Creamy, cheesy, and full of flavor, these Queso Chicken Enchiladas are a Tex-Mex–inspired dish perfect for busy weeknights or casual gatherings. Tender shredded chicken is wrapped in soft tortillas, topped with a luscious Velveeta queso sauce, and baked until bubbly. Each bite is a comforting combination of creamy cheese, mild chilies, and savory chicken that’s sure to please the whole table.

Why You’ll Love This Recipe

• Quick & Easy: Just 10 minutes of prep, and dinner is in the oven.

• Cheesy Comfort: Velveeta queso and cheddar bring creamy richness in every bite.

• Customizable: Add beans, veggies, or swap in your favorite proteins.

• Family-Friendly: A guaranteed hit with both kids and adults.

• Great Leftovers: They reheat beautifully for lunch or dinner the next day.

Tools You’ll Need

• Mixing Bowl: To easily combine your filling.

• Saucepan: For melting the queso until silky smooth.

• Casserole Dish (9×13): To hold and bake the enchiladas evenly.

• Spoon: For filling and rolling tortillas.

Ingredients

For the Enchiladas:

• 5 burrito-size flour tortillas

• 2 ½ cups shredded chicken (rotisserie chicken works great)

• ½ packet taco seasoning

• 1 cup sour cream

• 1 cup shredded cheddar cheese

• 2 tablespoons chopped green chilies

For the Queso Sauce:

• 10 ounces diced tomatoes with green chilies (undrained)

• 1 pound Queso Blanco Velveeta, cubed