Description

Queso Chicken Enchiladas Bake is a comforting Tex-Mex dish featuring tender shredded chicken mixed with taco seasoning, sour cream, cheddar cheese, and green chilies, all rolled into soft burrito-sized flour tortillas. These enchiladas are smothered in a creamy, velvety queso blanco Velveeta cheese sauce blended with diced tomatoes and green chilies, then baked until bubbly and golden. This easy-to-make casserole is perfect for busy weeknights, offering a rich, cheesy, and mildly spiced main course that the whole family will enjoy.

Ingredients

Scale

Main 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

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 everything is well mixed and creamy, ensuring the chicken is moist but not overly wet. 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 completely melted and the mixture is smooth and bubbling, without any 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 it slightly while keeping the edges clear. Roll the tortilla snugly into a burrito shape to encase the filling.
Assemble the dish: Arrange the rolled tortillas seam side down, snugly side-by-side, in a 9×13-inch casserole dish without overcrowding or squishing them.
Pour the queso sauce: Evenly pour the warm melted queso sauce over the top of the arranged enchiladas, making sure every tortilla is generously covered.
Bake the enchiladas: Preheat the 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.
Serve: Remove from the oven and serve the queso chicken enchiladas hot. Optionally, garnish with chopped fresh cilantro, diced avocado, or a squeeze of lime to cut through the richness.

Notes

Use rotisserie or canned chicken to save preparation time.
If using corn tortillas, warm them briefly in the microwave to prevent cracking when rolling.
Lightly toasting tortillas in a skillet before filling can enhance flavor and reduce sogginess.
Allow enchiladas to rest for 5 minutes after baking to help the filling set before serving.
Substitute Velveeta with a blend of cream cheese and shredded Monterey Jack if necessary.
Store leftovers covered in the refrigerator for up to 3 days or freeze portions wrapped in foil for up to 2 months.
Reheat leftovers gently in the oven covered until hot and bubbly.
Add jalapeños for extra spice if desired.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Hearty Main Course
Method: Baking
Cuisine: American (Tex-Mex)

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