Introduction

Queso chicken enchiladas are a creamy, cheesy Tex-Mex favorite that comes together quickly for a satisfying weeknight dinner. Tender shredded chicken is mixed with taco seasoning, sour cream, and cheddar, then rolled in soft flour tortillas and smothered in a rich Velveeta queso sauce with tomatoes and green chilies. Baked until bubbly and golden, this dish offers comforting flavors everyone will love.

Queso Chicken Enchiladas Bake Recipe - Recipe Image

Ingredients

5 burrito size flour tortillas
2.5 cups shredded chicken
0.5 packet taco seasoning
1 cup sour cream
1 cup shredded cheddar cheese
2 tablespoons chopped green chilies
10 ounces diced tomatoes with green chilies, undrained
1 pound queso blanco Velveeta, cubed

Instructions

Step 1: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until well mixed and set aside.
Step 2: In a saucepan over medium-high heat, add the cubed Velveeta and undrained diced tomatoes with green chilies. Stir occasionally until the cheese is completely melted and smooth.
Step 3: Lay the flour tortillas flat on a clean surface. Spoon 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla, spreading it slightly but keeping edges clear.
Step 4: Roll each tortilla up snugly to form a burrito shape.
Step 5: Arrange the rolled burritos seam side down, side by side, in a 9×13 inch casserole dish.
Step 6: Pour the warm queso sauce evenly over the top of the arranged burritos.
Step 7: Bake at 350°F (175°C) for 20 to 25 minutes until heated through and bubbling. Serve hot and enjoy.

Tips & Variations

Use rotisserie or canned chicken to save time without sacrificing flavor.
Warm corn tortillas in the microwave for 20-30 seconds before rolling to prevent cracking if you prefer them over flour tortillas.
Substitute Velveeta with a mix of cream cheese and shredded Monterey Jack for a suitable alternative.
Lightly toast the tortillas in a skillet before filling to add flavor and reduce sogginess.
Add fresh cilantro, diced avocado, or a squeeze of lime when serving for extra brightness.

Storage

Store any leftover enchiladas tightly covered in the refrigerator for up to three days. For longer storage, wrap individual portions or the whole casserole in foil and freeze for up to two months. Reheat gently in the oven, covered, until hot and bubbly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken as a shortcut?

Yes, rotisserie chicken works perfectly and saves preparation time while blending well with the creamy filling.

What is the best substitute for Velveeta cheese?

A blend of cream cheese and shredded Monterey Jack cheese is a great substitute if Velveeta is unavailable.

Queso Chicken Enchiladas Bake Recipe

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4.5 from 144 reviews

Queso Chicken Enchiladas Bake is a quick and flavorful Tex-Mex dish featuring shredded chicken mixed with taco seasoning, sour cream, cheddar cheese, and chopped green chilies, all wrapped in soft flour tortillas. The enchiladas are smothered in a creamy Velveeta queso sauce with diced tomatoes and green chilies, then baked until bubbly and golden. This comforting casserole is perfect for a busy weeknight dinner, offering a satisfying, cheesy meal that can be easily customized with rotisserie or canned chicken and either flour or corn tortillas.

Author: Marco
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 5 servings 1x
Category: Hearty Main Dishes
Method: Baking
Cuisine: American, Tex-Mex

Ingredients

Scale

Main Ingredients

5 burrito size flour tortillas
2.5 cups shredded chicken (rotisserie or cooked)
0.5 packet taco seasoning
1 cup sour cream
1 cup shredded cheddar cheese
2 tablespoons chopped green chilies
10 ounces diced tomatoes with green chilies, undrained
1 pound queso blanco Velveeta, cubed

Instructions

Prepare the Filling: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until the mixture is well coated and creamy, ensuring the chicken is moist but not soggy. Set aside.
Melt the Queso: Place a saucepan over medium-high heat and add the cubed Velveeta cheese along with the undrained diced tomatoes with green chilies. Stir occasionally until the cheese has melted completely into a smooth, bubbling sauce with no lumps.
Fill and Roll the Enchiladas: Lay the flour tortillas flat on a surface. Spoon about 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla. Spread the filling slightly but keep the edges clear to ensure easy rolling. Roll each tortilla tightly into a burrito shape.
Assemble the Dish: Arrange the rolled tortillas seam side down, side by side, in a 9×13 inch casserole dish. Make sure they fit snugly but are not crushed.
Pour the Queso Sauce: Pour the warm, melted queso sauce evenly over the rolled tortillas, covering each burrito thoroughly.
Bake: Preheat your oven to 350°F (175°C). Bake the casserole for 20 to 25 minutes until the sauce is bubbly and the enchiladas are heated through. The edges may become slightly crisp.
Serve: Remove from oven and let cool for a few minutes. Serve hot, optionally garnished with chopped fresh cilantro, diced avocado, or a squeeze of lime for added freshness and contrast.

Notes

Use rotisserie or canned chicken to save time without sacrificing flavor.
If using corn tortillas, warm them in the microwave for 20-30 seconds before filling to prevent cracking.
Lightly toast tortillas in a skillet before filling to enhance flavor and reduce sogginess.
Let enchiladas rest for 5 minutes after baking to help the filling set for easier slicing.
For a Velveeta substitute, blend cream cheese with shredded Monterey Jack cheese for similar texture and taste.
Store leftovers tightly covered in the refrigerator for up to 3 days or freeze in portions for up to 2 months.
This dish is mild in spice; add jalapeños for extra heat if desired.

Keywords: queso chicken enchiladas, baked enchiladas, Tex-Mex chicken bake, cheesy chicken casserole, easy Mexican recipe, weeknight dinner