Agave Chipotle Queso Enchiladas Recipe
Make Agave Chipotle Queso Enchiladas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Queso Sauce
Filling
Assembly & Garnish
Method
Queso Sauce
- 1
Warm dairy
In a small saucepan, combine the whole milk and heavy cream and warm over medium-low heat until barely steaming (do not boil), about 4–5 minutes. Keep warm while preparing roux.
- 2
Make roux
In a separate medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 1–2 minutes until the mixture is pale and fragrant (this cooks out the raw flour taste).
- 3
Combine and thicken
Slowly whisk the warmed milk and cream into the roux in a steady stream to avoid lumps. Cook, whisking constantly, until the sauce thickens and lightly coats the back of a spoon, about 3–5 minutes.
- 4
Add cheeses
Lower the heat to low and add the cream cheese in chunks, whisking until smooth. Gradually add the shredded cheddar and monterey jack, stirring until melted and smooth. Keep the sauce on very low heat to prevent separation.
- 5
Season and finish
Stir in the agave nectar, minced chipotle in adobo, smoked paprika, ground cumin, kosher salt, black pepper and fresh lime juice. Taste and adjust seasoning—add more chipotle for heat or more agave for sweetness. Remove from heat and cover to keep warm.
Filling
- 6
- 7
Combine filling
In a mixing bowl, combine the cooked shredded chicken, sautéed onion and garlic, chopped cilantro, lime zest, salt, black pepper and the optional black beans. Toss until evenly mixed. Taste and adjust seasoning. Keep chilled or at room temperature while you prepare tortillas and sauce.
Assembly & Bake
- 8
Prep tortillas
Preheat oven to 375°F (190°C). Pour the prepared queso sauce into a shallow baking dish (roughly 9x13 or similar). Warm the corn tortillas to make them pliable: heat a skillet over medium heat and add 1 teaspoon vegetable oil; lightly fry each tortilla 10–15 seconds per side until flexible (or microwave between damp towels for 20–30 seconds). Keep tortillas covered to stay warm.
- 9
Fill and roll
Working one at a time, spoon about 2–3 tablespoons of the chicken filling onto the center of a tortilla and roll tightly. Place seam-side down in the queso-lined baking dish. Repeat until all tortillas are filled and arranged snugly in the dish.
- 10
Top with queso
Pour any remaining queso sauce evenly over the arranged enchiladas, using a spoon to make sure all tortillas are coated and saucy. Sprinkle the top with crumbled cotija or queso fresco.
- 11
Bake
Bake in the preheated oven until the sauce is bubbling and the tops are lightly golden, about 15–18 minutes. If you want a bubbled, slightly browned top, broil on high for 1–2 minutes—watch closely to prevent burning.
- 12
Garnish and serve
Remove from oven and let rest 3–5 minutes. Garnish with fresh cilantro leaves, sliced radishes, pickled red onion if using, and lime wedges. Serve hot, offering extra agave-chipotle queso at the table if desired.