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White Queso Chicken Enchiladas

Delicious White Queso Chicken Enchiladas in Under 40 Minutes

These White Queso Chicken Enchiladas are quick, customizable, and irresistibly creamy, making them a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups shredded cooked chicken store-bought rotisserie chicken works well
  • 2 cups shredded Monterey Jack cheese can substitute with mozzarella
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon adobo seasoning adjust to taste
  • 8 large flour tortillas corn tortillas work well for gluten-free
For the White Queso Sauce
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour gluten-free flour blend can be used
  • 2 cups chicken broth opt for low-sodium if preferred
  • 1 cup sour cream dairy-free alternatives work well
  • 1 can diced green chiles omit for milder taste
For Topping
  • 1 cup additional shredded Monterey Jack cheese

Equipment

  • 9x13 baking dish
  • medium saucepan
  • large mixing bowl

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray a 9x13 baking dish with nonstick cooking spray.
  2. In a large mixing bowl, combine the shredded cooked chicken, Monterey Jack cheese, salt, pepper, and adobo seasoning.
  3. Take your flour tortillas and place about 1/4 cup of the chicken mixture into each tortilla. Roll them tightly and lay seam-side down in the baking dish.
  4. In a medium saucepan, melt 4 tablespoons of butter over medium heat, whisk in 1/4 cup of flour until golden, then gradually add 2 cups of chicken broth. Cook until thickened, then stir in 1 cup of sour cream and diced green chiles.
  5. Pour the white queso sauce over the rolled enchiladas in the baking dish and sprinkle with additional shredded cheese.
  6. Bake for 20-25 minutes or until the cheese is melted and bubbling, broiling for the last 1-2 minutes for crispiness.

Nutrition

Serving: 1enchiladasCalories: 650kcalCarbohydrates: 40gProtein: 32gFat: 43gSaturated Fat: 23gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 122mgSodium: 950mgPotassium: 430mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 600mgIron: 2mg

Notes

Warm tortillas to prevent cracking, don’t overfill, and whisk the sauce until smooth for the best results.

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