Queso Chicken Enchiladas Bake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyrita.com/queso-chicken-enchiladas-bake-recipe/
