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Close-up of Queso Chicken Enchiladas submerged in thick white sauce with melted cheese and red chili powder dusting.

Queso Chicken Enchiladas with Creamy White Sauce

Indulge in these Queso Chicken Enchiladas featuring shredded rotisserie chicken rolled in flour tortillas, smothered in a thick white queso sauce and melted Monterey Jack cheese. Perfectly browned, bubbly, and topped with fresh cilantro and scallions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 enchiladas
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Enchilada Ingredients
  • 4 cups (500g) shredded rotisserie chicken Mix of white and dark meat
  • 6 large flour tortillas Soft and fresh
  • 3 tablespoons (42g) unsalted butter
  • 3 tablespoons (24g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 4 ounces (113g) diced green chiles Canned, undrained
  • 2.5 cups (280g) Monterey Jack cheese Freshly shredded, divided
  • 1/4 cup fresh cilantro Finely chopped
  • 2 stalks green scallions Thinly sliced
  • 1/2 teaspoon red chili powder For dusting

Equipment

  • 1 Rectangular White Ceramic Baking Dish Standard 9x13 size
  • 1 Medium Saucepan For making the queso roux

Method
 

Prepare the Queso Sauce
  1. Melt butter in a saucepan over medium heat; whisk in flour for 2 minutes.
  2. Slowly whisk in milk and simmer until thickened. Stir in chiles and 1 cup of cheese until smooth.
Assemble and Bake
  1. Mix chicken with a splash of sauce. Fill and roll tortillas tightly, placing them in the baking dish.
  2. Pour remaining queso over the center and top with the rest of the Monterey Jack. Bake at 375°F (190°C) for 25 minutes until browned bubbles appear.
  3. Top with fresh cilantro, scallions, and a dusting of red chili powder before serving.

Notes

Use freshly shredded cheese for the best melting properties and browning.
If the sauce thickens too much, add a splash of milk before pouring over tortillas.