Description
This Queso Chicken Enchiladas Bake is a creamy, cheesy, and comforting Mexican-inspired casserole featuring shredded chicken rolled in flour tortillas, smothered in a rich queso blanco cheese sauce with diced tomatoes and green chilies, then baked to bubbly perfection. Perfect for an easy weeknight dinner or a crowd-pleasing dish.
Ingredients
Scale
Main Ingredients
- 5 burrito size flour tortillas
- 2.5 cups shredded chicken
- 0.5 packet taco seasoning
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green chilies
- 10 ounces diced tomatoes with green chilies, undrained
- 1 pound queso blanco Velveeta, cubed
Instructions
- Prepare chicken mixture: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir the ingredients thoroughly until well mixed, then set aside to let the flavors meld.
- Make queso sauce: In a saucepan over medium-high heat, add the cubed Velveeta cheese and the undrained diced tomatoes with green chilies. Stir occasionally until the cheese has completely melted and the sauce is smooth and creamy.
- Assemble enchiladas: Lay the flour tortillas flat on a clean surface. Spoon about 1/2 to 3/4 cup of the prepared chicken mixture into the center of each tortilla. Spread it slightly, then carefully roll up each tortilla to form a burrito shape.
- Arrange in baking dish: Place the rolled burritos seam side down, side by side, in a 9×13 inch casserole dish, packing them snugly.
- Pour queso sauce and bake: Pour the warm queso blanco sauce evenly over the top of the arranged burritos. Bake uncovered at 350 degrees Fahrenheit for 25 minutes until heated through and bubbly.
- Serve: Remove from oven carefully and serve the enchiladas hot, optionally garnished with additional toppings like chopped cilantro or sour cream if desired.
Notes
- You can use rotisserie chicken or canned chicken to save time without compromising flavor.
- If using corn tortillas instead of flour, warm them in the microwave for 20-30 seconds to make them pliable and prevent breaking when rolling.
- For extra spice, add more chopped green chilies or a pinch of cayenne pepper to the chicken mixture.
- Leftovers can be refrigerated and reheated in the oven or microwave for a quick meal.
- Use a non-stick casserole dish or grease the pan lightly before arranging burritos to prevent sticking.
Nutrition
- Serving Size: 1 enchilada
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
