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

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 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