Print

Creamy White Queso Enchiladas with Shredded Chicken

Creamy White Queso Enchiladas with Shredded Chicken
Print Recipe

Creamy White Queso Enchiladas with Shredded Chicken is a comforting Mexican-inspired dish featuring tender shredded chicken wrapped in soft corn tortillas and smothered in a luscious, velvety white queso sauce. This easy-to-make recipe balances mild cheese and gentle spices for a rich, satisfying meal that’s perfect for family dinners, entertaining guests, or meal prepping. The creamy, cheesy sauce combined with subtle warmth and fresh garnishes makes every bite both indulgent and homey.

Ingredients

Scale

Protein

  • 2 cups cooked, shredded chicken breast or thigh

Cheese and Dairy

  • 1½ cups white queso cheese (Monterey Jack or queso blanco), shredded
  • 4 oz cream cheese, softened

Vegetables and Aromatics

  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (4 oz) mild green chilies, drained
  • Fresh cilantro, chopped (optional garnish)

Liquids

  • 1 cup chicken broth

Spices

  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Pinch of salt, to taste

Base

  • 12 corn tortillas

Optional Garnishes

  • Fresh lime wedges
  • Sliced avocado
  • Diced tomatoes

Instructions

  1. Prepare the shredded chicken: If your chicken is not already cooked, poach chicken breasts or thighs in seasoned water or chicken broth until tender, about 15-20 minutes. Allow to cool slightly, then shred using two forks into fine, bite-sized pieces that blend well with the sauce and tortillas.
  2. Make the white queso sauce: In a pan over medium heat, sauté the finely chopped onion and minced garlic until translucent and fragrant, about 3-4 minutes. Add shredded white queso cheese, softened cream cheese, drained green chilies, chicken broth, ground cumin, chili powder, and a pinch of salt. Stir continuously until all cheeses melt smoothly into a velvety sauce without lumps. Adjust seasoning as needed.
  3. Soften the tortillas: Warm the corn tortillas by dipping each briefly in warm water or by heating them lightly on a dry skillet. This softens them to prevent cracking or tearing when rolling.
  4. Assemble the enchiladas: Place each softened tortilla flat, add a generous spoonful of shredded chicken in the center, and roll it up tightly. Arrange the rolled tortillas seam-side down in a baking dish, lined snugly side by side.
  5. Pour the queso sauce and bake: Evenly pour the creamy white queso sauce over the assembled enchiladas, covering them thoroughly. Optionally sprinkle additional shredded cheese on top. Bake uncovered at 375°F (190°C) for about 20 minutes, or until the sauce is bubbly and slightly golden on top.
  6. Garnish and serve: Remove from oven and let the enchiladas rest for 5 minutes. Garnish with chopped fresh cilantro, a squeeze of lime juice, and optional sliced avocado or diced tomatoes to add freshness and contrast. Serve warm.

Notes

  • Use warm tortillas to prevent cracking and make rolling easier.
  • Do not overfill tortillas to avoid breakage.
  • Use a non-stick baking dish to prevent sticking and ease cleanup.
  • Simmer the queso sauce gently over medium heat to keep texture smooth and prevent curdling.
  • Let enchiladas rest 5 minutes after baking for flavors to meld and sauce to thicken.

Nutrition

Keywords: creamy queso enchiladas, shredded chicken enchiladas, white queso sauce, Mexican comfort food, gluten free enchiladas

Find it online: https://ninagourmet.com/creamy-white-queso-enchiladas-with-shredded-chicken/