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White Queso Chicken Enchiladas

Creamy White Queso Chicken Enchiladas for Cozy Nights

Indulge in comforting White Queso Chicken Enchiladas that are creamy, cozy, and ready in 40 minutes, perfect for a quick dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Tex-Mex
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups Shredded Cooked Chicken Opt for rotisserie chicken for convenience.
  • 1 cup Monterey Jack Cheese Substitute with mozzarella if preferred.
  • to taste Salt Enhance the flavor profile.
  • to taste Pepper Enhance the flavor profile.
  • to taste Adobo Seasoning Enhance the flavor profile.
  • 10 pieces Flour Tortillas Use gluten-free tortillas for a gluten-free option.
White Queso Sauce
  • 3 tablespoons Butter Can substitute with olive oil for a dairy-free version.
  • 3 tablespoons All-Purpose Flour Use a gluten-free blend if needed.
  • 2 cups Chicken Broth Vegetable broth can be used for a vegetarian variant.
  • 1 cup Sour Cream Use a dairy-free alternative if necessary.
  • 1 can (4-ounce) Diced Green Chiles Can be omitted for less heat.
  • 1 cup Additional Monterey Jack Cheese Essential for the cheesy comfort.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • Saucepan

Method
 

Preparation
  1. Begin by preheating your oven to 350°F (175°C) and greasing a 9x13-inch baking dish with non-stick spray.
  2. In a mixing bowl, combine the shredded cooked chicken, one cup of Monterey Jack cheese, and a sprinkle of salt, pepper, and adobo seasoning.
  3. Take one flour tortilla and place about two tablespoons of your chicken mixture in the center. Roll the tortilla tightly from one end to the other.
  4. In a saucepan over medium heat, melt three tablespoons of butter. Once melted, whisk in three tablespoons of all-purpose flour.
  5. Once your white queso sauce is ready, pour it generously over the filled enchiladas.
  6. Place the baking dish in the preheated oven, and bake the enchiladas for 20-25 minutes or until the cheese is bubbly.
  7. Once baked, remove your dish from the oven and let the enchiladas rest for a few minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

For best results, warm tortillas before filling, and avoid boiling the white queso sauce after adding sour cream to maintain a velvety texture. Feel free to make ahead and refrigerate before baking.

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