Name: Queso Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 ½ cups shredded chicken; ½ packet taco seasoning; 1 cup sour cream; 2 tablespoons chopped green chilies; 5 burrito size flour tortillas; 1 cup shredded cheddar cheese; 1 pound queso blanco Velveeta, cubed; 10 ounces diced tomatoes with green chilies, undrained

Introduction

Queso Chicken Enchiladas are a comforting, cheesy dish that’s perfect for a family dinner or casual gathering. Filled with shredded chicken and a creamy, flavorful sauce, these enchiladas bring a delicious twist to a classic favorite.

A white rectangular plate holds two rolled tortillas filled with shredded chicken, slightly browned on the edges. The tortillas are covered in a smooth, creamy white cheese sauce that drips gently over the sides. On top, there is a layer of finely chopped red tomatoes mixed with small bits of green herbs, adding fresh color. To the side of the tortillas, there is a neat mound of reddish-orange Mexican rice with a soft texture. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 burrito size flour tortillas
2 ½ cups shredded chicken
½ 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 medium bowl, combine the shredded chicken and taco seasoning until the chicken is evenly coated.
Step 2: In a saucepan, melt the cubed queso blanco Velveeta over medium heat, stirring frequently until smooth.
Step 3: Stir in the sour cream, chopped green chilies, and diced tomatoes with green chilies into the melted cheese sauce. Cook for 2-3 minutes until well heated and combined.
Step 4: Preheat your oven to 350°F (175°C). Lightly grease a baking dish.
Step 5: Spread a thin layer of the cheese sauce on the bottom of the baking dish.
Step 6: Spoon about ½ cup of chicken mixture onto each tortilla, then roll them up tightly and place seam side down in the baking dish.
Step 7: Pour the remaining cheese sauce evenly over the rolled tortillas.
Step 8: Sprinkle the shredded cheddar cheese over the top.
Step 9: Bake uncovered for 20-25 minutes until the cheese is melted and bubbly.
Step 10: Remove from oven and let cool for a few minutes before serving.

Tips & Variations

For extra heat, add diced jalapeños or use spicy taco seasoning.
Swap the shredded chicken for cooked ground beef or turkey for a different protein option.
Serve with fresh cilantro, sliced avocado, or a squeeze of lime for added freshness.
Use corn tortillas instead of flour for a gluten-free option.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warmed through.

How to Serve

A white rectangular plate holds two rolled tortillas filled with shredded chicken visible at the open end, covered with a creamy white cheese sauce that drapes over and pools slightly beneath the tortillas. The cheese sauce is smooth with small green herb bits mixed throughout, mostly parsley or cilantro. On top, finely chopped bright red tomatoes and fresh green herbs are spread along the length of the tortillas. On the right side of the plate, there is a small mound of orange-colored rice with visible grains, adding color contrast. The plate rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Queso Chicken Enchiladas ahead of time?

Yes, you can assemble the enchiladas, cover, and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

What can I substitute for Velveeta queso blanco?

You can use any creamy melting cheese like Monterey Jack, mozzarella, or a combination of cream cheese with a mild white cheddar for similar results.

Queso Chicken Enchiladas Recipe

Print Recipe

★★★★★

4.9 from 112 reviews

Deliciously creamy Queso Chicken Enchiladas stuffed with seasoned shredded chicken, wrapped in soft flour tortillas, and smothered in a rich queso blanco cheese sauce with a hint of green chilies and diced tomatoes. Perfect for a comforting and flavorful family meal.

Author: Bella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 5 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Mexican

Ingredients

Scale

Filling

2 ½ cups shredded chicken
½ packet taco seasoning
1 cup sour cream
2 tablespoons chopped green chilies

Enchiladas

5 burrito size flour tortillas
1 cup shredded cheddar cheese

Sauce

1 pound queso blanco Velveeta, cubed
10 ounces diced tomatoes with green chilies, undrained

Instructions

Prepare the Filling: In a medium bowl, combine the shredded chicken with the taco seasoning, sour cream, and chopped green chilies. Mix well until the chicken is evenly coated with the seasoning and creamy mixture.
Make the Cheese Sauce: In a saucepan over medium heat, melt the cubed queso blanco Velveeta together with the undrained diced tomatoes and green chilies. Stir occasionally until the mixture is smooth and heated through, about 5-7 minutes.
Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Lay out a flour tortilla and spread a generous amount of the chicken filling down the center. Roll up the tortilla tightly and place it seam side down in a baking dish. Repeat with remaining tortillas and filling.
Top with Sauce and Cheese: Pour the warm queso and tomato sauce evenly over the rolled tortillas in the baking dish. Sprinkle the shredded cheddar cheese on top for an extra cheesy finish.
Bake: Bake the enchiladas in the preheated oven for 20-25 minutes until the cheese is melted and bubbly and the enchiladas are heated through.
Serve: Remove from the oven and let cool slightly before serving. Garnish with extra chopped green chilies or fresh cilantro if desired.

Notes

Shredded chicken can be pre-cooked or leftover rotisserie chicken for convenience.
You can substitute the burrito size tortillas with regular size tortillas, but the yield will increase accordingly.
For extra heat, add diced jalapeños or a splash of hot sauce in the filling or sauce.
Make sure to keep the queso sauce warm before pouring over the enchiladas to help it spread easily.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: Queso Chicken Enchiladas, Cheesy Enchiladas, Mexican Chicken Recipe, Easy Enchiladas, Queso Blanco, Shredded Chicken Enchiladas