Ingredients
Scale
The key to this dish lies in selecting the right ingredients, especially the cheeses and chicken. I always opt for fresh, high-quality cheeses that melt beautifully and chicken that’s moist and flavorful. Whenever possible, I use rotisserie chicken for convenience, but cooking your own and shredding it fresh rewards you with great texture and taste. Fresh tortillas make a difference too—they’re less likely to tear and soak up the sauce just right.
- 3 cups cooked, shredded chicken (rotisserie or homemade)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk or half-and-half
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 8–10 soft flour tortillas (6-inch size works well)
- Fresh cilantro, chopped (optional garnish)
- Jalapeño slices or mild green chilies (optional for a bit of heat)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for about 1-2 minutes until it’s lightly golden and fragrant.
- Slowly whisk in the chicken broth and milk, continuing to stir until the sauce thickens, about 3-4 minutes. Keep the heat moderate to avoid scorching.
- Add the shredded Monterey Jack and cheddar cheese to the sauce, stirring until melted and smooth. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. If the sauce seems too thick, add a splash more milk to reach your preferred consistency.
- In a large bowl, combine the shredded chicken with about half a cup of the queso sauce to keep the filling moist and flavorful.
- Warm the tortillas slightly in a skillet or microwave to make them pliable. Spoon a generous amount of the chicken mixture onto each tortilla, roll it up carefully, and place seam-side down in the prepared baking dish.
- Pour the remaining queso sauce evenly over the rolled enchiladas, making sure each one is well-coated. Sprinkle a little extra cheese on top if you like it extra cheesy.
- Bake uncovered for 20-25 minutes until the sauce bubbles and the cheese is lightly golden.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh cilantro and optional jalapeños before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
