There’s something magical about the way melted queso blanco cascades over tender chicken-filled tortillas, creating pools of cheesy goodness in every corner of the baking dish. I first made these enchiladas on a particularly hectic weeknight when I needed comfort food fast, and they’ve been a family favorite ever since. Unlike traditional enchiladas that require multiple steps and complicated sauces, this version relies on the irresistible combination of Velveeta queso and Ro-Tel tomatoes to create a sauce so creamy and flavorful, you’ll want to eat it with a spoon.
The beauty of this recipe lies in its simplicity. While your oven preheats, you can have everything assembled and ready to bake. It’s the kind of dish that makes you look like a culinary genius without requiring hours in the kitchen.
Why You’ll Love This Recipe
Quick Assembly Time: From start to finish, these enchiladas come together in under 45 minutes. Most of that time is hands-off baking, which means you can prepare a side salad or simply relax while dinner cooks itself.
Crowd-Pleasing Flavor: The creamy queso sauce is a game-changer for picky eaters. Even kids who normally turn their noses up at traditional enchiladas can’t resist the familiar, comforting taste of melted cheese. Additionally, the mild heat level makes it accessible to everyone at the table.
Budget-Friendly Ingredients: You don’t need specialty items or expensive proteins for this recipe. Using rotisserie chicken or even canned chicken keeps costs down while delivering maximum flavor. Furthermore, most of the ingredients are pantry staples you probably already have on hand.
Make-Ahead Friendly: These enchiladas are perfect for meal prep or feeding a crowd. You can assemble them in the morning, refrigerate, and pop them in the oven when you’re ready to eat. This flexibility makes them ideal for potlucks, family gatherings, or busy weeknights.
Ingredients You’ll Need
For the Tortillas and Filling
- 5 burrito-size flour tortillas
- 2 1/2 cups shredded cooked chicken
- 1/2 packet taco seasoning mix
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped mild green chilies
For the Queso Sauce
- 10 ounces diced tomatoes with green chilies (like Ro-Tel), undrained
- 1 pound cubed queso blanco Velveeta cheese
Serving Suggestions
Pair these enchiladas with Spanish rice, refried beans, or a simple side salad. Fresh toppings like diced avocado, chopped cilantro, sliced jalapeños, or extra sour cream add wonderful texture and brightness to each bite.
How to Make Creamy Queso Chicken Enchiladas
Prepare the Chicken Filling
Start by combining your shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies in a large mixing bowl. Use a spatula or your hands to mix everything thoroughly until the ingredients are evenly distributed. The sour cream should coat all the chicken pieces, creating a cohesive filling that’s easy to work with. Set this mixture aside while you prepare the sauce.
Make the Queso Sauce
Place a medium saucepan over medium-high heat. Add the cubed Velveeta cheese and the entire can of diced tomatoes with green chilies, including all the liquid. Stir the mixture occasionally as the cheese begins to melt. Be patient during this step—the cheese will go from cubes to a smooth, velvety sauce in about 5 to 7 minutes. Keep stirring to prevent any scorching on the bottom of the pan. Once completely smooth and silky, remove from heat.
Assemble the Enchiladas
Lay your flour tortillas on a clean, flat surface like a cutting board or countertop. Spoon between 1/2 and 3/4 cup of the chicken mixture into the center of each tortilla, adjusting the amount based on the size of your tortillas. Gently spread the filling into a horizontal line across the middle, leaving about an inch of space on each side.
Starting from the bottom edge, roll each tortilla tightly around the filling, creating a burrito-like cylinder. The key is to keep the roll snug so the filling doesn’t escape during baking. As you finish each one, place it seam-side down in a greased 9×13-inch casserole dish. Arrange them side by side so they’re touching—this helps them stay closed while baking.
Bake to Perfection
Pour the warm queso sauce evenly over all the rolled enchiladas, making sure each one gets a generous coating. Use a spoon to spread the sauce into any gaps. The sauce will pool around the sides, creating extra cheesy goodness.
Slide the dish into your preheated 350°F oven. Bake for 20 to 25 minutes until the enchiladas are heated through completely and the sauce is bubbling around the edges. You’ll know they’re ready when you see the sauce actively bubbling and the tops of the tortillas have started to turn golden in spots.
Remove from the oven and let the dish rest for about 5 minutes before serving. This brief resting period allows the sauce to thicken slightly and makes serving much easier.
Serving Suggestions
These enchiladas are incredibly versatile when it comes to serving. For a complete Mexican-inspired meal, plate them alongside cilantro-lime rice and black beans. The fresh, zesty flavors balance the richness of the cheese sauce beautifully.
Create a build-your-own enchilada bar by setting out bowls of toppings. Fresh diced tomatoes, sliced black olives, shredded lettuce, pickled jalapeños, and extra cheese allow everyone to customize their plate. Crushed tortilla chips sprinkled on top add a satisfying crunch that contrasts wonderfully with the creamy filling.
For a lighter accompaniment, serve with a crisp romaine salad tossed in a tangy lime vinaigrette. The acidity cuts through the richness and refreshes your palate between bites. Mexican street corn (elote) also makes an excellent side dish that complements the enchiladas’ flavor profile.
Recipe Variations to Try
Beef Enchiladas
Swap the chicken for seasoned ground beef or shredded beef. Brown one pound of ground beef with the full packet of taco seasoning, then proceed with the recipe as written. This variation adds a heartier, more robust flavor profile.
Vegetarian Version
Replace the chicken with a mixture of black beans, corn, and diced bell peppers. Add a teaspoon of cumin to the filling for extra depth. The vegetables create a satisfying texture while keeping the dish lighter.
Spicy Kick
If your family enjoys more heat, use hot Ro-Tel tomatoes instead of mild, and add diced jalapeños to the chicken filling. You can also mix pepper jack cheese into the filling in place of the cheddar for an extra layer of spice.
Green Chili Enchiladas
For a tangy twist, replace half of the queso sauce with canned green enchilada sauce. This creates a zestier flavor that’s less rich but equally delicious.
Extra Cheesy
Sprinkle an additional cup of shredded Mexican blend cheese over the top of the queso sauce before baking. During the last few minutes of baking, this creates a golden, bubbly cheese layer that adds visual appeal and extra indulgence.
Make-Ahead Tips
These enchiladas are excellent candidates for advance preparation, making them perfect for busy schedules or entertaining.
Refrigerator Method
Assemble the enchiladas completely, including pouring the sauce over them. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator and let sit at room temperature for 15 minutes while your oven preheats. Bake as directed, adding an extra 5 to 10 minutes to ensure the center is heated through.
Freezer Method
For longer storage, assemble the enchiladas but don’t add the sauce yet. Wrap the filled tortillas individually in plastic wrap, then place them all in a freezer-safe container or bag. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight, arrange in your baking dish, prepare fresh queso sauce, and bake as directed.
Sauce Storage
The queso sauce can be made up to two days in advance and stored in an airtight container in the refrigerator. Gently reheat it in a saucepan over low heat, stirring frequently and adding a splash of milk if needed to restore the smooth consistency.
Notes
Tortilla Selection: Flour tortillas work best for this recipe because they stay soft and pliable after baking. If you prefer corn tortillas, warm them in the microwave for 20 to 30 seconds wrapped in damp paper towels. This prevents cracking and tearing when you roll them.
Chicken Options: Rotisserie chicken from your grocery store deli section is the ultimate time-saver and adds wonderful flavor. Alternatively, canned chicken works in a pinch, though I recommend draining it well and fluffing it with a fork before mixing. For homemade chicken, poaching or slow-cooking chicken breasts with a bit of chicken broth creates moist, easily shreddable meat.
Cheese Consistency: Don’t substitute regular cheddar or other cheeses for the Velveeta in the sauce—its unique properties create that smooth, pourable consistency. Other cheeses may become grainy or separate when melted.
Preventing Soggy Enchiladas: Make sure your chicken filling isn’t overly wet before assembling. If your mixture seems too loose, drain any excess liquid or add a tablespoon of flour to help bind it together.
Baking Dish Size: A 9×13-inch pan is ideal for five burrito-size tortillas. If using smaller fajita-size tortillas, you may need to adjust quantities or use a smaller dish to ensure the enchiladas fit snugly together.
Frequently Asked Questions
Can I use corn tortillas instead of flour?
Yes, but they require extra care. Corn tortillas are more prone to breaking, so warm them first by wrapping in a damp paper towel and microwaving for 20-30 seconds. This makes them pliable and easier to roll without cracking. You may also need more tortillas since corn varieties are typically smaller.
How do I know when the enchiladas are done?
Look for bubbling sauce around the edges and steam rising from the dish. The enchiladas should be heated all the way through to the center. If you insert a knife into the middle of an enchilada and it feels hot to the touch when you pull it out, they’re ready to serve.
Can I make these enchiladas in advance?
Absolutely! Assemble the entire dish up to 24 hours ahead, cover tightly, and refrigerate. When baking from cold, add 10 minutes to the cooking time and check that the center is piping hot before serving. This make-ahead quality makes them perfect for meal planning.
What’s the best way to reheat leftovers?
Individual portions reheat beautifully in the microwave for 1-2 minutes. For larger portions, cover with foil and reheat in a 325°F oven for 15-20 minutes. The sauce may absorb into the tortillas during storage, so you might want to drizzle a bit of extra salsa or cheese sauce on top before reheating.
Can I double this recipe?
Definitely! Use two 9×13-inch baking dishes or one large roasting pan. Double all ingredients proportionally, and keep the baking time the same. Check that both dishes fit in your oven before you start assembling everything.
My queso sauce is too thick. How can I fix it?
If your sauce becomes too thick while making it or after sitting, simply whisk in a few tablespoons of milk or chicken broth until it reaches your desired consistency. Reheat gently if needed, stirring constantly to maintain that smooth texture.
Can I add vegetables to the filling?
Certainly! Diced bell peppers, corn, black beans, or spinach all work wonderfully. Just make sure any vegetables are cooked and drained well before adding to prevent excess moisture in your filling.
What other proteins work in this recipe?
Shredded pork, ground turkey, or even leftover Thanksgiving turkey are excellent substitutes. Season any alternative protein with the taco seasoning to maintain that cohesive flavor throughout the dish.