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Creamy Queso Chicken Enchiladas

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Easy and creamy chicken enchiladas with a queso blanco sauce, perfect for a weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 3 cups shredded rotisserie chicken
  • 8 (8-inch) flour tortillas
  • 1 (16 ounce) package shredded Monterey Jack cheese
  • 1 (16 ounce) package shredded cheddar cheese
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/4 cup chopped fresh cilantro, for garnish
  • 1 jalapeño, thinly sliced, for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced green chiles, diced tomatoes and green chiles, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  4. Remove from heat and stir in the black beans, corn, and shredded chicken.
  5. In a separate bowl, whisk together the Monterey Jack cheese, cheddar cheese, sour cream, and milk until smooth. This is your queso sauce.
  6. Spread about 1/2 cup of the queso sauce in the bottom of a 9×13 inch baking dish.
  7. Warm the flour tortillas slightly to make them pliable. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
  8. Pour the remaining queso sauce evenly over the rolled enchiladas.
  9. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  10. Garnish with fresh cilantro and sliced jalapeños, if desired, before serving.

Notes

  • For a make-ahead option, assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes to the baking time.
  • You can freeze the unbaked enchiladas. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
  • Serve with your favorite Tex-Mex sides like rice and refried beans.

Nutrition

Find it online: https://mdlatdmm.com/queso-chicken-enchiladas/