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.

Queso Chicken Enchiladas: 5 Easy, Irresistible Wins

Description

Creamy, cheesy Queso Chicken Enchiladas made with shredded chicken, taco seasoning, sour cream, and cheddar—then smothered in warm queso blanco and baked until bubbly.

Ingredients

Scale

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

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Instructions

Preheat oven to 350°F.
In a large bowl, mix shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies until well combined.
In a saucepan over medium-high heat, melt the cubed queso blanco Velveeta with the undrained diced tomatoes with green chilies, stirring until smooth.
Lay tortillas flat. Add ½ to ¾ cup of the chicken mixture to each tortilla, roll up burrito-style, and place seam-side down in a 9×13 baking dish.
Pour the warm queso sauce evenly over the enchiladas.
Bake 20–25 minutes, until hot and bubbly. Serve warm.

Notes

Warm tortillas for 10–15 seconds in the microwave to prevent cracking when rolling.

Want more heat? Use “hot” diced tomatoes with green chilies or add a pinch of cayenne to the filling.

Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently in the microwave or oven.

Make-ahead: Assemble the enchiladas, cover, and refrigerate. Rewarm queso sauce before pouring on top, then bake.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 enchilada
Calories: 765 kcal
Sugar: 7 g
Sodium: 1600 mg
Fat: 43 g
Saturated Fat: 23 g
Unsaturated Fat: 19.5 g
Trans Fat: 0.5 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 125 mg