Queso Enchiladas are creamy, cheesy, and packed with Tex-Mex flavor. These easy chicken enchiladas are made with shredded rotisserie chicken, flour tortillas, sour cream, taco seasoning, jalapeño, green chilies, cheddar, Monterey Jack, and a warm queso blanco sauce.
This recipe is perfect for a quick family dinner because it uses simple ingredients and comes together in about 35 minutes. The filling is rich and flavorful, the tortillas bake until soft and tender, and the queso sauce makes every bite creamy, cheesy, and delicious.
Why You’ll Love These Queso Enchiladas
- Ready in about 35 minutes
- Made with rotisserie chicken
- Creamy, cheesy, and comforting
- Easy Tex-Mex dinner
- Perfect for busy weeknights
- Great for family meals
- Make-ahead and freezer-friendly
- Simple ingredients with big flavor
What Are Queso Enchiladas?
Queso enchiladas are soft tortillas filled with a creamy chicken and cheese mixture, then covered in a smooth queso blanco sauce before baking.
This version uses shredded rotisserie chicken for convenience and Velveeta Queso Blanco for a creamy, melty sauce. Diced tomatoes with green chilies add extra Tex-Mex flavor and a little mild heat.
What Is Queso Blanco?
Queso blanco means “white cheese” in Spanish. It is mild, creamy, and commonly used in Mexican and Tex-Mex cooking.
In this recipe, Velveeta Queso Blanco melts into a smooth sauce that coats the enchiladas beautifully. It gives the dish a creamy, cheesy flavor without being too sharp or salty.
Ingredients
For the Chicken Filling
- 3 cups shredded rotisserie chicken
- 1 medium jalapeño pepper, diced, plus more for garnish if desired
- 2 tablespoons taco seasoning
- 1 cup sour cream
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2 tablespoons chopped green chilies, drained
For the Queso Sauce
- 1 pound Queso Blanco Velveeta, cubed
- 1 can diced tomatoes with green chilies, 10 ounces, undrained
For the Tortillas
- 8 medium flour tortillas
Optional Toppings
- Diced fresh tomatoes
- Sour cream
- Diced jalapeño
- Fresh cilantro
Ingredient Notes
Chicken
Rotisserie chicken makes this recipe fast and easy because it is already cooked. You can also use leftover cooked chicken or homemade shredded chicken.
Jalapeño
Jalapeño adds a little heat to the filling. For a milder version, leave it out or remove the seeds before dicing.
Taco Seasoning
Homemade taco seasoning gives the best flavor, but a store-bought packet works well too.
Sour Cream
Sour cream makes the filling creamy and tangy. Plain Greek yogurt or softened cream cheese can also be used.
Cheese
Sharp cheddar and Monterey Jack add flavor and creaminess. You can also use Colby Jack, mozzarella, or a Mexican cheese blend.
Green Chilies
Canned green chilies add mild spice and extra flavor. If you do not have them, use chopped pickled jalapeños or leave them out.
Queso Sauce
The queso sauce is made with Velveeta Queso Blanco and diced tomatoes with green chilies. It melts into a smooth, creamy sauce that covers the enchiladas.
Tortillas
Flour tortillas are soft and easy to roll. Corn tortillas can also be used for a more classic enchilada flavor.
How to Make Queso Enchiladas
Step 1: Prepare the Baking Dish
Preheat the oven to 400°F.
Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
Set aside.
Step 2: Make the Chicken Filling
In a large bowl, combine the shredded chicken, diced jalapeño, taco seasoning, sour cream, cheddar cheese, Monterey Jack cheese, and green chilies.
Mix until everything is well combined.
Step 3: Make the Queso Sauce
In a medium saucepan over medium heat, add the cubed Queso Blanco Velveeta and the undrained diced tomatoes with green chilies.
Cook, stirring occasionally, until the cheese is fully melted and the sauce is smooth.
Step 4: Add Sauce to the Pan
Spread 1 cup of the queso sauce evenly into the bottom of the prepared baking dish.
This helps keep the enchiladas creamy and prevents sticking.
Step 5: Fill the Tortillas
Lay one tortilla on a flat surface.
Spoon about ½ cup of the chicken mixture into the center.
Roll tightly and place seam-side down in the baking dish.
Repeat with the remaining tortillas.
Step 6: Add the Queso Topping
Pour the remaining queso sauce evenly over the rolled tortillas.
Spread it gently so all the enchiladas are fully covered.
Step 7: Bake
Bake uncovered for 15 to 20 minutes, or until the enchiladas are heated through and the cheese sauce is bubbling around the edges.
Step 8: Garnish and Serve
Remove from the oven and let cool slightly.
Top with diced tomatoes, sour cream, jalapeños, and chopped cilantro if desired.
Serve warm.
Can I Use Corn Tortillas?
Yes, corn tortillas work well and give the enchiladas a more traditional flavor.
To prevent tearing, warm the corn tortillas before rolling. You can heat them in the microwave, warm them in a skillet, or lightly dip them in warm sauce before filling.
How to Roll Enchiladas Without Tearing
Warm the tortillas first so they are soft and flexible.
Do not overfill them. About ½ cup of filling per tortilla is enough.
Roll gently but firmly.
Place the enchiladas seam-side down in the baking dish to keep them closed while baking.
Queso Enchiladas vs. White Chicken Enchiladas
Queso enchiladas and white chicken enchiladas are both creamy and cheesy, but the sauces are different.
Queso enchiladas use a melted queso blanco sauce with diced tomatoes and green chilies. They have a bold Tex-Mex flavor with a little spice.
White chicken enchiladas usually use a creamy white sauce made with ingredients like butter, cream cheese, sour cream, and chicken broth. They are milder, buttery, and rich without tomatoes.
Tips for the Best Queso Enchiladas
Use Rotisserie Chicken
It saves time and makes this recipe perfect for busy nights.
Warm the Tortillas
Warm tortillas roll more easily and are less likely to tear.
Don’t Overfill
Too much filling can cause the enchiladas to burst open.
Cover Completely with Sauce
The queso sauce keeps the tortillas soft and creamy while baking.
Let Them Rest Before Serving
Let the enchiladas cool for a few minutes after baking so they hold together better.
Variations
Spicy Queso Enchiladas
Add extra jalapeños, hot sauce, or pepper jack cheese.
Mild Queso Enchiladas
Leave out the jalapeño and use mild diced tomatoes with green chilies.
Corn Tortilla Version
Use warmed corn tortillas instead of flour tortillas.
Beef Queso Enchiladas
Use cooked ground beef instead of chicken.
Vegetarian Queso Enchiladas
Replace the chicken with black beans, corn, sautéed peppers, or cooked rice.
Make-Ahead Instructions
Queso enchiladas are great for meal prep.
Assemble the enchiladas in the baking dish.
Make the queso sauce and let it cool before pouring it over the top.
Cover tightly and refrigerate for up to 2 days.
For the best texture, you can store the sauce separately and pour it over the enchiladas right before baking.
Add a few extra minutes to the baking time if baking straight from the refrigerator.
Freezing Instructions
You can freeze queso enchiladas before baking.
Assemble the enchiladas and pour the cooled queso sauce over the top.
Wrap the dish tightly with plastic wrap and aluminum foil.
Freeze for up to 2 to 3 months.
Thaw overnight in the refrigerator before baking.
Bake as directed until hot and bubbly.
Storage Instructions
Store leftover queso enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the oven at 350°F for 15 to 20 minutes, or until warmed through.
You can also microwave individual portions until hot.
What to Serve with Queso Enchiladas
These enchiladas pair well with:
- Mexican rice
- Cilantro lime rice
- Refried beans
- Black beans
- Corn salad
- Chips and salsa
- Guacamole
- Pico de gallo
- Simple green salad
- Roasted vegetables
Frequently Asked Questions
Can I Use Leftover Chicken?
Yes. Any cooked shredded chicken works well in this recipe.
Can I Use Corn Tortillas?
Yes. Warm them first so they do not tear while rolling.
Can I Make These Ahead?
Yes. Assemble and refrigerate for up to 2 days before baking.
Can I Freeze Queso Enchiladas?
Yes. Freeze tightly wrapped for up to 2 to 3 months.
What Can I Use Instead of Velveeta Queso Blanco?
White American cheese or another smooth melting white cheese can be used.
Recipe Information
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8 enchiladas
Final Thoughts
Queso Enchiladas are creamy, cheesy, easy, and full of Tex-Mex flavor. With rotisserie chicken, a simple sour cream filling, soft tortillas, and warm queso blanco sauce, this recipe is perfect for family dinners or busy weeknights.
Add your favorite toppings and serve with rice, beans, or salad for a complete meal everyone will love.