Ingredients
Burrito size flour tortillas: soft and big enough for generous fillings look for fresh and pliable tortillas for easy rolling
Shredded chicken: rotisserie works beautifully tender and perfectly cooked or quickly shred leftover roasted chicken
Taco seasoning: for smoky spicy flavor use your favorite brand or mix up your own for custom heat
Sour cream: for that cool tang while keeping the filling moist and creamy be sure to use full fat for best texture
Cheddar cheese: shredded for rich sharp flavor choose a block to shred at home for better melt
Chopped green chilies: for mild heat and pepper flavor canned makes it easy to control the spice level
Diced tomatoes with green chilies: undrained for a boost of zesty flavor opt for Rotel or similar brands for fresh taste
Queso Blanco Velveeta: cubed for the ultimate creamy cheese sauce this melts into silky perfection every time
Step by Step Instructions
Make the Chicken Filling:
Combine shredded chicken taco seasoning sour cream shredded cheddar and chopped green chilies in a big bowl Stir well until every piece of chicken is coated and cheesy mixture is even throughout
Melt the Queso:
In a saucepan over medium high heat add cubed Velveeta and the undrained diced tomatoes with green chilies Stir now and then until the cheese is fully melted and you have a thick pourable cheese sauce
Assemble the Enchiladas:
Lay each tortilla flat on your counter Fill with about three quarters cup of chicken mixture in the very center Use the back of a spoon to spread filling slightly but keep it toward the center for easy rolling
Roll and Arrange:
Roll each tortilla snug so the filling stays inside and place them seam side down in a 9 by 13 casserole dish Arrange enchiladas side by side to fit tightly
Top with Queso and Bake:
Pour warm queso sauce evenly across the tops of all tortillas Make sure the sauce gets into every edge and corner Bake at 350 degrees Fahrenheit for about twenty to twenty five minutes or until piping hot and bubbling on the edges
A plate of queso chicken enchiladas.
A plate of queso chicken enchiladas. | lilicooks.com
You Must Know
Full of protein and comforting flavors
Can be prepped ahead and baked when ready
Leftovers reheat surprisingly well
I always love the way Velveeta melts into the dreamiest sauce here It reminds me of my mom’s game day queso and my kitchen always smells like weekend parties when this is in the oven My daughter even calls this celebration chicken for that reason
Storage Tips
Queso chicken enchiladas keep in the fridge in an airtight container for up to three days They also freeze before baking just wrap the assembled but unbaked casserole tightly in plastic and foil When ready to eat thaw overnight in the fridge and bake as directed for best results
Ingredient Substitutions
Swap in corn tortillas if you want a gluten free version Just remember to warm and soften them first before rolling If you do not have Velveeta a block of cream cheese mixed with two cups shredded Monterey Jack also works in a pinch For extra veggies stir in sautéed onions or spinach to change things up
Serving Suggestions
Serve these enchiladas with a crisp green salad or a side of Spanish rice My family likes to add a few spoonfuls of jarred jalapenos on top for heat and a big scoop of guacamole right beside The leftovers are awesome as a filling for wraps with shredded lettuce and pico de gallo
A plate of queso chicken enchiladas.
A plate of queso chicken enchiladas. | lilicooks.com
Origins and Inspiration
While not a classic Mexican dish queso enchiladas are a Tex Mex comfort food staple Popular in home kitchens across the Southwest they take the basic enchilada but swap traditional red or green sauce for an ultra creamy queso that is a favorite here in North Texas
Pro Tips
Warm the tortillas before filling to prevent cracking and tearing
Always add the queso sauce just before baking for the gooiest texture
Let the casserole rest for five minutes out of the oven for easier slicing and serving
Recipe FAQs
→ What kind of chicken works best?
Shredded rotisserie chicken is convenient and flavorful, but cooked, chopped chicken breast or canned chicken also work well for this dish.
→ Can I substitute the flour tortillas?
Corn tortillas may be used, but warm them before filling to prevent tearing. Flour tortillas give a softer texture.
→ Is there a replacement for Velveeta queso?
Processed cheese alternatives or homemade white cheese sauces may be used, though melted Velveeta offers the classic creamy consistency.
→ How spicy are these enchiladas?
The mild green chilies and diced tomatoes add gentle heat. For more spice, try adding chopped jalapeños or extra seasoning.
→ How should leftovers be stored?
Cool completely, cover tightly, and refrigerate for up to 3 days. Reheat in the oven or microwave until fully warmed through.
Queso Chicken Enchiladas Easy
Creamy queso chicken enchiladas packed with cheddar, sour cream, and mild green chilies. A simple weeknight dinner.
Preparation Time
10 min
Cooking Time
20 min
Overall Time
30 min
Created By: Lili Clark
Category: Dinner
Skill Level: Beginner-Friendly
Cuisine Type: American
Output: 5 Serves
Dietary Options: ~
Ingredients
→ Tortillas and Fillings
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
→ Queso Sauce
10 ounces diced tomatoes with green chilies, undrained
1 pound queso blanco Velveeta, cubed
Steps
In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until well mixed and set aside.
In a saucepan over medium-high heat, add cubed Velveeta and undrained diced tomatoes with green chilies. Stir occasionally until fully melted and smooth.
Lay tortillas out on a flat surface. Spoon ½ to ¾ cup of the chicken mixture into the center of each tortilla, spread slightly, and roll into a burrito shape.
Place the rolled tortillas side by side in a 9×13 casserole dish.
Pour the warm queso sauce evenly over the top of the burritos. Bake at 350°F for 20–25 minutes, until heated through and bubbly. Serve hot.
Tips
You can save time by using rotisserie chicken or canned chicken.
If using corn tortillas, warm them in the microwave for 20–30 seconds to prevent breaking.
Required Tools
9×13 casserole dish
saucepan
large mixing bowl
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
