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

Scale

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