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These Queso Chicken Enchiladas are my answer to hectic weeknights when everyone is hungry and craving something cozy and satisfying. With lots of gooey cheese and tender chicken wrapped in soft tortillas, this dish always disappears fast at my table and leaves everyone asking for seconds.
I first made this because I wanted something heartier than tacos but just as quick and easy. Now it is my go-to whenever I need a comforting meal without much fuss and it always makes my home feel extra welcoming.
Ingredients
- Burrito size flour tortillas: provide the perfect soft wrap for all the creamy filling choose the freshest pack for best texture
- Shredded chicken: goes tender and juicy rotisserie chicken saves even more time and is packed with flavor
- Taco seasoning packet: builds a bold savory taste without opening every spice jar on your shelf look for low sodium if you like more control
- Sour cream: makes the filling extra rich and tangy grab a thick style for best results
- Cheddar cheese: melts beautifully for that gooey cheesy bite pick a medium or sharp cheddar for deeper flavor
- Chopped green chiles: add a mild, bright kick choose mild or spicy depending on your taste
- Diced tomatoes with green chilies: bring that familiar Tex-Mex flair use your favorite brand for consistent flavor
- Queso Blanco Velveeta: melts into the ultimate creamy and smooth sauce try to get it freshly wrapped for best melting
Step-by-Step Instructions
- Prepare the Chicken:
- Combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and green chiles in a big bowl. Mix everything together until it is smooth and very well blended. This makes sure each bite is super flavorful and creamy.
- Melt the Queso:
- Cut the Velveeta cheese into cubes and put them in a medium saucepan with the full can of diced tomatoes with green chilies. Warm on medium high, stirring often, until the cheese becomes silky and everything is one smooth sauce. This step is key for a velvety queso topping.
- Fill the Tortillas:
- Lay each tortilla flat on a clean surface. Spoon about half to three quarters of a cup of chicken mixture down the middle of each one. Roll up each tortilla snuggly so the filling stays tucked inside but do not overfill or they will burst.
- Assemble the Enchiladas:
- Arrange each rolled tortilla seam side down in a greased nine by thirteen inch baking dish. Keep them close so they support each other and soak up all the sauce.
- Top with Queso:
- Pour the warm queso sauce evenly over all the enchiladas. Make sure every edge and corner is covered so nothing dries out in the oven and all the tortillas get a creamy blanket.
- Bake and Serve:
- Place the baking dish in a preheated three hundred fifty degree oven and bake for twenty to twenty five minutes. When the cheese bubbles and you see the edges just barely turning golden, they are ready. Let them cool just a few minutes before serving.
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My favorite part is always the smooth queso sauce. When I make it my kitchen smells just like my favorite local Mexican restaurant and I always think of my sister who will show up with chips just to eat any of the extra sauce by itself.
Storage Tips
Let enchiladas cool completely before storing. Keep them tightly covered in the refrigerator for up to four days. When reheating, microwave individual portions for a couple minutes or warm the whole pan in a low oven until bubbly again. This keeps the tortillas moist and the cheese soft. I do not recommend freezing because the tortillas become too soft and lose their texture.
Ingredient Substitutions
If you do not have flour tortillas, corn tortillas work well—just warm them first to keep from cracking. For the chicken, any leftover cooked chicken or even turkey can be used. Pepper Jack cheese adds an extra kick if you want spicier enchiladas. If you want a homemade queso, use a mix of shredded melting cheeses and a splash of milk heated gently instead of processed cheese.
Serving Suggestions
These enchiladas are extra delicious with a side of Spanish rice or refried beans. Top them with chopped cilantro, sliced jalapeños, sour cream, or a scoop of fresh pico de gallo. For a casual party or potluck, serve with tortilla chips to scoop any extra sauce off your plate.
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Cultural Context
Enchiladas have roots in traditional Mexican cooking where tortillas are often filled with meat or cheese and bathed in sauce. The Tex-Mex twist using queso and flour tortillas makes this version especially creamy and approachable for busy home cooks. It is a fun fusion dish that always brings everyone to the table.
Common Recipe Questions
- → What is the best chicken to use?
Rotisserie or boiled boneless, skinless chicken breasts work great. For convenience, canned chicken can also be used.
- → Can I use corn tortillas instead of flour?
Yes, corn tortillas can be used. Warm them in the microwave first to soften and avoid breaking.
- → How do I make the dish spicier?
Add hot green chilies, spicy taco seasoning, or sliced jalapeños for extra heat in your enchiladas.
- → Can I prepare this meal ahead of time?
Absolutely! Assemble the enchiladas, refrigerate, and pour queso sauce on top just before baking.
- → How should leftovers be stored?
Let cool completely and refrigerate in an airtight container for up to 4 days. Reheat before serving.