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Queso Chicken Enchiladas Bake Recipe

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★★★★★

4.7 from 59 reviews

Queso Chicken Enchiladas Bake is a creamy, cheesy casserole featuring tender shredded chicken seasoned with taco spices, wrapped in flour tortillas, and smothered in a rich queso blanco cheese sauce with diced tomatoes and green chilies. This comforting Mexican-inspired dish is perfect for a family dinner or casual gathering and bakes to bubbly perfection in under an hour.

Ingredients

Scale

Main Ingredients

  • 5 burrito size flour tortillas
  • 2.5 cups shredded chicken
  • 0.5 packet taco seasoning
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped green chilies
  • 10 ounces diced tomatoes with green chilies, undrained
  • 1 pound queso blanco Velveeta, cubed

Instructions

  1. Prepare the Chicken Filling: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until all ingredients are evenly mixed and set aside for later use.
  2. Make the Queso Sauce: Place a saucepan over medium-high heat and add the cubed queso blanco Velveeta along with the undrained diced tomatoes with green chilies. Stir occasionally as the cheese melts completely and the sauce becomes smooth and creamy.
  3. Assemble the Enchiladas: Lay the flour tortillas flat on a clean surface. Spoon about 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla, spread it slightly, and carefully roll the tortilla up into burrito-style rolls.
  4. Arrange in Baking Dish: Place the rolled tortillas seam-side down, side by side, in a 9×13 inch casserole dish, ensuring they fit snugly without overlapping too much.
  5. Top with Queso Sauce: Pour the warm queso sauce evenly over the top of the arranged rolled tortillas, making sure each is generously covered.
  6. Bake to Finish: Preheat the oven to 350°F (175°C). Bake the casserole for 20 to 25 minutes until the dish is heated through, bubbly, and the cheese sauce is slightly golden on top.
  7. Serve: Remove from oven and let cool slightly before serving hot. Enjoy your creamy, cheesy chicken enchiladas bake!

Notes

  • Use rotisserie chicken or canned chicken to save preparation time.
  • If substituting flour tortillas with corn tortillas, warm them in the microwave for 20-30 seconds to prevent tearing while rolling.
  • Ensure all ingredients are reviewed for allergens; consult your healthcare provider if needed.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: queso chicken enchiladas, baked enchiladas, cheesy chicken casserole, Mexican casserole, Velveeta recipes, easy enchiladas bake

Find it online: https://hannahdelgado.com/queso-chicken-enchiladas-bake-recipe/