Queso Enchiladas

These creamy Queso Enchiladas are a delicious Tex-Mex recipe made with shredded rotisserie chicken and soft flour tortillas. They’re filled with a tasty mix of cheese, jalapeño, and sour cream, then topped with a warm, cheesy Queso Blanco sauce made from Velveeta and diced tomatoes with green chilies. Perfect for a family dinner, these easy chicken enchiladas are creamy, cheesy, and full of flavor! And if you love enchiladas, don’t miss my White Chicken Enchiladas recipe for another creamy, flavorful meal!

What Is Queso Blanco?

Queso blanco means “white cheese” in Spanish. It’s a mild, creamy cheese popular in Mexican and Tex-Mex cooking. Unlike cheeses that melt into gooey strings, queso blanco melts into a smooth, creamy sauce that’s perfect for dishes like these queso enchiladas or queso dip like my Chicken Bacon Ranch Queso. It adds a rich, cheesy flavor without being too sharp or salty. You can find queso blanco sold as a block, fresh cheese, or in processed cheese products like Velveeta Queso Blanco, which melts easily for creamy sauces.

Ingredients & Substitutions

• Chicken: I love using rotisserie chicken in recipes because it is already cooked! In fact, I have a growing list of rotisserie chicken recipes you will definitely want to check out! Or, use any leftover cooked chicken you have on hand, like my shredded chicken.
• Jalapeño Pepper: I added a diced jalapeño to the chicken filling for a little kick. Plus, I had an extra for garnish. If you prefer a milder queso blanco enchilada, simply leave it out!
• Taco Seasoning: For the most flavor, make homemade taco seasoning! Or, store-bought seasoning (about a 1-ounce packet) will work, too.
• Sour Cream: The sour cream in the filling makes the enchiladas creamy and tasty. I also like to have some on hand for serving. If you don’t have sour cream, you can use plain Greek yogurt or cream cheese instead.
• Cheese: The sharp cheddar and Monterey Jack cheeses in the filling add a lot of cheesy flavor and help make it creamy. If you don’t have these, you can use mozzarella, Colby Jack, or even a Mexican cheese blend instead.
• Green Chilies: The green chilies add a little bit of spice and extra flavor to the filling, but they’re not too hot. If you don’t have canned green chilies, you can use a few chopped pickled jalapeños, or just leave them out if you don’t like spice.
• Queso Sauce: The queso sauce is made with Velveeta Queso Blanco and a can of diced tomatoes with green chilies (undrained). The Velveeta melts into a smooth, creamy cheese sauce, and the tomatoes add flavor and a little spice. If you don’t have Velveeta, you can use another melting cheese, like white American cheese.
• Tortillas: Flour tortillas hold everything together and make these enchiladas soft and easy to roll. You can use store-bought tortillas or try my homemade flour tortillas!
• Optional Toppings: I love adding fresh toppings like diced tomatoes, extra sour cream, jalapeños, and chopped cilantro to my queso enchiladas. These little extras add a fresh, bright flavor that makes the dish even better!

Can I Use Corn Tortillas for Queso Enchiladas?

Yes, you can use corn tortillas instead of flour tortillas. They give the enchiladas a more classic flavor. To keep them from tearing, warm them up first in the microwave or in a pan so they’re soft and easy to roll. You can also dip them quickly in warm sauce or lightly oil them to help keep them from getting dry.

How to Roll Enchiladas Without Tearing

Rolling enchiladas can be tricky, but these easy tips will help you keep your tortillas soft and prevent them from tearing:

1. Warm the tortillas first. Heat them in the microwave for 20-30 seconds or warm them in a pan. This makes them soft and flexible.
2. Don’t overfill. Use about ½ cup of filling so the tortilla can roll easily without bursting.
3. Roll gently but firmly. Start by folding one side over the filling, then tuck in the sides and roll tightly.
4. Use a shallow dish. Place the rolled enchiladas seam-side down to keep them from unrolling while baking.

Follow these tips, and your enchiladas will look perfect and hold together while cooking!

Queso Enchiladas vs. White Chicken Enchiladas: What’s the Difference?

Both queso enchiladas and white chicken enchiladas are creamy and cheesy, but they have different flavors and sauces. And I have both that you will love! My queso enchiladas (this recipe) use a melted Velveeta queso blanco sauce with diced tomatoes and green chilies, giving them a rich, cheesy, and spicy Tex-Mex flavor. On the other hand, my white chicken enchiladas feature a smooth white sauce made with butter, cream cheese, sour cream, and chicken broth. They’re milder, creamy, and buttery without any tomatoes. If you want a cheesy, spicy Tex-Mex meal, go for these queso enchiladas. But if you prefer something mild, creamy, and rich, my white chicken enchiladas are perfect!

How To Make Queso Enchiladas Ahead Of Time

These creamy chicken enchiladas are a great make-ahead dinner. You can assemble them ahead of time and either refrigerate or freeze them, for busy weeknights or meal prep!

Refrigerate: To make ahead and refrigerate, assemble the enchiladas in a baking dish. Prepare the queso sauce and let it cool before pouring it over the enchiladas. Cover the dish tightly and store it in the refrigerator for up to 2 days. (Tip: To prevent soggy tortillas, you can keep the cooled sauce in a separate container and add it just before baking. When ready to bake, you may need to add a few extra minutes to the cook time.)

Freeze: You can also freeze these chicken enchiladas. After assembling and pouring on the cooled queso sauce, wrap the dish tightly with plastic wrap and then aluminum foil. Label with the date and baking instructions. Freeze for up to 2–3 months. When ready to bake, thaw the enchiladas in the refrigerator overnight and bake as directed.

How to Store and Reheat Queso Enchiladas

To store leftover queso enchiladas, put them in an airtight container and keep them in the refrigerator for up to 3 days. To reheat, warm the refrigerated enchiladas in the oven at 350°F for about 15–20 minutes until they are hot all the way through.

Can I Freeze Queso Enchiladas?

Yes! To freeze queso enchiladas, wrap them tightly in plastic wrap and aluminum foil. Freeze for up to 2 to 3 months. When ready to eat, thaw them in the refrigerator overnight, then reheat in the oven at 350°F until hot.