Queso Chicken Enchiladas Bake Recipe
Introduction
Queso Chicken Enchiladas Bake is a comforting Tex-Mex dish featuring shredded chicken mixed with creamy sour cream, cheddar, and taco seasoning, all wrapped in soft flour tortillas. Smothered in a velvety queso blanco Velveeta sauce with tomatoes and green chilies, these enchiladas are baked until bubbly and packed with rich, cheesy flavor. This recipe is perfect for busy weeknights when you want something hearty and satisfying on the table quickly.
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 and 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 into a burrito shape.
- Step 4: Arrange the rolled tortillas seam side down side by side in a 9×13 casserole dish.
- Step 5: Pour the warm queso sauce evenly over the top of the burritos, making sure each one is well covered.
- 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
- For extra flavor, lightly toast tortillas in a skillet before filling to prevent sogginess and enhance taste.
- Substitute rotisserie or canned chicken to save time without sacrificing flavor.
- If Velveeta is unavailable, use a blend of shredded Monterey Jack and cream cheese to create a similar creamy sauce.
- Warm corn tortillas in the microwave for 20-30 seconds before using to avoid cracking when rolling.
- Add jalapeños or hot sauce if you prefer a spicier dish.
- Top with fresh cilantro, diced avocado, or a squeeze of lime for added freshness before serving.
Storage
Once cooled, store leftover enchiladas tightly covered in the refrigerator for up to three days. For longer storage, wrap individual portions or the entire casserole in foil and freeze for up to two months. Reheat covered in the oven until bubbly and heated through for best results.
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 for this recipe and saves prep time while blending well with the creamy filling.
What’s the best cheese substitute for Velveeta?
If you don’t have Velveeta, a combination of cream cheese and shredded Monterey Jack cheese melts smoothly to create a creamy alternative queso sauce.
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Queso Chicken Enchiladas Bake Recipe
- Total Time: 30 minutes
- Yield: 5 servings 1x
Description
Queso Chicken Enchiladas Bake is a comforting and creamy Tex-Mex dish featuring shredded chicken mixed with tangy taco seasoning, sour cream, cheddar cheese, and mild green chilies. Wrapped in soft flour tortillas, these enchiladas are smothered in a rich, melted Velveeta queso sauce with diced tomatoes and green chilies, then baked until bubbly and golden. Perfect for busy weeknights, this dish offers robust flavors with minimal prep and is ideal for feeding a family or a crowd.
Ingredients
Enchiladas Filling
- 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
Queso Sauce
- 1 pound queso blanco Velveeta, cubed
- 10 ounces diced tomatoes with green chilies, undrained
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 well mixed and creamy, ensuring the chicken is coated but not overly wet.
- Melt the Queso: In a saucepan over medium-high heat, add the cubed Velveeta cheese and undrained diced tomatoes with green chilies. Stir occasionally until the cheese is completely melted, smooth, and bubbling without lumps.
- Fill and Roll the Enchiladas: Lay the tortillas flat on a clean surface. Spoon about 1/2 to 3/4 cup of the chicken filling into the center of each tortilla, spread slightly but keep the edges clear for easier rolling. Roll up 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 without overlapping or smashing them.
- Pour the Queso Sauce: Evenly pour the warm queso sauce over the arranged enchiladas, ensuring each one is covered with the creamy cheese mixture.
- Bake and Serve: Preheat oven to 350°F (175°C). Bake the casserole uncovered for 20 to 25 minutes until heated through, bubbly, and slightly golden around the edges. Serve immediately while hot.
Notes
- Use rotisserie or canned chicken to save preparation time.
- If using corn tortillas instead of flour, warm them before filling to prevent cracking.
- Lightly toast tortillas in a skillet to enhance flavor and avoid sogginess.
- Let enchiladas rest 5 minutes after baking before serving to help the filling set.
- This dish can be assembled ahead, refrigerated, and baked just before serving for convenience.
- Freeze leftovers tightly wrapped for up to 2 months; reheat covered until warm.
- Substitute Velveeta with a blend of cream cheese and shredded Monterey Jack cheese if needed.
- Add fresh cilantro, diced avocado, or a squeeze of lime for garnish and extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Hearty Main Dishes
- Method: Baking
- Cuisine: American
Keywords: Queso chicken enchiladas, creamy chicken enchiladas, Tex-Mex enchiladas, Velveeta queso enchiladas, baked enchiladas recipe, easy chicken enchiladas, cheesy enchiladas dinner
