If you are looking to impress your family or friends with something irresistibly creamy, cheesy, and bursting with flavor, this Queso Chicken Enchiladas Recipe is absolutely the way to go. Picture tender shredded chicken seasoned perfectly, rolled up in soft flour tortillas, smothered in luscious queso blanco cheese sauce, and baked until bubbling hot and golden. It’s simple, comforting, and the kind of dish that brings everyone to the table eager for seconds. Once you get a taste of these enchiladas, you’ll find yourself craving this hearty, melt-in-your-mouth delight again and again.
Ingredients You’ll Need
Everything you need for this Queso Chicken Enchiladas Recipe is straightforward and pantry-friendly, yet each component plays a crucial role in building those layers of flavor and texture. From the creamy queso blanco to the zingy green chilies, each ingredient enhances the overall experience.
- 5 Burrito Size Flour Tortillas: These soft, large tortillas provide the perfect vessel to hold all the delicious filling without falling apart.
- 2 ½ cup Shredded Chicken: Tender and juicy, chicken adds hearty protein and soaks up the rich flavors beautifully.
- ½ Packet Taco Seasoning: Just the right amount of spice and seasoning to elevate the chicken filling with Mexican-inspired warmth.
- 1 cup Sour Cream: Adds creaminess and a slight tang to the mixture, balancing the sharpness of the cheese.
- 1 cup Cheddar Cheese shredded: Sharp cheddar brings a bit of bite and extra cheesy goodness to the filling.
- 2 tablespoons Chopped Green Chilies: Offers subtle heat and bright, fresh flavor that wakes up the palate.
- 10 ounces Diced Tomatoes with Green Chilies undrained: These juicy tomatoes keep the queso sauce vibrant and add a gentle spicy kick.
- 1 pound Queso Blanco Velveeta cubed: The star ingredient for a creamy, smooth queso topping that makes this dish unforgettable.
How to Make Queso Chicken Enchiladas Recipe
Step 1: Prepare the Chicken Filling
Start by combining your shredded chicken with taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies in a large mixing bowl. The seasoning infuses the chicken with rich Mexican flavors, while the sour cream and cheese bring creaminess and slight tang, making every bite velvety and delicious.
Step 2: Make the Queso Sauce
In a saucepan over medium-high heat, add the cubed Velveeta cheese along with the undrained diced tomatoes with green chilies. Stir frequently as the cheese melts down to create a silky-smooth queso sauce. This warm, cheesy topping will soak into the enchiladas, layering on that luscious melt-in-your-mouth quality.
Step 3: Assemble the Enchiladas
Lay each flour tortilla flat, then spoon about half a cup to three-quarters of a cup of the chicken mixture onto the center of each one. Spread the filling evenly and roll them up like burritos, creating neat little packages of flavorful goodness.
Step 4: Layer and Bake
Arrange the filled enchiladas side by side in a 9×13 casserole dish to keep them snug and cozy while baking. Pour the warm queso sauce evenly over the top, making sure every tortilla gets a generous coating. Bake in a preheated 350°F oven for 20 to 25 minutes until everything is heated through and bubbling beautifully.
How to Serve Queso Chicken Enchiladas Recipe
Garnishes
Adding fresh garnishes like chopped cilantro, diced tomatoes, or sliced avocado can add an exciting pop of color and texture that brightens up the rich, creamy enchiladas. A dollop of sour cream or a squeeze of lime juice can also cut through the richness to create a perfectly balanced bite.
Side Dishes
Pair these enchiladas with a simple side salad full of crisp greens and a tangy vinaigrette or some Mexican rice and refried beans for a hearty, complete meal. The lightness of a fresh salad helps balance the decadence of the queso-covered enchiladas.
Creative Ways to Present
Try serving this Queso Chicken Enchiladas Recipe in individual small casserole dishes for a fun, personal touch. You can also sprinkle extra shredded cheddar and a handful of chopped green onions on top after baking for an extra layer of flavor and eye-catching texture.
Make Ahead and Storage
Storing Leftovers
Place leftover enchiladas in an airtight container in the refrigerator and enjoy them within 3 to 4 days. The flavors tend to deepen after sitting, making your next meal just as delightful.
Freezing
You can freeze the entire assembled dish before baking or freeze cooked leftovers. Wrap tightly with plastic wrap and foil to prevent freezer burn, and store for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
Reheat your Queso Chicken Enchiladas Recipe leftovers in a covered baking dish at 350°F for about 15 to 20 minutes or until hot and bubbly. For a quicker fix, microwave individual servings, covered with a damp paper towel, for 1 to 2 minutes.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas work well but can be more fragile. To prevent them from breaking, warm them slightly in the microwave for about 20 to 30 seconds before rolling to increase pliability.
What if I want to make this recipe vegetarian?
Swap the shredded chicken with sautéed vegetables like bell peppers, onions, and mushrooms. You can also add black beans or pinto beans for protein. The queso sauce will still bring loads of creamy flavor.
Is it possible to use a different cheese instead of Velveeta?
Velveeta is prized for its smooth melting properties, but you can substitute with other melting cheeses like Monterey Jack, mozzarella, or a combination for a slightly different texture and flavor. Just be sure to melt them gently to avoid graininess.
Can I prepare this recipe ahead of time?
Yes! Assemble the enchiladas and refrigerate for up to 24 hours before baking. This makes it a great option for meal prep or entertaining when you want to spend less time in the kitchen.
How spicy are these enchiladas?
The heat level is mild to moderate thanks to the taco seasoning and green chilies. You can easily adjust the spiciness by adding extra chilies or a splash of hot sauce if you prefer a bolder kick.
Final Thoughts
This Queso Chicken Enchiladas Recipe is truly a winner for anyone who appreciates cheesy, comforting Mexican-American dishes that are straightforward to make yet full of flavor. Whether for weeknight dinners or special gatherings, these enchiladas bring warmth and satisfaction with every bite. So grab your ingredients and dive into this creamy, cheesy feast—you’ll wonder why you didn’t try it sooner!
Print
Queso Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Queso Chicken Enchiladas are a creamy, cheesy Mexican-inspired casserole featuring tender shredded chicken mixed with taco seasoning and sour cream, rolled in flour tortillas, topped with a velvety queso blanco sauce made from Velveeta and diced tomatoes with green chilies, then baked to bubbly perfection. This comforting dish combines rich flavors and is perfect for an easy weeknight dinner or family gathering.
Ingredients
Filling
- 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
- 1 pound Queso Blanco Velveeta, cubed
- 10 ounces diced tomatoes with green chilies, undrained
Instructions
- Prepare the Chicken Filling: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir the ingredients well until evenly mixed and set the bowl aside.
- Make the Queso Sauce: In a saucepan over medium-high heat, add the cubed Velveeta cheese and the undrained diced tomatoes with green chilies. Stir occasionally until the cheese completely melts and the sauce becomes smooth and creamy.
- Assemble the Enchiladas: Lay the flour tortillas flat on a clean surface. Spoon about ½ to ¾ cup of the chicken mixture into the center of each tortilla and spread it slightly. Roll each tortilla up tightly like a burrito. Repeat the process for all tortillas.
- Arrange in Baking Dish: Place the rolled tortillas side by side in a 9×13 inch casserole dish, fitting them snugly.
- Add Sauce and Bake: Pour the warm queso sauce evenly over the arranged tortillas in the baking dish. Bake the enchiladas in a preheated oven at 350°F (175°C) for 20 to 25 minutes, until the casserole is heated through and bubbly.
- Serve: Remove from oven and serve hot. Enjoy the creamy, cheesy goodness of the queso chicken enchiladas.
Notes
- You can use rotisserie chicken or canned chicken to save time.
- If using corn tortillas instead of flour, warm them in the microwave for 20-30 seconds before rolling to prevent them from breaking.
