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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/queso-enchiladas-recipe/