Go Back
A close-up of baked Queso Chicken Enchiladas covered in melted cheese and garnished with tomatoes and chives.

Queso Chicken Enchiladas

These queso chicken enchiladas are loaded with creamy filling and topped with a rich cheese sauce. They are easy to prepare and perfect for sharing, making them ideal for busy nights and comfort meals.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 2 cups cooked shredded chicken
  • 1 tablespoon taco seasoning
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 can chopped green chilies
For the queso sauce
  • 16 oz queso blanco cheese cut into cubes
  • 1 can diced tomatoes with green chilies
For assembly
  • 4 large flour tortillas
  • cooking spray

Equipment

  • Baking dish
  • Saucepan
  • Large bowl

Method
 

  1. Preheat oven to 350°F and lightly coat a baking dish with cooking spray.
  2. In a large bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies. Mix until evenly combined.
  3. In a saucepan over medium heat, add queso blanco cheese and diced tomatoes with their juices. Stir frequently until fully melted and smooth.
  4. Lay tortillas flat and divide the chicken mixture evenly among them, about 1 half cup per tortilla.
  5. Roll each tortilla tightly and place seam side down in the prepared baking dish.
  6. Pour the warm queso sauce evenly over the enchiladas, covering them completely.
  7. Bake for 20 to 25 minutes until heated through and the sauce is bubbling around the edges.
  8. Let cool for 5 minutes before serving to allow the filling to set slightly.

Notes

Cook chicken to an internal temperature of 165°F to ensure it is safely cooked through.