Description
Queso Chicken Enchiladas Bake is a cheesy, flavorful Mexican-inspired casserole featuring shredded chicken mixed with taco seasoning, sour cream, cheddar cheese, and green chilies, all rolled in flour tortillas, smothered in a creamy queso blanco and diced tomato sauce, then baked until bubbly and delicious.
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 the chicken mixture: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir thoroughly until all ingredients are well mixed, then set aside.
- Make the queso sauce: In a saucepan over medium-high heat, add the cubed Velveeta and the undrained diced tomatoes with green chilies. Stir occasionally until the cheese has completely melted and the mixture is smooth and creamy.
- Assemble the enchiladas: Lay the flour tortillas flat on a clean surface. Spoon 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla, spreading it slightly. Roll each tortilla tightly to form a burrito shape.
- Arrange and bake: Place the rolled burritos side by side in a 9×13 inch casserole dish. Pour the warm queso sauce evenly over the top of the burritos, covering them thoroughly.
- Bake the casserole: Preheat the oven to 350°F. Bake the enchiladas for 25 minutes until heated through, bubbly, and slightly browned on top. Serve hot and enjoy.
Notes
- You can use rotisserie chicken or canned chicken to save preparation time without compromising flavor.
- If using corn tortillas instead of flour, warm them in the microwave for 20-30 seconds to make them more pliable and prevent breaking when rolling.
- The queso blanco Velveeta can be substituted with other white melting cheeses like Monterey Jack or a combination of cheeses for different flavor profiles.
- For a spicier dish, consider adding extra chopped green chilies or a dash of hot sauce to the chicken mixture.
- To make ahead, assemble the enchiladas and refrigerate before baking; add a few extra minutes to the baking time if baking from cold.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
