Description

Queso Chicken Enchiladas Bake is a comforting Tex-Mex casserole that features tender shredded chicken mixed with taco seasoning, sour cream, cheddar cheese, and mild green chilies, all wrapped in soft flour tortillas. These are smothered in a creamy, melted queso blanco Velveeta sauce with diced tomatoes and green chilies, then baked until bubbly and golden. This recipe is quick to assemble, perfect for weeknights, and offers satisfying cheesy, savory flavors that the whole family will love.

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 evenly coated and well mixed, ensuring the chicken is moist but not too wet. Set this filling aside.
Melt the Queso: Place the cubed Velveeta and the undrained diced tomatoes with green chilies into a saucepan over medium-high heat. Stir occasionally until the cheese melts completely into a smooth, bubbling sauce with no 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 mixture into the center of each tortilla. Spread the filling slightly but leave the edges clear to allow for easier rolling. Roll each tortilla snugly into a burrito shape.
Assemble the Dish: Arrange the rolled tortillas seam side down side-by-side in a 9×13 inch casserole dish, fitting them close but without squashing.
Pour the Queso Sauce: Evenly pour the warm queso blanco sauce over the arranged enchiladas, covering each one thoroughly with the melted cheese and tomato mixture.
Bake: Place the casserole dish in a preheated oven at 350°F (175°C). Bake for 20 to 25 minutes until the queso sauce is bubbly and the enchiladas are heated through.
Serve: Remove from the oven and serve hot. The gooey cheese sauce and slightly crisped edges make this dish especially delicious. Optionally garnish with fresh cilantro, diced avocado, or a squeeze of lime for extra flavor.

Notes

Use rotisserie or canned chicken to save time without sacrificing flavor.
If using corn tortillas instead of flour, warm them beforehand to prevent cracking or tearing.
Cubing the Velveeta cheese before melting helps it melt faster and more evenly.
Lightly toast tortillas in a skillet before filling to enhance flavor and help prevent sogginess.
Let the enchiladas rest for five minutes after baking to help the filling set and make cutting easier.
The recipe is mild in heat, but add jalapeños or extra taco seasoning for more spice if desired.
Store leftovers covered in the refrigerator for up to 3 days or freeze up to 2 months; reheat gently covered until hot and bubbly.
This dish is freezer friendly and perfect for meal prep or feeding a crowd.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Hearty Main Dishes
Method: Baking
Cuisine: American

Keywords: Queso Chicken Enchiladas, Tex-Mex bake, cheesy chicken enchiladas, Velveeta queso sauce, quick enchiladas, weeknight dinner, creamy chicken casserole