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Queso Chicken Enchiladas

Queso chicken enchiladas with flour tortillas smothered in a thick, golden queso sauce. The casserole bakes until bubbling at the edges for creamy enchiladas with visible Rotel peppers.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken filling
  • 3 cup cooked chicken
  • 1 can (4 oz) diced green chiles
  • 0.5 cup Monterey jack cheese
Enchilada assembly
  • 8 flour tortillas
Queso sauce
  • 2 tbsp butter
  • 2 garlic cloves
  • 1 cup whole milk
  • 8 oz Velveeta
  • 1 can (10 oz) Rotel tomatoes with green chiles
  • 0.25 cup chicken broth
  • 1 cup Monterey jack cheese Divided for filling and topping.
Serving
  • sour cream
  • cilantro
  • jalapeños

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the enchiladas release easily.
Assemble enchiladas
  1. Mix the shredded chicken with diced green chiles and 1/2 cup Monterey jack cheese, then spoon into the tortillas and roll tightly.
  2. Place the rolled tortillas seam-side down in the greased baking dish in a single even layer.
Make queso sauce
  1. Melt the butter in a saucepan over medium heat, then add the minced garlic and cook for 1 minute until fragrant.
  2. Add the whole milk and bring it to a gentle simmer over medium heat, keeping it at a light simmer rather than a hard boil.
  3. Stir in the cubed Velveeta, Rotel tomatoes with green chiles, and chicken broth, mixing until fully smooth and creamy.
Bake
  1. Pour the queso sauce over the enchiladas, then sprinkle the remaining cheese on top for a golden finish.
  2. Bake for 20–25 minutes at 375°F until bubbly and golden around the edges.
Serve
  1. Top the hot enchiladas with sour cream, cilantro, and jalapeños, then serve immediately.

Notes

For the creamiest queso, keep the milk at a gentle simmer after adding it—too much boiling can affect smoothness. Refrigerate leftovers in a sealed container up to 3 days; reheat in the oven at 325°F until warmed through. Freezing is not recommended because the queso can separate when thawed. For a lighter option, swap whole milk for evaporated skim milk and use reduced-fat Velveeta.