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Easy Queso Chicken Enchiladas

Creamy queso chicken enchiladas made with tender shredded chicken, corn tortillas, and a homemade cheese sauce. A simple, comforting Tex-Mex dinner the whole family will love.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 5 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 2.5 cups Cooked chicken, shredded
  • 1 cup Onion, finely chopped
  • 2 cloves Garlic cloves, minced
  • 1 tsp Chili powder
  • 0.5 tsp Ground cumin
Queso Sauce & Assembly
  • 3 tbsp Butter
  • 3 tbsp All-purpose flour
  • 1.5 cups Milk
  • 0.5 cup Chicken broth
  • 1 can Diced tomatoes with green chiles 10 oz
  • 2 cups Shredded cheddar or Mexican-blend cheese
  • 12 pieces Corn tortillas small

Equipment

  • Saucepan
  • Baking dish

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute.
  2. Slowly whisk in milk and chicken broth. Cook until slightly thickened, then stir in tomatoes, spices, and shredded cheese until smooth.
  3. Mix shredded chicken with onion, garlic, spices, and one-third of the queso sauce.
  4. Fill tortillas with chicken mixture, roll, and place seam-side down in a greased baking dish.
  5. Pour remaining sauce over enchiladas, sprinkle with extra cheese, and bake for 25–30 minutes until bubbly.

Notes

Warm tortillas before filling to prevent cracking. This recipe can be assembled ahead and baked later.