If you’re looking for the ultimate comfort food that combines tender chicken, creamy cheese, and that irresistible queso sauce everyone loves, these Creamy Queso Chicken Enchiladas are exactly what you need. Soft flour tortillas are filled with seasoned shredded chicken mixed with sour cream, cheddar cheese, and green chilies, then smothered in a luscious queso sauce made with melted Velveeta and diced tomatoes with green chilies. Everything is baked until bubbly and golden, creating an enchilada dish that’s so creamy, so cheesy, and so delicious that it disappears in minutes. This recipe comes together in about 45 minutes using simple ingredients, making it perfect for busy weeknights when you want something that feels special but doesn’t require hours in the kitchen.
The beauty of these enchiladas is the ultra-creamy filling combined with that smooth, velvety queso sauce that coats every bite—it’s like your favorite Tex-Mex restaurant dish made right at home.
Complete Ingredient List (Serves 6-8)
This version is easy to scale up for parties or meal prep.
For the Chicken Filling
- 3 cups shredded rotisserie chicken (or cooked chicken breasts)
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons taco seasoning
- 2 tablespoons chopped green chilies (from a 4.5-ounce can)
- 1 medium jalapeño, diced (optional)
For the Queso Sauce
- 1 pound Queso Blanco Velveeta, cubed
- 10 ounces diced tomatoes with green chilies (Rotel), undrained
- ½ cup shredded Monterey Jack cheese (optional, for extra cheesiness)
For Assembly
- 8-10 burrito-size flour tortillas (8-10 inch)
- 1 cup shredded cheese for topping (cheddar or Mexican blend)
- Cooking spray
For Serving
- Sour cream for topping
- Fresh cilantro, chopped
- Sliced jalapeños
- Diced tomatoes
- Sliced avocado
Step-By-Step Instructions
Prep time: 15 minutes
Cook time: 25-30 minutes
Total time: About 45 minutes
Servings: 6-8
Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray.
Make the Chicken Filling
In a large mixing bowl, combine the shredded chicken, sour cream, shredded cheddar cheese, taco seasoning, chopped green chilies, and diced jalapeño if using. Mix everything together thoroughly until well combined and the chicken is evenly coated. The mixture should be creamy and hold together well.
Make the Queso Sauce
In a medium saucepan over medium heat, add the cubed Velveeta and the entire can of diced tomatoes with green chilies (don’t drain it). Stir continuously for 5-7 minutes until the cheese is completely melted and the mixture is smooth and creamy. If the sauce seems too thick, add a splash of milk to loosen it.
Assemble the Enchiladas
Spread about 1 cup of the warm queso sauce evenly across the bottom of the prepared baking dish.
Lay a tortilla flat on your work surface. Spoon about ½ to ¾ cup of the chicken mixture down the center of the tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas, arranging them snugly side by side in the dish.
Top with Queso
Pour the remaining queso sauce evenly over all the enchiladas, making sure each one is well covered. The sauce should pool around the edges and coat the tops generously. Sprinkle the additional cup of shredded cheese over the top.
Bake Until Bubbly
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and just starting to turn golden brown on top.
Serve
Let the enchiladas rest for 5 minutes before serving—this allows the sauce to thicken slightly. Garnish with dollops of sour cream, fresh cilantro, sliced jalapeños, diced tomatoes, and avocado slices. Serve immediately while hot and cheesy.
Tips for the Best Creamy Queso Chicken Enchiladas
Use rotisserie chicken to save time—it’s already seasoned and perfectly cooked. Bring tortillas to room temperature before rolling to prevent cracking and tearing. Don’t overfill the tortillas or they’ll be difficult to roll and the filling will spill out. Make sure the queso sauce is warm when you pour it over the enchiladas so it spreads easily. For extra flavor, add a layer of queso sauce inside each tortilla before adding the chicken mixture. Store leftovers in the fridge for up to 4 days; reheat in the oven or microwave until heated through.
Variations and Customizations
Add black beans or pinto beans to the chicken filling for extra protein and fiber. Use corn tortillas instead of flour for a more traditional enchilada texture. Make it spicier with extra jalapeños, cayenne pepper, or using spicy Rotel tomatoes. Add sautéed bell peppers and onions to the filling for more vegetables. Use a combination of cheeses like pepper jack, Monterey Jack, or queso quesadilla. Make it with ground beef or turkey instead of chicken. Top with enchilada sauce instead of or in addition to the queso for different flavor. Add corn kernels to the filling for sweetness and texture.
Nutrition Snapshot (Per Serving)
These enchiladas are packed with protein from the chicken and cheese (about 30-35 grams per serving), keeping you full and satisfied. The tortillas provide carbohydrates for energy, while the sour cream and cheese add richness and calcium. It’s a hearty, comforting meal that’s perfect for feeding a crowd or satisfying those Tex-Mex cravings.
Why This Works So Well for TikTok and Pinterest
Creamy Queso Chicken Enchiladas are incredibly photogenic with their golden, bubbly cheese topping, creamy queso sauce pooling around the edges, and colorful garnishes. The cheese pull when you cut into them and the moment when the queso sauce is poured over the rolled enchiladas make for highly satisfying video content, and the “so cheesy” hook resonates with comfort food lovers. For Pinterest, focus on overhead shots showing the bubbling baking dish fresh from the oven, close-ups of the creamy filling, or styled shots with all the toppings arranged around the dish. The Tex-Mex appeal and ultimate cheese factor make this recipe highly shareable.
Serve these incredible enchiladas with Mexican rice, refried beans, chips and salsa, or a simple side salad for a complete Tex-Mex feast. Once you try them, you’ll understand why these creamy, cheesy enchiladas have become such a favorite for family dinners, potlucks, and anytime you want comfort food that brings everyone to the table.
