Description
Creamy, cheesy goodness wrapped in tortillas and baked to bubbly perfection. These Queso Enchiladas will make you forget about Taco Tuesday forever.
Ingredients
Scale
- 12 corn tortillas (6-inch)
- 2 cups shredded cooked chicken (about 2 medium chicken breasts)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 small onion, finely diced (about 1 cup)
- 1 small can (4 oz) diced green chiles, drained
- 2 tablespoons vegetable oil (for softening tortillas)
- ¼ cup chopped fresh cilantro, plus more for garnish
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups milk (whole milk recommended)
- 8 oz American cheese, cubed
- 4 oz cream cheese, softened and cubed
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt to taste
Instructions
- In a medium saucepan, melt butter over medium heat. Add flour and whisk for 1-2 minutes. Gradually whisk in milk until smooth. Cook until slightly thickened, about 3-4 minutes.
- Reduce heat to low and add American cheese and cream cheese in batches, stirring until melted. Add cumin, garlic powder, cayenne, and salt. Keep warm over low heat.
- In a bowl, combine chicken, half the Monterey Jack, half the cheddar, onion, green chiles, cilantro, and ½ cup of queso sauce.
- Preheat oven to 350°F. Brush tortillas with oil and warm in a skillet until pliable, about 10-15 seconds per side.
- Spread a thin layer of queso sauce in a 9×13-inch baking dish. Fill each tortilla with 3 tablespoons of filling, roll up, and place seam-side down in the dish.
- Pour remaining queso sauce over enchiladas and sprinkle with remaining cheeses. Cover with foil and bake for 20 minutes.
- Remove foil and bake 10-15 minutes more until cheese is bubbly and edges are golden. Let rest 5-10 minutes before serving.