Queso Chicken Enchiladas

Queso chicken enchiladas are my go-to when dinner needs to happen fast and everyone needs to leave the table happy. Warm flour tortillas stuffed with seasoned shredded chicken, then smothered in a bubbling, creamy Velveeta queso sauce. It is the kind of dish that disappears before you even sit down.

I started making these on a Tuesday night with leftover rotisserie chicken and a block of Velveeta that had been sitting in the fridge for a week. No plan, just hunger and a 9×13 pan. The result was so creamy and satisfying that my family asked for it again three days later. These queso chicken enchiladas have stayed in the rotation ever since, and the best part is that they come together with almost zero effort.

What Goes Into These Creamy Queso Chicken Enchiladas

I always reach for rotisserie chicken here. It is already seasoned, pulls apart beautifully, and cuts your prep time down significantly. Pro tip: buy the chicken earlier in the day and shred it while it is still warm. it is so much easier that way.

For the Filling:

• 2 cups shredded chicken – rotisserie is the easiest and most flavorful option
• 1 packet taco seasoning – store-bought works great, or use homemade if you have it on hand
• 1 cup sour cream – full fat gives the creamiest texture; Greek yogurt is a solid lighter swap
• 1 cup shredded cheddar cheese – I personally love sharp cheddar here; Pepper Jack adds a nice kick
• 1 can (4 oz) chopped green chilies – drained; diced jalapenos work if you want more heat

For the Queso Sauce:

• 1 package (16 oz) Velveeta cheese – cut into 1-inch cubes so it melts evenly and faster
• 1 can (10 oz) diced tomatoes with green chilies – use undrained for the right sauce consistency

For the Shell:

• 8 medium flour tortillas (8-inch) – corn tortillas are a great gluten-free alternative; warm them first so they roll without cracking

Equipment needed: large mixing bowl, medium saucepan, 9×13 baking dish

Step-by-Step: How to Make Queso Chicken Enchiladas

I prefer to get the filling mixed first, then start the queso sauce so everything is warm and ready to go at the same time. This keeps the assembly process smooth and quick.

Step 1: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 baking dish with cooking spray or a thin layer of butter.

Step 2: In a large bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar, and drained green chilies. Stir everything together until the mixture is evenly coated and creamy looking. Set aside.

Step 3: In a medium saucepan over medium heat, combine the cubed Velveeta and the full undrained can of diced tomatoes with green chilies. Stir constantly as the cheese melts, about 5-7 minutes. The sauce is ready when it looks silky and pours easily. Do not rush this over high heat or the cheese can scorch and turn grainy.

Step 4: Warm your tortillas for 20-30 seconds in the microwave wrapped in a damp paper towel. This makes them pliable and much easier to roll without tearing.

Step 5: Lay one tortilla flat and scoop about 1/2 cup of the chicken filling down the center. Do not overfill or the tortilla will burst when rolled. Roll it tightly and place seam side down in the prepared dish. Repeat with all 8 tortillas.

Step 6: Pour the warm queso sauce evenly over the top of all the enchiladas. Make sure the edges get covered too so they do not dry out during baking.

Step 7: Bake uncovered for 20-25 minutes until the sauce is bubbling at the edges and the filling is heated all the way through. If the top starts to look too set before 20 minutes, loosely tent with foil.

Step 8: Remove from oven and let sit for 5 minutes before serving. Garnish with fresh cilantro, a spoonful of sour cream, or crushed tortilla chips for crunch.

The Best Things to Serve Alongside Queso Chicken Enchiladas

These enchiladas are rich and bold, so the best sides for queso chicken enchiladas are ones that balance or cut through that creaminess with something fresh, light, or tangy.

Spanish rice: The mild tomato-seasoned rice soaks up any extra queso from the plate and makes the meal feel complete without competing with the main dish.

Guacamole: Cool, creamy avocado with a squeeze of lime cuts right through the heaviness of the Velveeta sauce. A must-have on the table.

Refried beans: Smooth and savory, they add heft to the plate and are a natural Tex-Mex partner for anything cheesy.

Fresh green salad: A crisp romaine salad with lime vinaigrette adds crunch and acidity that lifts the whole meal.

Chips and salsa: Great for snacking while the enchiladas bake and for scooping up the extra queso sauce left in the dish.

Margaritas: The citrus and salt in a classic margarita play off the spiced, cheesy filling perfectly for a full Tex-Mex spread.

More Cheesy Chicken Dinners Worth Trying

If these queso chicken enchiladas hit the spot, there are plenty of other creamy, cheesy chicken recipes worth adding to the weekly lineup. The Jalapeno Popper Cheesy Chicken Enchiladas bring a spicy twist to the same format, while the Crockpot Chicken Enchilada Casserole delivers similar Tex-Mex comfort with even less hands-on time. For a heartier dinner spread, the Crockpot Cheesy Chicken Broccoli Rice makes a perfect companion side dish or a full meal on its own.

Rounding out a Tex-Mex dinner night is easy with a bowl of Crock Pot Green Enchilada Chicken Soup served as a starter, or keep the cheesy theme going with the One Pot Cheesy Southwest Chicken Rice for a fuss-free side that complements every bite of these enchiladas.

How to Store and Reheat Queso Chicken Enchiladas

Leftover queso chicken enchiladas reheat really well, which makes them a great candidate for meal prep or next-day lunches. I recommend letting them cool completely before covering so condensation does not make the tortillas soggy.

Refrigerator: Store in an airtight container or cover the baking dish tightly with plastic wrap for up to 3 days. Freezer: Wrap individual enchiladas in foil or freeze the whole dish tightly covered for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, place enchiladas in a baking dish, cover with foil, and warm at 350 degrees F for about 20 minutes until heated through. For a single serving, microwave on medium power for 90 seconds, adding a small splash of water over the top to keep the queso from drying out.

Pro tip: These actually taste better the next day. The flavors from the taco seasoning and green chilies deepen overnight in the fridge.

Queso Chicken Enchilada Questions Answered

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