The Ultimate Guide to Creamy Queso Chicken Enchiladas
Queso Chicken Enchiladas are ultra creamy, cheesy, and packed with seasoned chicken, wrapped in tortillas and baked in a rich queso blanco sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish, Enchiladas
- Method: Bake
- Cuisine: Mexican-American
Ingredients
Enchiladas
- 4 burrito-size flour tortillas (or corn tortillas, warmed)
- 2 cups shredded chicken (rotisserie works great)
- 1 packet taco seasoning
- 1 cup sour cream (or Greek yogurt)
- 1 cup shredded cheddar cheese (or mix with Monterey Jack)
- 1 can chopped green chilies
- 1 can diced tomatoes with green chilies (undrained)
- 16 oz queso blanco (Velveeta or similar)
Instructions
- In a large bowl, mix shredded chicken, taco seasoning, sour cream, cheddar cheese, and green chilies until well combined.
- In a saucepan, melt queso blanco with undrained diced tomatoes over medium heat, stirring until smooth.
- Fill each tortilla with ½–¾ cup of chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour queso sauce evenly over the enchiladas.
- Bake at 350°F (175°C) for 20–25 minutes until bubbly and heated through.
- Let cool slightly before serving.
Notes
- Use rotisserie chicken for faster prep.
- Add jalapeños for extra heat.
- Serve with rice or salad for a full meal.