Queso Chicken Enchiladas Bake
Indulge in the ultimate comfort food experience with this Queso Chicken Enchiladas Bake, a dish that transforms simple ingredients into a fiesta of flavors. Tender shredded chicken, seasoned perfectly and combined with a creamy, cheesy filling, is rolled into soft tortillas and bathed in a luxurious, velvety queso sauce. This bake promises a hearty, satisfying meal that's both easy to prepare and incredibly delicious, making it an instant family favorite.
Prep Time
20 minutes
Cook Time
20-25 minutes
Total Time
40-45 minutes
Servings
4-5 servings
Keywords
Why This Recipe Delivers
- Unbeatably cheesy and satisfying with a rich queso topping.
- Quick and easy to assemble, perfect for busy weeknights.
- Packed with savory shredded chicken and Tex-Mex flavors.
- A fantastic crowd-pleaser that appeals to all ages.
- Comfort food at its finest, warm and incredibly hearty.
Ingredients
- 5 large flour tortillas (approx 25-30 cm diameter / 10-12 inches)
- 600 grams (2.5 cups) pre-cooked shredded chicken
- 14 grams (0.5 standard packet) taco seasoning
- 240 milliliters (1 cup) sour cream
- 120 grams (1 cup) shredded cheddar cheese
- 30 grams (2 tablespoons) chopped green chilies, mild or medium
- 280 grams (10 ounces) diced tomatoes with green chilies, undrained (e.g., Ro-Tel)
- 450 grams (1 pound) queso blanco Velveeta, cubed
Instructions
- In a spacious mixing bowl, combine the pre-cooked shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and the chopped green chilies. Ensure all ingredients are thoroughly mixed to create a uniform and flavorful filling. Set this mixture aside.
- In a medium saucepan, place the cubed queso blanco Velveeta and the undrained diced tomatoes with green chilies. Heat over medium-high heat, stirring occasionally, until the Velveeta is completely melted and the sauce becomes smooth and homogenous. This creates the rich, gooey queso topping.
- Lay each large flour tortilla on a clean, flat surface. Spoon approximately 120-180 grams (1/2 to 3/4 cup) of the prepared chicken mixture into the center of each tortilla. Gently spread the filling lengthwise, then carefully roll up each tortilla to form a snug burrito.
- Arrange the rolled burritos side by side in a 23×33 cm (9×13 inch) casserole dish. Pour the warm, melted queso sauce evenly over the top of all the burritos, ensuring they are well-coated.
- Preheat your oven to 175°C (350°F). Bake the enchiladas for 20-25 minutes, or until the sauce is bubbly around the edges and the enchiladas are heated through. Serve immediately while hot and enjoy the indulgent flavors.
Tools You’ll Need
- Large mixing bowl
- Medium saucepan
- Whisk or spoon for stirring
- Measuring cups and spoons
- 9×13 inch (23×33 cm) casserole dish
- Spatula or ladle for serving
Essential Success Tips
- Ensure your shredded chicken is pre-cooked and cooled slightly before mixing, as this prevents overcooking in the oven and makes handling easier.
- When melting the Velveeta, stir frequently to prevent sticking and ensure a smooth, lump-free queso sauce. If it seems too thick, a splash of milk can help.
- Do not overfill the tortillas; a consistent amount (1/2 to 3/4 cup) per tortilla makes them easier to roll tightly and prevents bursting during baking.
- For an extra golden-brown top, you can sprinkle a little more shredded cheddar cheese over the queso during the last 5-10 minutes of baking.
- Allow the enchiladas to rest for a few minutes after baking before serving. This helps the sauce set slightly and makes them easier to portion.
Professional Cooking Secrets
- For a deeper flavor profile, consider adding a pinch of smoked paprika or a dash of chipotle powder to the chicken mixture. This introduces a subtle smoky heat that elevates the dish.
- To achieve restaurant-quality shredded chicken, slow-cook chicken breasts or thighs until fork-tender, then shred. The moistness from slow cooking enhances the overall texture of the filling.
- If you prefer a homemade queso, combine Monterey Jack, white cheddar, and a touch of cream cheese with evaporated milk and diced green chilies. This offers a more complex, gourmet cheese sauce.
Notes
- Storage: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.
- Freezing: This dish can be assembled ahead of time, covered tightly, and frozen for up to 1 month. Thaw in the refrigerator overnight before baking as directed. You might need to add an extra 10-15 minutes to the baking time if baking from a partially frozen state.
- Variations: For a spicier kick, use hot green chilies or add a finely minced jalapeño to the chicken mixture. You can also swap out the chicken for cooked ground beef or turkey.
Frequently Asked Questions
Can I use corn tortillas instead of flour?
While flour tortillas are recommended for their softness and ability to hold the filling without tearing, you can use corn tortillas. For best results, lightly fry corn tortillas in oil for a few seconds on each side to make them more pliable before filling and rolling.
How can I make the dish spicier?
To increase the heat, you can use a spicier variety of diced tomatoes with green chilies, add finely diced fresh jalapeños or serrano peppers to the chicken mixture, or stir in a pinch of cayenne pepper with the taco seasoning.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the enchiladas in the casserole dish, cover them tightly, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if baking from a cold state.
Nutrition Facts (Per Serving)
Calories: 680, Protein: 45g, Fat: 45g, Carbs: 38g (approximate per serving, based on 5 servings)
Allergy Information
Contains dairy and gluten. For a gluten-free version, use gluten-free flour tortillas. Ensure your taco seasoning is also gluten-free if needed.
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