Description
Queso Enchiladas are a deliciously creamy and cheesy baked dish featuring shredded rotisserie chicken, jalapeños, and a rich queso blanco sauce. Perfectly rolled flour tortillas are filled with a flavorful chicken mixture, smothered in a smooth Velveeta cheese and diced tomatoes sauce, then baked until bubbly and golden. This comforting Tex-Mex recipe is ideal for a family dinner or casual gathering, garnished with fresh tomatoes, sour cream, jalapeños, and cilantro for extra zest.
Ingredients
Scale
Chicken Filling
- 3 cups (420 g) rotisserie chicken, shredded
- 1 medium jalapeño pepper, diced, plus more for garnish (optional)
- 2 tablespoons taco seasoning
- 1 cup (230 g) sour cream, plus more for garnish (optional)
- ½ cup (57 g) sharp cheddar cheese, shredded
- ½ cup (57 g) Monterey Jack cheese, shredded
- 2 tablespoons chopped green chilies, from a 4.5-ounce can, drained
Queso Sauce
- 1 pound Queso Blanco Velveeta, cubed
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
Tortillas
- 8 medium flour tortillas
Toppings (Optional)
- Fresh tomatoes, diced
- Sour cream
- Jalapeño, diced
- Fresh cilantro, chopped
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and set it aside.
- Mix the Chicken Filling: In a large bowl, combine shredded rotisserie chicken, diced jalapeño, taco seasoning, sour cream, shredded sharp cheddar, Monterey Jack cheese, and chopped green chilies. Stir well until all ingredients are evenly mixed. Set this mixture aside.
- Make the Queso Sauce: Place a medium saucepan over medium heat. Add the cubed Velveeta cheese and undrained diced tomatoes with green chilies to the pan. Stir occasionally as the cheese melts, cooking until the sauce is smooth and creamy.
- Assemble the Enchiladas: Spread about 1 cup of the prepared queso sauce evenly on the bottom of the baking dish. Lay a flour tortilla flat on a surface, spoon approximately ½ cup of the chicken mixture into the center, then roll tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat for the remaining tortillas.
- Add Remaining Queso Sauce: Pour the rest of the queso sauce evenly over the rolled tortillas, making sure they are fully coated for the best flavor and moisture.
- Bake: Bake the assembled enchiladas uncovered in the preheated oven for 15 to 20 minutes, or until the dish is heated through and the cheese sauce bubbles around the edges.
- Garnish and Serve: Remove from the oven and allow to cool slightly. Garnish with diced fresh tomatoes, extra sour cream, diced jalapeños, and chopped fresh cilantro if desired. Serve warm for best taste.
Notes
- Use rotisserie chicken to save time and add a smoky, savory flavor.
- Adjust the amount of jalapeño and taco seasoning for desired spice level.
- For a lower-fat version, substitute part of the sour cream with Greek yogurt and use reduced-fat cheeses.
- Flour tortillas are preferred to prevent cracking when rolling; warm them slightly if they are stiff.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
