Easy Queso Chicken Enchiladas

This easy queso chicken enchiladas recipe is a comforting dinner that comes together quickly with tender shredded chicken, creamy Velveeta queso, and mild green chilies wrapped in soft flour tortillas. It’s perfect for a busy weeknight or when you want a cheesy, satisfying meal with minimal fuss. The sauce is rich and velvety, baking to a golden bubbly finish that makes everyone at the table happy.

Became a family favorite after a challenging time when my youngest was healing and needed something comforting and easy

Ingredients

• Burrito size flour tortillas: soft and pliable for easy rolling and big enough for a generous amount of filling
• Shredded chicken: rotisserie chicken works best for tenderness and flavor or use leftovers for convenience
• Taco seasoning: adds smoky warmth and subtle spice select your favorite brand or make your own for control over heat
• Sour cream: full fat for creamy moisture and a cool tang that balances the richness
• Shredded cheddar cheese: for sharpness and melty texture grate from a block for better flavor
• Chopped green chilies: for mild peppery heat canned chilies offer consistent flavor and convenience
• Diced tomatoes with green chilies: undrained to add juiciness and a zesty note Rotel brand is a reliable choice
• Queso Blanco Velveeta: cubed melts beautifully into a smooth sauce that defines the dish’s rich character

Instructions

Make the Chicken Filling:

Combine shredded chicken taco seasoning sour cream shredded cheddar and chopped green chilies in a large bowl Mix thoroughly until every piece of chicken is coated evenly with the creamy, cheesy mixture

Melt the Queso:

Place the cubed Velveeta and undrained diced tomatoes with green chilies in a saucepan over medium-high heat Stir occasionally until the cheese is completely melted and the sauce is thick and pourable, smooth and well combined

Assemble the Enchiladas:

Lay one flour tortilla flat on your clean counter or a plate Scoop about three quarters of a cup of the chicken mixture into the center Using the back of a spoon spread the filling slightly but keep it centered for easy rolling

Roll and Arrange:

Roll the tortilla snugly ensuring the filling stays inside and place seam side down in a 9 by 13 inch casserole dish Arrange the enchiladas side by side fitting tightly but without squeezing them too hard

Top with Queso and Bake:

Pour the warm queso sauce evenly over the tops of all the tortillas Make sure sauce fills every corner and edge Bake the dish in an oven preheated to 350 degrees Fahrenheit for about twenty to twenty five minutes or until bubbly and hot around the edges

I adore how the Velveeta melts into the silkiest sauce here It instantly brings back memories of my mom’s game day parties filled with laughter and homemade queso My daughter friends call this celebration chicken because it always feels festive when it’s on the table

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days For freezing wrap the assembled but unbaked casserole tightly in plastic wrap followed by foil To bake from frozen thaw overnight in the fridge then bake as usual

Ingredient Substitutions

Use corn tortillas to make this gluten free but warm them first to keep from breaking If Velveeta is unavailable a mix of cream cheese with shredded Monterey Jack cheese is a great alternative For extra veggies add sautéed onions or fresh spinach to the filling mix

Serving Suggestions

Pair with a crisp green salad or Spanish rice to round out the meal Add pickled jalapeños for a spicy kick and guacamole on the side for cool creaminess Leftover enchiladas work wonderfully in wraps topped with lettuce and fresh pico de gallo

Serve hot and enjoy the comforting, cheesy goodness with family. Leftovers reheat well for another simple, satisfying meal.

Common Recipe Questions

→ What type of chicken is best for this dish?

Shredded rotisserie chicken is ideal for convenience and flavor, but cooked chicken breast or canned chicken can also be used effectively.

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas work well if warmed and softened first to prevent cracking during rolling.

→ Is there a substitute for Velveeta queso sauce?

You can use processed cheese alternatives or homemade white cheese sauces, though Velveeta provides a smooth, creamy texture classic to this dish.

→ How spicy are these enchiladas?

The green chilies and diced tomatoes offer mild heat; add jalapeños or extra seasoning to increase spice levels if desired.

→ How should leftovers be stored?

Cool completely, cover tightly, and refrigerate for up to three days. Reheat in oven or microwave until warmed through.