Queso Chicken Enchiladas Bake Recipe
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.
- 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
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
