I love how this dish feels restaurant-worthy but is incredibly easy to make at home. The cheesy queso made from Velveeta and tomatoes coats every bite in rich, spicy flavor. Using rotisserie chicken cuts down on prep time, and the filling is flexible enough to suit whatever I have in the fridge. It’s a family-friendly favorite that I can make ahead or whip up last-minute.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups shredded chicken (use rotisserie chicken for convenience)
1 packet taco seasoning (or homemade for milder taste)
1 cup sour cream (Greek yogurt can be a healthier alternative)
2 cups shredded cheddar cheese (substitute with Monterey Jack or pepper jack)
1 can chopped green chilies (omit for milder option or use jalapeños)
16 oz cubed Velveeta (consider reduced-fat cheese for a lighter option)
1 can diced tomatoes with green chilies (undrained)
8 tortillas (choose corn, flour, or whole-wheat)
Directions
I preheat the oven to 350°F (175°C).
In a large bowl, I mix the shredded chicken with taco seasoning, sour cream, cheddar cheese, and chopped green chilies.
In a saucepan over medium-high heat, I melt the Velveeta cheese along with the entire can of diced tomatoes with green chilies.
I fill each tortilla with about ½ to ¾ cup of the chicken mixture and roll them up burrito-style.
I place the rolled tortillas seam-side down in a 9×13-inch casserole dish.
Then, I pour the hot queso mixture evenly over the enchiladas.
I bake them uncovered for 20–25 minutes, until hot, bubbly, and slightly golden on top.
Servings and timing
This recipe makes 4 servings and takes about 35 minutes from start to finish, making it an ideal choice for busy weeknights or a quick weekend dinner.
Variations
Sometimes I swap cheddar for pepper jack to give it a spicy edge, or I mix in sautéed onions and bell peppers for added texture. For a low-carb version, I’ve even used low-carb tortillas or served the filling in bell pepper halves. If I want more heat, I add jalapeños or hot sauce to the cheese sauce.
Storage/reheating
Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat in the oven or microwave. To keep the queso sauce from drying out, I cover the dish with foil or add a spoonful of water before reheating. These enchiladas also freeze well—just wrap them tightly before baking and thaw before reheating.
FAQs
Can I make these enchiladas ahead of time?
Yes, I often assemble them earlier in the day and refrigerate until I’m ready to bake. I just add a few extra minutes to the bake time if they’re going in cold.
What’s a good substitute for Velveeta?
If I want a more natural option, I use a mix of cream cheese and shredded cheddar melted with the diced tomatoes for a creamy queso-style sauce.
Can I use corn tortillas instead of flour?
Definitely. I like to warm corn tortillas slightly so they’re easier to roll without cracking.
How do I make them spicier?
I stir in chopped jalapeños, a dash of cayenne, or hot sauce into the chicken filling or queso mixture when I’m craving extra heat.
What sides go well with these enchiladas?
I usually serve them with Mexican rice, black beans, or a fresh avocado salad to round out the meal.
Conclusion
These Indulgent Queso Chicken Enchiladas are a creamy, cheesy, crowd-pleasing dish that’s easy enough for a weeknight but indulgent enough to satisfy any comfort food craving. I love how customizable and forgiving the recipe is, and the leftovers are just as good—if not better—the next day.
Creamy, cheesy queso-smothered enchiladas packed with seasoned shredded chicken and green chilies, baked until hot and bubbly for a fast, crave-worthy weeknight meal.
Author:Sarah
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings (8 enchiladas)
Category:Dinner
Method:Baking
Cuisine:Mexican-American
Ingredients
3 cups shredded chicken (rotisserie chicken works great)
1 packet taco seasoning (or homemade for a milder taste)
1 cup sour cream (Greek yogurt can be used as a lighter swap)
1 can chopped green chilies (omit for mild, or swap jalapeños for heat)
16 oz Velveeta, cubed (reduced-fat if preferred)
1 can diced tomatoes with green chilies (undrained)
8 tortillas (corn, flour, or whole-wheat)
Instructions
Preheat oven to 350°F (175°C).
Make the filling: In a large bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies until well mixed.
Make the queso: In a saucepan over medium-high heat, melt the Velveeta with the undrained diced tomatoes with green chilies, stirring until smooth and creamy.
Assemble: Spoon 1/2 to 3/4 cup of chicken filling into each tortilla, then roll up burrito-style.
Arrange the enchiladas seam-side down in a 9×13-inch baking dish.
Pour the melted queso evenly over the top.
Bake for 20–25 minutes, until hot, bubbly, and lightly golden.
Notes
For easier rolling, warm tortillas for 10–15 seconds in the microwave (or briefly in a skillet).
Want a milder version? Use plain diced tomatoes, skip the green chilies, and choose mild taco seasoning.
For extra kick, use pepper jack cheese or add sliced jalapeños on top before baking.
Great for meal prep: assemble ahead, cover, refrigerate, then bake when ready (may need a few extra minutes).
