Introduction

Queso Chicken Enchiladas Bake is a comforting Tex-Mex dish featuring tender shredded chicken mixed with taco seasoning, sour cream, and cheddar cheese, all wrapped in soft flour tortillas. Covered in a creamy, melted queso blanco Velveeta sauce with diced tomatoes and green chilies, this casserole is baked until bubbly and perfect for weeknight dinners.

Queso Chicken Enchiladas Bake Recipe - Recipe Image

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 creamy, then set aside.
Step 2: In a saucepan over medium-high heat, add the cubed Velveeta and 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 1/2 to 3/4 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 side by side in a 9×13-inch casserole dish, seam side down.
Step 5: Pour the warm queso sauce evenly over the top of the arranged burritos, covering them completely.
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

Use rotisserie or canned chicken to save time without sacrificing flavor.
Warm corn tortillas before filling to make rolling easier and prevent cracking.
Substitute Velveeta with a blend of cream cheese and shredded Monterey Jack for a similar creamy texture.
Top with fresh cilantro, diced avocado, or a squeeze of lime for added brightness and flavor.
Lightly toast tortillas in a skillet to boost flavor and reduce sogginess.

Storage

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 gently in the oven, covered, until warmed 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 great time-saver and blends well with the creamy filling for this dish.

What is a good cheese substitute for Velveeta?

If Velveeta is unavailable, blend cream cheese with shredded Monterey Jack cheese for a smooth and creamy alternative.

Queso Chicken Enchiladas Bake Recipe

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4.5 from 139 reviews

Queso Chicken Enchiladas Bake is a comforting Tex-Mex dish featuring shredded chicken mixed with taco seasoning, sour cream, cheddar cheese, and mild green chilies, all wrapped in soft burrito-size flour tortillas. These are then smothered in a creamy melted queso blanco Velveeta sauce with diced tomatoes and green chilies, baked until bubbly and lightly crisped. Perfect for quick weeknight dinners, this hearty casserole combines rich cheesy flavors with a gentle spice and satisfying textures, making it a family favorite.

Author: Marco
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 5 servings 1x
Category: Hearty Main Dishes
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

5 burrito size flour tortillas
2.5 cups shredded chicken
0.5 packet taco seasoning (approx. 1 tablespoon)
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 mixed and creamy. Set the mixture aside.
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 is fully melted and the sauce is smooth with no lumps.
Fill the tortillas: 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 but keep the edges clear to allow easy rolling.
Roll the enchiladas: Roll each filled tortilla tightly like a burrito to enclose the filling completely.
Assemble the dish: Arrange the rolled enchiladas seam side down, snugly side by side, in a 9×13 inch casserole dish ensuring they fit without crushing.
Pour queso sauce over: Evenly pour the warm, melted queso sauce over all the enchiladas, making sure each is well covered.
Bake the enchiladas: Preheat the oven to 350°F (175°C). Place the casserole dish in the oven and bake for 20 to 25 minutes until the sauce is bubbly and the enchiladas are heated through.
Serve: Remove from the oven and serve hot, optionally garnished with fresh chopped cilantro, diced avocado, or a squeeze of lime for added brightness.

Notes

Use rotisserie or canned chicken as a quick shortcut.
If using corn tortillas, warm them for 20-30 seconds before filling to prevent cracking.
Lightly toast tortillas in a skillet before filling to enhance flavor and prevent sogginess.
Let enchiladas rest for 5 minutes after baking before cutting to help filling set.
Store leftovers tightly covered in the refrigerator for up to 3 days.
Freeze individual portions or the entire casserole wrapped in foil for up to 2 months.
Reheat gently in the oven covered until hot and bubbly.
Substitute cream cheese blended with shredded Monterey Jack if Velveeta is unavailable.
Add jalapeños for extra spice if desired.
Pair with simple rice or a green salad for a complete meal.

Keywords: queso chicken enchiladas, baked enchiladas, Tex-Mex casserole, cheesy chicken bake, Velveeta enchiladas, easy weeknight dinner, shredded chicken recipes