Can I use corn tortillas instead of flour?

Yes, but corn tortillas must be warmed in the microwave for 20 to 30 seconds before rolling to prevent breaking. They're also smaller, so adjust your filling amounts.

What if I don't have Velveeta?

Try any melty cheese blend with a bit of cream cheese for texture. Cream cheese blended with shredded Monterey Jack makes a good alternative.

How can I make these spicier?

Add diced jalapeños to the chicken filling or use spicy diced tomatoes with green chilies. You can also top with hot sauce before serving.

Easy Queso Chicken Enchiladas Bake with Velveeta Cheese

Name: Queso Chicken Enchiladas Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
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

Queso Chicken Enchiladas Bake

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Easy Tex-Mex dinner ready in 30 minutes. Shredded chicken rolled in tortillas, smothered in creamy Velveeta queso sauce for ultimate comfort.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 5 servings 1x
Category: Main Dish
Method: Bake
Cuisine: Tex-Mex

Ingredients

Scale

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

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Instructions

In large mixing bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until well mixed and evenly coated. Mixture should be moist but not swimming.
In saucepan over medium-high heat, add cubed Velveeta and undrained diced tomatoes with green chilies. Stir occasionally until cheese is completely melted and smooth with no lumps, about 5-7 minutes.
Lay tortillas on flat surface. Spoon 1/2 to 3/4 cup chicken mixture into center of each tortilla, spreading slightly but leaving edges clear.
Fold left and right sides of tortilla over filling first. Fold bottom edge up and over filling. Roll forward, keeping snug and secure.
Arrange filled tortillas side by side in 9×13 casserole dish, seam side down. Fit close together but don’t smash.
Pour warm queso sauce evenly over all rolled tortillas, making sure every inch is covered.
Bake at 350°F for 20-25 minutes until heated through and bubbly. Sauce should be bubbling and edges slightly crisped.
Remove from oven and let rest 5 minutes before serving to allow filling to set.
Serve hot while cheese sauce is perfectly oozy and melty.

Notes

Can use rotisserie or canned chicken to save time. If using corn tortillas, warm in microwave 20-30 seconds before rolling to prevent breaking.
Choose fresh soft tortillas for easy rolling. Look for taco seasoning with low sodium if controlling salt. Choose full-fat sour cream for best flavor.
Cube Velveeta to help melt evenly and fast. Don’t drain tomatoes with chilies, pour it all in for moisture.
For smoothest sauce, cube Velveeta first. Lightly toast tortillas in skillet to boost flavor and prevent sogginess. Let rest 5 minutes before cutting.

Nutrition

Serving Size: 1 serving
Calories: 605 kcal
Sugar: 6 g
Sodium: 1580 mg
Fat: 33 g
Saturated Fat: 17 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 2 g
Protein: 45 g
Cholesterol: 140 mg

Find it online: https://www.benefitiany.com/queso-chicken-enchiladas-bake/