Queso Chicken Enchiladas Bake Recipe
Introduction
Queso chicken enchiladas are a creamy, cheesy Tex-Mex favorite that’s perfect for a quick weeknight dinner. Tender shredded chicken is mixed with taco seasoning, sour cream, and cheese, then wrapped in soft flour tortillas. Each enchilada is smothered in a velvety melted Velveeta queso sauce with diced tomatoes and green chilies before baking to bubbly perfection.
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 well mixed, 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 on a flat surface. Spoon ½ to ¾ 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 snugly side by side.
- Step 5: Pour the warm queso sauce evenly over the enchiladas, covering them completely.
- Step 6: Bake at 350°F (175°C) for 20–25 minutes, until heated through and bubbly. Serve hot and enjoy.
Tips & Variations
- Warm flour or corn tortillas before filling to prevent cracking while rolling.
- Use rotisserie or canned chicken to save time without sacrificing flavor.
- Substitute Velveeta with a melty cheese blend and a bit of cream cheese for a similar creamy texture.
- For added heat, include chopped jalapeños or use fire-roasted green chilies.
- Lightly toast tortillas in a skillet before filling to enhance flavor and reduce sogginess.
- Top with fresh cilantro, diced avocado, or a squeeze of lime to brighten the dish.
Storage
Once cooled, cover the enchiladas tightly and store in the refrigerator for up to three days. For longer storage, wrap portions or the whole casserole in foil and freeze for up to two months. Reheat gently in a covered dish in the oven until heated through and bubbly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken as a shortcut?
Yes, rotisserie chicken is a convenient shortcut that blends well with the creamy filling, saving you prep time.
What’s the best cheese substitute for Velveeta?
If you don’t have Velveeta, mix shredded Monterey Jack cheese with cream cheese to achieve a similar creamy texture and meltiness.
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Queso Chicken Enchiladas Bake Recipe
- Total Time: 30-35 minutes
- Yield: 5 servings 1x
Description
Queso Chicken Enchiladas Bake is a comforting Tex-Mex dish featuring tender shredded chicken mixed with tangy taco seasoning, sour cream, and cheddar cheese, all rolled into soft flour tortillas. These enchiladas are smothered in a creamy, melted Velveeta queso sauce combined with diced tomatoes and green chilies, then baked until bubbly and golden. This easy-to-make recipe is perfect for quick weeknight dinners and offers rich, cheesy flavor with a mild spicy kick.
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 everything is evenly coated and creamy, making sure the chicken is moist but not swimming in liquid.
- Melt the Queso: Place a saucepan over medium-high heat and add the cubed Velveeta along with the undrained diced tomatoes with green chilies. Stir occasionally until the cheese has melted completely and the sauce is smooth and bubbling without 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. Spread the filling slightly, leaving edges clear for rolling. Roll each tortilla snugly into a burrito shape.
- Assemble the Dish: Arrange the rolled tortillas side by side in a 9×13-inch casserole dish with the seam side down, ensuring they fit snugly without overlapping or smashing.
- Pour the Queso Sauce: Evenly pour the warm queso sauce over the arranged enchiladas, covering each one thoroughly so every bite is covered in creamy cheese.
- Bake: Preheat the oven to 350°F (175°C). Bake the enchiladas for 20 to 25 minutes until heated through, bubbly, and edges are slightly crisped.
- Serve: Remove from the oven and let rest for 5 minutes before serving. Serve hot, optionally garnished with chopped fresh cilantro, diced avocado, or a squeeze of lime for added freshness.
Notes
- Use rotisserie or canned chicken as a time-saving shortcut.
- If substituting corn tortillas, warm them in the microwave for 20–30 seconds before filling to prevent cracking.
- For a Velveeta substitute, blend cream cheese with shredded Monterey Jack cheese.
- Lightly toast tortillas in a skillet before filling to boost flavor and prevent sogginess.
- Store leftovers covered in the fridge for up to 3 days or freeze wrapped for up to 2 months.
- Reheat gently in the oven covered until bubbly and hot.
- Adjust spiciness by adding jalapeños if desired.
- Let enchiladas rest 5 minutes after baking for better filling cohesion.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Hearty Main Dishes
- Method: Baking
- Cuisine: American
Keywords: queso chicken enchiladas, baked enchiladas, Tex-Mex recipe, cheesy chicken enchiladas, weeknight dinner, easy enchiladas bake, creamy queso sauce
