Queso Chicken Enchiladas Bake
Introduction
Queso Chicken Enchiladas Bake is a warm, cheesy, and comforting casserole that combines all the bold flavors of classic enchiladas — tender shredded chicken, spicy green chilies, and creamy queso sauce — all layered in one bubbling dish. Instead of rolling each tortilla individually, this recipe simplifies the process into a baked casserole, making it quicker but just as delicious. The creamy queso sauce binds everything together, creating a rich, indulgent flavor that’s perfect for weeknight dinners, potlucks, or when you’re craving something hearty and satisfying. It’s the ultimate blend of Tex-Mex comfort and creamy, cheesy goodness — every bite melts in your mouth!
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Serves: 4–6 people
Ingredients
For the Filling:
2 cups cooked shredded chicken (rotisserie or boiled)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack or pepper jack cheese
1 can (4 oz) diced green chilies
1 cup sour cream
½ tsp garlic powder
½ tsp onion powder
½ tsp ground cumin
Salt and black pepper to taste
For the Queso Sauce:
2 tbsp butter
2 tbsp all-purpose flour
1 ½ cups milk (warm)
1 cup shredded cheddar cheese
½ cup Monterey Jack cheese
½ cup salsa or Rotel diced tomatoes with chilies
¼ tsp chili powder
Salt to taste
For Assembling:
8–10 flour or corn tortillas (6-inch size)
Extra shredded cheese for topping (about ½ cup)
Fresh cilantro, chopped (for garnish)
Instructions
Make the Queso Sauce
In a medium saucepan, melt butter over medium heat.
Whisk in the flour and cook for 1 minute until slightly bubbly (this forms a roux).
Gradually whisk in warm milk until smooth and slightly thickened.
Stir in cheddar, Monterey Jack, salsa (or Rotel), chili powder, and salt.
Mix until the cheese melts and the sauce becomes creamy.
Remove from heat and set aside.
Prepare the Chicken Filling
In a large bowl, combine shredded chicken, green chilies, sour cream, garlic powder, onion powder, cumin, salt, pepper, and ½ cup of shredded cheese.
Mix well until evenly combined and creamy.
Assemble the Enchiladas Bake
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Spread about ½ cup of queso sauce at the bottom of the dish.
Place a layer of tortillas to cover the base (cut them to fit if needed).
Spread half of the chicken filling evenly over the tortillas.
Pour ½ of the remaining queso sauce over the chicken layer.
Add another layer of tortillas, the remaining chicken, and then the rest of the queso sauce.
Top generously with shredded cheese.
Bake
Cover the dish with foil and bake for 15 minutes.
Remove foil and bake uncovered for 10 more minutes, or until cheese is melted and bubbly.
Let it rest for 5–10 minutes before slicing.
Serve
Garnish with chopped cilantro, diced tomatoes, or sliced jalapeños.
Serve warm with a side of Mexican rice, refried beans, or a simple green salad.
Tips for Perfect Enchiladas Bake
Shortcut: Use store-bought queso dip if you’re short on time — just heat it and mix with salsa.
Add Veggies: Add sautéed bell peppers, corn, or black beans for extra color and texture.
Make Ahead: Assemble the bake ahead of time, refrigerate overnight, and bake when ready.
Freezer-Friendly: Wrap tightly in foil and freeze for up to 2 months. Reheat covered until bubbly.
For extra creaminess, stir in 2 tbsp of cream cheese to the queso sauce.
Serving Suggestions
Toppings: Avocado slices, sour cream, pico de gallo, or pickled jalapeños.
Sides: Mexican rice, tortilla chips, or roasted corn salad.
Drinks: Try it with lime soda, iced tea, or a refreshing glass of agua fresca.
Final Thoughts
This Queso Chicken Enchiladas Bake is everything you love about cheesy enchiladas — without the fuss of rolling! The layers of creamy queso, tender chicken, and melted cheese create a comfort dish that’s pure joy in every bite.