These Easy Queso Chicken Enchiladas are stuffed with tender shredded chicken, creamy queso, green chiles, and melty cheese, then baked in a warm enchilada sauce until bubbly and golden around the edges. They’re simple to prep, easy to customize, and perfect for weeknight dinners, family meals, or anytime you’re craving cheesy Tex-Mex comfort food!
If you love saucy, cheesy dinners that don’t take all evening to make, this recipe is going to be a new favorite. We’re talking soft tortillas wrapped around a creamy chicken filling, topped with enchilada sauce, more queso, and plenty of shredded cheese. After a quick trip to the oven, everything melts together into one cozy, flavorful casserole dish.
The best part? You can make these enchiladas with rotisserie chicken, leftover chicken, or chicken that you cook earlier in the week. Once the chicken is ready, the rest of the recipe comes together fast. Mix, roll, sauce, bake. Done!
This is the kind of dinner that makes everyone wander into the kitchen asking what smells so good. The queso melts into the filling and gives every bite that creamy, rich flavor that makes enchiladas extra satisfying. Add a little salsa, sour cream, cilantro, or sliced jalapenos on top, and dinner is ready to go.
Ingredients
Here I explain the best ingredients for these queso chicken enchiladas, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
Cooked shredded chicken – you’ll need about 3 cups of cooked, shredded chicken for this recipe. Rotisserie chicken makes this recipe super easy, but you can also use leftover baked chicken, grilled chicken, or slow cooker shredded chicken.
Queso dip – use your favorite prepared queso dip for this recipe. White queso, yellow queso, or a homemade queso will all work. The queso adds creaminess to the filling and makes the topping extra rich and cheesy.
Cream cheese – this helps bind the chicken filling together and makes the inside of the enchiladas creamy without making them runny. Let the cream cheese soften before mixing it with the chicken so it blends in easily.
Diced green chiles – these add great flavor without making the enchiladas too spicy. If you want more heat, use diced jalapenos instead.
Taco seasoning – this seasons the chicken filling with chili powder, cumin, garlic, onion, paprika, and salt. You can use homemade taco seasoning or a packet from the grocery store.
Sour cream – this adds tangy creaminess to the chicken filling. You can also use plain Greek yogurt, if that’s what you have in the fridge.
Shredded Mexican cheese blend – I recommend shredding cheese at home if you have time, because it melts better than pre-shredded cheese. But for an easy weeknight dinner, a bag of shredded Mexican blend cheese works just fine.
Flour tortillas – soft taco-size flour tortillas are easy to roll and hold the creamy chicken filling well. Corn tortillas can also be used, but they should be warmed first so they don’t crack when rolled.
Red enchilada sauce – this gives the dish that classic enchilada flavor. You can use mild, medium, or hot sauce, depending on how spicy you want the recipe.
Fresh cilantro, green onions, jalapenos, or diced tomatoes – these are optional toppings, but they add a fresh finish after the enchiladas come out of the oven.
Instructions
I’ve included step-by-step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Before you start, preheat the oven to 375°F and spray a 9 inch by 13 inch baking dish with cooking spray. This keeps the enchiladas from sticking and makes cleanup easier.
Make the chicken filling. Add shredded chicken, softened cream cheese, sour cream, green chiles, taco seasoning, ½ cup queso, and 1 cup shredded cheese to a large mixing bowl. Stir everything together until the chicken is fully coated in the creamy queso mixture.
Add sauce to the baking dish. Pour ½ cup of enchilada sauce into the bottom of the prepared baking dish. Spread it out in an even layer. This keeps the tortillas soft and adds flavor to the bottom of the enchiladas.
Fill the tortillas. Spoon the queso chicken mixture down the middle of each tortilla. You’ll want about ⅓ cup of filling in each tortilla, depending on the size of the tortillas you’re using.
Roll up the enchiladas. Roll each tortilla tightly around the chicken filling, then place it seam-side down in the baking dish. Continue until all of the tortillas are filled and lined up in the dish.
Top with sauce and queso. Pour the remaining enchilada sauce over the tortillas. Drizzle the remaining queso over the top, then sprinkle with the rest of the shredded cheese.
Bake the enchiladas. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 8-10 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
Finish and serve. Remove the enchiladas from the oven and let them rest for 5 minutes before serving. Top with fresh cilantro, diced tomatoes, sliced jalapenos, green onions, or a dollop of sour cream, if you’d like.
Recipe Tips
Don’t overfill the tortillas. I know it’s tempting to pack in as much chicken filling as possible, but overfilled tortillas are harder to roll and can split in the baking dish. About ⅓ cup of filling per tortilla is just right.
Warm the tortillas before rolling them. Flour tortillas are usually soft enough straight from the package, but warming them for 20-30 seconds in the microwave makes them even easier to roll. If using corn tortillas, warming them is a must.
Use softened cream cheese. Cold cream cheese won’t mix smoothly into the chicken filling. Set it on the counter before you start cooking so it has time to soften.
Shred the chicken finely. Smaller pieces of chicken mix better with the queso and cream cheese. They also make the enchiladas easier to roll and slice.
Let the enchiladas rest after baking. Just 5 minutes makes a difference. The filling thickens slightly, the sauce settles, and the enchiladas are easier to serve.
Make Ahead Instructions
These queso chicken enchiladas are a great make-ahead dinner. You can assemble the entire dish up to 24 hours in advance, cover it tightly, and store it in the refrigerator.
When you’re ready to bake, remove the dish from the fridge while the oven preheats. Bake the enchiladas covered for 25 minutes, then uncovered for 8-10 minutes. Since they’re starting cold, they’ll need a few extra minutes in the oven.
You can also prepare just the chicken filling ahead of time. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to make dinner, simply fill the tortillas, top with sauce and cheese, then bake.
Recipe Variations
Make them spicy. Use hot enchilada sauce, spicy queso, or add diced jalapenos to the chicken filling. A pinch of cayenne pepper also works if you want to turn up the heat.
Use green enchilada sauce. For a slightly tangier flavor, swap the red enchilada sauce for green enchilada sauce. It pairs really well with the creamy queso chicken filling.
Add beans. Stir 1 cup of black beans or pinto beans into the chicken filling. This makes the enchiladas heartier and stretches the recipe a little further.
Add corn. A cup of sweet corn adds a little texture and sweetness to the filling. Frozen corn, canned corn, or leftover grilled corn will all work.
Make them with corn tortillas. Warm the tortillas first, then roll them carefully around the filling. Corn tortillas are smaller, so you’ll probably get 10-12 enchiladas instead of 8.
Use leftover turkey. This is a great recipe for leftover turkey after a holiday meal. Just swap the shredded chicken for shredded turkey and follow the recipe as written.
How to Store and Reheat
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days.
To reheat one or two enchiladas, place them on a microwave-safe plate and microwave for 60-90 seconds, or until heated through.
To reheat a larger portion, place the enchiladas in an oven-safe dish, cover with foil, and bake at 350°F for 15-20 minutes.
You can freeze these enchiladas, but the texture of the queso and cream cheese can change slightly after freezing. If you do freeze them, wrap the dish tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before baking or reheating.
What to Serve with Queso Chicken Enchiladas
These enchiladas are rich, creamy, and cheesy, so they’re delicious with fresh, simple sides.
Serve them with Mexican rice, cilantro lime rice, black beans, refried beans, or a simple green salad. Chips and salsa are always a good idea too. For a fresh topping, add shredded lettuce, diced tomatoes, avocado, or pico de gallo right before serving.
If you’re making these for a party or casual dinner, set up a little topping bar. Sour cream, jalapenos, cilantro, diced onions, guacamole, salsa, and hot sauce all work great with these enchiladas.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes! Rotisserie chicken is one of the easiest ways to make this recipe. Remove the skin, shred the chicken, and mix it right into the filling.
Can I use corn tortillas instead of flour tortillas?
Yes, but warm them first so they’re easier to roll. Corn tortillas are smaller and more delicate than flour tortillas, so handle them gently.
Can I make this recipe gluten free?
Yes, use gluten-free corn tortillas and make sure your enchilada sauce, queso, and taco seasoning are all labeled gluten free.
Can I make this recipe without cream cheese?
Yes. You can replace the cream cheese with extra sour cream or extra queso. The filling will be a little softer, but still delicious.
Can I use homemade queso?
Absolutely. Homemade queso works great in this recipe. Just make sure it’s smooth and pourable before adding it to the filling and topping.
How do I keep enchiladas from getting soggy?
Don’t use too much sauce on the bottom of the baking dish, and don’t overbake them. A little sauce keeps the tortillas soft, but too much can make them mushy.
Easy Queso Chicken Enchiladas Recipe
Ingredients
- 3 cups cooked shredded chicken
- 1 cup queso dip divided
- 4 ounces cream cheese softened
- ¼ cup sour cream
- 1 can diced green chiles 4 ounces
- 2 tablespoons taco seasoning
- 2 cups shredded Mexican cheese blend divided
- 8 flour tortillas soft taco size
- 1 can red enchilada sauce 10 ounces
- Optional toppings: chopped cilantro sliced jalapenos, diced tomatoes, green onions, sour cream
Instructions
- Preheat the oven to 375°F. Spray a 9 inch by 13 inch baking dish with cooking spray.
- In a large bowl, combine the shredded chicken, ½ cup queso, softened cream cheese, sour cream, diced green chiles, taco seasoning, and 1 cup shredded cheese.
- Pour ½ cup enchilada sauce into the bottom of the prepared baking dish and spread it out evenly.
- Spoon the chicken filling down the middle of each tortilla. Roll each tortilla tightly and place it seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas. Drizzle the remaining ½ cup queso over the top, then sprinkle with the remaining 1 cup shredded cheese.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 8-10 minutes, or until the cheese is melted and the sauce is bubbling.
- Let the enchiladas rest for 5 minutes before serving. Add your favorite toppings and enjoy.
Notes
For spicier enchiladas, use hot enchilada sauce or spicy queso.
To make ahead, assemble the enchiladas up to 24 hours in advance and store them covered in the refrigerator.
Store leftovers in the refrigerator for up to 4 days.
