Easy Queso Chicken Enchiladas

This easy queso chicken enchiladas recipe delivers a creamy, cheesy dinner that comes together quickly and satisfies a crowd. Layers of shredded chicken, cheese, and mild green chilies wrapped in generous burrito-sized tortillas are topped with a luscious Velveeta queso sauce and baked until bubbling and golden. It’s the kind of meal to serve on a busy weeknight or casual get-together when comfort food is calling.

One batch became a comfort meal when my youngest broke her arm last year and it has stuck as a family favorite. I first made these enchiladas when I had leftover rotisserie chicken and needed something quick but special. Since then, they have become my go to for nights when I want easy but satisfying food that pleases everyone around the table.

Ingredients

• Burrito size flour tortillas: Soft and big enough for generous fillings, look for fresh and pliable tortillas for easy rolling
• Shredded chicken: Rotisserie works beautifully, tender and perfectly cooked or quickly shred leftover roasted chicken
• Taco seasoning: For smoky spicy flavor, use your favorite brand or mix up your own for custom heat
• Sour cream: For that cool tang while keeping the filling moist and creamy, be sure to use full fat for best texture
• Cheddar cheese: Shredded for rich sharp flavor, choose a block to shred at home for better melt
• Chopped green chilies: For mild heat and pepper flavor, canned makes it easy to control the spice level
• Diced tomatoes with green chilies: Undrained for a boost of zesty flavor, opt for Rotel or similar brands for fresh taste
• Queso Blanco Velveeta: Cubed for the ultimate creamy cheese sauce, this melts into silky perfection every time

Instructions

Make the Chicken Filling:

Combine shredded chicken, taco seasoning, sour cream, shredded cheddar, and chopped green chilies in a big bowl. Stir well until every piece of chicken is coated and the cheesy mixture is evenly blended throughout. This ensures a flavorful and moist filling in every bite.

Melt the Queso:

In a saucepan over medium high heat add cubed Velveeta and the undrained diced tomatoes with green chilies. Stir occasionally until the cheese fully melts and transforms into a thick pourable sauce. Keep the heat consistent to prevent the cheese from burning or separating.

Assemble the Enchiladas:

Lay each tortilla flat on your counter. Fill each with about three quarters cup of the chicken mixture in the very center. Use the back of a spoon to spread the filling just slightly but keep it tight toward the center so rolling is easy and neat.

Roll and Arrange:

Roll each tortilla snugly so the filling stays inside. Place the rolled enchilada seam side down in a 9 by 13 casserole dish. Arrange them side by side to fit tightly but not squished so they heat evenly in the oven.

Top with Queso and Bake:

Pour the warm queso sauce evenly across the tops of all the tortillas making sure the sauce seeps into every edge and corner. Bake uncovered at 350 degrees Fahrenheit for about twenty to twenty five minutes or until piping hot and bubbly around the edges. Let cool for a few minutes before serving to allow the sauce to thicken slightly.

I always love the way Velveeta melts into the dreamiest sauce here. It reminds me of my mom's game day queso and my kitchen always smells like weekend parties when this is in the oven. My daughter even calls this celebration chicken for that reason.

Storage Tips

Queso chicken enchiladas keep well in the fridge in an airtight container for up to three days. They also freeze beautifully before baking; just wrap the assembled but unbaked casserole tightly in plastic wrap and foil. When ready to eat thaw overnight in the fridge and bake as directed for best results.

Ingredient Substitutions

Swap in corn tortillas if you want a gluten free version just remember to warm and soften them first before rolling. If you do not have Velveeta a block of cream cheese mixed with two cups shredded Monterey Jack also works in a pinch. For extra veggies stir in sautéed onions or spinach to change things up.

Serving Suggestions

Serve these enchiladas with a crisp green salad or a side of Spanish rice. My family likes to add a few spoonfuls of jarred jalapeños on top for extra heat and a big scoop of guacamole right beside. The leftovers make great filling for wraps with shredded lettuce and pico de gallo.

These queso chicken enchiladas are an easy, comforting weeknight dinner that feeds a crowd. Let the casserole rest a few minutes after baking for cleaner slices and the best texture.

FAQs About This Recipe

→ What kind of chicken works best?

Shredded rotisserie chicken provides convenience and flavor, but cooked chopped chicken breast or canned chicken also complement this dish well.

→ Can I substitute the flour tortillas?

Corn tortillas can be used for a gluten-free option, but warming them before filling is key to prevent cracking. Flour tortillas offer a softer texture.

→ Is there a replacement for Velveeta queso?

Processed cheese alternatives or homemade white cheese sauces work, though melted Velveeta gives the classic creamy texture essential to the dish.

→ How spicy are these enchiladas?

Mild green chilies and diced tomatoes add gentle heat. For more spice, include chopped jalapeños or extra seasoning to taste.

→ How should leftovers be stored?

Allow to cool completely, then store in an airtight container in the fridge for up to three days. Reheat in oven or microwave before serving.