Creamy Queso Chicken Enchiladas – Effortless Family Dinner

Remember those nights you felt too exhausted to cook but craved something truly glorious? That’s exactly where the magic ofCreamy Queso Chicken Enchiladas – Effortless Family Dinnersteps in, promising cheesy comfort without the usual kitchen chaos.

The aroma alone—smoky chili powder mingling with rich, molten queso—will make your family abandon their devices and rush to the table, ready for the easiest, most satisfying win of your week. This recipe is pure, uncomplicated joy.

• Prep time is minimal, requiring less than 20 minutes before baking for a truly hands-off, stress-free cooking experience.
• Indulge in shredded chicken coated in a smoky, rich chili sauce, generously smothered under a decadent blanket of velvety queso.
• Golden tortillas bubbling over with bright red sauce and perfectly melted cheese make this entire casserole visually irresistible and appealing.
• Easily customize the spice level or add nutritious black beans and corn for extra texture, transforming this into a flexible, quick dinner.

The Story Behind the Ultimate Weeknight Comfort

I used to think making enchiladas required a pilgrimage to the culinary gods and an entire afternoon dedicated to sauce simmering and complex rolling techniques. As a person who deeply appreciates the concept of “lounge time,” I quickly realized that kitchen complexity was the single greatest enemy of a happy weeknight dinner. This particular recipe was born from sheer exhaustion and a profoundly rooted, non-negotiable love for excessive cheese.

This dish is the kind of culinary hero you can throw together when you arrive home looking like you wrestled a badger, and yet it tastes like you spent hours perfecting it in a sun-drenched Mexican kitchen. We deliberately skip the messy dipping of tortillas in hot sauce and the complicated layering process that makes your counter sticky. Instead, we prioritize a creamy, decadent queso sauce that takes on all the heavy lifting, ensuring every bite is moist and flavorful. Forget the endless scrubbing; this is a single-dish hero that minimizes cleanup and maximizes flavor.

This simplified approach guarantees you get that authentic, satisfying flavor of a fantastic cheesy chicken bake without having to hire a full-time kitchen assistant. The secret weapon here isn’t just the robust chili powder and cumin, but the sheer volume of velvety, easy-to-use queso blanketing every centimeter of the rolled tortillas. When this pan hits the table, you know you’ve conquered the evening. Prepare for silence at the dinner table—the good, purely appreciative kind of silence that only exceptional comfort food can achieve.

Ingredients for Creamy Queso Chicken Enchiladas – Effortless Family Dinner

Here’s what you’ll need to make this delicious dish:

• Cooked Chicken BreastUse shredded rotisserie chicken for ultimate speed, or boil and shred two large chicken breasts ahead of time.
• Enchilada Sauce (Red or Green)Choose a high-quality canned sauce; we recommend red for a traditional flavor base, ensuring it is a thicker variety.
• Flour or Corn TortillasMedium-sized tortillas work best for rolling; flour tortillas are more pliable and resist tearing during assembly.
• Monterey Jack and Cheddar Cheese BlendThis provides the necessary melt factor and classic sharp flavor for the filling and topping.
• Creamy Queso DipUse a smooth, pre-made jarred queso or easily make your own simple Velveeta-style queso for ultimate creaminess and ease.
• Onion and Garlic PowderThese essential seasonings enhance the depth of the chicken filling without adding chopping time.
• Cumin and Chili PowderThis spice combination is crucial for achieving the warm, earthy, and signature Mexican flavor profile in the chicken.
• Vegetable Oil or SprayEssential for lightly greasing the baking dish to ensure the enchiladas do not stick to the bottom during baking.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Queso Chicken Enchiladas – Effortless Family Dinner

Follow these simple steps to prepare this delicious dish:

Step 1: Prep the Oven and Chicken Filling

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with vegetable oil or nonstick cooking spray. In a large bowl, combine the shredded cooked chicken, two cups of the shredded cheese blend, cumin, chili powder, onion powder, and garlic powder. Stir this mixture thoroughly until the chicken is evenly coated in the spices and the cheese is dispersed.

Step 2: Roll the Enchiladas

Pour approximately one cup of your enchilada sauce evenly over the bottom of the prepared baking dish; this prevents sticking and adds moisture. Place a portion of the seasoned chicken mixture down the center of each tortilla. Roll the tortillas tightly and place them seam-down, snuggled closely together, in the prepared baking dish. If you are using corn tortillas, warm them briefly in the microwave for 15 seconds to prevent cracking while rolling.

Step 3: Sauce and Queso Application

Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, ensuring every enchilada is coated. Next, carefully spoon or pour the creamy queso dip over the entire casserole. Ensure the queso is thick enough to spread easily and covers the red sauce almost completely. This creates that wonderfully cheesy chicken bake crust.

Step 4: Bake Until Bubbly

Sprinkle the remaining shredded cheese blend over the top layer of queso. Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbly around the edges and the cheese on top is fully melted and lightly golden. The internal temperature should be heated through.

Step 5: Rest and Garnish

Once baked, carefully remove the pan from the oven and let the enchiladas rest for 5 to 10 minutes. This resting period allows the sauce to set slightly, making the enchiladas much easier to serve without falling apart. Garnish generously with fresh cilantro, sliced green onions, or a dollop of sour cream or Greek yogurt if desired. Transfer to plates and drizzle with extra queso from the pan for the perfect finishing touch.

Mastering the Queso: Tips for the Smoothest Sauce

The key factor elevating these easy weeknight enchiladas from standard casserole status to absolute dinner royalty is the creamy, indulgent queso. While you absolutely can—and should, for maximum effortlessness—use a high-quality store-bought jar of queso, many home cooks want to perfect their own simple version. The biggest issue people face is a grainy, broken cheese sauce, which is essentially culinary heartbreak in a bowl. Achieving that silky smooth texture takes just a couple of simple considerations.

Selecting the Right Cheese for Melting

Avoid high-moisture cheeses like fresh mozzarella or cottage cheese, as these tend to separate or release too much water when heated rapidly. For the best queso texture, opt for low-moisture, high-fat cheeses like Monterey Jack, white American cheese (for ultimate diner-style melt), or a classic Cheddar. Grate your own cheese if possible; pre-shredded varieties contain anti-caking agents that can hinder smooth melting, leading to a slightly grainy finish. If you want a truly smooth sauce, a small amount of evaporated milk or a simple cornstarch slurry added to warm milk can act as a stabilizing agent before you introduce the grated cheese off the heat.

Keep the Heat Low and Steady

When making a queso sauce, never allow it to come to a rolling boil after the cheese has been added. High, direct heat causes the milk solids and fats in the cheese to separate, resulting in that unpleasant, oily, and grainy texture. If you are making the simple queso from scratch, melt the cheese slowly over low heat or in a double boiler. Once the enchiladas are baking, the queso on top will stay creamy if you don’t overbake it. If the top starts browning too quickly, simply cover the dish loosely with foil for the remaining bake time.

Customizing Your Easy Weeknight Enchiladas

The beauty of this simple chicken casserole lies in its flexibility. Because the enchiladas rely on the robust flavors of the queso and the chili seasoning, they act as a fantastic canvas for various additions and substitutions. You can tweak the heat, switch the protein, or bulk up the dish with extra vegetables to make it truly your own family favorite.

Protein Swaps and Additions

While chicken is the star of these Creamy Queso Chicken Enchiladas, you can easily swap it out. Ground turkey seasoned with the same spices works wonderfully and provides a leaner option. Alternatively, slow-cooked shredded beef or even seasoned ground lamb can offer a richer, deeper flavor profile. For a fantastic vegetarian option, combine crumbled firm tofu (pressed and seasoned heavily) with black beans and roasted sweet potatoes for a hearty filling that stands up well to the creamy sauce.

Adding Texture and Spice

If you prefer a little crunch and nutritional boost, stir in one can of drained black beans and one cup of frozen corn kernels (thawed) directly into the chicken filling. For those who crave heat, dice a jalapeño or serrano pepper very finely and add it to the chicken mixture, or add a dash of cayenne pepper. A simpler method is to mix in a few spoonfuls of your favorite mild salsa into the filling for a fresh, chunky element before rolling.

FAQs About This Simple Chicken Casserole

How do I prevent my enchiladas from becoming dry?

The secret to moist enchiladas is layering the sauce correctly. Ensure you use sauce both under the tortillas and generously over the top. The use of creamy queso dip also locks in moisture. Do not overbake; once the cheese is melted and bubbly, they are ready.

Can I assemble these enchiladas ahead of time?

Yes, you can fully assemble this cheesy chicken bake up to 24 hours in advance. Cover the dish tightly with plastic wrap and refrigerate. When ready to bake, remove the dish from the fridge 30 minutes before baking to allow it to warm slightly, then bake as directed, possibly adding an extra 5–10 minutes since the dish starts cold.

What are the best side dishes to serve with Creamy Queso Chicken Enchiladas?

These rich enchiladas pair beautifully with light, fresh sides. Consider serving them with a simple green salad dressed with a bright lime vinaigrette, Mexican rice (made with vegetable broth), or a generous portion of quick-pickled red onions to cut through the richness of the queso.

Everyone knows the 4:30 PM weeknight panic. You’ve successfully navigated the workday, maybe wrangled a few children, and suddenly the primal need for sustenance hits—hard. But who has the energy for an elaborate, multi-step dinner? Certainly not me. While I adore traditional enchiladas, they often require 17 different bowls, a complex chili paste, and a level of patience usually reserved for meditation retreats.

I needed a dish that delivered maximum comfort with minimum fuss. Something ridiculously cheesy, immensely satisfying, and yet quick enough to make before the hunger meltdowns began. Enter the hero of quick family dining: theCreamy Queso Chicken Enchiladas – Effortless Family Dinner. This dish is pure comfort, wrapped snugly in a tortilla and drowned—in the best possible way—in a velvety queso sauce that demands a standing ovation. We are bypassing the tedious roux and the complicated sauce bases, diving straight into a creamy, dreamy cheese mixture that comes together faster than you can find matching socks.

This recipe is a game-changer because it relies on speed and flavor shortcuts. Using pre-cooked or rotisserie chicken dramatically cuts down the prep time, and the sauce? It’s rich, smooth, and foolproof. Forget dry enchiladas; these are lusciously moist and guaranteed to earn you rave reviews. Get ready to transform your boring Tuesday into a cheesy, Tex-Mex fiesta without breaking a sweat.

Why Queso Enchiladas Reign Supreme

The secret weapon here is, undoubtedly, the queso. Unlike heavy red or green chili sauces, a rich cheese sauce provides instant richness and moisture. It acts as both the binding agent for the filling and the luscious topping. This approach ensures that every single bite is packed with savory, cheesy goodness, preventing the dreaded dry tortilla texture that plagues lesser enchilada recipes.

Furthermore, using shredded chicken allows the savory, complex flavors of the filling to meld beautifully with the creamy sauce during baking. We season the chicken simply, letting the vibrant spices—cumin, chili powder, and oregano—complement the mellow heat of the diced green chiles we fold into the queso. It’s a quick, high-impact flavor solution perfect for an effortless family dinner.

The Essential Ingredients

Gathering your components is the first step toward enchilada enlightenment. Precision isn’t paramount here, but good quality cheese makes all the difference in achieving that glorious, melt-in-your-mouth texture.

For the Shredded Chicken Filling

• 2 cups cooked chicken (rotisserie, boiled, or baked), shredded
• 1 cup shredded Monterey Jack cheese (or a Mexican blend)
• 1/2 cup diced white onion, finely chopped
• 1/4 cup chicken broth (low sodium)
• 1 tablespoon mild chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

For the Creamy Queso Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (whole milk works best for richness)
• 4 ounces cream cheese, softened and cubed
• 8 ounces processed white cheese (like white American or queso blanco, cubed)
• 1 (4-ounce) can diced green chiles, undrained
• 1/2 teaspoon onion powder
• A dash of cayenne pepper (optional, for mild heat)

Assembly and Baking

• 12 medium flour tortillas (or corn tortillas, see tip below)
• 1 cup extra Monterey Jack or cheddar cheese for topping
• Fresh cilantro and sliced jalapeños, for garnish

Step-by-Step Guide to Enchilada Nirvana

Don your apron and prepare for maximum cheesiness. This process is divided into three simple stages: the filling, the sauce, and the grand assembly.

Preparing the Flavorful Chicken Filling

In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, diced white onion, chicken broth, chili powder, cumin, oregano, salt, and pepper. Stir this mixture thoroughly until all the ingredients are evenly distributed. The broth helps keep the chicken mixture moist and ensures the spices cling to the meat. Set this flavorful filling aside while you craft the crown jewel: the queso sauce.

Crafting the Velvety Queso Sauce

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a smooth paste (this is a simple, quick roux). Gradually whisk in the milk until the mixture is smooth and begins to slightly thicken—about 3 to 4 minutes. Reduce the heat to low and add the cubed cream cheese, processed white cheese, and diced green chiles. Stir gently until the cheeses are completely melted and the sauce is perfectly smooth and creamy. Season with onion powder and cayenne, if using. The key to successful queso is patience; low and slow prevents the cheese from becoming grainy.

Assembling and Baking the Enchiladas

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Pour about half a cup of the prepared queso sauce into the bottom of the dish and spread it around to coat. This prevents sticking and ensures a moist base for your enchiladas.

Next, take one tortilla and spoon about 1/4 cup of the chicken filling down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process until all 12 enchiladas are neatly tucked together in the dish. Once arranged, pour the remaining creamy queso sauce evenly over the top, making sure every roll is generously coated.

Finally, sprinkle the remaining cup of Monterey Jack or cheddar cheese over the queso layer. Bake theCreamy Queso Chicken Enchiladasfor 20 to 25 minutes, or until the cheese topping is melted, bubbly, and slightly golden brown around the edges. Allow the dish to rest for 5 to 10 minutes before serving. Garnish with fresh cilantro and sliced jalapeños for a pop of color and freshness.

Perfecting the Cooking Process

To maximize efficiency, start by shredding or cooking the chicken while preparing the queso sauce simultaneously. Roll and assemble the enchiladas once both the filling and sauce are ready, then bake immediately to ensure the tortillas absorb the maximum amount of creamy goodness and flavor.

Add Your Touch

Swap out the Monterey Jack for pepper jack cheese to add a little extra zing, or introduce black beans and corn into the chicken filling for added texture and fiber. A squeeze of fresh lime juice after baking really brightens the rich, creamy flavor profile, cutting through the heavy cheese.

Storing & Reheating

Store leftovers covered tightly in the refrigerator for up to three days. For best results, reheat individual portions in the oven at 300°F until warmed through, resulting in crisp edges. Use the microwave only if you value speed over the original texture, as the cheese might soften too much.

The first time I made these, my notoriously picky niece ate three servings and asked for the “recipe for the cheesy boats.” That’s when I knew this version ofCreamy Queso Chicken Enchiladaswas a permanent keeper.

Chef’s Insider Tips for Effortless Enchiladas

• Always warm your tortillas briefly before rolling; this prevents them from cracking and makes the assembly process much smoother and less frustrating.
• For an exceptionally smooth queso sauce, ensure your heat is kept low when melting the cheese, stirring constantly to prevent the dairy from breaking.
• Don’t overfill the tortillas! A moderate amount of filling allows the enchiladas to bake evenly and keeps them neatly tucked into the baking dish without bursting.

Frequently Asked Questions About Creamy Enchiladas

Can I prepare these enchiladas ahead of time?

Absolutely! Assemble the enchiladas completely, cover them tightly, and store them unbaked in the refrigerator for up to 24 hours. Add about 5 to 10 minutes to the baking time since they will be starting cold. You might want to hold off on adding the final cheese topping until just before baking.

What kind of chicken works best for the filling?

Rotisserie chicken is the ultimate cheat code for speed and moisture. If you are cooking chicken specifically, use chicken breasts or thighs boiled in broth for tenderness, then shred them finely so they mix well with the spices and cheese.

How can I make the queso sauce spicier?

If you prefer more heat, replace the mild diced green chiles with hot variety, or stir in a tablespoon of jarred jalapeño brine into the queso sauce. You can also mix in a teaspoon of your favorite hot sauce or a pinch of red pepper flakes.

Why did my cheese sauce turn out grainy?

Grainy cheese sauce usually happens when the temperature is too high, causing the proteins in the cheese to seize. Always melt the cheese over very low heat, and use processed cheese (like white American or queso blanco) as it contains stabilizers that prevent separation.

The Weeknight Warrior’s Secret Weapon

We’ve all been there: 5:30 PM hits, the kids are demanding snacks like tiny, hungry velociraptors, and the thought of spending an hour chopping vegetables makes you want to order takeout. Fear not, weary culinary commander! I discovered the ultimate cheat code for delivering maximum comfort and flavor with minimal effort. This recipe for these decadent enchiladas transforms simple ingredients into a rich, gooey centerpiece that satisfies everyone. They are truly the definition of a great family dinner.

Why These Cheesy Chicken Enchiladas Win Dinner

Forget the dry, bland enchiladas of your past. We are talking velvety, luscious, and outrageously cheesy. The secret lies in skipping the traditional red sauce hassle and leaning straight into a creamy queso base. This dish is built for speed and deliciousness, meaning less time standing over a hot stove and more time enjoying that blissful silence when everyone is too busy eating to complain about homework. You will find that these delicious enchiladas are truly an effortless family dinner.

Prep Like a Pro: Tips for Speed

• Use rotisserie chicken: This saves about 20 minutes of cooking and shredding time.
• Ready-made queso: While you could make queso from scratch, using a high-quality jarred queso or block cheese blend dramatically accelerates the process.
• Warming the tortillas: Briefly warming your corn or flour tortillas makes them flexible and prevents cracking when rolling. A quick 30 seconds in the microwave works wonders!

Ingredients for Creamy Queso Chicken Enchiladas

Gathering your supplies is the hardest part (and it’s not hard at all, promise). This recipe uses common pantry staples and flexible filling options.

The Filling Components

• 3 cups cooked, shredded chicken breast (or rotisserie chicken)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup finely diced white onion
• 1 tablespoon mild green chiles (canned, drained)
• 1 teaspoon cumin
• Salt and black pepper to taste

The Queso Sauce and Assembly

• 1 cup chicken broth
• 1 cup heavy cream
• 1 block (8 oz) cream cheese, cut into cubes
• 2 cups prepared white queso sauce (or substitute with 2 cups shredded Mexican-style melting cheese)
• 12 soft flour or corn tortillas (standard size)
• 1 cup extra shredded cheddar or Mexican blend cheese for topping
• Fresh cilantro and sliced jalapeños for garnish (optional)

Step-by-Step Guide to Perfect Enchiladas

The beauty of these enchiladas is the minimal cooking involved before baking. We’re essentially just warming everything up so it melts beautifully in the oven.

Mixing the Filling and Warming Tortillas

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the shredded chicken, Monterey Jack cheese, diced onion, green chiles, cumin, salt, and pepper. Mix thoroughly until everything is evenly distributed.
3. Wrap the tortillas in damp paper towels and microwave them for 30–45 seconds. This simple step ensures maximum flexibility and prevents those pesky tear-outs.

Assembling the Creamy Queso Chicken Enchiladas

4. Place a small amount (about 1/4 cup) of the chicken filling down the center of each warm tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process until the dish is full.
5. Now, let’s create the magnificent sauce. In a saucepan over medium heat, combine the chicken broth, heavy cream, and cubed cream cheese. Stir constantly until the cream cheese is fully melted and the mixture is smooth.
6. Stir in the prepared queso sauce (or the shredded melting cheese until smooth). If the sauce is too thick, add a splash more broth. Taste and adjust seasonings if necessary.

Baking and Serving

7. Pour the entire creamy sauce mixture evenly over the rolled enchiladas. Ensure every nook and cranny is coated in that cheesy goodness.
8. Sprinkle the remaining cup of cheddar or Mexican blend cheese over the top of the sauce layer.
9. Bake for 20–25 minutes, or until the sauce is bubbly, the cheese is melted and slightly golden, and the enchiladas are heated through.
10. Let the dish rest for 5–10 minutes before serving. Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt if desired. This resting period allows the sauce to set slightly, making serving much easier.

Customizing Your Cheesy Weeknight Bake

This recipe is incredibly forgiving and customizable. If you need to sneak in extra vegetables, consider adding sautéed bell peppers, black beans, or corn kernels to the chicken filling. For those who like a serious kick, mix a dash of hot sauce into the creamy queso before pouring it over the top. Since this recipe is truly designed to be an effortless family dinner, feel free to substitute ground beef or shredded turkey for the chicken if that’s what you have on hand.

The key to success is embracing the creamy sauce. Do not skimp on the queso! Whether you use store-bought convenience or make your own, the thick, velvety texture is what differentiates these enchiladas from standard baked fare. Serve these enchiladas with a side of fluffy rice and maybe a simple green salad to pretend you balanced the meal. Enjoy the applause; you’ve earned it, domestic superhero!

Conclusion for Creamy Queso Chicken Enchiladas – Effortless Family Dinner

The ultimate goal on a busy night is serving a dish that brings comfort without demanding hours of labor. These Creamy Queso Chicken Enchiladas hit that sweet spot perfectly. We utilized smart shortcuts—like pre-cooked chicken and ready-made queso—to build a luxurious, cheesy meal that is truly an effortless family dinner. From the quick sauce assembly to the bubbling perfection emerging from the oven, this recipe proves you do not need complexity to achieve excellence. It’s a guaranteed crowd-pleaser and a permanent addition to your weeknight rotation, delivering maximum flavor and minimal cleanup every time.

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FAQs

Can I prepare Creamy Queso Chicken Enchiladas ahead of time?

Absolutely! Preparing this dish in advance is one of the best ways to ensure an effortless family dinner, especially during busy work weeks. You can assemble the entire pan of enchiladas, cover it tightly with plastic wrap and aluminum foil, and refrigerate it for up to 24 hours before baking. When you are ready to cook, let the dish sit at room temperature for about 20 minutes while the oven preheats, then bake as directed. You might need to add an extra 5–10 minutes to the baking time since the dish starts cold, but the flavor payoff is well worth the minimal extra time. This forward planning ensures a quick meal when you need it most.

What is the best way to store and reheat leftover enchiladas?

If you manage to have any leftovers of these delectable enchiladas, storing them is straightforward. Cover the baking dish tightly or transfer portions to airtight containers and refrigerate for up to four days. To reheat, the oven is your best friend. Place a serving on an oven-safe plate, cover loosely with foil, and warm it at 350°F (175°C) until heated through, usually 10 to 15 minutes. While you can use the microwave, the oven prevents the tortillas from becoming soggy. The creamy queso sauce reheats wonderfully, maintaining its rich texture and flavor, making tomorrow’s lunch as good as tonight’s dinner.

Why did my tortillas tear when rolling, and how can I prevent it next time?

Tortillas tearing during rolling is a very common issue, often caused by using cold or dry tortillas. For this recipe, the key preventative measure is ensuring the tortillas are adequately warmed and flexible before assembly. Whether you are using corn or flour tortillas, briefly steaming them (by wrapping them in a damp paper towel and microwaving for 30–45 seconds) introduces the necessary moisture. This simple step makes the tortillas pliable and easy to work with. Additionally, avoid overfilling them; too much stuffing creates tension and leads to inevitable cracks. Proper warming guarantees smooth assembly for your next batch of Creamy Queso Chicken Enchiladas.

Can I make the Creamy Queso Chicken Enchiladas using a homemade queso sauce?

Yes, swapping the store-bought ingredients for a homemade queso sauce elevates the entire flavor profile of these enchiladas. To create the base, melt down high-quality cheeses (like Monterey Jack or cheddar) with evaporated milk, cream, and a blend of spices like cumin and chili powder. Once you have a smooth, rich homemade queso, you simply follow step 6, incorporating the homemade sauce into the cream cheese and chicken broth mixture. Making your own sauce adds a small amount of prep time, but many cooks find the vibrant, customized flavor worth the extra effort for the ultimate creamy queso chicken enchiladas experience.