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Creamy Queso Chicken Enchiladas Casserole

Close-up of baked creamy queso chicken enchiladas oozing sauce and topped with browned cheese and parsley.
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Make easy, cheesy chicken enchiladas covered in a rich white queso sauce. This Tex Mex comfort food bakes in one dish for a simple family dinner.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 1 (4 ounce) can green chilies, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 12 corn or flour tortillas
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 (10 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup milk
  • 8 ounces processed white cheese spread (like Velveeta), cut into cubes

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat vegetable oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Stir in Ro-Tel, green chilies, cumin, chili powder, salt, and pepper into the skillet. Cook for 2 minutes. Remove from heat and stir in the shredded chicken and 1 cup of the Monterey Jack cheese. This is your filling.
  4. In a medium bowl, whisk together the cream of chicken soup, sour cream, and milk until smooth. Stir in the cubed white cheese spread until it begins to melt and the sauce is mostly smooth.
  5. Dip each tortilla briefly into the queso sauce mixture to soften it slightly.
  6. Fill each tortilla with about 1/4 cup of the chicken mixture. Roll up the tortilla tightly and place seam-side down in the prepared baking dish. Repeat until all tortillas are used.
  7. Pour the remaining queso sauce evenly over the rolled enchiladas.
  8. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  10. Let the enchiladas rest for 5 minutes before serving.

Notes

  • Warm your tortillas briefly in the microwave or a dry skillet before dipping them in the sauce to prevent tearing.
  • If you prefer a spicier sauce, add a dash of your favorite hot sauce to the queso mixture.
  • This recipe freezes well before baking; cover tightly and freeze for up to 3 months. Thaw overnight before baking.

Nutrition

Find it online: https://delishcraze.com/creamy-queso-chicken-enchiladas/