Creamy Chicken Enchiladas with White Queso Sauce

Creamy Chicken Enchiladas with White Queso Sauce

ByVerj Recipes

You know those dinners that feel like a warm hug the second you pull them out of the oven? These creamy chicken enchiladas are exactly that. The tortillas turn soft and cozy, the filling is cheesy and flavorful, and then there’s the real star: that silky white queso sauce poured over everything like a blanket.

This is the kind of meal that instantly makes the kitchen smell amazing — buttery, savory, a little garlicky, with that gentle cumin warmth in the background. It’s perfect for busy weeknights when you want something comforting, and it’s also a total crowd-pleaser for casual get-togethers. Everyone loves a bubbling pan of enchiladas, especially when the sauce is creamy enough to make you want to lick the spoon.

If you’ve got leftover shredded chicken, even better. This recipe turns it into something that tastes like you planned ahead on purpose.

Creamy Chicken Enchiladas with White Queso Sauce

Ingredients

For the Enchiladas:

  • 3 cups cooked shredded chicken

  • 8 large flour tortillas

  • 2 cups shredded Monterey Jack cheese (divided)

  • 1 cup shredded cheddar cheese

  • 1/2 cup diced green chilies

  • 1/2 cup diced red bell pepper

  • 1/4 cup chopped fresh cilantro

For the Creamy White Queso Sauce:

  • 3 tablespoons unsalted butter

  • 3 tablespoons all-purpose flour

  • 2 cups chicken broth

  • 1 cup whole milk

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon salt (adjust to taste)

  • 1/4 cup sour cream

  • 1 tablespoon tequila (optional)

  • 1 1/2 cups shredded Monterey Jack or white American cheese

Instructions

1. Preheat and get set up

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so nothing sticks later.

2. Mix the filling

In a large bowl, combine the shredded chicken, 1 cup of Monterey Jack, cheddar cheese, green chilies, diced red bell pepper, and cilantro. Stir it together until everything looks evenly mixed and nicely cheesy.

3. Roll the enchiladas

Spoon the filling into each tortilla. Roll them up snugly (but don’t overthink it), and place them seam-side down in your baking dish. Seeing them lined up in the pan is oddly satisfying.

4. Make the white queso sauce

In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes. It’ll look like a thick paste — that’s your roux, and it’s what makes the sauce creamy instead of thin.

Gradually whisk in the chicken broth and milk, stirring constantly. Keep whisking as it warms and thickens, about 4–5 minutes. You’ll feel it go from “soupy” to “velvety,” and that’s your cue you’re on the right track.

5. Season and melt in the cheese

Stir in the garlic powder, onion powder, cumin, salt, and pepper. Lower the heat.

Add the shredded cheese and stir until it melts into a smooth, glossy sauce. Remove from the heat, then stir in the sour cream. If you’re using tequila, add it now — it gives the sauce a little extra something without tasting boozy.

6. Pour and bake

Pour that creamy queso sauce evenly over the enchiladas. Sprinkle the remaining Monterey Jack over the top.

Bake for 20–25 minutes, until everything is bubbling around the edges and lightly golden on top. When you open the oven, it should smell like pure comfort.

7. Garnish and serve

Let the enchiladas sit for a few minutes before serving — the sauce settles and thickens just a bit.

Sprinkle with extra cilantro, and add diced tomatoes if you like. Then dig in while it’s warm and melty.

Presentation

For a pretty finish, top the enchiladas with fresh cilantro right before serving — it adds color and a little freshness that balances all the creaminess. A few diced tomatoes or a spoonful of pico de gallo looks bright and appetizing, too.

Serve them with Mexican rice and refried beans for the classic plate, and if you want that restaurant feel, add a few lime wedges on the side. One squeeze of lime over the cheesy sauce wakes everything up in the best way.

Nutritional Information:

  • ⏰ Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

  • 🔥 Kcal: Approximately 520 kcal per serving | 🍽️ Servings: 6 servings

Conclusion

These creamy chicken enchiladas are the kind of recipe people request again and again. They’re comforting, cheesy, and satisfying — and that white queso sauce is the “secret weapon” that makes them feel extra special.

If you’re craving something warm and hearty (and a little indulgent), put this on your dinner plan soon. All you need is one bubbly, golden bite to understand why it’s a keeper.

Spread the love