Chicken Enchiladas with Queso Blanco

Poultry, Recipes / By

Ingredients:

For the Enchiladas:

  • 2 cups cooked shredded chicken (rotisserie chicken works great)

  • 8–10 small flour or corn tortillas

  • 1 cup shredded Monterey Jack cheese (plus extra for topping)

  • 1/2 cup sour cream

  • 1/2 cup diced green chiles (canned)

  • 1/2 teaspoon cumin

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon chili powder

  • 2 tablespoons chopped fresh cilantro (optional)

For the Queso Blanco Sauce:

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 1/2 cups whole milk (warm)

  • 1 cup shredded white American cheese (or white cheddar)

  • 1/4 cup shredded mozzarella

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 jalapeño, finely diced (optional, for some heat)

  • 1/4 cup diced green chiles (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

  2. Prepare the Filling:
     In a large bowl, mix the shredded chicken, 1 cup shredded Monterey Jack cheese, sour cream, green chiles, cumin, garlic powder, chili powder, and cilantro. Stir until well combined.

  3. Assemble the Enchiladas:
     Spoon about 2–3 tablespoons of filling into each tortilla. Roll tightly and place seam-side down in the prepared baking dish.

  4. Make the Queso Blanco Sauce:

    • In a medium saucepan, melt butter over medium heat.

    • Whisk in the flour and cook for 1–2 minutes until golden (this makes a roux).

    • Gradually whisk in the warm milk until smooth. Bring to a simmer and cook until thickened, about 2–3 minutes.

    • Stir in the white American cheese and mozzarella until melted and creamy.

    • Season with salt, pepper, and add jalapeño and green chiles if using.

  5. Pour and Bake:
     Pour the queso blanco sauce generously over the enchiladas. Sprinkle a little extra Monterey Jack on top if you like it extra cheesy.

  6. Bake:
     Cover with foil and bake for 20 minutes. Remove the foil and bake another 5–7 minutes until bubbly and lightly golden.

  7. Garnish and Serve:
     Top with fresh cilantro, diced tomatoes, or sliced jalapeños if desired. Serve hot with rice, beans, or a crisp salad!