Queso Enchiladas Recipe

Introduction

Queso Enchiladas are a creamy, cheesy twist on a classic Mexican favorite. Filled with shredded chicken and melted cheese, these enchiladas are perfect for a comforting weeknight meal or feeding a crowd.

Ingredients

• 3 cups (420 g) rotisserie chicken, shredded
• 1 medium jalapeño pepper, diced (plus more for garnish, optional)
• 2 tablespoons taco seasoning
• 1 cup (230 g) sour cream (plus more for garnish, optional)
• ½ cup (57 g) sharp cheddar cheese, shredded
• ½ cup (57 g) Monterey Jack cheese, shredded
• 2 tablespoons chopped green chilies (from a 4.5-ounce can, drained)
• 1 pound Queso Blanco Velveeta, cubed
• 1 can (10 ounces) diced tomatoes with green chilies, undrained
• 8 medium flour tortillas
• Fresh tomatoes, diced (for garnish)
• Sour cream (for garnish)
• Jalapeño, diced (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Step 1: Preheat the oven to 400°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.
2. Step 2: In a large bowl, combine the shredded chicken, diced jalapeño, taco seasoning, sour cream, cheddar cheese, Monterey Jack cheese, and chopped green chilies. Stir until well mixed and set aside.
3. Step 3: In a medium saucepan over medium heat, combine the cubed Velveeta and the undrained diced tomatoes with green chilies. Cook, stirring occasionally, until the cheese is completely melted and the sauce is smooth.
4. Step 4: Spread 1 cup of the queso sauce evenly across the bottom of the prepared baking dish.
5. Step 5: Lay a flour tortilla on a flat surface. Spoon about ½ cup of the chicken mixture into the center, then roll it tightly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas.
6. Step 6: Pour the remaining queso sauce evenly over the rolled tortillas, spreading it to coat them completely.
7. Step 7: Bake the dish uncovered for 15 to 20 minutes, until it is heated through and the cheese sauce is bubbling around the edges.
8. Step 8: Remove from the oven and let cool slightly. Garnish with diced fresh tomatoes, sour cream, extra diced jalapeño, and chopped cilantro if desired.
9. Step 9: Serve warm and enjoy!

Tips & Variations

• For extra spice, add chopped serrano peppers or use a hotter variety of chile in the filling.
• Substitute rotisserie chicken with cooked ground beef or turkey for a different protein option.
• Use corn tortillas instead of flour for a more traditional texture and flavor.
• Make the queso sauce ahead of time to save prep time on busy days.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual servings until hot. To preserve the creamy texture, add a spoonful of sour cream or a splash of milk before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day before and refrigerate them. Bake just before serving to keep them fresh and melty.

Can I freeze queso enchiladas?

Queso enchiladas can be frozen before baking. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Queso Enchiladas Recipe

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4.5 from 141 reviews

Delicious Queso Enchiladas featuring shredded rotisserie chicken mixed with cheeses, jalapeño, and taco seasoning, rolled in flour tortillas, smothered in creamy Velveeta queso sauce with diced tomatoes and chilies, then baked until bubbly and topped with fresh garnishes. A perfect blend of spicy, cheesy, and savory flavors ideal for a comforting Mexican-inspired meal.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken Filling

• 3 cups (420 g) rotisserie chicken, shredded
• 1 medium jalapeño pepper, diced (plus more for garnish, optional)
• 2 tablespoons taco seasoning
• 1 cup (230 g) sour cream (plus more for garnish, optional)
• ½ cup (57 g) sharp cheddar cheese, shredded
• ½ cup (57 g) Monterey Jack cheese, shredded
• 2 tablespoons chopped green chilies (from a 4.5-ounce can, drained)

Queso Sauce

• 1 pound Queso Blanco Velveeta, cubed
• 1 can (10 ounces) diced tomatoes with green chilies, undrained

Assembly and Garnish

• 8 medium flour tortillas
• Fresh tomatoes, diced (for garnish)
• Sour cream (for garnish)
• Jalapeño, diced (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (204°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set it aside for later use.
2. Mix Chicken Filling: In a large bowl, combine the shredded rotisserie chicken, diced jalapeño, taco seasoning, sour cream, shredded sharp cheddar, shredded Monterey Jack, and chopped green chilies. Mix thoroughly until all ingredients are evenly incorporated. Set aside.
3. Make Queso Sauce: Place a medium saucepan over medium heat. Add the cubed Queso Blanco Velveeta and the undrained can of diced tomatoes with green chilies. Stir occasionally as the cheese melts, cooking until the sauce is smooth and creamy.
4. Spread Queso Base: Pour and spread 1 cup of the prepared queso sauce evenly into the bottom of the prepared baking dish to create a flavorful base.
5. Fill and Roll Tortillas: Lay one flour tortilla flat on a clean surface. Spoon about ½ cup of the chicken filling mixture into the center of the tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the queso-lined baking dish. Repeat this process for all 8 tortillas, arranging them snugly in the dish.
6. Top With Remaining Queso: Pour the remaining queso sauce evenly over the rolled tortillas, ensuring they are fully coated by spreading it gently with a spatula.
7. Bake the Enchiladas: Place the baking dish uncovered in the preheated oven. Bake for 15 to 20 minutes, or until the enchiladas are heated through and the cheese sauce is bubbling around the edges.
8. Cool Slightly and Garnish: Remove the baking dish from the oven and let it cool for a few minutes. Garnish with diced fresh tomatoes, additional sour cream, extra diced jalapeño, and chopped fresh cilantro to add freshness and extra flavor.
9. Serve Warm: Serve the queso enchiladas warm for the best creamy, cheesy, and spicy experience.

Notes

• You can substitute rotisserie chicken with cooked shredded chicken breast if preferred.
• Adjust the amount of jalapeño to control the spice level according to your taste.
• For a gluten-free version, use gluten-free tortillas.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
• Use low-fat sour cream if you want to reduce the overall fat content.

Keywords: queso enchiladas, cheesy enchiladas, chicken enchiladas, Mexican dinner, baked enchiladas, Velveeta cheese recipe