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A close-up of creamy chicken enchiladas in a white baking dish, topped with melted cheese and garnished with fresh cilantro.

Creamy Queso Chicken Enchiladas

Comforting chicken enchiladas filled with seasoned shredded chicken, creamy queso sauce, and plenty of melted cheese, baked until bubbly and golden.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Enchiladas
  • 2 cups cooked chicken breast shredded
  • 2 cups Monterey Jack cheese shredded
  • 1 cup cheddar cheese shredded
  • 1 cup queso-style cheese sauce
  • 1/2 cup sour cream
  • 1/2 cup onion diced
  • 1 cup enchilada sauce
  • 8 flour tortillas
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • fresh cilantro chopped, for garnish

Equipment

  • Skillet
  • Baking Dish

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
  2. Heat olive oil in a skillet over medium heat and sauté the onion for 2–3 minutes until soft.
  3. Add chicken, cumin, chili powder, garlic powder, salt, and pepper. Stir and cook for 2 minutes.
  4. In a bowl, mix queso-style cheese sauce and sour cream until smooth.
  5. Stir half of the queso mixture and half of the Monterey Jack cheese into the chicken mixture.
  6. Warm tortillas, fill with chicken mixture, and roll tightly.
  7. Place enchiladas seam-side down in the baking dish.
  8. Pour enchilada sauce over tortillas and spread remaining queso mixture on top.
  9. Sprinkle with remaining Monterey Jack and cheddar cheese.
  10. Bake for 25–30 minutes until bubbly and lightly golden.
  11. Garnish with fresh cilantro before serving.

Notes

Serve with rice, beans, or a fresh green salad. Add jalapeños for extra heat.