Introduction

Queso Chicken Enchiladas Bake is a comforting Tex-Mex dish featuring tender shredded chicken mixed with creamy cheese and mild spices, all wrapped in soft flour tortillas. Smothered in a rich, melted Velveeta queso sauce with tomatoes and green chilies, these enchiladas bake until bubbly and perfect for a satisfying weeknight meal.

Queso Chicken Enchiladas Bake Recipe - Recipe Image

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

Step 1: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until the mixture is well mixed and creamy, then set aside.
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 the sauce is smooth.
Step 3: Lay the tortillas flat on a clean surface. Spoon about 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla, spread slightly, and roll it up tightly to form a burrito.
Step 4: Arrange the rolled tortillas seam side down in a 9×13-inch casserole dish, placing them close together but without squashing.
Step 5: Pour the warm queso sauce evenly over the burritos to cover them completely.
Step 6: Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, until heated through and bubbly. Serve hot and enjoy.

Tips & Variations

Warm tortillas before filling to prevent tearing, especially if using corn tortillas.
Substitute rotisserie or canned chicken to save time without sacrificing flavor.
Use a blend of Monterey Jack and cream cheese if Velveeta is unavailable for the queso.
Add chopped fresh cilantro or diced avocado on top before serving for added freshness.
Lightly toast tortillas in a skillet for extra flavor and to reduce sogginess.

Storage

Store leftover enchiladas tightly covered in the refrigerator for up to three days. For longer storage, wrap individual portions or the entire casserole tightly in foil and freeze for up to two months. Reheat covered in the oven until hot and bubbly, around 20 minutes at 350°F.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken as a shortcut?

Yes, rotisserie chicken works wonderfully and saves time while adding great flavor to the filling.

What’s the best cheese substitute for Velveeta?

A combination of cream cheese and shredded Monterey Jack cheese makes a good alternative if Velveeta is not available.

Queso Chicken Enchiladas Bake Recipe

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Queso Chicken Enchiladas Bake is a comforting Tex-Mex dish featuring burrito-sized flour tortillas stuffed with a creamy, flavorful mixture of shredded chicken, taco seasoning, sour cream, cheddar cheese, and mild green chilies. Each rolled tortilla is generously smothered with a smooth, melted Velveeta queso blanco sauce blended with diced tomatoes and green chilies, then baked until bubbly and slightly golden. Ideal for quick weeknight dinners, this hearty casserole offers a delightful blend of creamy textures and rich cheesy flavors that appeal to the whole family. Easily customizable with rotisserie chicken or different tortillas, it’s a crowd-pleaser ready in about 30 minutes.

Author: Maya
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 5 servings 1x
Category: Hearty Main Dishes
Method: Baking
Cuisine: American, Tex-Mex

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 the mixture is well combined and creamy, ensuring the chicken is evenly coated but not swimming in sauce.
Melt the Queso: In a medium saucepan over medium-high heat, add the cubed Velveeta and the undrained diced tomatoes with green chilies. Stir regularly until the cheese melts completely and the sauce is smooth and bubbling with no lumps.
Fill and Roll the Enchiladas: Lay each tortilla flat on a clean surface. Spoon about 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla, spreading slightly but leaving the edges clear for easy rolling. Roll each tortilla tightly into a burrito shape.
Assemble the Dish: Arrange the rolled tortillas seam-side down, snugly side by side, in a 9×13 inch casserole dish, making sure they fit closely but do not overlap excessively.
Pour the Queso Sauce: Evenly pour the warm queso sauce over the arranged burritos, covering them thoroughly to ensure each enchilada is smothered with the cheesy sauce.
Bake the Enchiladas: Bake the casserole in a preheated oven at 350°F (175°C) for 20 to 25 minutes or until the enchiladas are heated through, and the queso sauce is bubbling and lightly golden at the edges.
Serve: Remove from oven and let the enchiladas rest for 5 minutes before serving. Dish out while hot for the best flavor and oozy texture. Optionally, garnish with fresh cilantro or diced avocado for extra brightness.

Notes

Using rotisserie chicken or canned chicken is a great time-saver and works well in this recipe.
If substituting corn tortillas, warm them first in the microwave for 20-30 seconds to prevent cracking while rolling.
Lightly toasting tortillas in a skillet before filling improves flavor and reduces sogginess.
You can make the enchiladas ahead of time, store covered in the fridge overnight, and bake when ready to serve.
To store leftovers, refrigerate tightly covered for up to 3 days or freeze individually wrapped for up to 2 months; reheat covered in the oven until hot.
For a Velveeta alternative, blend cream cheese with shredded Monterey Jack or other melty cheeses to keep a smooth texture.
Add jalapeños or more green chilies if you prefer spicier enchiladas.
Let the baked enchiladas rest before cutting to help the filling set and hold together.

Keywords: queso chicken enchiladas, baked enchiladas, creamy chicken enchiladas, Tex-Mex casserole, Velveeta queso recipe, easy weeknight dinner, shredded chicken enchiladas