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.

Ingredients

Scale

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

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 thoroughly until all ingredients are evenly coated and the mixture is creamy but not watery. Set the filling 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 frequently until the cheese melts completely into a smooth, bubbling sauce without lumps.
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.
Assemble the Dish: Arrange the rolled burritos seam side down in a 9×13 inch casserole dish, packing them close but without squashing.
Pour the Queso Sauce: Evenly pour the warm queso sauce over the arranged enchiladas, making sure each is well coated.
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.
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