Go Back
A close-up shows delicious Queso Chicken Enchiladas with melted cheese and a creamy sauce, perfect for a comforting meal.

ULTIMATE QUESO CHICKEN ENCHILADAS

These Ultimate Queso Chicken Enchiladas are a delightful combination of savory chicken filling and creamy, cheesy queso. The recipe emphasizes the importance of moist chicken, a stable queso emulsion, and pliable tortillas for a perfect enchilada experience. This dish is sure to be a crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional, for heat
  • 1/4 cup chicken broth
  • 2 tbsp chopped cilantro
  • Salt and pepper to taste
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups milk whole or 2%
  • 8 oz Velveeta cheese, cubed
  • 4 oz Monterey Jack cheese, shredded
  • 4 oz Pepper Jack cheese, shredded optional, for heat
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and pepper to taste
  • 8-10 flour tortillas 6-inch
  • Optional toppings: chopped cilantro
  • Optional toppings: sour cream
  • Optional toppings: green onions

Equipment

  • large skillet
  • medium saucepan
  • whisk
  • Two forks
  • 9x13-inch baking dish
  • Oven
  • measuring cups and spoons
  • cutting board
  • knife
  • Dry skillet or microwave (optional, for warming tortillas)

Method
 

  1. Season chicken breasts with salt, pepper, chili powder, and cumin.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken and cook until browned and cooked through, about 6-8 minutes per side.
  4. Remove chicken from skillet and let cool slightly.
  5. Shred chicken with two forks.
  6. In the same skillet, add diced onion and cook until softened, about 5 minutes.
  7. Add minced garlic and cook for 1 minute more.
  8. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using).
  9. Cook for 30 seconds, until fragrant.
  10. Add diced tomatoes and green chilies and chicken broth.
  11. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  12. Add shredded chicken to the skillet and stir to combine.
  13. Stir in chopped cilantro.
  14. Taste and adjust seasoning with salt and pepper as needed.
  15. In a medium saucepan, melt butter over medium heat.
  16. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  17. Gradually whisk in milk, ensuring no lumps form.
  18. Continue whisking until the sauce thickens, about 5-7 minutes.
  19. Reduce heat to low.
  20. Add Velveeta cheese, Monterey Jack cheese, and Pepper Jack cheese (if using) to the saucepan.
  21. Stir constantly until the cheese is completely melted and the sauce is smooth and creamy.
  22. Stir in diced green chilies, garlic powder, and onion powder.
  23. Taste and adjust seasoning with salt and pepper as needed.
  24. If the queso is too thick, add a splash of milk.
  25. If it’s too thin, simmer for a few minutes longer.
  26. Preheat oven to 350°F (175°C).
  27. Lightly grease a 9x13 inch baking dish.
  28. Warm tortillas slightly in a dry skillet or microwave to make them pliable.
  29. Spoon about 1/2 cup of chicken filling into the center of each tortilla.
  30. Roll up tightly and place seam-side down in the prepared baking dish.
  31. Pour the queso evenly over the enchiladas, ensuring they are well covered.
  32. Bake in preheated oven for 20-25 minutes, or until the queso is bubbly and lightly golden brown.
  33. Let the enchiladas cool for a few minutes before serving.
  34. Garnish with chopped cilantro, sour cream, and green onions, if desired.
  35. Enjoy!

Notes

For spicier enchiladas, add more cayenne pepper to the chicken filling and use a spicier variety of pepper jack cheese. Store leftover enchiladas in the refrigerator for up to 3 days. Reheat in the oven or microwave. To prevent the queso from separating, be sure to melt the cheese over low heat and stir constantly. If you don't have Velveeta cheese, you can substitute it with another creamy processed cheese, but the texture may be slightly different.