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Queso Chicken Enchiladas

Queso chicken enchiladas with creamy queso sauce and flour tortillas rolled tight, baked until bubbly and golden at the edges. This easy Tex-Mex dinner smothers the enchiladas in Velveeta-Rotel queso sauce with visible green chiles.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken enchilada filling
  • 3 cup cooked chicken Shredded.
  • 1 can (4 oz) diced green chiles
  • 0.5 cup Monterey jack cheese, shredded Reserve for filling; use remaining for topping.
Flour tortilla rolls
  • 8 flour tortillas Grease and roll tightly.
Queso sauce
  • 2 tbsp butter
  • 2 clove garlic Minced.
  • 1 cup whole milk
  • 8 oz Velveeta Cubed.
  • 1 can (10 oz) Rotel tomatoes with green chiles
  • 0.25 cup chicken broth
  • 0.5 cup Monterey jack cheese, shredded For topping before baking.
To serve
  • 1 sour cream
  • 1 cilantro
  • 1 jalapeños Optional, for slices.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the oven and dish
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Mix the shredded cooked chicken with the diced green chiles and 1/2 cup of the Monterey jack cheese.
Roll the enchiladas
  1. Fill each flour tortilla with the chicken mixture and roll tightly, placing them seam-side down in the baking dish.
Make the queso sauce
  1. In a saucepan over medium heat, melt the butter and cook the minced garlic for 1 minute.
  2. Add the whole milk and bring it to a gentle simmer.
  3. Stir in the cubed Velveeta, the Rotel tomatoes with green chiles, and the chicken broth, stirring until fully smooth and creamy.
Bake
  1. Pour the queso sauce over the enchiladas and sprinkle the remaining Monterey jack cheese on top, creating an even golden layer.
  2. Bake for 20–25 minutes at 375°F until the casserole is bubbling at the edges and the cheese looks golden.
Finish and serve
  1. Top with sour cream, cilantro, and jalapeños and serve immediately.

Notes

Pro tip: keep the tortillas warm so they roll without cracking, then pack them seam-side down for a tight casserole. Refrigerate leftovers in an airtight container up to 3 days; reheat covered in the oven at 350°F until hot and bubbly. Freezing is yes (up to 2 months), but expect a slightly softer texture after reheating. For a lighter option, use reduced-fat cheese and substitute part-skim milk while keeping the Velveeta for the same creamy melt.