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Easy Queso Chicken Enchiladas

Creamy, cheesy chicken enchiladas made with a velvet queso sauce for a perfect weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Filling and Sauce
  • 2 tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 can diced green chiles 4oz
  • 2 cups cooked chicken shredded
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • salt to taste
  • 1 cup heavy cream
  • 8 oz Velveeta cheese cubed
  • 1 cup Monterey Jack cheese shredded, divided
  • 8 flour tortillas 6-inch
  • 1/2 cup enchilada sauce red or green
  • fresh cilantro optional garnish

Equipment

  • Large skillet
  • 9x13-inch baking dish

Method
 

Cooking Steps
  1. Preheat oven to 375°F and grease a 9x13-inch baking dish.
  2. Heat olive oil in a skillet over medium heat and sauté onion until translucent.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Stir in green chiles, cumin, chili powder, paprika, and salt; cook for 2 minutes.
  5. Add shredded chicken and 1/2 cup Monterey Jack cheese, stirring until melted.
  6. Pour in heavy cream, simmer for 3 minutes until thickened, then stir in Velveeta until smooth.
  7. Warm tortillas in the microwave for 20 seconds.
  8. Spoon 1/3 cup of mixture into each tortilla, roll tightly, and place seam-side down in the dish.
  9. Pour enchilada sauce over rolls and sprinkle with remaining Monterey Jack cheese.
  10. Bake for 20 minutes until the cheese is golden and bubbly.
  11. Rest for 5 minutes before serving, garnished with cilantro if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.