Queso Chicken Enchiladas Bake Recipe

Introduction

Queso Chicken Enchiladas Bake is a comforting and cheesy Mexican-inspired dish that’s perfect for weeknight dinners or casual gatherings. This recipe combines tender shredded chicken with creamy queso and flavorful spices, all wrapped in soft flour tortillas and baked to bubbly perfection.

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

1. 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.
2. 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.
3. Step 3: Lay the tortillas on a flat surface. Spoon 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla, spread slightly, and roll it up to form a burrito.
4. Step 4: Arrange the burritos side by side in a 9×13 casserole dish. Pour the warm queso evenly over the top of the burritos.
5. Step 5: Bake at 350°F for 20–25 minutes until heated through and bubbly. Serve hot and enjoy.

Tips & Variations

• For extra heat, add a few dashes of hot sauce or chopped jalapeños to the chicken mixture.
• Use rotisserie chicken to save time on shredding and cooking.
• Top with chopped cilantro and sliced avocado before serving for added freshness.
• Substitute queso blanco Velveeta with your favorite melting cheese like Monterey Jack or a blend of Mexican cheeses.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual servings for about 1-2 minutes. This dish is best enjoyed fresh but holds well overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Queso Chicken Enchiladas Bake ahead of time?

Yes, you can assemble the enchiladas and refrigerate them without the queso sauce for up to 24 hours before baking. Add the queso and bake just before serving for best results.

Can I freeze the leftovers?

Freezing is possible but may change the texture of the tortillas and cheese sauce. If freezing, wrap tightly and thaw overnight in the fridge before reheating.

Queso Chicken Enchiladas Bake Recipe

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Queso Chicken Enchiladas Bake is a creamy and cheesy casserole featuring tender shredded chicken mixed with taco seasoning, sour cream, cheddar cheese, and green chilies, wrapped in flour tortillas and smothered in a rich, melted queso blanco cheese sauce with diced tomatoes and green chilies. Baked until bubbly and golden, this comforting Tex-Mex dish is perfect for a satisfying weeknight dinner or a crowd-pleasing meal.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 5 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Enchilada Filling

• 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

Queso Sauce

• 1 pound queso blanco Velveeta, cubed
• 10 ounces diced tomatoes with green chilies, undrained

Instructions

1. 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 mixed, then set the mixture aside for assembly.
2. Melt the queso: Place a saucepan over medium-high heat and add the cubed queso blanco Velveeta along with the undrained diced tomatoes with green chilies. Stir occasionally to prevent sticking and cook until the cheese is fully melted and the sauce is smooth and creamy.
3. Fill the tortillas: Lay each burrito-size flour tortilla flat on a clean surface. Spoon about 1/2 to 3/4 cup of the prepared chicken filling into the center of each tortilla. Spread the filling slightly then roll the tortilla tightly to form a burrito.
4. Assemble the dish: Arrange the filled burritos seam side down, side by side in a 9×13-inch casserole dish. Pour the warm melted queso sauce evenly over the top, coating all the burritos.
5. Bake and serve: Preheat the oven to 350°F (175°C). Bake the assembled enchiladas for 20 to 25 minutes until the dish is heated through and bubbly. Remove from oven and serve hot for a delicious, cheesy meal.

Notes

• Use leftover shredded chicken or rotisserie chicken for convenience.
• For spicier enchiladas, add jalapeños or more chopped green chilies to the filling.
• If preferred, substitute the Velveeta with other melting cheeses like Monterey Jack, but queso blanco Velveeta provides the signature creamy texture.
• To save time, you can prepare the filling and melt the queso sauce ahead of time but assemble and bake just before serving.
• These enchiladas can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: queso chicken enchiladas, cheesy enchiladas, baked enchiladas, Tex-Mex casserole, queso blanco Velveeta, shredded chicken enchiladas