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Close-up of baked Queso Chicken Enchiladas topped with melted cheese and fresh parsley.

Queso Chicken Enchiladas

Queso Chicken Enchiladas are loaded with tender shredded chicken, melty cheese, and a creamy queso-style sauce wrapped in soft tortillas and baked until bubbly. This comforting high protein dinner is perfect for busy weeknights and guaranteed to satisfy everyone at the table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Filling
  • 2 cups cooked shredded chicken
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese divided
  • 1 can diced green chiles drained
For the Queso Sauce
  • 1 cup plain Greek yogurt
  • 1 cup low sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 cup shredded cheddar cheese
Other
  • 8 small flour tortillas
  • 2 tablespoons chopped cilantro

Equipment

  • Large bowl
  • Saucepan
  • 9x13 inch baking dish

Method
 

  1. Preheat your oven to 375°F.
  2. In a large bowl, combine the shredded chicken with chili powder, garlic powder, cumin, salt, and black pepper.
  3. Stir in 1 cup of shredded cheddar cheese and the diced green chiles.
  4. Fill each tortilla with the chicken mixture and roll tightly. Place seam side down in a greased 9x13 inch baking dish.
  5. In a saucepan over medium heat, whisk together the Greek yogurt, chicken broth, and cornstarch until smooth.
  6. Add the remaining 1 cup shredded cheddar cheese and stir continuously until melted and creamy.
  7. Pour the queso sauce evenly over the enchiladas.
  8. Bake uncovered for 20 minutes until hot and bubbly.
  9. Garnish with chopped cilantro before serving. Ensure chicken reaches an internal temperature of 165°F before serving.

Notes

For extra flavor, lightly toast the tortillas before filling. Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.