Creamy Chicken Enchiladas with Queso Sauce Recipe:
Ingredients:
For the filling:
3 cups cooked chicken, shredded
8 oz cream cheese, softened
1 cup shredded Mexican cheese blend
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
For the queso sauce:
2 tbsp butter
2 tbsp flour
2 cups whole milk
8 oz white American cheese, cubed
4 oz monterey jack cheese, shredded
1 small can diced green chiles (optional)
1/2 tsp cumin
Salt to taste
For assembly:
8-10 corn or flour tortillas
2 cups shredded monterey jack cheese (for topping)
Fresh cilantro, chopped
Oil for frying tortillas
Instructions:
Make the filling:
Mix shredded chicken, softened cream cheese, cheese blend
Add sautéed onions and garlic
Season with cumin, chili powder, salt, and pepper
Make the queso sauce:
Make a roux with butter and flour
Gradually whisk in milk until smooth
Add cheeses and stir until melted
Add green chiles and seasonings
Keep warm
Assembly:
Quickly fry tortillas in oil to soften
Fill each tortilla with chicken mixture
Roll tightly and place seam-side down in baking dish
Finishing:
Pour warm queso sauce over enchiladas
Top with shredded monterey jack
Bake at 375°F for 20-25 minutes until bubbly
Broil last 2-3 minutes for golden brown top
Garnish with fresh cilantro
Serve immediately while the cheese is hot and melty. Additional warm queso sauce can be served on the side.
Tip: For extra flavor, you can add diced jalapeños to the filling or sauce, and serve with Mexican rice and refried beans on the side.