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Queso Chicken Enchiladas

Queso chicken enchiladas with a thick, golden queso sauce—smothered over rolled flour tortillas and baked until bubbly at the edges. Creamy enchiladas with visible Rotel peppers and a cheesy, melty top.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken filling
  • 3 cup cooked chicken shredded
  • 1 can (4 oz) diced green chiles
  • 0.5 cup Monterey jack cheese shredded; use for filling
  • 8 flour tortillas
For the 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
Serving
  • 1 cup Monterey jack cheese remaining; shredded
  • 1 sour cream for serving
  • 1 cilantro for serving
  • 1 jalapeños sliced; for serving

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and grease a 9x13 baking dish. Set it aside so you can roll the tortillas right away.
  2. Mix shredded cooked chicken with diced green chiles and 1/2 cup shredded Monterey jack cheese. Stir until the filling looks evenly combined.
  3. Fill each flour tortilla with the chicken mixture, roll tightly, and place seam-side down in the greased baking dish. Pack them close together so they bake evenly.
Make the queso sauce
  1. Melt butter in a saucepan over medium heat, then add minced garlic and cook for 1 minute. Cook just until fragrant.
  2. Add whole milk and bring it to a gentle simmer. Look for small, steady bubbles around the edges.
  3. Stir in cubed Velveeta, Rotel tomatoes with green chiles, and chicken broth, stirring until fully smooth and creamy. Keep stirring until no streaks remain and the sauce thickens slightly.
Bake and serve
  1. Pour the queso sauce over the enchiladas and sprinkle the remaining shredded Monterey jack cheese on top. Make sure the tops are covered so the cheese melts evenly.
  2. Bake at 375°F for 20–25 minutes until bubbling at the edges and golden on top. Watch for a thick, glossy look where the sauce bubbles.
  3. Top the hot enchiladas with sour cream, cilantro, and jalapeños and serve immediately. Finish with bright herbs and sliced peppers for visible contrast.

Notes

Pro tip: shred rotisserie chicken for the quickest prep and ensure the cheese stays smooth by stirring until the sauce is fully melted and creamy. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven or microwave until hot and bubbling. Freezing is not recommended because the queso can separate when thawed and reheated. For a lighter option, swap half the Velveeta for an equal amount of reduced-fat cheese or use evaporated skim milk.