Name: Queso Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 5 Burrito Size Flour Tortillas; 2 ½ cups Shredded Chicken; ½ Packet Taco Seasoning; 1 cup Sour Cream; 1 cup Cheddar Cheese, shredded; 2 tablespoons Chopped Green Chilies; 1 pound Queso Blanco Velveeta, cubed; 10 ounces Diced Tomatoes with Green Chilies, undrained

Introduction

These Queso Chicken Enchiladas combine tender shredded chicken with a creamy, cheesy sauce for a comforting and flavorful meal. Perfect for a weeknight dinner, they bring together classic Tex-Mex flavors in a simple, satisfying dish.

The image shows two rolled tortillas filled with shredded chicken, placed side by side on a white rectangular plate with a white marbled surface underneath. The tortillas are covered by a thick, creamy white sauce that spreads out slightly onto the plate, creating a smooth, glossy layer. On top of the sauce, there is a layer of diced bright red tomatoes and finely chopped green herbs scattered evenly across both tortillas. To the right of the tortillas, there is a mound of orange-colored rice with a slightly glossy texture and separated grains. The overall look is colorful with a contrast of creamy white, red, green, and orange hues. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 Burrito size flour tortillas
2 ½ cups shredded chicken
½ 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 shredded chicken, taco seasoning, sour cream, cheddar cheese, and green chilies. Mix well to evenly distribute all ingredients.
Step 2: In a saucepan over medium-high heat, melt cubed Velveeta together with the undrained diced tomatoes until the mixture is smooth and creamy.
Step 3: Lay the tortillas flat on a clean surface and spoon about ½ to ¾ cup of the chicken mixture into each. Roll the tortillas tightly like burritos, sealing the filling inside.
Step 4: Arrange the filled tortillas side by side in a casserole dish, ensuring they fit snugly.
Step 5: Pour the warm queso sauce evenly over the top of the rolled tortillas, covering them completely.
Step 6: Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until the sauce is bubbly and the enchiladas are heated through.

Tips & Variations

For extra spice, add a diced jalapeño to the chicken mixture or sprinkle some cayenne pepper into the queso sauce.
Swap the Velveeta queso with your favorite homemade cheese sauce or a blend of Monterey Jack and white cheddar for a different flavor.
Use corn tortillas for a gluten-free option, warming them first to prevent cracking when rolling.
Top with fresh cilantro, sliced avocado, or a squeeze of lime for added freshness and texture.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15 minutes. You can also microwave individual portions, but the cheese sauce may separate slightly.

How to Serve

Two rolled tortillas filled with shredded chicken sit side by side in a white rectangular dish on a white marbled surface. They are covered with a thick, smooth white cheese sauce, which is being poured over them from above. Bright red diced tomatoes and finely chopped green herbs are sprinkled on top and around the sauce, adding color contrast. The chicken filling inside the tortillas is slightly visible at the open ends, showing a textured light brown color beneath the sauce. In the background, a black container filled with cooked yellow rice is slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas and keep them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from cold.

What can I substitute for Velveeta queso?

If you don’t have Velveeta, use any melty cheese like Monterey Jack, white cheddar, or a creamy cheese sauce. Combining cream cheese and shredded cheese melted with a bit of milk works well too.

Queso Chicken Enchiladas Recipe

Print Recipe

★★★★★

4.7 from 64 reviews

These Queso Chicken Enchiladas feature tender shredded chicken mixed with a flavorful blend of taco seasoning, sour cream, cheddar cheese, and green chilies, all rolled in flour tortillas and smothered with a creamy queso blanco and diced tomato sauce. Baked until bubbly and golden, this comforting Tex-Mex dish is perfect for a family dinner or casual get-together.

Author: Stella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 5 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mexican

Ingredients

Scale

Chicken Filling

5 Burrito Size Flour Tortillas
2 ½ cups Shredded Chicken
½ Packet Taco Seasoning
1 cup Sour Cream
1 cup Cheddar Cheese, shredded
2 tablespoons Chopped Green Chilies

Queso Sauce

1 pound Queso Blanco Velveeta, cubed
10 ounces Diced Tomatoes with Green Chilies, undrained

Instructions

Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir thoroughly until all ingredients are evenly mixed to create a creamy, flavorful filling.
Melt the Queso Sauce: In a medium saucepan over medium-high heat, add the cubed Velveeta cheese and the undrained diced tomatoes with green chilies. Stir frequently until the cheese is fully melted and the mixture becomes smooth and creamy.
Fill the Tortillas: Lay each burrito-sized flour tortilla flat on a clean surface. Spoon about ½ to ¾ cup of the chicken filling onto the center of each tortilla. Roll each tortilla tightly, tucking in the sides to form an enchilada.
Arrange in Baking Dish: Place the filled tortillas seam side down, side by side, in a prepared casserole dish, fitting them snugly without overlapping.
Pour Queso Over Enchiladas: Evenly pour the warm melted queso sauce over the rolled enchiladas, ensuring each is well covered to lock in moistness and flavor.
Bake: Preheat your oven to 350°F (175°C). Bake the casserole dish for 20 to 25 minutes, or until the queso sauce is bubbly and the enchiladas are heated through. Serve warm for best flavor.

Notes

Use pre-cooked shredded chicken to save time; rotisserie chicken works well.
For a spicier kick, add additional chopped green chilies or jalapeños to the filling.
To make the dish ahead, assemble enchiladas in the casserole dish and refrigerate; bake right before serving, adding a few extra minutes to the baking time.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
For a gluten-free option, substitute flour tortillas with corn tortillas or gluten-free wraps.

Keywords: queso chicken enchiladas, Mexican enchiladas, creamy chicken enchiladas, baked enchiladas, Tex-Mex recipe