Queso Chicken Enchiladas: Creamy, Cheesy, and Irresistible

If you’re a fan of cheesy, flavorful Mexican-inspired dishes, these Queso Chicken Enchiladas are a must-try. Bursting with creamy queso, tender shredded chicken, and a touch of spice, they’re perfect for family dinners, potlucks, or meal prep that impresses. Unlike traditional enchiladas with red or green sauce, this recipe uses a rich, creamy queso blanco base that elevates every bite, making the dish comforting, indulgent, and utterly delicious.

The combination of tender chicken, savory taco seasoning, and a creamy blend of cheeses makes this dish a guaranteed crowd-pleaser. Plus, it’s surprisingly easy to assemble, so even a novice cook can create a restaurant-quality meal at home. Whether you’re making it for a weeknight dinner or a weekend gathering, these enchiladas are a showstopper that will have everyone asking for seconds.

Ingredients

Meat

• 2 1/2 cups cooked chicken, shredded

Produce

• 2 tablespoons green chilies, diced
• 10 ounces tomatoes with green chilies

Baking & Spices

• 1/2 packet taco seasoning

Bread & Baked Goods

• 5 burrito-size flour tortillas

Dairy

• 1 cup shredded cheddar cheese
• 1 pound queso blanco Velveeta
• 1 cup sour cream

Preparation Method

Step 1: Preheat and Prepare

Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to ensure the enchiladas don’t stick. This step sets the stage for smooth baking and makes cleanup easier.

Step 2: Cook the Chicken

If your chicken isn’t pre-cooked, poach it in simmering water or bake until fully cooked and tender. Once cooked, shred the chicken using two forks or a stand mixer on low speed to achieve a fluffy texture. This shredded chicken will absorb the queso sauce beautifully, giving each bite maximum flavor.

Step 3: Make the Queso Sauce

In a medium saucepan, combine the queso blanco Velveeta and the 10-ounce can of tomatoes with green chilies over medium-low heat. Stir continuously until the Velveeta melts completely, forming a smooth, creamy sauce. Add the 1/2 packet of taco seasoning and the 2 tablespoons of diced green chilies, stirring until everything is evenly incorporated. This sauce is the heart of the dish, so take your time to achieve the perfect creamy consistency.

Step 4: Assemble the Enchiladas

Lay out your flour tortillas on a clean surface. Spoon a generous portion of shredded chicken into the center of each tortilla, then drizzle a bit of the creamy queso sauce on top. Roll the tortilla tightly around the filling, tucking in the ends to prevent the filling from spilling. Place each rolled tortilla seam-side down in the prepared baking dish. Repeat until all tortillas and filling are used.

Step 5: Add Cheese and Bake

Pour the remaining queso sauce over the top of the rolled enchiladas, ensuring each one is fully covered. Sprinkle 1 cup of shredded cheddar cheese evenly over the sauce. The cheese not only adds flavor but also creates a golden, bubbling crust as it bakes. Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese is melted and the edges of the tortillas are lightly crisped.

Step 6: Finish with Sour Cream

Once baked, remove the enchiladas from the oven and let them rest for 5 minutes. This allows the cheese and sauce to set slightly, making the enchiladas easier to serve. Serve each portion with a dollop of sour cream for added creaminess and a slight tang that balances the richness of the queso. Optional garnishes include fresh cilantro, diced tomatoes, or sliced jalapeños for extra flavor and visual appeal.

Tips for Perfect Queso Chicken Enchiladas

Shredding Chicken: For the best texture, use rotisserie chicken or slow-cooked chicken. Slow cooking helps the chicken absorb flavors and remain juicy.
Tortilla Choice: Burrito-size flour tortillas work perfectly, but you can substitute corn tortillas if you prefer.
Cheese Blend: Mixing cheddar and queso blanco gives the dish a perfect balance of sharpness and creaminess. Feel free to add Monterey Jack for an extra melty texture.
Spice Level: Adjust the green chilies according to your heat preference. For mild enchiladas, use 1 tablespoon instead of 2.
Serving: These enchiladas pair well with Mexican rice, refried beans, or a fresh salad to complete the meal.

Print

Frequently Asked Questions

Can I make these enchiladas ahead of time?
Yes, assemble them in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. Bake as directed when ready to serve.

Can I freeze Queso Chicken Enchiladas?
Absolutely. Wrap the assembled enchiladas tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and bake according to the instructions.

What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) for 15–20 minutes until warmed through. Avoid microwaving if possible, as it can make the tortillas slightly chewy.

Can I use a different type of cheese?
Yes. While queso blanco Velveeta and cheddar give the classic creamy taste, you can experiment with Monterey Jack, pepper jack, or even mozzarella for a different texture and flavor.

How spicy are these enchiladas?
These enchiladas have a mild heat from the green chilies and taco seasoning. You can increase the heat with jalapeños or hot sauce if desired.

Are these suitable for meal prep?
Definitely. They store well in the fridge for 3–4 days and make excellent lunch or dinner portions.

These Queso Chicken Enchiladas are creamy, cheesy, and full of flavor. With simple ingredients and easy steps, you can create a dish that tastes like it came straight from a Mexican restaurant. Perfect for sharing with family and friends or enjoying as a comforting solo meal, these enchiladas are sure to become a favorite in your recipe rotation.