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Queso Chicken Enchiladas

Queso chicken enchiladas with a thick, golden queso sauce and visible Rotel peppers are baked until bubbly at the edges. Flour tortilla enchiladas are rolled tight, smothered in creamy queso sauce, and finished with jalapeños and cilantro.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Enchilada filling and assembly
  • 3 cup cooked chicken shredded
  • 1 can (4 oz) diced green chiles
  • 8 flour tortillas
  • 1 cup Monterey jack cheese shredded
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
  • 0.25 cup chicken broth
  • 1 sour cream for serving
  • 1 cilantro for serving
  • 1 jalapeños for serving

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Mix shredded chicken with diced green chiles and 1/2 cup of the Monterey jack cheese, then fill and roll the tortillas tightly.
  3. Place the rolled enchiladas seam-side down in the greased baking dish.
Make the queso sauce
  1. Melt the butter in a saucepan over medium heat.
  2. Add the minced garlic and cook for 1 minute.
  3. Pour in the whole milk and bring it to a gentle simmer.
  4. Stir in the cubed Velveeta, Rotel tomatoes with green chiles, and chicken broth, stirring until fully smooth and creamy.
Bake and serve
  1. Pour the queso sauce over the enchiladas and sprinkle the remaining Monterey jack cheese on top.
  2. Bake for 20–25 minutes at 375°F until the casserole is bubbling and golden at the edges.
  3. Top with sour cream, cilantro, and jalapeños, then serve immediately.

Notes

For the creamiest queso, keep the milk at a gentle simmer before adding Velveeta so it melts smoothly. Refrigerate leftovers in a covered container for up to 3 days; reheat in the oven at 350°F until hot and bubbly. Freezing is not recommended because the queso can become grainy after thawing. For a lighter option, use reduced-fat cheese and Velveeta-style cheese melts reduced-fat while keeping the same melting method.