Cheesy Queso Chicken Enchiladas

These Cheesy Queso Chicken Enchiladas are the ultimate comfort food dinner, smothering tender chicken-filled tortillas in a rich, homemade white queso sauce. Instead of a traditional red sauce, this recipe uses smooth Queso Blanco Velveeta and zesty tomatoes for a creamy, decadent finish that the whole family will adore.

With a savory, cheesy filling and a bubbling white queso topping, these enchiladas are a Tex-Mex dream come true that is ready in under 40 minutes.

Recipe Details

• Flavor Profile: A rich and creamy dish featuring savory taco-seasoned chicken and a bold white cheese sauce with a kick of heat from green chilies and jalapeños.
• Texture: Soft flour tortillas are packed with a creamy chicken mixture and coated in a silky smooth cheese sauce that stays perfectly melty.
• Time: 20 minutes prep, 20 minutes bake time.
• Difficulty: Easy. Using rotisserie chicken and melting cheese for the sauce makes this incredibly simple.

What You’ll Need

To make this recipe, you will need a 9×13-inch baking dish for the enchiladas and a medium saucepan to melt the queso sauce. A large bowl is needed to mix the chicken filling. The ingredients rely on convenient shortcuts like rotisserie chicken and Velveeta to create a restaurant-quality meal with minimal effort.

Ingredient Notes

• Rotisserie Chicken – Using shredded rotisserie chicken saves time and adds great flavor. You need about 3 cups.
• Queso Blanco Velveeta – This is the secret to the silky sauce. Using the “Blanco” (white) version gives these enchiladas a distinct look and creamy taste compared to yellow cheese. Cubing it helps it melt faster.
• Diced Tomatoes with Green Chilies – Often known by the brand name Rotel, this can adds the necessary spice and liquid to thin the cheese into a pourable sauce. Do not drain it!
• Sour Cream – This is mixed into the filling to keep the chicken moist and tangy inside the tortilla.
• Cheeses – A blend of sharp cheddar and Monterey Jack inside the filling adds stringy, gooey texture, distinct from the sauce on top.
• Jalapeño & Green Chilies – Fresh jalapeño and canned green chilies provide layers of heat and flavor complexity.
• Taco Seasoning – This seasons the chicken mixture quickly and effectively.
• Flour Tortillas – Medium flour tortillas are best for this recipe as they remain soft and pliable when rolled.

Add-ins and Substitutions

• Beans – You can stir a can of drained black beans or pinto beans into the chicken mixture to bulk up the filling.
• Spice Level – If you prefer a milder dish, remove the seeds from the jalapeño or omit it entirely. For more heat, use “Hot” diced tomatoes with green chilies.
• Vegetables – Sautéed onions or bell peppers can be added to the filling for extra crunch and nutrition.

How to Make Cheesy Queso Chicken Enchiladas

• Prep: Preheat the oven to 400°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
• Make the Filling: In a large bowl, mix together the shredded rotisserie chicken, diced jalapeño, taco seasoning, sour cream, shredded sharp cheddar, shredded Monterey Jack, and drained chopped green chilies until well combined. Set this aside.
• Make the Queso Sauce: In a medium saucepan over medium heat, combine the cubed Queso Blanco Velveeta and the undrained can of diced tomatoes with green chilies. Cook, stirring occasionally, until the cheese is completely melted and the sauce is smooth.
• Base Layer: Spread 1 cup of the warm queso mixture evenly into the bottom of the prepared baking dish. This prevents sticking and adds flavor to the bottom of the tortillas.
• Assemble: Lay a flour tortilla on a flat surface. Spoon about ½ cup of the chicken mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas until the dish is full.
• Top: Pour the remaining queso mixture evenly over the rolled tortillas, spreading it with a spoon or spatula to coat them fully.
• Bake: Bake uncovered for 15 to 20 minutes, or until the dish is heated through and the cheese is bubbling around the edges.
• Serve: Remove from the oven and let cool slightly. Garnish with diced tomatoes, sour cream, extra jalapeño, and chopped cilantro, if desired. Serve warm.

Pro Tip: Don’t drain the can of diced tomatoes with green chilies when making the sauce! The liquid is essential for thinning out the Velveeta so it becomes a sauce rather than just a block of melted cheese.

Recipe Tips

• Warm Tortillas: If your tortillas are stiff, wrap them in a damp paper towel and microwave for 20 seconds. This makes them pliable and prevents cracking when rolling.
• Sauce Consistency: If the queso sauce seems too thick while melting, you can splash in a tablespoon of milk to reach your desired consistency.
• Don’t Overbake: Since the chicken is already cooked, you are just heating everything through. Baking too long can dry out the edges of the tortillas.

FAQs

• Can I use corn tortillas? Yes, you can substitute corn tortillas for a gluten-free option, but be sure to warm them thoroughly before rolling to prevent breaking.
• Can I freeze this? It is not recommended to freeze this dish with the sauce, as the cheese sauce texture can change and separate upon reheating. You can freeze the filled tortillas and make the sauce fresh when ready to bake.
• Is Velveeta necessary? For this specific “Queso” style recipe, yes. It provides the signature melting quality that mimics restaurant cheese dip.

Serving Suggestions

• Rice: Serve alongside Mexican rice or cilantro lime rice to soak up the extra cheese sauce.
• Chips: Tortilla chips are perfect for scooping up any queso that drips off the enchiladas.
• Salad: A crisp green salad with avocado helps cut through the richness of the cheese.

Make This Recipe in Advance

• Filling: You can mix the chicken filling a day in advance and store it in the fridge.
• Assembly: You can roll the enchiladas and place them in the dish earlier in the day, but wait to make and pour the sauce until just before baking to prevent the tortillas from getting soggy.

Cheesy Queso Chicken Enchiladas

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• Author: Samantha Brooks
• Total Time: 40 minutes
• Yield: 8 Enchiladas (4 Servings) 1x

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Description

These Cheesy Queso Chicken Enchiladas are the ultimate comfort food dinner, smothering tender chicken-filled tortillas in a rich, homemade white queso sauce. Instead of a traditional red sauce, this recipe uses smooth Queso Blanco Velveeta and zesty tomatoes for a creamy, decadent finish that the whole family will adore. With a savory, cheesy filling and a bubbling white queso topping, these enchiladas are a Tex-Mex dream come true that is ready in under 40 minutes.

See also  Chicken Alfredo Tater Tot Casserole

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Ingredients

Scale 1x2x3x

The Chicken Filling

• 3 cups (approx. 420g) rotisserie chicken, shredded
• 1 cup (230g) sour cream
• 1/2 cup (57g) sharp Cheddar cheese, shredded
• 1/2 cup (57g) Monterey Jack cheese, shredded
• 2 tablespoons taco seasoning
• 2 tablespoons chopped green chilies (canned), drained
• 1 medium jalapeño pepper, diced (remove seeds for less heat)

The Queso Sauce

• 1 lb Queso Blanco Velveeta, cubed
• 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel), undrained

Assembly & Toppings

• 8 medium flour tortillas
• Fresh cilantro, chopped
• Diced fresh tomatoes
• Extra sour cream or jalapeños (optional)

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Instructions

Prep
Preheat oven to 400°F (200°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray.

Make Filling
In a large bowl, combine the shredded chicken, sour cream, sharp Cheddar, Monterey Jack, taco seasoning, drained green chilies, and diced jalapeño. Mix until well combined. Set aside.

Make Queso Sauce
In a medium saucepan over medium heat, combine the cubed Queso Blanco Velveeta and the undrained can of diced tomatoes with green chilies.

Cook
Stir occasionally until the cheese is completely melted and the sauce is smooth.

Base Layer
Pour about 1 cup of the warm queso sauce into the bottom of the prepared baking dish and spread it evenly. This prevents sticking.

Assemble
Lay a tortilla flat. Spoon about 1/2 cup of the chicken filling into the center. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.

Top
Pour the remaining queso sauce evenly over the rolled tortillas, using a spoon to ensure they are fully coated.

Bake
Bake uncovered for 15–20 minutes until heated through and the cheese is bubbling around the edges.

Serve
Let cool slightly before serving. Garnish with fresh tomatoes, cilantro, and extra sour cream.

Notes

The Liquid Gold: Do not drain the can of diced tomatoes with green chilies when making the sauce! That liquid is essential for thinning the Velveeta into a pourable sauce rather than a thick block of melted cheese.

Warm the Tortillas: If your flour tortillas are stiff, wrap the stack in a damp paper towel and microwave for 20 seconds. This makes them pliable and prevents cracking during rolling.

Why Velveeta? For this specific “white queso” style dish, Velveeta Blanco is necessary to achieve that distinct, silky restaurant-dip consistency that doesn’t separate when baked.

Make Ahead: You can mix the filling a day in advance. However, wait to make the sauce and assemble the dish until you are ready to bake so the tortillas don’t get soggy.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dinner / Tex-Mex
• Method: Baking
• Cuisine: Mexican-American

Nutrition

• Serving Size: 2 Enchiladas
• Calories: 680
• Sugar: 8g
• Sodium: 1850mg
• Fat: 42g
• Saturated Fat: 22g
• Unsaturated Fat: 14g
• Trans Fat: 1g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 145mg

Keywords: white chicken enchiladas, queso sauce recipe, velveeta recipes, rotel chicken enchiladas, cheesy chicken dinner, tex mex casserole, easy weeknight meals