Queso Chicken Enchiladas Recipe
Deliciously creamy and cheesy Queso Chicken Enchiladas made with shredded chicken, taco seasoning, sour cream, cheddar cheese, and Velveeta queso blanco sauce. These enchiladas are rolled in flour tortillas, topped with melty queso sauce, and baked until bubbly and golden, perfect for a comforting Mexican-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling
- 5 Burrito Size Flour Tortillas
- 2 ½ cup Shredded Chicken
- ½ Packet Taco Seasoning
- 1 cup Sour Cream
- 1 cup Cheddar Cheese, shredded
- 2 tablespoons Chopped Green Chilies
Queso Sauce
- 1 pounds 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 thoroughly until all ingredients are evenly incorporated. Set the mixture aside.
- Make the Queso Sauce: In a saucepan over medium-high heat, place the cubed Velveeta and the undrained diced tomatoes with green chilies. Stir occasionally to ensure the cheese melts evenly and the sauce becomes smooth and creamy. Remove from heat once fully melted.
- Assemble the Enchiladas: Lay the tortillas flat on a clean surface. Spoon about ½ to ¾ cup of the prepared chicken filling onto the center of each tortilla. Spread the filling slightly, then carefully roll the tortilla to enclose the filling, forming a burrito shape. Repeat with all tortillas.
- Arrange in Baking Dish: Place the rolled enchiladas side by side in a 9×13-inch casserole dish, fitting them snugly without overlapping.
- Top with Queso Sauce: Evenly pour the warm queso blanco sauce over the arranged enchiladas, making sure they are fully covered with the creamy cheese mixture.
- Bake: Preheat the oven to 350°F (175°C). Bake the enchiladas for 20–25 minutes until heated through, bubbling, and slightly golden on top.
- Serve: Remove from the oven and let cool for a few minutes. Serve hot and enjoy your creamy, cheesy Queso Chicken Enchiladas!
Notes
- You can use rotisserie chicken or canned chicken to save time without sacrificing flavor.
- If using corn tortillas instead of flour, warm them in the microwave for 20-30 seconds before rolling to prevent cracking or breaking.
- For extra spiciness, add some chopped jalapeños to the filling or queso sauce.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven to maintain their flavor and texture.
Keywords: Queso Chicken Enchiladas, cheesy chicken enchiladas, Velveeta enchiladas, baked enchiladas, Mexican casserole
Find it online: https://mixitwitjoe.com/queso-chicken-enchiladas-recipe/
