Queso Chicken Enchiladas Bake Recipe
Introduction
Queso Chicken Enchiladas Bake combines tender shredded chicken with tangy taco seasoning, creamy sour cream, and cheddar cheese, all rolled inside soft flour tortillas. Smothered in a rich, melted Velveeta queso sauce with tomatoes and green chilies, this comforting dish bakes to bubbly perfection, making it an ideal weeknight meal full of Tex-Mex flavor.
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 set aside.
- Step 2: In a saucepan over medium-high heat, add the cubed Velveeta and the undrained diced tomatoes with green chilies. Stir occasionally until the cheese is completely melted and smooth.
- Step 3: Lay the tortillas flat on a clean surface. Spoon about 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 seam-side down in a 9×13-inch casserole dish, placing them side by side without overcrowding.
- Step 5: Pour the warm queso sauce evenly over the top of the arranged burritos, ensuring they are fully covered.
- Step 6: Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until heated through and the sauce is bubbly. Serve hot and enjoy.
Tips & Variations
- Warm tortillas briefly before filling to prevent cracking, especially if using corn tortillas.
- Use rotisserie or canned chicken to save time without sacrificing flavor.
- Substitute Velveeta with a blend of cream cheese and shredded Monterey Jack for a different cheesy sauce texture.
- Add fresh cilantro, diced avocado, or a squeeze of lime on top before serving for brightness.
- Lightly toast tortillas in a skillet prior to filling to enhance flavor and reduce sogginess.
Storage
Once cooled, store the 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 covered in the oven gently until heated 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 shortcut that saves prep time and blends well with the creamy filling for these enchiladas.
What is a good substitute for Velveeta cheese?
If Velveeta is unavailable, cream cheese blended with shredded Monterey Jack cheese works well to create a creamy, melty sauce.
PrintQueso Chicken Enchiladas Bake Recipe
Queso Chicken Enchiladas Bake is a comforting Tex-Mex dish featuring shredded chicken mixed with taco seasoning, sour cream, cheddar cheese, and green chilies, all rolled into soft flour tortillas. These are smothered in a creamy, melted Velveeta queso sauce combined with diced tomatoes and green chilies, then baked until bubbly and golden. This quick and easy recipe is perfect for weeknight dinners, offering a rich, satisfying blend of cheesy and spicy flavors that the whole family will enjoy.
- 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
Main 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
- 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 coated and creamy. The chicken should be moist but not swimming.
- Melt the Queso: 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 smooth, forming a velvety queso sauce.
- Fill and Roll the Enchiladas: Lay each tortilla flat on a clean surface. Spoon approximately 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla. Spread slightly, leaving the edges clear to ensure easy rolling. Roll up the tortilla tightly into a burrito shape.
- Assemble the Dish: Arrange the rolled tortillas seam-side down side by side in a 9×13 inch casserole dish, positioning them close together but not squashed.
- Pour Queso Sauce: Evenly pour the warm queso sauce over the arranged tortillas, making sure each is well covered.
- Bake: Place the casserole dish in a preheated oven at 350°F (175°C). Bake for 20 to 25 minutes or until the sauce is bubbling and the enchiladas are heated through.
- Serve: Remove from oven and let the enchiladas rest a few minutes. Serve hot, optionally garnished with fresh cilantro, diced avocado, or a squeeze of lime for added brightness.
Notes
- Use rotisserie or canned chicken as a convenient shortcut.
- If using corn tortillas, warm them before rolling to prevent cracking.
- Lightly toast tortillas in a skillet to enhance flavor and avoid sogginess.
- Let enchiladas rest 5 minutes before cutting to allow filling to set.
- The green chilies and taco seasoning provide mild heat; add jalapeños for extra spice.
- Store leftovers covered in the fridge for up to 3 days or freeze wrapped in foil for up to 2 months.
- Reheat gently in the oven covered until hot and bubbly.
- Velveeta can be substituted with a blend of cream cheese and shredded Monterey Jack cheese.
Keywords: queso chicken enchiladas, baked enchiladas, Tex-Mex chicken recipe, creamy chicken bake, easy weeknight dinner, Velveeta queso sauce, shredded chicken enchiladas
