There’s something magical about pulling a bubbling pan of enchiladas out of the oven on a busy weeknight. The aroma fills your kitchen, and suddenly everyone’s gathered around the table. I started making these queso chicken enchiladas years ago when I needed a reliable dinner that didn’t require hours of prep work. Now, it’s become one of those recipes my family requests on repeat—and honestly, I never get tired of making it.
Using rotisserie chicken and store-bought queso makes this dish incredibly approachable. Even on those evenings when cooking feels like a chore, these enchiladas come together with minimal effort and maximum flavor.
Why You’ll Love This Recipe
Weeknight-Friendly Without Sacrificing Flavor
Unlike traditional enchiladas that require making sauce from scratch, this version relies on creamy Velveeta queso blanco for a silky, cheesy coating. The result? Restaurant-quality taste in under an hour from start to finish.
Crowd-Pleasing Appeal
Whether you’re feeding picky kids or hosting friends, these enchiladas hit the sweet spot. The mild heat from green chilies adds just enough kick without overwhelming sensitive palates. Meanwhile, the combination of sour cream and sharp cheddar creates a rich, satisfying filling that keeps everyone coming back for seconds.
Minimal Cleanup Required
With just one bowl for mixing and one pan for the sauce, you won’t be left with a mountain of dishes. Everything bakes together in a single casserole dish, making cleanup refreshingly simple.
Ingredients You’ll Need
Main Components
Tortillas
- 6 burrito-size flour tortillas
Chicken Filling
- 3 cups shredded rotisserie chicken
- 2 tablespoons taco seasoning
- 1/2 cup full-fat sour cream
- 1 cup shredded sharp cheddar cheese
- 4 ounces chopped canned mild green chilies
Queso Sauce
- 8 ounces Velveeta queso blanco, cubed
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
Serving Suggestions
Enhance your enchiladas with fresh toppings like chopped cilantro, sliced avocado, or a dollop of extra sour cream. A simple side of Mexican rice or refried beans rounds out the meal beautifully. For a lighter option, serve alongside a crisp romaine salad with lime vinaigrette.
Step-by-Step Instructions
Preparing the Filling
Start by grabbing a large mixing bowl and combining your shredded rotisserie chicken with taco seasoning. Add the sour cream, shredded cheddar cheese, and chopped green chilies. Using a large spoon or your hands, mix thoroughly until every piece of chicken is coated with the creamy, seasoned mixture. This ensures each bite delivers consistent flavor throughout.
Making the Queso Sauce
In a medium saucepan, combine the cubed Velveeta queso blanco with the entire can of diced tomatoes and green chilies—liquid included. Place the pan over medium-high heat and stir occasionally as the cheese begins to melt. Within a few minutes, you’ll have a smooth, pourable sauce that’s perfectly seasoned from the tomatoes and chilies.
Assembling the Enchiladas
Preheat your oven to 350°F while you assemble. Lay each flour tortilla flat on your work surface. Spoon approximately ¾ cup of the chicken filling down the center of each tortilla, leaving space on the sides. Roll each tortilla tightly around the filling, then place it seam-side down in a greased 9×13-inch casserole dish. Arrange all six enchiladas snugly next to each other.
Baking to Perfection
Pour the warm queso sauce evenly over the rolled tortillas, making sure to fill in any gaps between them. The sauce will seep into every crevice as it bakes. Slide the dish into your preheated oven and bake for 20 to 25 minutes, until the edges are bubbling and the enchiladas are heated through completely.
How to Serve
Let the casserole rest for about five minutes after removing it from the oven. This brief waiting period allows the sauce to thicken slightly, making it easier to slice and serve without everything sliding around on the plate.
Transfer generous portions to individual plates using a wide spatula. The enchiladas should hold together nicely while still being tender and saucy. Garnish with your chosen toppings—fresh cilantro adds brightness, while sliced jalapeños provide extra heat for those who want it.
Creative Variations
Beef Lover’s Version
Swap the chicken for seasoned ground beef or leftover shredded beef roast. Brown a pound of ground beef with taco seasoning, drain the excess fat, and mix with the sour cream and cheese just as you would with chicken.
Vegetarian Adaptation
Replace the chicken with black beans and corn for a hearty meat-free option. Add some sautéed bell peppers and onions to boost the vegetable content even further. The queso sauce works beautifully with these plant-based fillings.
Spicy Kick Upgrade
If you enjoy more heat, substitute the mild green chilies with diced jalapeños or add a few dashes of hot sauce to the filling. You can also use Velveeta with jalapeños instead of the plain queso blanco for an extra layer of spice.
Breakfast Enchiladas Twist
Turn this into a morning meal by adding scrambled eggs to the filling and serving with salsa verde. It’s a fantastic way to use up leftover chicken and create something entirely different.
Make-Ahead Tips
These enchiladas are perfect for meal prep and busy schedules. Here’s how to plan ahead:
Prepare and Refrigerate: Assemble the entire casserole up to 24 hours before baking. Cover tightly with plastic wrap or aluminum foil and refrigerate. When ready to cook, add an extra 5-10 minutes to the baking time since you’re starting from cold.
Freeze for Later: You can freeze the assembled (unbaked) enchiladas for up to three months. Wrap the dish tightly in plastic wrap, then cover with foil. Thaw overnight in the refrigerator before baking as directed. Alternatively, bake from frozen by covering with foil and baking at 350°F for 45-50 minutes, removing the foil for the last 10 minutes.
Sauce Separation: If making ahead, consider keeping the queso sauce separate until just before baking. This prevents the tortillas from becoming too soggy during storage. Simply warm the sauce before pouring it over the enchiladas.
Helpful Notes
Tortilla Selection Matters
Burrito-size flour tortillas work best because they’re large enough to hold a generous amount of filling. Corn tortillas can work, but they’re more prone to cracking and require extra care when rolling.
Warming Tortillas Prevents Tears
Before filling, warm your tortillas in the microwave for 15-20 seconds wrapped in a damp paper towel. This makes them pliable and much easier to roll without cracking. It’s a small step that makes a significant difference.
Full-Fat Dairy for Best Results
Using full-fat sour cream creates a richer, creamier filling that doesn’t separate during baking. Light versions tend to become watery and don’t provide the same luxurious texture.
Don’t Skip the Resting Time
Allowing the casserole to sit for five minutes after baking isn’t just about safety—it gives the sauce time to set slightly, making serving much neater and more attractive.
Frequently Asked Questions
Can I use a different type of cheese for the sauce?
While Velveeta creates that signature smooth, creamy texture, you can experiment with other options. A combination of cream cheese and shredded Monterey Jack melted together works reasonably well, though the consistency will be slightly different. For best results, stick with Velveeta or another processed cheese designed to melt smoothly.
How do I store and reheat leftovers?
Transfer cooled leftovers to an airtight container and refrigerate for up to three days. To reheat, place individual portions on a microwave-safe plate and heat for 1-2 minutes until warmed through. For oven reheating, cover with foil and warm at 350°F for about 15 minutes. The texture stays remarkably good even the next day.
Can I make these enchiladas with corn tortillas instead?
Absolutely, though corn tortillas require a bit more preparation. You’ll need to soften them first by dipping briefly in warm enchilada sauce or heating in oil for a few seconds per side. Otherwise, they’ll crack when you try to roll them. Keep in mind that corn tortillas are smaller, so you may need 8-10 instead of 6.
What’s the best way to shred rotisserie chicken quickly?
Remove the skin and bones, then use two forks to pull the meat apart while it’s still slightly warm—it shreds much more easily this way. Alternatively, place chunks of chicken in your stand mixer with the paddle attachment and run on low speed for 10-15 seconds. This method shreds chicken in seconds with minimal effort.
Can I add more vegetables to the filling?
Definitely! Diced bell peppers, corn, black beans, or sautéed onions all work wonderfully in the filling. Just be careful not to overfill the tortillas, or they’ll be difficult to roll and may burst during baking. If you’re adding vegetables with moisture (like tomatoes), drain them well first.
Is there a way to make this dish healthier?
For a lighter version, use low-fat sour cream, reduced-fat cheese, and look for reduced-sodium taco seasoning. You can also use whole wheat tortillas for added fiber. However, keep in mind that using low-fat dairy will change the texture somewhat—the filling won’t be quite as creamy and rich.