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Queso Chicken Enchiladas

Queso chicken enchiladas with creamy queso sauce and visible Rotel peppers, baked until the top is golden and bubbly at the edges. Flour tortilla enchiladas are filled with shredded chicken, smothered in thick Velveeta-style queso, and served with sour cream, cilantro, and jalapeños.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Enchilada filling and casserole
  • 3 cooked chicken, shredded
  • 1 can (4 oz) diced green chiles Drain if packed in liquid.
  • 1 cup Monterey jack cheese, shredded Use 1/2 cup in the filling and reserve the rest for topping.
  • 8 flour tortillas Keep tortillas intact for rolling.
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 Keep peppers visible for that queso look.
  • 1 1/4 cup chicken broth
  • 1 sour cream for serving
  • 1 cilantro for serving
  • 1 jalapeños for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and fill
  1. Preheat oven to 375°F and grease a 9x13 baking dish, keeping the surface ready for rolling enchiladas.
  2. Mix shredded chicken with diced green chiles and 1/2 cup cheese, then fill each flour tortilla and roll tightly.
  3. Place rolled enchiladas seam-side down in the prepared baking dish, arranging them in a single layer.
Make the queso
  1. Melt butter in a saucepan over medium heat, then add minced garlic and cook for 1 minute until fragrant.
  2. Add whole milk and bring it to a gentle simmer, looking for small bubbles around the edges.
  3. Stir in Velveeta, Rotel, and chicken broth, mixing until fully smooth and creamy.
Bake and serve
  1. Pour queso sauce over the enchiladas and sprinkle the remaining cheese on top so it covers the surface.
  2. Bake for 20–25 minutes at 375°F until bubbly and golden at the edges of the casserole.
  3. Top with sour cream, cilantro, and jalapeños, then serve immediately for the best creamy texture.

Notes

Pro tip: choose tortillas that roll without cracking—warm them briefly if needed so they stay flexible. Refrigerate leftovers in an airtight container up to 3 days; reheat in the oven at 350°F until hot and bubbly. Freezing is not recommended because the queso can separate when thawed. For a lighter swap, use low-fat milk and reduced-fat cheese (keep Velveeta-style cheese amount the same) to reduce richness while still baking into a creamy layer.