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Creamy Queso Chicken Enchiladas

Close-up of freshly baked queso chicken enchiladas topped with melted cheese, cilantro, and sliced jalapeños.
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Easy and creamy chicken enchiladas made with rotisserie chicken and a flavorful queso blanco sauce. A perfect weeknight Tex-Mex dinner.

Ingredients

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  • 2 cups shredded rotisserie chicken
  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 (8-inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/4 cup chopped fresh cilantro, for garnish
  • 1 jalapeño, thinly sliced, for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced green chiles, diced tomatoes and green chiles, rinsed black beans, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  4. Remove the skillet from the heat. Stir in the shredded rotisserie chicken and 1 cup of the shredded Monterey Jack cheese.
  5. In a small bowl, whisk together the sour cream and milk until smooth. This will be your queso sauce base.
  6. Warm the flour tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by warming them one by one in a dry skillet.
  7. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in a 9×13 inch baking dish.
  8. Pour the sour cream and milk mixture evenly over the rolled enchiladas.
  9. Top with the remaining 1 cup Monterey Jack cheese and 1 cup cheddar cheese.
  10. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  11. Garnish with fresh cilantro and sliced jalapeños, if desired, before serving.

Notes

  • For a spicier enchilada, add a pinch of cayenne pepper to the chicken mixture.
  • You can assemble these enchiladas ahead of time and refrigerate them for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
  • These enchiladas freeze well. Assemble and bake, then let cool completely. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F (175°C) oven until heated through.
  • Serve with your favorite Tex-Mex sides like rice, refried beans, or a side salad.

Nutrition

Find it online: https://delishcraze.com/queso-chicken-enchiladas/