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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Roll the enchiladas: Roll each filled tortilla tightly like a burrito to enclose the filling completely.
  5. 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.
  6. Pour queso sauce over: Evenly pour the warm, melted queso sauce over all the enchiladas, making sure each is well covered.
  7. 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.
  8. 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

Find it online: https://savorandsimmer.com/queso-chicken-enchiladas-bake-recipe/