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.
Ingredients
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)
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