Easy Queso Chicken Enchiladas

This easy queso chicken enchiladas recipe brings together creamy Velveeta cheese, shredded chicken, and mild green chilies for a comforting dinner that practically makes itself. Using burrito size flour tortillas, this dish rolls a cheesy and flavorful filling into a casserole topped with a luscious queso sauce made from melted Velveeta and zesty tomatoes. Perfect for busy weeknights or casual gatherings, it delivers creamy, cheesy satisfaction with minimal hassle.

I first made this when I had leftover rotisserie chicken and little time but still wanted something hearty. Now it’s a go to whenever the family craves something warm and cheesy without a ton of fuss.

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 cheesy mixture is even throughout

Melt the Queso:

In a saucepan over medium high heat add cubed Velveeta and the undrained diced tomatoes with green chilies Stir now and then until the cheese is fully melted and you have a thick pourable cheese sauce

Assemble the Enchiladas:

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

Roll and Arrange:

Roll each tortilla snug so the filling stays inside and place them seam side down in a 9 by 13 casserole dish Arrange enchiladas side by side to fit tightly

Top with Queso and Bake:

Pour warm queso sauce evenly across the tops of all tortillas Make sure the sauce gets into every edge and corner Bake at 350 degrees Fahrenheit for about twenty to twenty five minutes or until piping hot and bubbling on the edges

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 in the fridge in an airtight container for up to three days They also freeze before baking just wrap the assembled but unbaked casserole tightly in plastic 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 jalapenos on top for heat and a big scoop of guacamole right beside The leftovers are awesome as a filling for wraps with shredded lettuce and pico de gallo

This is a reliable weeknight crowd pleaser that reheats and freezes well. Finish with fresh toppings like cilantro jalapeno or avocado for contrast.

Common Recipe Questions

→ What chicken works best?

Shredded rotisserie chicken is ideal, but cooked or canned chicken breast can also be used effectively for tender texture.

→ Can flour tortillas be swapped?

Corn tortillas are an alternative; warm them first to soften and avoid cracking when rolling the filling.

→ Is there a substitute for Velveeta queso?

Processed cheese or homemade white sauces work, though Velveeta provides the signature creamy melt.

→ How spicy are these enchiladas?

Mild heat comes from green chilies and tomatoes; jalapeños or extra seasoning can increase spice level.

→ What are the best storage tips?

Store leftovers covered in the fridge for up to three days. Reheat thoroughly in oven or microwave before serving.