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White Chicken Enchiladas Smothered in Queso
These White Chicken Enchiladas Smothered in Queso are loaded with tender shredded chicken, cream cheese, green chiles, and plenty of melted cheese, all wrapped in soft flour tortillas. Smothered in creamy queso and baked until hot and bubbly, they’re an easy, cheesy, flavor-packed dinner that’s perfect for feeding the whole family.
Ingredients
CHICKEN ENCHILADAS
- 3 large cooked chicken breasts, shredded
- 2 packets taco seasoning or Siete Chicken Fajita Seasoning
- 8 oz cream cheese, softened
- 8 oz shredded Colby Jack cheese
- 2 8 oz cans diced green chiles, drained
- 1/4 cup hot sauce
- 8 –12 fajita-size flour tortillas
QUESO TOPPING
- 1 16 oz container Gordo’s Cheese Dip
- 1/2 –1 cup shredded mozzarella cheese
FOR SERVING
- Fresh pico de gallo, to taste
- Fresh cilantro, chopped
Instructions
- Preheat your oven to 350°F and lightly grease a large 9×13-inch baking dish. Make sure your chicken breasts are fully cooked and shredded into small, bite-sized pieces before assembling the enchiladas.
- In a large mixing bowl, combine the shredded chicken, taco seasoning or Siete Chicken Fajita Seasoning, softened cream cheese, shredded Colby Jack cheese, diced green chiles, and hot sauce. Mix everything together thoroughly until the chicken is evenly coated and the filling is creamy and well combined.
- Lay the flour tortillas out on a clean work surface and divide the chicken mixture evenly among 8–12 tortillas, placing the filling down the center of each one. Roll the tortillas tightly around the filling and place them seam-side down in the prepared baking dish, arranging them snugly next to one another.
- Warm the Gordo’s Cheese Dip according to the package directions until smooth and pourable. Pour the queso evenly over the rolled enchiladas, making sure to cover the tops, then sprinkle the shredded mozzarella cheese over everything.
- Place the baking dish in the preheated oven and bake uncovered for 20–25 minutes, or until the enchiladas are heated through, the filling is hot, and the cheese is completely melted. The queso should be creamy and bubbling around the edges of the baking dish.
- For an extra cheesy, golden finish, switch the oven to broil for 1–2 minutes, watching closely until the mozzarella develops lightly browned spots and the queso is bubbling. Remove the enchiladas from the oven and let them rest for 5 minutes before serving.
- Garnish the White Chicken Enchiladas with fresh pico de gallo and chopped cilantro for a little freshness to balance out the rich, creamy queso. Serve warm with Mexican rice, refried beans, or your favorite toppings for an easy, satisfying dinner.
