Name: Queso Chicken Enchiladas Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 5 burrito size flour tortillas; 2.5 cups shredded chicken; 0.5 packet taco seasoning (about 1 tablespoon); 1 cup sour cream; 1 cup shredded cheddar cheese; 2 tablespoons chopped green chilies; 1 pound queso blanco Velveeta, cubed; 10 ounces diced tomatoes with green chilies, undrained

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Introduction

Queso Chicken Enchiladas Bake is a comforting and flavorful dish that combines tender shredded chicken with creamy queso blanco cheese. This easy casserole brings together classic Mexican-inspired ingredients for a satisfying meal perfect for any night of the week.

Two folded enchiladas covered in a creamy white sauce with a slightly browned top are placed on a white plate. The enchiladas are garnished with chopped fresh red tomatoes, small green pepper pieces, and sprinkled green herbs. On top of the enchiladas, there is a dollop of white sour cream with some garnish. The plate sits on a wooden surface with chopped peppers and herbs scattered around. In the top part of the image, two wooden bowls with chopped red and green peppers are partially visible. A silver fork and a light gray cloth napkin are at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

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, then set aside.
Step 2: 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.
Step 3: Lay the tortillas on a flat surface. Spoon ½ to ¾ cup of the chicken mixture into the center of each tortilla, spread slightly, and roll it up to form a burrito.
Step 4: Arrange the burritos side by side in a 9×13-inch casserole dish. Pour the warm queso evenly over the top of the burritos.
Step 5: Bake at 350°F for 20–25 minutes until heated through and bubbly. Serve hot and enjoy.

Tips & Variations

For extra flavor, add chopped onions or fresh cilantro to the chicken mixture.
Use corn tortillas instead of flour for a gluten-free option.
If you prefer a spicier dish, include jalapeños or hot sauce in the filling.
Leftover queso can be saved and reheated gently for dipping or topping other dishes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for about 1-2 minutes. This dish does not freeze well due to the creamy queso sauce.

How to Serve

Two rolled tortillas filled with shredded meat and small diced red pieces, covered with a thick creamy white cheese sauce mixed with red and green herbs, lying side by side on a white rectangular plate. The cheese sauce spreads around the base of the tortillas, pooling slightly on the white marbled surface beneath. In the background, slightly out of focus, there are two white bowls, one containing bright yellow corn and the other filled with a red tomato salsa. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves time. Just shred it before mixing with the other filling ingredients.

Is there a substitute for Velveeta cheese?

You can use other creamy melting cheeses like Monterey Jack or a combination of cream cheese and shredded mozzarella for a similar texture, though the flavor may differ slightly.