Name: Queso Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 5 Burrito Size Flour Tortillas; 2 ½ cups Shredded Chicken; ½ Packet Taco Seasoning (approximately 1 tablespoon); 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

Queso Chicken Enchiladas are a creamy, cheesy twist on a Mexican favorite. Packed with tender chicken and melted Velveeta queso, this dish is perfect for a comforting weeknight dinner that everyone will love.

The image shows two rolled tortillas filled with shredded chicken, placed side by side on a white rectangular plate. The tortillas are covered with a creamy white cheese sauce that smoothly coats the surface, with hints of melted texture. On top, there is a generous layer of small, bright red diced tomatoes sprinkled with finely chopped green herbs. To the right side of the plate, there is a neat mound of reddish-orange cooked rice. The plate rests on a white marbled surface. 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 the shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies. Mix well until evenly blended.
Step 2: In a saucepan over medium-high heat, melt the cubed Velveeta with the undrained diced tomatoes, stirring frequently until the mixture is smooth and creamy.
Step 3: Lay the tortillas flat and spoon about ½ to ¾ cup of the chicken mixture onto each tortilla. Roll them tightly, similar to burritos.
Step 4: Place the filled tortillas side by side in a casserole dish, arranging them snugly.
Step 5: Pour the warm queso sauce evenly over the top of the rolled tortillas.
Step 6: Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until bubbly and heated through.

Tips & Variations

For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the chicken mixture.
Use rotisserie chicken to save time and add extra flavor.
Swap out the cheddar for Monterey Jack cheese for a milder taste.
Serve with fresh cilantro, diced avocado, or a squeeze of lime for added freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions, covering loosely to retain moisture.

How to Serve

Two rolled enchiladas lie side by side on a white rectangular plate with melted white cheese covering them completely, melting down the sides. The cheese is smooth and glossy with diced bright red tomatoes and finely chopped green herbs sprinkled on top. Below the cheese, hints of a light brown tortilla are visible, with some red sauce peeking through. To the back right of the plate, there is a serving of orange Mexican rice, with a slightly glossy texture indicating it is moist. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make queso chicken enchiladas ahead of time?

Yes, you can prepare the enchiladas and queso sauce ahead, assemble them in the casserole dish, cover, and refrigerate. Bake when ready to serve, just add a few extra minutes to the baking time if chilled.

What can I use instead of Velveeta queso blanco?

If you prefer not to use Velveeta, you can substitute with a combination of cream cheese and shredded Monterey Jack or white cheddar, melted gently together with the tomatoes for a creamy sauce.

Queso Chicken Enchiladas Recipe

Print Recipe

★★★★★

5 from 74 reviews

These Queso Chicken Enchiladas are a creamy, cheesy delight featuring tender shredded chicken mixed with taco seasoning, sour cream, cheddar, and green chilies. Rolled in flour tortillas and smothered in a rich queso blanco sauce with diced tomatoes, baked until bubbly and golden, this comforting Mexican-inspired dish is perfect for a family dinner or gathering.

Author: Kai
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 5 servings 1x
Category: Entree
Method: Baking
Cuisine: Mexican

Ingredients

Scale

Enchilada Filling

5 Burrito Size Flour Tortillas
2 ½ cups Shredded Chicken
½ Packet Taco Seasoning (approximately 1 tablespoon)
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 filling: In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly until all ingredients are evenly incorporated to form a creamy filling.
Make queso sauce: In a saucepan over medium-high heat, add cubed Velveeta and the undrained diced tomatoes with green chilies. Stir frequently as the cheese melts, cooking until the mixture is completely smooth and combined, forming a creamy queso blanco sauce.
Assemble enchiladas: Lay the flour tortillas flat on a clean surface. Spoon approximately ½ to ¾ cup of the chicken filling onto each tortilla, then roll them tightly like burritos to enclose the filling.
Arrange in casserole dish: Place the filled tortillas side by side evenly in a baking casserole dish to prepare for baking.
Top with queso: Pour the warm queso blanco sauce evenly over the arranged rolled tortillas, ensuring each is well coated.
Bake: Preheat the oven to 350°F (175°C). Bake the casserole uncovered for 20 to 25 minutes, or until the cheese sauce is bubbly and the enchiladas are heated through.

Notes

Use freshly shredded chicken for best texture and flavor.
Adjust the amount of green chilies based on desired spice level.
Queso Blanco Velveeta can be substituted with a similar processed white cheese for ease.
Serve with sides like Spanish rice or a fresh salad for a complete meal.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: queso chicken enchiladas, creamy chicken enchiladas, cheesy enchiladas, Mexican casserole, Velveeta enchiladas