Queso Chicken Enchiladas Bake Recipe

Introduction

Queso Chicken Enchiladas Bake is a creamy, cheesy twist on classic enchiladas, perfect for a comforting weeknight meal. This easy-to-make dish combines tender shredded chicken with melted queso blanco and flavorful spices for a satisfying family dinner.

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

1. 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, then set aside.
2. 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.
3. Step 3: Lay the tortillas on a flat surface. Spoon 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla, spread slightly, and roll it up to form a burrito.
4. Step 4: Arrange the burritos side by side in a 9×13 casserole dish. Pour the warm queso evenly over the top of the burritos.
5. Step 5: Bake at 350°F for 20–25 minutes until heated through and bubbly. Serve hot and enjoy.

Tips & Variations

• Use rotisserie or canned chicken to save time without sacrificing flavor.
• If using corn tortillas instead of flour, warm them in the microwave for 20-30 seconds to prevent cracking when rolling.
• Add diced jalapeños for extra heat or swap cheddar cheese for Monterey Jack for a milder flavor.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave individual portions for 1-2 minutes. To prevent dryness, cover loosely with foil when reheating in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas and prepare the queso sauce in advance. Cover and refrigerate for up to 24 hours before baking. Add a few extra minutes to baking time if baking directly from the fridge.

Can I use homemade salsa instead of canned tomatoes with chilies?

Absolutely! Homemade salsa with diced tomatoes and chilies works well and adds a fresh flavor. Just ensure it isn’t too watery to maintain a good sauce consistency.

Queso Chicken Enchiladas Bake Recipe

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★★★★★

5 from 111 reviews

• Author: Lily
• Total Time: 40 minutes
• Yield: 5 servings 1x

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Description

Queso Chicken Enchiladas Bake is a creamy, cheesy Mexican-inspired casserole featuring shredded chicken seasoned with taco spices, wrapped in flour tortillas, and baked under a rich queso blanco and diced tomato sauce. This comforting dish combines melted Velveeta cheese with diced tomatoes and green chilies for a flavorful topping that makes for a perfect weeknight dinner or family gathering meal.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 5 burrito size flour tortillas
• 2.5 cups shredded chicken (rotisserie or canned works well)
• 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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Instructions

1. Prepare Chicken Mixture: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir well until all ingredients are fully incorporated, then set the mixture aside to let the flavors meld.
2. Make Queso Sauce: Place a saucepan over medium-high heat and add the cubed Velveeta along with the undrained diced tomatoes with green chilies. Stir occasionally as the cheese melts completely, creating a smooth and creamy queso sauce. Keep warm.
3. Assemble Enchiladas: Lay the flour tortillas flat on a clean surface. Spoon about 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla, spreading slightly to evenly distribute. Roll each tortilla tightly to form a burrito shape.
4. Arrange in Casserole Dish: Place the rolled tortillas seam side down, side by side, in a 9×13-inch casserole dish, ensuring they fit snugly without overlapping.
5. Pour Queso Topping: Evenly pour the warm queso sauce over the arranged burritos, making sure they are fully coated to lock in moisture and flavor.
6. Bake: Preheat your oven to 350°F (175°C). Bake the casserole for 20 to 25 minutes until it is heated through, bubbly, and the cheese topping is slightly golden. Remove from oven and allow to cool for a few minutes before serving.

Notes

• You can use rotisserie chicken or canned chicken to save prep time without sacrificing flavor.
• If you prefer to use corn tortillas, warm them in the microwave for 20-30 seconds before rolling to prevent tearing or cracking.
• Ensure the queso sauce is smooth and not overheated to avoid separation.
• This dish pairs well with a fresh green salad or Mexican rice for a complete meal.
• Review ingredients for potential allergens, especially if dietary restrictions are a concern.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Casserole
• Method: Baking
• Cuisine: Mexican-American

Keywords: Queso Chicken Enchiladas, Cheesy Enchiladas, Baked Enchiladas, Mexican Casserole, Velveeta Recipes, Easy Dinner, Comfort Food