Queso Chicken Enchiladas Recipe
Creamy Queso Chicken Enchiladas made with shredded chicken, cheddar cheese, and rich queso sauce. Easy baked Tex-Mex dinner perfect for busy nights. Ready in under 40 minutes and packed with cheesy flavor.
Ingredients
Filling
- 5 burrito-size flour tortillas
- 2½ cups shredded chicken
- ½ packet taco seasoning about 1 tablespoon
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green chilies
Queso Sauce
- 10 ounces queso blanco Velveeta cubed
- 10 ounces diced tomatoes with green chilies undrained
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the filling by combining shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies in a large bowl. Mix thoroughly until creamy and evenly combined.
- Make the queso sauce by adding cubed queso blanco Velveeta and the undrained diced tomatoes with green chilies to a saucepan over medium-high heat. Stir occasionally until smooth and creamy.
- Lay the tortillas flat on a clean surface. Spoon about ½ to ¾ cup of filling into the center of each tortilla.
- Roll the tortillas tightly into enchiladas and place them seam-side down in a greased 9×13-inch baking dish.
- Pour the warm queso sauce evenly over the enchiladas, making sure they are fully coated.
- Bake the Queso Chicken Enchiladas for 20–25 minutes or until bubbly and heated through.
- Remove from the oven and serve hot with your favorite toppings.
Notes
- You can prepare the enchiladas ahead of time and refrigerate before baking.
- Add sliced green onions for extra freshness.
- Serve with Mexican rice, tortilla chips, or a fresh salad.
- Leftover queso sauce can be used as a dip for chips.