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Queso Chicken Enchiladas

Queso chicken enchiladas with creamy queso sauce are baked until bubbly at the edges and golden on top. Flour tortillas are rolled with shredded chicken, then smothered in thick Velveeta queso with visible Rotel peppers for a classic Tex-Mex dinner.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Enchiladas filling
  • 3 cup cooked chicken, shredded
  • 1 can (4 oz) diced green chiles
  • 0.5 cup Monterey jack cheese, shredded
Enchiladas
  • 8 flour tortillas
Queso sauce
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • 1 cup whole milk
  • 8 oz Velveeta, cubed
  • 1 can (10 oz) Rotel tomatoes with green chiles
  • 0.25 cup chicken broth
Toppings (serve on top)
  • 1 sour cream For serving
  • 1 cilantro For serving
  • 1 jalapeños For serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and fill tortillas
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Mix the shredded chicken with diced green chiles and 1/2 cup Monterey jack cheese, then fill each tortilla and roll tightly.
  3. Place the rolled enchiladas seam-side down in the greased baking dish.
Make the queso sauce
  1. Melt the butter in a saucepan over medium heat, then add minced garlic and cook for 1 minute.
  2. Add the whole milk and bring it to a gentle simmer, keeping it just simmering and not boiling hard.
  3. Stir in the cubed Velveeta, Rotel tomatoes with green chiles, and chicken broth, stirring until fully smooth and creamy.
Bake and serve
  1. Pour the queso sauce over the enchiladas, sprinkle the remaining cheese on top, and bake for 20–25 minutes until bubbly and golden at the edges.
  2. Top with sour cream, cilantro, and jalapeños, then serve immediately.

Notes

For the smoothest queso, keep the milk at a gentle simmer while melting Velveeta and stir until no cubes remain. Refrigerate leftovers in a covered container for up to 3 days; reheat in the oven at 350°F until hot and bubbly, adding a splash of milk or broth if it thickens. Freezing is not recommended because the queso can separate after thawing. For a lighter option, use reduced-fat cheese and milk, and swap Velveeta for a reduced-fat queso-style melt if available.