Queso Chicken Enchiladas: 5 Easy, Irresistible Wins

Name: Queso Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 5 burrito-size flour tortillas; 2 ½ cups shredded chicken; ½ packet taco seasoning; 1 cup sour cream; 1 cup shredded cheddar cheese; 2 tablespoons chopped green chilies; 10 oz diced tomatoes with green chilies (undrained); 1 lb queso blanco Velveeta, cubed

Jump to Recipe

If Queso Chicken Enchiladas sounds like the kind of dinner that could fix a long day (and maybe your mood), you’re in the right kitchen. This is one of those cozy, “I need comfort and I need it now” meals—creamy, cheesy, and wildly low-stress. The best part? It looks like you worked hard… even if you absolutely did not. My favorite kind of magic.

These are perfect for hectic weeknights, picky eaters, and anyone who’s ever stared into the fridge like it might offer emotional support.

Why You’ll Love These Queso Chicken Enchiladas

Comfort food on autopilot: Mix, roll, pour, bake. That’s it.
Creamy + cheesy in every bite: Between sour cream, cheddar, and queso blanco Velveeta… we are not here to be subtle.
Great for feeding a crowd: Five big burrito-style enchiladas fill a 9×13 dish like they mean business.
Leftovers reheat like a dream: And honestly, they might taste even better the next day.

Ingredients You’ll Need

Here’s what goes into these Queso Chicken Enchiladas (aka: your new “save me” dinner):

5 burrito-size flour tortillas
2 ½ cups shredded chicken
½ 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

Quick shortcut: Rotisserie chicken is your best friend here. It’s basically meal-prep that someone else did for you.

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

1) Mix the filling

In a large bowl, combine:

shredded chicken
taco seasoning
sour cream
shredded cheddar
chopped green chilies

Stir until it’s creamy and evenly mixed. Set it aside while you make the queso.

2) Make the queso sauce

In a saucepan over medium-high heat, add:

cubed queso blanco Velveeta
the undrained diced tomatoes with green chilies

Stir occasionally until fully melted and smooth.
Tip: If it starts bubbling too fast, turn the heat down a bit. We want melty and silky—not “volcano on the stove.”

3) Fill and roll the tortillas

Lay tortillas on a flat surface. Spoon about ½ to ¾ cup of filling into the center of each tortilla. Spread it slightly, then roll up like a burrito.

Repeat until all tortillas are filled.

4) Arrange in the baking dish

Place the rolled tortillas seam-side down in a 9×13 casserole dish, lined up snugly side by side.

5) Pour the queso on top

Pour the warm queso evenly over the tortillas. Make sure you get it into the corners too—no dry enchilada left behind.

6) Bake

Bake at 350°F for 20–25 minutes, until hot and bubbly.

Serve immediately, preferably with people who will appreciate your cheese artistry.

Cozy Tips (So Dinner Goes Even Smoother)

Warm tortillas roll easier. If your tortillas crack, microwave them for 10–15 seconds under a damp paper towel. They’ll behave much better.
Want it spicier? Add a pinch of cayenne to the chicken mixture, or use hot Rotel-style tomatoes with chilies.
Sauce too thick? Don’t panic. Stir in a splash of milk while the queso is still on the stove. If your sauce looks thick, it’s not a problem—it’s just extra comfort waiting to happen.
Make it stretch further: Add a handful of cooked rice or drained black beans to the filling (great when you’re feeding teens or surprise guests).

Queso Chicken Enchiladas in a glass baking dish, smothered in creamy queso blanco sauce and topped with diced tomatoes and herbs. — These Queso Chicken Enchiladas are baked until bubbly and golden, then finished with creamy queso and a sprinkle of fresh toppings.

A Little Real-Life Moment From My Kitchen

This recipe has rescued me on weeks when life felt like one giant to-do list—laundry mountain, emails piling up, and someone asking “what’s for dinner?” like it’s a fun casual question. These Queso Chicken Enchiladas are my “everybody hush, dinner is happening” solution.

You do a few simple steps, the oven finishes the job, and suddenly the kitchen smells like a cozy hug you can eat.

FAQs About Queso Chicken Enchiladas

Can I use corn tortillas instead of flour?

You can, but flour tortillas hold up best to the thick queso and burrito-style rolling. If you use corn tortillas, warm them first and expect a more traditional enchilada texture (and a little more tearing).

What chicken works best?

Any shredded chicken works—rotisserie, leftover baked chicken, or even slow cooker shredded chicken. Just make sure it’s not overly wet so the filling doesn’t get runny.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days. Reheat in the microwave or covered in the oven at 350°F until warmed through.

Can I make Queso Chicken Enchiladas ahead of time?

Yes! Assemble the tortillas in the dish, cover, and refrigerate. Make the queso sauce fresh when you’re ready to bake (or rewarm it gently on the stove before pouring). Bake as directed, adding a few extra minutes if it’s going in cold.

Serve It Up and Make It a Moment

If your week needs a win, Queso Chicken Enchiladas are the kind of dinner that delivers—creamy, bubbly, and downright comforting with minimal effort. Pair them with a simple salad, some tortilla chips, or just a fork and five minutes of peace (no judgment here).

When you make these Queso Chicken Enchiladas, I’d love for you to treat yourself like you just pulled off something fancy… because you kinda did.

Keep the Comfort Going (You’ll Love These Too)

If these Queso Chicken Enchiladas just made your dinner table a happier place, don’t stop here—there are more cozy, craveable favorites waiting for you. Here are a few reader-loved recipes that keep the same cheesy, easy, “everyone’s actually quiet because they’re busy eating” vibe:

Slow Cooker Queso Chicken Tacos for busy nights – same creamy queso energy, but in taco form (aka: less rolling, more cheering).
Chicken Burrito Casserole that feeds a hungry crew – all the bold, Tex-Mex comfort with an easy scoop-and-serve finish.
Rotel Mexican Rice that soaks up every drop of queso – the perfect side dish when you want your plate to feel extra complete.
Slow Cooker Queso Spinach Dip for snacking (or “pre-dinner bites”) – warm, melty, and dangerously easy to “taste test” about 37 times.

If you try this recipe (or any of these!), I’d love to hear what you think—scroll down and leave a ⭐⭐⭐⭐⭐ star review and a quick comment. Your stars help other home cooks find their next favorite comfort dinner!