Roasted Chicken Enchiladas

Using a homemade queso style sauce for enchiladas is such a delicious change of pace when it comes to enchiladas. And the simple roasted chicken brings an great depth of flavor to the whole dish. This recipe for Roasted Chicken Enchiladas is one that comes together very simply but tastes like you spent a very long time making.

This cheese sauce recipe that’s included in the recipe also works as a great dip – very similar to a queso sauce. You can use it to make nachos too – it’s not your typical nacho cheese sauce but does goes nicely on a plate of chicken nachos. In fact you could use the same recipe of chicken to make chicken nachos. This chicken would also be great on tacos, a taco salad, a burritos, wrap or quesadilla. This chicken is also great cold, so it makes for a great protein in meal prepping.

If you want to kick up the spice factor in the cheese sauce, you can replace the green chilies with a can of diced jalapenos. It will give a significant amount of heat difference, so be prepared. That said if green chilies are too much for you (no judgement), you can also omit them from the recipe. I would suggest adding a teaspoon of paprika to keep that not of pepper. It will make the sauce a little bit more orange-y but still tasty.

These enchiladas are really hearting and filling – so a side isn’t entirely necessary. You could serve with some Mexican style rice and/or refried beans (black or pinto). A Southwest style salad would also go great. This recipe is also a great make-ahead, or meal train dish. You can fully cook it, let it cool down to room temp and then cover it and place in the fridge or freezer. Then you can put it back into the oven (375degF) for 45 minutes. If you are making this ahead of time – a strongly suggest getting a glass baking dish that has it’s own lid. This will hold up much better in the freezer than just wrapping in plastic wrap.

Now Let’s Get Cookin’!

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Roasted Chicken Enchiladas

A flavorful roasted chicken with a cheesy green chili sauce wrapped in flour tortillas and covered with cheese

Course Dinner, Main Course

Cuisine American, Mexican, Tex-Mex

Keyword cheese, Chicken, chicken enchiladas, cream sauce, creamy enchiladas, enchilada recipes, enchiladas, green chilies, queso, roasted chicken

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Marinating Time 4 hours hours

Servings 6

Ingredients

• 15 Flour Tortillas 8 inch
• 2 cups Mexican Blend Shredded Cheese monterey jack, cheddar, asadero & quezo quesadilla cheeses

For the Chicken

• 1½ lb Chicken Breast
• ½ cup Oil
• 2 tbsp Taco Seasoning see recipe below
• ¼ cup Lime Juice

For the Cheese Sauce

• ¼ cup Butter
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• ¼ cup Flour
• 2 cups Milk
• 1 tsp Salt
• 1 tsp Cumin
• 1 tsp Chili Powder
• 1 7oz can Green Chilis
• 3 cups Mexican Blend Shredded Cheese

Get Recipe Ingredients

Instructions

• Add all of the ingredients for the chicken to a gallon sized zippered bag. Mix everything together and let marinate, at least 30 minutes (up to overnight).
• Preheat oven to 375degF.
• On a baking rack over parchment paper covered baking sheet, add pieces of chicken. Place in oven for 20 minutes. Remove to a bowl to cool slightly. Then chop or shred into small pieces.
• In a sauce pan over medium high heat, add butter, garlic and onion powders. Once melted whisk in the flour and let cook for 2 minutes. Add in seasonings and then whisk in milk slowly, allowing it to thicken. Let cook for 2 minutes then add green chilies. Add the cheese in by the handful and continue to whisk until combined.
• In a 13×9 baking dish, add a thin layer of cheese sauce in the bottom. Fill each tortilla with a portion of chicken and then a tablespoon cheese sauce. Roll up top to bottom and place in baking dish.
• Pour remaining cheese sauce over top of filled tortillas. Sprinkle shredded cheese evenly over top. Place in oven for 15 minutes. Let sit for 5 minutes before serving.

Notes