chicken Enchiladas

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 585
Ingredients Method

Ingredients
  

  • 2 cups cooked shredded chicken breast
  • 8 corn tortilla s
  • 1.5 cups white American cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup sour cream
  • 4 oz canned diced green chiles
  • 2 tbsp unsalted butter
  • 2 tbsp all -purpose flour
  • 1 cup whole milk
  • 1/4 cup chicken broth
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine shredded chicken, 1/2 cup of Monterey Jack cheese, sour cream, diced green chiles, cumin, garlic powder, and onion powder.
  3. Warm corn tortillas in a damp paper towel in the microwave for 45 seconds until pliable.
  4. Apportion the chicken mixture equally among tortillas, roll tightly, and place seam-side down in the baking dish.
  5. In a medium saucepan over medium heat, melt butter and whisk in flour to create a blond roux; cook for 60 seconds.
  6. Gradually whisk in milk and chicken broth, stirring constantly until the liquid reaches a simmer and thickens.
  7. Remove the saucepan from heat and whisk in the white American cheese until completely emulsified and smooth.
  8. Pour the queso sauce evenly over the arranged enchiladas and sprinkle with the remaining 1/2 cup of Monterey Jack cheese.
  9. Bake for 20 to 25 minutes until the sauce is bubbling and the internal temperature reaches 165°F (74°C).