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Queso Chicken Enchiladas

Queso chicken enchiladas with a thick, golden queso sauce and visible Rotel peppers. Flour tortilla enchiladas are rolled and baked until bubbling at the edges, with cheesy chicken in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Shredded cooked chicken
  • 3 cup cooked chicken, shredded
Flour tortillas
  • 8 flour tortillas
Green chiles
  • 1 can (4 oz) diced green chiles
Monterey Jack cheese
  • 1 cup Monterey jack cheese, shredded
Queso sauce base
  • 2 tbsp butter
  • 2 clove garlic cloves, minced
  • 1 cup whole milk
  • 8 oz Velveeta, cubed
Queso sauce add-ins
  • 1 can (10 oz) Rotel tomatoes with green chiles
  • 1 4 cup chicken broth
Serving toppings
  • 1 Sour cream
  • 1 cilantro
  • 1 jalapeños

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Prep and assemble enchiladas
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the tortillas don’t stick. Arrange the dish where you can easily load the casserole.
  2. Mix the shredded chicken with the diced green chiles and 1/2 cup of the shredded Monterey jack. Fill each tortilla, roll tightly, and place seam-side down in the dish.
Make the queso sauce
  1. Melt the butter in a saucepan over medium heat, then add the minced garlic and cook for 1 minute. Stir until fragrant.
  2. Add the whole milk and bring it to a gentle simmer over medium heat. Keep it at a simmer so it heats evenly without boiling hard.
  3. Stir in the cubed Velveeta, the Rotel tomatoes with green chiles, and the chicken broth. Stir until fully smooth and creamy with no visible cheese lumps.
Bake and serve
  1. Pour the queso sauce over the enchiladas and sprinkle the remaining cheese on top. Use a spatula to lightly spread sauce so corners are coated.
  2. Bake at 375°F for 20–25 minutes until bubbly and golden at the edges. Look for thick, bubbling queso around the sides of the casserole.
  3. Top the hot enchiladas with sour cream, cilantro, and jalapeños and serve immediately. Add the toppings right before serving so they stay fresh and bright.

Notes

For the smoothest queso, keep it at a gentle simmer after adding the milk and stir until the Velveeta fully melts. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered in the oven at 350°F until hot through. Freezing is not recommended because the queso can break after thawing. If you want a lighter option, use reduced-fat cheese alternatives and warm gently so the sauce stays creamy.