Queso Chicken Enchiladas Bake Recipe

Introduction

Queso Chicken Enchiladas Bake is a delicious weeknight meal featuring tender shredded chicken wrapped in soft flour tortillas and smothered with a creamy Velveeta queso sauce with tomatoes and green chilies. This Tex-Mex dish is quick to prepare, cheesy, and perfect for satisfying the whole family.

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

1. 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, then set aside.
2. Step 2: In a saucepan over medium-high heat, add the cubed Velveeta and the undrained diced tomatoes with green chilies. Stir occasionally until the cheese is completely melted and smooth.
3. Step 3: Lay the tortillas flat on a surface. Spoon 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla, spread slightly, and roll it up to form a burrito.
4. Step 4: Arrange the rolled tortillas side by side in a 9×13 casserole dish.
5. Step 5: Pour the warm queso sauce evenly over the top of the burritos.
6. Step 6: Bake at 350°F for 20–25 minutes until heated through and bubbly. Serve hot and enjoy.

Tips & Variations

• Warm tortillas in the microwave for 20-30 seconds before filling to prevent cracking, especially if using corn tortillas.
• Substitute shredded turkey or cooked ground beef for chicken if preferred.
• If Velveeta is unavailable, blend cream cheese with shredded Monterey Jack cheese as a good alternative.
• Lightly toast tortillas in a skillet before assembling to boost flavor and prevent sogginess.
• Add chopped fresh cilantro, diced avocado, or a squeeze of lime before serving to brighten the dish.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken as a shortcut?

Yes, rotisserie chicken saves prep time and works wonderfully in this recipe, blending well with the creamy filling.

What’s the best cheese substitute for Velveeta?

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

How can I prevent tortillas from breaking?

Warming flour or corn tortillas before filling them makes rolling easier and helps prevent tearing.

Is it possible to make this dish ahead?

You can assemble the enchiladas in advance, cover them, and refrigerate. Bake just before serving for the freshest results.

How spicy are these enchiladas?

The green chilies and taco seasoning provide mild heat suitable for most tastes. Add jalapeños if you prefer more spice.

Queso Chicken Enchiladas Bake Recipe

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★★★★★

4.6 from 122 reviews

• Author: Victor
• Total Time: 30-35 minutes
• Yield: 5 servings 1x

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Description

Queso Chicken Enchiladas Bake is a comforting Tex-Mex dish featuring tender shredded chicken mixed with taco seasoning, sour cream, cheddar cheese, and mild green chilies rolled into soft flour tortillas, all smothered in a creamy, melty Velveeta queso sauce with diced tomatoes and green chilies. Baked until bubbly and warm, this recipe offers a quick, satisfying weeknight meal full of rich, cheesy flavors and delightful textures. It’s perfect for busy families, easily customizable, and can be prepared ahead or frozen for convenience.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 5 burrito size flour tortillas
• 2.5 cups shredded chicken (rotisserie or cooked)
• 0.5 packet taco seasoning (about 1 tablespoon)
• 1 cup sour cream (full fat recommended)
• 1 cup shredded cheddar cheese (freshly grated preferred)
• 2 tablespoons chopped green chilies (fire-roasted optional)
• 10 ounces diced tomatoes with green chilies, undrained
• 1 pound queso blanco Velveeta cheese, cubed

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Instructions

1. Prepare the Filling: 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 coated and the mixture is creamy but not watery. Set the filling aside.
2. 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 frequently until the cheese melts completely into a smooth, bubbling sauce without lumps.
3. Fill and Roll the Enchiladas: Lay each flour tortilla flat on a clean surface. Spoon about 1/2 to 3/4 cup of the chicken filling into the center of each tortilla, spreading slightly but keeping the edges clear to ensure easy rolling. Roll the tortillas tightly into burrito shapes, sealing the filling inside.
4. Assemble the Dish: Arrange the rolled burritos seam side down in a 9×13 inch casserole dish, packing them close but without squashing.
5. Pour the Queso Sauce: Evenly pour the warm queso sauce over the arranged enchiladas, making sure each is well coated.
6. Bake: Preheat the oven to 350°F (175°C). Place the casserole dish in the oven and bake for 20 to 25 minutes until the sauce is bubbly and the enchiladas are heated through.
7. Serve: Remove from the oven and allow the enchiladas to rest for about five minutes before serving. This helps the filling set and makes slicing easier. Serve hot with optional toppings like chopped cilantro, diced avocado, or a squeeze of lime.

Notes

• Use rotisserie or canned chicken for a quick shortcut.
• Warm corn tortillas before filling if substituting to prevent cracking.
• Cube Velveeta before melting for smoothest queso sauce texture.
• Lightly toast tortillas in a skillet to enhance flavor and prevent sogginess.
• The dish freezes well; wrap tightly and freeze up to 2 months.
• Reheat covered in the oven until bubbly and heated through.
• Add jalapeños or hot sauce if you want to increase the spiciness.
• Let the enchiladas rest 5 minutes after baking for best texture.
• Substitute cream cheese and Monterey Jack cheese if Velveeta is unavailable.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Category: Hearty Main Dishes
• Method: Baking
• Cuisine: American, Tex-Mex

Keywords: queso chicken enchiladas, baked enchiladas, Tex-Mex dinner, cheesy enchiladas, easy weeknight meal, creamy chicken enchiladas, Velveeta queso, shredded chicken recipes