Name: Queso Chicken Enchiladas Bake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
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

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Introduction

This Queso Chicken Enchiladas Bake is a comforting and cheesy dish perfect for a family dinner or casual gathering. Filled with seasoned chicken and smothered in creamy queso, it’s a flavorful twist on classic enchiladas that’s easy to prepare and sure to please.

A white rectangular baking dish holds six rolled enchiladas side by side, covered in a golden-brown melted cheese layer with slightly charred edges. The creamy cheese sauce on top is smooth and glossy, with small bits of diced red tomatoes and green jalapeño pieces scattered over it. The edges of the enchiladas show the soft, white tortillas underneath. The dish sits on a white marbled surface, surrounded by small wooden bowls of chopped jalapeños, diced tomatoes, and sour cream. A whole green jalapeño pepper is partially visible to the right. 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 and set aside.
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.
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 rolled tortillas side by side in a 9×13 casserole dish. Pour the warm queso evenly over the top of the burritos.
Step 5: Bake at 350°F (175°C) for 20–25 minutes until heated through and bubbly. Serve hot and enjoy.

Tips & Variations

For extra spice, add a few dashes of hot sauce to the chicken mixture before rolling the tortillas.
Use rotisserie chicken to save prep time without sacrificing flavor.
Swap the Velveeta queso for a blend of Monterey Jack and cream cheese for a different cheesy texture.
Add black beans or corn to the filling for extra fiber and color.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes or until warmed through. You can also microwave portions, but the oven helps maintain the cheesy sauce’s smooth texture.

How to Serve

A white rectangular dish filled with three rolled enchiladas covered in creamy melted cheese that is slightly browned in places, topped with small chopped red tomatoes and sprinkled green herbs. The enchiladas sit in a light cream sauce with visible bits of red pepper, and the filling inside the closest enchilada shows chunks of white chicken mixed with red pieces. The dish is placed on a white marbled surface by a window, with natural light highlighting the creamy texture and vibrant colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas and queso sauce separately, then combine and bake just before serving. Cover the casserole dish with foil and refrigerate for up to 24 hours before baking.

What can I use instead of Velveeta queso blanco?

If you can’t find Velveeta queso blanco, use any good melting white cheese like Monterey Jack or a mild mozzarella combined with a little cream cheese to achieve a similar creamy texture.