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Creamy White Queso Chicken Enchiladas

Tender shredded rotisserie chicken rolled in tortillas, smothered in a creamy white queso sauce with sour cream, and baked until golden and bubbly in just 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican-American, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken, shredded about 1 rotisserie chicken
  • 1 cup shredded Monterey Jack or Colby Jack cheese for the filling
  • 1 (4 oz) can diced green chiles mild
  • 0.5 tsp garlic powder
  • 0.5 tsp cumin
  • 1 (15-16 oz) jar white queso dip or 2 cups homemade
  • 0.5 cup sour cream
  • 0.25 cup milk or chicken broth to thin the sauce if needed
  • 12 small flour or corn tortillas
  • 1 cup shredded white cheddar or Monterey Jack cheese for the top
  • fresh cilantro, sliced jalapeños, diced tomatoes optional garnishes

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • small mixing bowl
  • whisk

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine the shredded chicken, 1 cup of shredded cheese, green chiles, garlic powder, and cumin. Stir in 2 to 3 tablespoons of the queso dip to bind the filling together.
  3. Wrap the tortillas in a damp paper towel and microwave for 30 seconds until warm and pliable.
  4. Spread a thin layer of queso sauce across the bottom of the prepared baking dish to prevent sticking.
  5. Spoon about 1/4 cup of filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish, fitting snugly side by side.
  6. In a small bowl, whisk together the remaining queso and sour cream until smooth. Add milk or broth a tablespoon at a time if the sauce is too thick to pour. Pour evenly over the enchiladas, covering the ends.
  7. Sprinkle the remaining cup of shredded cheese evenly over the queso layer.
  8. Bake uncovered for 20 to 25 minutes until the sauce is bubbling and the cheese topping is melted and beginning to turn golden at the edges.
  9. Let the pan rest for 5 minutes before serving. Garnish with fresh cilantro, sliced jalapeños, or diced tomatoes as desired.

Notes

Make Ahead: Assemble through the queso pour, cover tightly, and refrigerate for up to 24 hours. Add the cheese topping just before baking and increase bake time by 5 to 10 minutes. Storage: Refrigerate in an airtight container for up to 3 days. Reheat at 350°F covered with foil for 15 to 20 minutes. Corn Tortilla Tip: Warm each tortilla over a gas flame or dry skillet before rolling to prevent cracking. Spice It Up: Use hot green chiles or add a diced chipotle in adobo to the filling. Half and Half: Pour red enchilada sauce over one half of the pan and queso over the other for mixed preferences. Serving: Best alongside cilantro lime rice, black beans, and fresh salsa.